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Rob Walls

Chef Walls

23rd May 2018

Sausage Risotto | Charred Courgette | Homemade Confit Chestnuts | Parmesan Cheese | Borage Flowers | Parsley

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Chef Walls

23rd May 2018

Ham Hock Bon Bons | Pea Pureé | Dehydrated Crackling | Fennel Fronds

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Chef Walls

23rd May 2018

Rolled Beef Brisket | Carrot Pureé | Vegetables | Amaranth | Violas

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Chef Walls

23rd May 2018

Chilli Sausage | Bean Curry | Golden Pea Shoots

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Q & A with Chef Walls

15th March 2018

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


I have been cooking professionally now for 4 years. But have been cooking all my life, I have always had passion for food!

 

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

 

I like to cook classical dishes that everybody knows and loves, with a slight twist. Food that reminds people of Home. Nothing too complex and technical but tastes and look great!

 

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

 

I have taken influences from various chefs, but have always really looked to improve myself and not tried to follow one particular chefs work but take influences from many. 

 

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

 

I like to vary garnishes for each dish. I love micro coriander and basil as they have such a great flavour and look great. And of course, pea shoots just look great too! For desserts, I am fond of lemon balm as it looks so good on the plate! The bright green really breaks up a dessert plate. 

 

5 - What is your favourite product to work with?

 

I know it’s expensive and I haven’t had much experience with it but I love working with truffles! I love the flavour they have, you can’t compare it to anything else! It works in so many dishes and has such a star quality. 

 

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

 

One day I’d like to run my own small place, where I can cook great food in a relaxed atmosphere while researching and experimenting with new ingredients 

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