with Olverman

Tell us about your plans at The Lensbury?

With spring just around the corner, I’m really excited to launch the new seasonal menu, which myself and the team have worked hard to put together. This year I’ve tried to add in some South African hints to the menu. I wanted to implement barbecue influences and hopefully give everyone some inspiration to try out some new recipes at home. I am also looking forward to sharing a newly developed outdoor dining experience this year including food in our Sipsmith Secret Garden, summer BBQs and picnic baskets to enjoy in our fabulous setting.

When did you first realise you wanted to become a chef?

As a young boy, I always remember being around the kitchen helping my parents. My mum worked as a caterer on the weekends and I remember helping my dad make different pickles and jams. I’m originally from Johannesburg in South Africa, where the cooking culture is extremely varied, so I grew up trying so many different foods and of course watching my parents cook on the famous South African Braai - this is similar to a typical English BBQ for those who don’t know, but slow cooked over a wood fire.

Tell us something we don’t know about you?

I ’ve been a chef for over 30 years now, starting at the bottom and working my way up to Executive Chef. I’ve experienced a lot of great memories in my time, cooking on private planes, boats and trains, you name it and I’ve probably cooked there! However, one of my best experiences was having the pleasure to cook for Nelson Mandela. I cooked for him whilst I was back in South Africa for a 2 week period and he was there for some well deserved time off. Besides the pressure, it was such a great experience for me and a monumental moment in my career. Fun fact, he really enjoyed eating simple food and some traditional dishes like Chicken Feet, and Cow Heels.

SUMMER RECIPE: STICKY HOISIN AUBERGINE ‘RIBS’