CHEF JOSHUA OVERINGTON
Le Cochon Aveugle and Cave Du Cochon
@LeCochonAveugle Josh has a style of French cooking rarely found here in the UK. Incredible food served in a relaxed environment with zero stuffiness. His cooking and attention to detail was heavily influenced by his time spent at The Waterside Inn, yet at the Le Cochon Aveugle there is no menu on hand just the surety that you will be served the best local produce available, for spontaneous cooking. We are delighted to host Chef Josh Overington as our October Chef of Chef Works Chef Josh at work in his Capri coat.
1. Your restaurant/role:
Chef Patron of Le Cochon Aveugle and Cave Du Cochon in the historic city of York in the UK.
2. Describe your kitchen:
Seasonal, produce focused and small!
3. Favourite Chef Works item and why?
Capri Premium Cotton coat, it's exactly the style that I like - can be casual with the sleeves rolled further, yet smart enough to wear out of the kitchen.
Glorious game tartare with smoked pickled foraged berries.
4. First job:
I started as a Kitchen Porter in Sydney, Australia.
5. Favourite cookbook:
Manresa: an Edible Reflection by David Kinch.
Cod confit in smoked Lardo with Scottish Girolles in a Vin Jaune sauce.
6. Your awards:
Chef of the Year at the Yorkshire Life Food & Drink Awards 2019 @yorkshirelifemag.
7. Your cooking inspiration:
8. Your speciality dish:
Hand-dived Scallops "a la ficelle" with Sea Urchin butter.
Pollock cooked on our Konro bbq with confit lemon, Shetland Mussels, Wye Valley Asparagus and smoked butter sauce.
9. Favourite dish to eat:
Steak and fries with a Bearnaise sauce.
10. Weirdest thing you ever ate:
11. Favourite ice cream flavour:
12. Favourite drink:
Fattened Loire Valley Guinea Fowl with Morels, wild garlic and a sauce Vin Jaune.
13. Favourite wine:
A Bandol Le Tourtine, Domaine Tempier 2001.
14. Who would you most like to cook for?
Alain Passard, the French chef and owner of the three-star restaurant L'Arpège in Paris.
15. And who would you least like to cook for?
16. Favourite things to do when not cooking:
Eating out and walking my dog Milo.
17. Your latest project:
Refurbishing both restaurants with new kitchens into both sites. A massive project, but very exciting!
18. Favourite city and why?
Sydney, Australia. It has everything, great food, great produce, great weather, night life, beaches - basically the best of everything!
19. Your greatest indulgence?
Baked Epoisses French cheese is a regular drunken staff munch late on a Saturday night.
20. And finally, your all-time best culinary tip?
Buy the best produce you can afford and don't mess about with it too much. Pea Velouté with last year’s pickled Nasturtium root and a Nasturtium ice cream.
courtesy of Chef Joshua Overington. If you wear Chef Works and would like to feature, please email:email@example.com