CHEF NICK EDGAR
Bowness-on-Windermere, Cumbria, UK
Chef Nick Edgar has a kitchen resume to die for! Surrounded by his father's baking as a child, Nick grew with the ambition to become a chef. He spent a fantastic five years at Le Manoir under the tutelage of @ChefGaryJones. Here he learned how to really taste food as his cooking grew in confidence. From Le Manoir he moved to the North of England, where he won a Michelin Star at The Samling after only 8 months in situ'. Remaining in beautiful Cumbria he is cooking phenomenal dishes at The Ryebeck where he continues to evolve his recipes. Welcome Chef Nick as our latest Chef of Chef Works... Chef Nick outside The Ryebeck in the Chef Works Madrid Premium Chef Coat.
Head Chef at The Ryebeck.
1. Your restaurant/role:
Organised, tiny, well-worn and disciplined.
2. Describe your kitchen:
I like my Chef Works chef jackets because they are hard-wearing and comfortable with a strong collar.
3. Favourite Chef Works item and why?
Pot washer while studying to be a chef at Aylesbury College.
4. First job:
Would have to be Le Manoir aux Quat' Saisons by Chef Raymond Blanc. Both the original and new version.
5. Favourite cookbook:
Chef Nick adding finishing touches.
Delicious Venison with Pear, Chocolate, Sprouts and Parsley Root.
To date 1 Michelin star; 3 AA rosettes; The William Heptinstall Award 2005; Chef of the Year 2017 Cumbria Life. The UK Craft Guild of Chefs National Chef of the Year finalist 2109.
6. Your awards:
A mix of ingredients, young enthusiastic chefs and the Executive Head Chef at Le Manoir, Gary Jones.
7. Your cooking inspiration:
My take on Gazpacho that was originally created for NCOTY back in 2014. I have evolved the recipe every year since as it starts as one dish and evolves into a completely different flavour as you eat it. It’s a small Bell Pepper confit then filled with a red pepper sorbet, a clear tomato essence is then poured into the bowl, so as you eat, it forms gazpacho in front of you.
8. Your speciality dish:
My mums Lasagne and Pork Tenderloin with Mustard Greens from Tom Kerridge at The Hands and Flowers.
9. Favourite dish to eat:
Simply Snail Caviar!
10. Weirdest thing you ever ate:
Rhubarb with White Chocolate and Saffron.
Ben & Jerry's Chocolate ice cream, but my Sweet Curry ice cream with Coconut Rice Pudding is pretty special too.
11. Favourite ice cream flavour:
Dr Pepper or a good old cuppa of PG Tips tea.
12. Favourite drink:
A Crianza Rioja 2005, this reminds me of a great holiday in Valencia, Spain.
13. Favourite wine:
Former US President, Barack Obama - inspirational on so many levels.
14. Who would you most like to cook for?
Anyone that doesn't understand the hard work and thought that goes into cooking.
15. And who would you least like to cook for?
Sleeping and watching football, my team being the Arsenal.
16. Favourite things to do when not cooking:
Chef Nicks take on Gazpacho.
I am a finalist for the NCOTY 2019 which will be announced in October and pushing The Ryebeck to the next level.
17. Your latest project:
New York. I have memories of working at the former wd50 on the Lower East Side of Manhattan - the city that never sleeps.
18. Favourite city and why?
Any supermarket Chocolate mousse and sleep on days off.
19. Your greatest indulgence?
When cooking Risotto, NEVER stop stirring until it is properly cooked
20. And finally, your all-time best culinary tip?