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?
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