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Table Talk CHEF PROFILE

Steven Edwards

Fans of Masterchef may recall how Steven Edwards, a Sussex-based chef, won the sixth ‘professionals’ series at the age of just 26, making him one of the youngest winners.

I

t seems Steve was always destined to be a

local ingredients to create unique and simple

collaborated with him on several projects. Here

winner, claiming the title Sussex Young Chef

dishes, focusing on getting the most out of

I get some insights into the chef, businessman

of the Year in 2010. He has trained with

each ingredient. Steve takes part in food

and family man....

some of the country’s leading chefs, including

events across the country and hosts residencies

Raymond Blanc and local chef Matt Gillan

and pop-up restaurants in Surrey and Sussex,

at South Lodge Hotel before going on to

as well as further afield. Recent and regular

Whats important to you? Quality is the most important thing to me.

become head chef at the Camellia restaurant

pop-ups in our region include Penny Hill Park

That’s not just about cooking but

- a position he held at the time of winning

Hotel and Spa, Nyetimber Vineyard in West

every decision I make in the company. The

MasterChef. Steve left South Lodge in 2014

Sussex & The Bingham Hotel in Richmond,

to set up his own company; etch food. Here

London. In March 2015 Steve was appointed as

he aims to provide customers a unique dining

the creative consultant for the Brighton British

experience in a fun, interactive and non-

Airways i360, due to open this summer.

pretentious atmosphere. His food philosophy is simple: using quality

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I’ve had the pleasure of getting to know Steve over the last few months, having

question I always ask is, “Is this the best we can get?”

Where do you get your inspiration? I’m inspired by local produce and the seasons. I love Sussex and seeing the countryside change throughout the year.

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