01362 760760

Callum Reeve

                                                                                                                  

"My experience as Head Chef at the William and Florence, has allowed me to take full creative control of all my dishes. I want to create the best texture, visual appearance, and of course, the taste. I take pride in using Nurtured in Norfolk products in my food. I seek to deliver a quality level of decadence to all my original dishes. Each dish is local, fresh, and proudly 'home-grown'. It is refreshing that a company, such as Nurtured in Norfolk can provide such reliable, quality produce. It has allowed the food at the William and Florence, to stand out, and become memorable for the customers. This produce has also helped to ferment the William and Florence on the map of respectability and enjoyment, in Norfolk's current 'Foodie Scene'." - Callum Reeve (William and Florence)

Q & A with Chef Reeve

5th June 2018

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

 

Ever since I was young, I have always been enthusiastic about cooking and trying all sorts of new foods. My first insight into cooking was through my mother’s homemade delicious dinners in the evening. I appreciated all the variety of ingredients she would use to create new recipes and dishes daily, and this is when my quest to cook began. I then landed a job at the Mad Moose as a Commis Chef, much to my delight - in the midst of studying an entirely different industry, at City College Norwich. I observed the trials and tribulations of working in a professional kitchen, and learned many fundamental skills along the way, which I still use to this day. This is when I knew I was meant to be behind the stove, and began my journey into the vast, ever changing, ‘Foodie Scene’.

 

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

 

Home-Made, hearty and humble. I will admit that I am a feeder, I aim to please and gain satisfaction from ensuring people are all fed, full and content. 

 

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

 

Hands down, Tom Kerridge. I absolutely love his balance between ‘Pub-Style comfort food, and ‘Fine Dining’ Michelin Star eloquence. However, I feel these favourites of mine deserve a personal shoutout: Richard Bainbridge - Passion and talent in one (Big fan.) & Alex Clare- Excellent teacher, professional attitude. The list could go on!  

 

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

 

Miniature, micro classics - Coriander, chives, red amaranth & Pea Shoots. Perfect example of, tantalising taste meets aesthetic vibrancy.  

 

5 - What is your favourite product to work with?

 

I relish using East Anglian fish produce. I appreciate the locality, freshness and variety of produce we have on our doorstep!

 

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

 

I aim to please more and more people with my cooking, and love for food! I want to create a space of my own, which is comfortable, cosy and welcoming. I desire to serve excellent quality fresh food for all tastes, styles and preferences. I aim to continue to work hard, stay determined and keep creative, in my path to success, in the world of cuisine. 

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Chef Reeve

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Trio of Mackerel | Salicornia

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Chef Reeve

4th June 2018

Thai Spiced Cromer Crab Cake | Local Norfolk Samphire | Baked Beetroot | Norfolk Black Poached Hen Egg | Saffron | Chive Sauce | Tendril Peas

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Chef Reeve

4th June 2018

Thai Brancaste Mussels | Crispy Samphire | Egg Noodles | Amaranth | Micro Cress

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