Chef Profile – Myles Mumby

Meet our new chef, Myles Mumby….

How long have you been a Chef?
I’ve been a chef for fourteen years now.

How would you summarise your career highlights?
One of my favourite memories is winning an AA Rosette for the cooking I have been doing here at the White Hart. It was a wonderful moment and a great highlight to my career so far. 

What inspired you to become a Chef?
I watched my step mum cook a lot when I was younger, which was probably the first thing that got me interested in cooking as a career and inspired me to give it a try. Then I got a job as a pot washer and I watched the chefs building their dishes, using their creative talents and honing their craft in the kitchen– their skills really encouraged me to pursue cookery further.

What’s your signature dish?
I don’t have a signature dish but a key theme running through all of my cooking is that I like to use vibrant ingredients to give each dish that wow factor. 

Who’s your favourite celebrity Chef?
When I was training to be a chef I looked up to Marco Pierre White. Now I’d say that I admire Gordon Ramsay for all of his achievements and his focus on creating the very best food with ingredients that are fresh and in season. 

What’s the next ‘big thing’ in food?
I think being able to cater to every diner’s requirements is the next big thing, especially with the rise of ‘clean eating’ and the emphasis on unrefined, natural ingredients. It’s important for today’s chefs to be able to rustle something up for vegans, dairy-free and gluten-free diners.

 What three things couldn’t you do without in your kitchen?
My Rational oven, a serrated knife and coffee! 

Will you be introducing any new dishes to Grille?
Yes, we will. We’ll be using more local produce, like Alfred Enderby smoked haddock which will be served with saffron risotto and poached hens eggs, and adding to the menu in line with the changing seasons. 

What was your favourite dish growing up?
My favourite dish was also the first dish I ever made: Spanish tortilla.

…and now?
I think my palette has changed a bit now and I really enjoy the simplicity of lamb served with asparagus and jersey royal potatoes. They come together to make the perfect understated dish when everything is in season and fresh.

What is your most challenging dish to make?
Swiss Chard Lasagne can be tricky. Pieces of chard are used in place of traditional lasagne sheets, which means they have to be cut to size and layered up perfectly to stand up firmly and not collapse. 

What is the best thing about being a Chef in your opinion?
The positive feedback from people who’ve enjoyed eating what I’ve made is always a good feeling.

Finally, what’s your favourite dish on the menu and why?
The Duo of Red Hill Pork because it uses local produce and it was the dish that won The White Hart its AA rosette.

 

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