Chefs Profile

Chefs Name: Gary Pollard

Restaurant: Hannafore Point Hotel

 

What/who inspired you to become a chef?

Making Cornish pasties with my mum

 

Where did you train?

Plymouth catering college

 

What was your first job in the industry?

School holiday seasonal job

 

Which section of the kitchen do you most like working on and why?

Fish- Varied textures, varieties and cooking methods

Dessert- Creating something from scratch

 

What do you enjoy most about being a chef?

No two days are the same. Hopefully giving the customer a good experience

 

In a few words, how would you define good food?

 Well cooked, appearance and taste

 

Please provide a top cooking tip for our readers

Don’t be afraid of trying different foods and experiences, give it a go

 

What’s your most memorable cooking experience?

 Apart from cooking with my mum, entering and winning college competition

 

What are your hopes for the coming year?

Hopefully give enjoyment threw meals cooked

 

To be a good chef you need to be

Passionate and patient

 

How would you summarise your cooking style in one or two sentences

Allowing the food/produce to tasted as it should

 

Which chefs have most inspired you, in terms of both your career and cooking style?

All chefs having something to give. I do however champion Raymond Blanc

 

Have you or your restaurant won any awards or received any notable accolades?

Taste of the West

 

In terms of produce, what do you like most about the local area?

Fresh Fish

 

How do you go about choosing suppliers?

Recommendations follow by interaction and monitoring

 

As a chef, what is your favourite time of year and why?

Summer- everything in fresh and vibrant

 

What is your favourite seasonal ingredient? How do you like to use it?

Summer Fruits- Incorporating them into the menus