S STTA A RRT E T RS E R S
New Kid kid on on the the Block block New chefs – Lisa Mansell and Kirsty Greenup – when working as a kitchen porter at Silky Oaks. They took me under their wings, and started teaching me the basics. Both had worked in great restaurants in Sydney, which motivated me to get a ticket to the city. Lisa arranged for me to work at the Bather’s Pavilion at Balmoral Beach, where I completed my four year apprenticeship. And what would you say was the toughest job you’ve tackled so far? Cooking a seven-course dinner in Singapore for 110 people, using only Australian ingredients! Everything was flown in from Australia, which was very ambitious – but a big success. Proudest career achievement? Organising and cooking at Soho House Festival, for 10,000 people.
FEELING LUCKY Say hi to Ronnie Bonnetti. He’s only executive chef for The Lucky Onion group
When did you begin cooking? It was back in 1994, at a place called Silky Oaks Echo Lodge in Daintree Rainforest, North Queensland, Australia. Exotic! So, what’re your fondest foodie memories from your childhood? Catching and eating fresh mud crabs. What first inspired you to cook professionally, then? I was inspired by two brilliant female
Where might we know you from? In the UK, River Café London, and as Executive Chef at Babington House Somerset and Soho House Group, plus Executive Chef at Soho Farm House and Pizza East & Chicken Shop. How would you best describe your style of cooking? British and Mediterranean: it’s all relaxed, fresh and honest. And what attracted you to The Lucky Onion, then? I have always been very impressed with their food offering, as they work with some really brilliant local producers. But what’s exciting about this role is that I get to work across all the menus with all of the teams. That includes Cheltenham hotels No. 131 and No. 38 The Park, the recently re-opened The Tavern, and Cotswolds pubs The Wheatsheaf Inn, The Chequers and The Wild Duck. Each menu is different, and I’m looking forward to the variety. How many of you are there in the various kitchen teams? The numbers vary at each restaurant, but there are about 55 across all Lucky
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Onion kitchens. I’m really looking forward to getting to know all of them in due course. How have you approached the menu? All of The Lucky Onion properties use the very best local and seasonal produce, but each menu is unique. Working on the new menu at The Tavern, which re-opened at the end of November, has been very exciting. We wanted to create a menu that combines old favourites and delicious new plates. Which other local restaurants do you like to eat in? One that springs to mind is The Kingham Plough in Kingham. What makes the local foodie scene so great, then? The restaurants in the Cotswolds and the surrounding areas really make the most of the area’s fantastic local farmers and artisan producers, and they tend to use the very best meat, seasonal vegetables, and other produce. What are your favourite ingredients at the moment? Game birds, wild mushrooms, fennel and chard. Which piece of kitchen equipment couldn’t you live without? A knife, and my mortar and pestle. What and where was the best meal you’ve eaten? Very difficult! If I have to choose, though, I’ll go for La Tagliata Monte Pertuso on the Amalfi coast in Italy. Everything is grown and cooked by the family. Favourite cookery book? Probably The Cooks Companion by Stephanie Alexander. Finally, what’s your current favourite flavour combination? Beef in red wine, with soft polenta, carrots and gremolata. ✱ theluckyonion.com
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