01362 760760

Anthony Raffo

                                                                                                                    

"What Nurtured in Norfolk manages to do as a business is deliver beautiful quality produce consistently, as a chef I just couldn't ask for more. I recently recieved their brochure that I urge everyone to get it's a work of art. A big difference to the long stock take like lists im used to being sent, almost a shame to have it stuck in the kitchen. I highly recommened Nurtured in Norfolk to all chefs wanting to create stunning fresh dishes." - Anthony Raffo (Auberge Du Lac)

 

Q & A with Chef Raffo

28th May 2018

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

 

I’ve been working in kitchens since the age of 15. I never really got on well or enjoyed school and there was a course where I could leave once a week and go to the local college and cook to get a GNVQ. I first did it to get out of school for the day and hang around college which was much more relaxed. But after the first day I fell in love with the kitchen. 

 

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

 

 I wouldn’t really say I have a style as such. I do like to use predominantly English ingredients and keep them as raw and fresh as possible. I’m not a fan of heavy jus lots of butter and cream etc. I cook what I think will work well together and plate it as beautifully and unique as possible.

 

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

 

 There have been many chefs that have influenced me through my career such as Esben Holmboe Bang from Maaemo and Rene Redzepi from Noma. Lately I’ve loved the food coming from Merlin Labron-Johnson from Portland and Mark Jarvis from Anglo.

 

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

 

This is a extremely difficult question as every dish is different. I love using wood sorrel and black wood ants on savoury dishes and desserts I enjoy that fresh citrus flavour. Also dill tips are very good at freshening a dish, but one of my favourites has to be nasturtiums

 

5 - What is your favourite product to work with?

 

Again, this is a very difficult question with no one answer. King crab, scallops, mackerel, lamb, cucumber, nasturtiums to name a few. A very good all rounded for me is nori I use it in sweet and savoury dishes it’s just great with that pure umami taste. Another would be toasted hay again I use itin sweet and savoury dishes in all sorts of ways from an infusion to an ash. 

 

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

 

You never know what the future holds, although what I’m working on now is looking for investors to help open my own restaurant. To have that stage to create and showcase what I’m capable of and push for something I can be very proud of and enjoy would be a dream come true. 

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About chef Raffo

28th May 2018

"I started working in kitchens at the age of 15 as a pot wash and worked my way up there. I attended Highbury Catering College in Portsmouth where I'm from and achieved my NVQ's. From there I got my head down and make I worked in all aspects of catering from cafés, gastro pubs to fine dining restaurants and hotels. The best even though undoubtedly the hardest of all those experiences, was my time spent in London at a number of Michelin starred establishments. People often ask what is my food style and where do I get my inspiration. I wouldn't say I have a style I create what I think tastes nice and works together, then plate the dish as artistic and beautifully as I can. I get most of my inspiration from nature and from Nordic Chefs such as Esben Holmboe, Bank Chef of Maaemo or René Redzepi, Chef of Noma. Although inspiration can come from anywhere and strike at any time."

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Chef Raffo

28th May 2018

Toasted Hay Parfait | Miso Caramel | Smoked Meringue | Milk Chocolate

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Chef Raffo

28th May 2018

Smoked Haddock Mousse | Marmite | Confit Egg Yolk Purée | Burnt Onion | Salsify Skins

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