01362 760760

Jack Rawlings

                                                                                                                         

"Recently we have been using Nurtured in Norfolk a lot more which has been a huge benefit. We can plan our menus around what we know will be available from Nurtured in Norfolk and be safe in the knowledge it will arrive and be a consistently good product for the month we use it. Having such a wide selection has really helped us with choosing a perfect garnish for our dishes." - Jack Rawlings (Coutts Bank)

Chef Rawlings

23rd May 2018

Whiskey and Peanut Butter Braised Pork Cheek | Grains | Apple | Roast Baby Red Cabbage | Micro Sage

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Chef Rawlings

23rd May 2018

Lamb Belly | Black Garlic Paste | Fresh Herbs | Garlic Sausage | Puffed Ptatoes Croquette | Summery Savoury Sauce | Nasturium Leaves

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Chef Rawlings

23rd May 2018

Lamb Loin | Braised Shoulder | Miso Aubergine Butterscoth | Spilt Pea Falafel

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Q & A with Chef Rawlings

16th March 2018

1 - How long have you been cooking and what made you decide to be a chef?

 

I’ve been cooking for 11 years but have been around a hospitality background since a very early age as my mother was a hotel manager and my father a Chef. They were the hugest influence on me deciding to become a chef.

 

2 - Can you talk us through your style of cooking?

 

I like to cook with flavours I like to eat myself and my style is also influenced by the kitchen’s rooftop garden.

 

3 - Which chef has influenced you most during your career?

 

I wouldn’t be able to pick just one there are too many! 

 

4 - What are your favourite garnishes to use when plating up?

 

I find that flavoured oils can really help to lift a dish or accentuate flavours.

 

5 - What is your favourite product to work with?

 

I really enjoying cooking Pork. A personal favourite of mine which I find can be so versatile.

 

6 - What does the future hold for you as a chef, what is your ambition?

 

My ambition as a Chef is to never stop learning. There is so much knowledge and experience within our industry which needs to be nurtured.

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