Meet the Chef - Jeremy Ashpool, Jeremy's Restaurant, Borde Hill
PUBLISHED: 08:31 01 July 2010 | UPDATED: 17:29 20 February 2013
Jeremy's Restaurant has an enviable location overlooking the Victorian walled garden at Borde Hill Garden, Haywards Heath. Here we find out a little more about the man behind the food,<br/><br/>the chef Jeremy Ashpool
Jeremys Restaurant has an enviable location overlooking the Victorian walled garden at Borde Hill Garden, Haywards Heath. Here we find out a little more about the man behind the food,
the chef Jeremy Ashpool
Signature dish: Fried squid with a cuttlefish risotto, lemon, garlic & parsley dressing.
Tell us about the dish: Its name, what's in it (if not a secret!), why you like cooking it and why it is your signature dish ie why is it special?
I love the Mediterranean and squid is what I would choose for my last supper. I sear it on a BBQ and deep fry the tentacles in seasoned flour.
The flavour of the risotto is pure essence of sea flavour and the dressing combines all the tastes that make squid simply delightful. For contrasts of texture and a perfect marriage of tastes, this is my idea of heaven on a plate.
How long have you been a chef?
What made you want to become a chef?
My mother was an excellent cook and I loved food. Also, I was seeking a creative outlet to express myself after realising that a career as a rock star was not an option.
Where did you start your career?
Elviras Diner, Cuckfield in 1980
Who has influenced you most?
Elizabeth David/ Marco Pierre White
What do you enjoy most about being a chef?
The adrenalin rush of a busy service and positive customer feedback.
Your top cookery tip for readers?
Buy beautiful seasonal ingredients and keep it simple.
Your must-have kitchen gadget?
Our new Turbo Chef.
Who would you like to cook for?