Rob Wear, Town House Restaurant & Bar, Solihull: Chef
PUBLISHED: 23:07 07 February 2010 | UPDATED: 15:54 20 February 2013
Rob Wear is head chef at The Town House Restaurant & Bar in Solihull.
Tell us about your restaurant
Fabulously stylish, independently owned, serving a variety of great dishes using the freshest and finest of ingredients, which change seasonally.
What's your signature dish?
Risotto Nero with tiger prawns and garlic butter
What was the first dish you ever cooked?
Probably a chocolate cake with my grandfather when I was around eight is my earliest memory of cooking something. Professionally I have no idea, there was a lot of chopping and peeling to be done before I was allowed near a stove to cook!
What is your favourite Warwickshire ingredient?
Warwickshire whizzers! The best sausage I've ever tasted!
Which chefs have inspired you?
Marco Pierre White
Where did you train?
I first learnt to cook properly whilst working in some of Marco Pierre White's restaurant, including Criterion, Titanic and Mirabelle.
Why did you become a chef?
Honestly, it was the easy option! I didn't have the attention span to write essays and take tests, so I fell in to cooking by accident, and loved it! As most chefs know, once you get in to cooking in a professional kitchen it takes over your life, the buzz you get out of feeding 100 diners a fantastic three course meal in two hours is amazingly satisfying!
What's the one piece of advice you would give a chef just starting out?
Forget money, and a social life, get a job in the best kitchen you possibly can. Be quiet, watch, listen and learn. I've now been at The Town House since opening five years ago - must be good!
What was your favourite childhood food?
Mums Shepherd's Pie - who doesn't like their Mum's Shepherd's pie?
What's your favourite Warwickshire restaurant?
Mmm that's a hard one, especially as I don't get out very much! I'll let you know next time when I've done my research!
What ingredient do you always keep in your larder?
Salt. It's surprising even when eating out how many cooks forget such an essential ingredient.
If you could only have one gadget in your kitchen what would it be?
A Thermomix, It chops, slices, dices, purees and makes the best fruit smoothies.
Which ingredients would you have on a desert island?
As many as possible. I mean, who wouldn't want to live on a desert island with no stress or hassle AND have a fully stocked larder? And plenty of chilled Champagne of course!
The Town House Restaurant & Bar
727 Warwick Road
Reservations: 0121 704 1567; Event Office 0121 713 2189
From the menu.
Risotto Nero with tiger prawns and garlic butter 6.50
Goose liver parfait, Malibu jelly, Passion fruit foam 6.95
Tomato and thyme tart tatin with mozzarella 4.95
Braised neck of lamb, roast celery, swede puree 15.25
Cassoulet of haricot blanc, sea bass and chorizo sausage 15.95
Corn-fed chicken 'Coq au Vin' dauphinoise potatoes 14.95
Pear and cinnamon 'almond' crumble with custard 5.25
Hot chocolate fondant, vanilla bean ice cream 5.25
Town House citrus trifle 5.50.
Our 'Mange Vite' menu for early evening diners and lunchtime guests between Monday and Friday is an excellent way to sample some of our dishes for less! At only 12.50 for two courses and 15.50 for three it's a great way to start your evening out in Solihull or pop off to the shops after a quick bite of lunch!