Nick Rowberry, The Fox & Goose, Armscote: Chef
PUBLISHED: 23:03 07 February 2010 | UPDATED: 15:20 20 February 2013
Twenty-nine-year-old Nick Rowberry previously worked at the <br/>The Fox & Goose in Armscote and The George in Shipston befored moving to the Chequers Inn in Ettington. Warwickshire Life asked him a few questions.
Twenty-nine-year-old Nick Rowberry previously worked at the
The Fox & Goose in Armscote and The George in Shipston befored moving to the Chequers Inn in Ettington. Warwickshire Life asked him a few questions.
Tell us about your menu.
Local produce used to create un-fussy dishes inspired by British and European styles.
What is your favourite dish to cook?
Any dish involving slow cooked meats, there is so much flavour in the more unfashionable fatty cuts. So at the moment - our lamb shoulder with bubble and squeak
And to eat?
A Spanish paella - in Spain!!!
Which chefs do you admire?
My Mum is a brilliant cook!!! Also Rick Stein for his passion and love for good British produce and Anthony Bourdain - anybody in catering should read his book 'Kitchen Confidential'
Any that you don't?
Only those who believe they have nothing more to learn and refuse to draw on the knowledge of others.
When did you start cooking?
Ten years ago.
I have always had a love for food and it seemed like a natural progression.
Where did you train?
I spent time at Stratford College but my real training has come from the kitchen's I have worked in.
What's your approach to food and the whole dining experience?
To offer people food that is uncomplicated and enjoyable at a reasonable price.
What is the most important meal you've ever cooked?
I once cooked for the mayor of a ski resort that I was living in, that was pretty nerve wracking! But any meal a chef cooks is as important as the last one!
Do you use local produce and local suppliers?
All our suppliers are local, Lighthorne lamb and Rightons Butchers of Shipston to name a couple.
What local products do you value most?
Our fantastic sausages from Glebe Farm - a real old English product from fantastic Berkshire pigs and our home grown herbs.
What is your favourite food to cook with?
I love cooking with lamb, it is so versatile and lends itself to so many techniques and flavour combinations.
What's the best bit of advice you've ever received?
Learn something new everyday
And the best you've ever given?
Be committed to what you do, if you are not - don't bother
How often do you change your menu?
We change the specials on a daily basis and our A La Carte menu, according to seasonal produce
Do you have any favourites that you will always include no matter what changes you make?
Definitely our sausages.....and our fish & chips!!!
Why should people visit The Chequers Inn?
We offer excellent locally produced plates of food in a beautiful dining room.
What is your other favourite Warwickshire restaurant?
The Bridge at Bidford is a lovely, laid back place for lunch on a Sunday
Ambitions for the future.
To own a ski chalet in the Austrian Alps
When you're not working what do you like to do?
Eat out, walk the dog and hit the beach!
Starters: Goats cheese and thyme parcel with red onion marmalade
Smoked applewood and spring onion croquettes with a poached egg
Ham hock, apricot and sage terrine with toasted brioche
Crispy duck salad with spring onions, cucumber and soy
Mains: Chicken supreme with pearl barley, broad bean and smoked bacon broth
Slow cooked shoulder of Lighthorne Lamb with bubble and squeak
Panfried salmon with crab and lemon risotto and deep fried leeks
The Chequers locally made sausages & mash
Puddings: Sticky toffee and pecan Eaton mess
Dark chocolate brownie with banana fudge ice cream
British strawberries and cream
Rhubarb & Apple crumble with clotted cream ice cream