CHEF Jude Kereama
Head Chef /Owner of Kota restaurant.
Porthleven, Cornwall, UK.
Originally from New Zealand where he trained under Chef Simon Gault, award-winning Chef Jude Kereama has cooked in Auckland and London before settling in the beautiful village of Porthleven. Here he brings his signature Asian culinary twist to the tasty local Cornish produce. Working alongside his wife Jane, they have two wonderful restaurants and guest rooms in a stunning part of the world. Welcome Chef Jude as our Chef of Chef Works! Chef Jude in his kitchen at Kota.
Kota restaurant uses local produce with our signature Asian twist. We also have two spacious guest rooms and our sister restaurant, Kota Kai Bar & Kitchen, all in the beautiful harbour of Porthleven, Cornwall.
1. Your restaurant/role:
Bustling, fun, energetic and playful.
2. Describe your kitchen:
I love my black cotton Cargo trousers (PC001). They always get good comments and are so comfy to wear.
3. Favourite Chef Works item and why?
I started as a newspaper boy in New Zealand.
4. First job:
The classic Larousse Gastronomique published by Hamlyn. I've used it for reference for years.
5. Favourite cookbook:
We have 3 AA rosettes, a Michelin Bib Gourmand and most recently ‘Chef of the Year’ in the 2019 Trencherman's Guide.
An example of Jude's dishes with that Asian twist.
6. Your awards:
My Mother, boy can she cook!
7. Your cooking inspiration:
Rockpool - it's a Dashi broth with crab ravioli, crispy Mylor prawns, muscles, cockles and a tempura oyster finished with oyster foam, various seaweeds and sea vegetables. It was inspired by my first Great British Menu television appearance and spending time with my son foraging.
8. Your speciality dish:
Dim sum, you can eat many small dishes and with so many different textures and flavours. My all-time favourite is from A.Wong in London, UK.
9. Favourite dish to eat:
I tried Birds Nest Soup in Auckland, a bit 'gloopy' for my liking.
10. Weirdest thing you ever ate:
Just one?!!! If I'm pushed for one flavour I would have to go for Mint Choc Chip. Could easily be Sesame..Berry...Passion Fruit...
11. Favourite ice cream flavour:
Sharps Cornish Pilsner.
12. Favourite drink:
Another tough one! Value for money I would choose a Bordeaux blend or Syrah from Gimblett Gravels wine growing district in Hawke's Bay, New Zealand.
13. Favourite wine:
HRH. The Queen, she seems so lovely.
14. Who would you most like to cook for?
Donald Trump, no need for further explanation.
15. And who would you least like to cook for?
Running, tennis, swimming and eating.
16. Favourite things to do when not cooking:
A takeaway bar downstairs at one of my restaurants, Kota Kai. Sushi, vegan and even Scotch eggs on the menu.
17. Your latest project:
It's gotta be London. Such amazing diversity of cultures, bars and food. Great entertainment too!
18. Favourite city and why?
I hate to admit it, but I don't hold out on much, so I have to exercise lots to work off my intake.
19. Your greatest indulgence?
Spend top money on your knives and focus on how to hone them. How else can you get precision and speed of prep?
20. And finally, your all-time best culinary tip?
Photography: Matthew Fox and Ellie Lagdon.