There are three types of chef (in my opinion). There’s the line cook. The one who’s heart isn’t really in it. Microwaving pre-packed portions of hunter’s chicken. Scooping up French fries. Then there’s the star chaser. The chef who’s all about precision, clean lines and looks – sometimes, dare I say it, at the cost of the food having any soul.
And then, finally, there’s the real chef. A cook who wears spits of fat on their shirt sleeves and flour on their bottom.
It was clear to see last week,
when I met the new head chef at the Easton White Horse, that he is the latter. As I arrived, Dom Clarke was red in the face from running around chasing (though not literally you’ll understand) Will Johnston of Hamish Johnston cheeses. You see, having only been in Suffolk for a few weeks, he’s frantically trying
to make contacts.
With Dom, a Manchester lad
who’s made ripples on the food scene around Cumbria, was pub manager Stuart Hansord – a beaming advocate for the business, now under the management of Chestnut Inns (owner of The Packhorse Inn in Moulton).
Read more: http://www.eadt.co.uk/ea-life/easton_white_horse_a_new_destination_for_foodies_1_4598550