CHEF JOSH WHITEHEAD
Harewood Food & Drink Project and the Muddy Boots Café
Harewood, Leeds, UK
As one of the most respected and talented young chefs in the North of England, Josh Whitehead delivers unpretentious, delicious food with contemporary flair. Having been a semi-finalist on Masterchef: The Professionals, Josh was appointed Executive Chef at the inspiring Harewood Food & Drink Project over a year ago. With access to the wide array of produce found on the beautiful Harewood Estate, Josh is able to celebrate this heritage through his creative menus. Welcome Chef Josh as our latest Chef of Chef Works... Chef Josh outside his kitchen at the Muddy Boots Café.
Executive Chef at both the Harewood Food & Drink Project and the Muddy Boots Café.
1. Your restaurant/role:
Which one?! It's always different depending on the event and the venue.
2. Describe your kitchen:
Any of the chef coats with Cool Vent panels, they could keep you cool in a desert - they're boss!
3. Favourite Chef Works item and why?
I started as a kitchen porter at a pub in Wetherby whilst I was still at school.
4. First job:
I can't choose just one. I'm obsessed with old books like The Forme of Cury: A Roll of Ancient English Cookery by Samuel Pegge and recreating the traditional recipes. Larousse Gastronomique is an essential read and Memories Of Gascony by Pierre Koffmann - he's just a f**king legend!
5. Favourite cookbook:
Shiso Leaf Parfait with Harewood Honey and Sea Buckthorn Jelly.
Raw Lamb, Potato & Foie Gras
It's early days yet...
6. Your awards:
Chef Dan Barber of Blue Hill in Manhattan, Peruvian chef Vergilio Martinez Veliz, chef Raymond Blanc of Le Le Manoir aux Quat' Saisons, chef Simon Rogan of L'Enclume and of course, the Harewood Estate.
7. Your cooking inspiration:
We have a delicious Shepherds Pie on the menu.
8. Your speciality dish:
It has to be a good Shepherds Pie or a bowl or Ramen.
9. Favourite dish to eat:
Either pork colon and rectum in Tokyo or the fresh innards of a snake mixed with Red Bull in Yogyakarta, Indonesia.
10. Weirdest thing you ever ate:
Bone Marrow Tart
Black Treacle or Pistachio.
11. Favourite ice cream flavour:
Guinness, tea or Iron Bru.
12. Favourite drink:
A Cotes de Rhone, Syrah or a delicious Tokaji.
13. Favourite wine:
Musician/Actor Loyle Carner, bass player fro Stone Roses Gary Mounfield, David Bowie and my Dad.
14. Who would you most like to cook for?
My chef friends.
15. And who would you least like to cook for?
16. Favourite things to do when not cooking:
Fallow Deer Blood, Caviar & Dried Butter
It's a very BIG secret, so stay tuned...
17. Your latest project:
Tokyo and Copenhagen, because of the people, the food and the neon.
18. Favourite city and why?
In the right hands, anything could be considered an indulgence. Although, I did once grate white truffle on a bacon sandwich.
19. Your greatest indulgence?
Make sure you are cooking somewhere that constantly inspires you and work hard, bugger all comes for free.
20. And finally, your all-time best culinary tip?
Claire McClean, www.clairemcclean.com