Chef Profiles
We spent 5 minutes 'grilling' the top chefs who are set to appear at the 2011 Stone Food and Drink Festival to to find out what really makes them tick...
Simon Smith - Head Chef at Thrales Restaurant, Lichfield
Matt Davies - Group Executive Chef at The Lewis Partnership
Simon Smith
Now based at Lichfield’s Thrales Restaurant, Simon Smith’s illustrious 40-year career has seen him train in Paris and Switzerland, work in some of London’s best restaurants, appear on numerous TV shows and accumulate many awards along the way; including a coveted Michelin rating for Thrales. We’re looking forward to a fascinating demonstration of high-end cuisine from this respected chef, and here we find out a little more about the man behind the food...
Who is/are your food hero(es)?
My food hero is Anton Mossiman from a few years ago as he was instrumental in a big change for the better in restaurant food. Two others would be Careme and Escoffier.
Who is your favourite Staffordshire produce and why?
My favourite Staffs producer would be Anthony at Just Oil. Innovative, tenacious and driven.
What would you say has been the highlight of your career to date?
Highlight is a difficult one after this long. Having my first book published and working at the embassies in Paris and Vienna would probably do it.
What's your favourite style of cooking?
My favourite style of cooking would be slow-cooked meats with an intensity of flavour. Historical food also interests me a lot. My all-time favourite dish would be anything with either beef or Foie gras as a main ingredient.
What's your long-term goal?
Long term goal?? At 60 that's a hard question...maybe to reach 70 in this trade would be a bonus!! I am in negotiation for my own TV series at the moment and, should that come off, it would be mission accomplished.
What's the best thing about the Stone Food & Drink Festival?
The best thing about the festival is the fact that it brings people together who have a single passion for food. It will generate many discussions which will be the start of friendships or gastronomic experiences that open a whole new world for many.
Can you give us a sneak preview of what you'll be cooking at this year's demonstration?
I have no idea what I will be cooking. I always walk around producers, see what's about and new and make dishes up on the spur of the moment. Spontaneity keeps the cooking fresh.
Last, but not least - kitchen life is notoriously busy, so how do you make the most of your 'down time'?
In my downtime I make food sculptures in either margarine of sugar paste, read and write recipes and network with other foodies. It's more than just a job - it's a way of life.
Matt Davies
In his role as Group Executive Chef at Staffordshire’s Lewis Partnership, Matt Davies is responsible for overseeing the kitchens at some of the county’s most highly regarded dining spots; including The Moathouse, The Swan Hotel, The Bear Grill, The Dog and Doublet and Greengate Deli.
Matt developed a passion for cooking at the age of 15, studying at Solihull College before starting a career that has seen him work in numerous prestigious kitchens, including the Savoy in London, and spend time under the tuition of Michelin Star chef Andreas Antonia. He joined the Lewis Partnership 13 years ago as Head Chef and has since been influential in its expansion into a nationally recognised hospitality company and a leading light on the Staffordshire gastronomic scene.
In addition to his duties at The Lewis Partnership, Matt lectures part time at Staffordshire College; sharing his expertise and enthusiasm with 3rd Year catering students, and is both Chairman and Chair of Judges for the Staffordshire Young Chef of the Year and Staffordshire Masterchef competitions; helping to nurture the county’s next generation of top chefs. He has also appeared on BBC Two alongside the ever-popular Hairy Bikers.
When we caught up with Matt, he was busy preparing for yet another evening’s service at Stafford Castle; offering revellers at the 2011 Stafford Shakespeare Festival the chance to enjoy a range of culinary delights while taking in the performances...
Who are your food heroes / inspirations?
Inspirational chefs include Marco Pierre White, for his aggressive approach to cooking, but I equally admire Raymond Blanc and Andreas Antonia for their great people skills. Meanwhile, for creating beautiful, clear flavours Anton Mossiman is hard to beat.
From a business perspective Chris Lewis has been a real guiding light – I’ve worked with him for 13 years at the Lewis Partnership and it’s been an honour to be a part of the team that has helped him to build this empire; his commitment, drive and dedication to nurturing talent are truly admirable.
Who is your favourite Staffordshire producer, and why?
There are so many great local producers out there, all of whom work tremendously hard, that it’s impossible to pick a favourite. However, Lower Farm Eggs of Bednall, John and Lucy Heath at Eccleshall’s Bertelin Farmhouse Cheese company, Andrew Woolley meats of Cannock, Paul Holt of Wells Farm Dairy in Bradley and Keith Stevens Asparagus all stand out for the sheer quality of their ingredients.
What is the highlight of your career (to date)?
Winning the National British Culinary Fedaration Louis Cipolla Chef of the Year Award this year.
What is your favourite style of cooking / all time favourite dish?
My style is best described as Modern English with a classic French twist and my all-time favourite dish has to be one of my signature dishes, Ravioli of Lobster, which came second in Restaurant Magazine’s 2007 UK Dish of the Year awards to a dish by one of my all-time food heroes, Marco Pierre White.
What is your long-term goal / ultimate ambition?
To be able to continue cooking for as long as I possibly can. I love my job and am genuinely passionate about my craft. Winning awards is a bonus - it’s a great honour to be nominated and brilliant to win - but for me it’s all about the cooking.
What’s the best thing about the Stone Food & Drink festival?
It’s a fantastic celebration of the talent we have in Staffordshire – we’ve got some exceptional chefs and producers of the highest quality, all of whom deserve recognition for their achievements. As the festival continues to grow and champion Staffordshire food, it’s really helping to secure the county the place it deserves on the culinary map.
Can you give a couple of hints as to what you might be doing at this year’s festival?
All will be revealed in good time.
How do you spend your ‘time out’?
When I’m not working, I spend as much time as possible with my wonderful family; my wife and three children. Without their support I wouldn’t be able to do the job that I love – cooking genuinely is a way of life, not just a career, and my wife is my rock. She supports me unreservedly; giving me the freedom and support I need to do what I do.
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