GRAHAM GARRETT - THE WEST HOUSE, KENT
WG: How would you describe your cuisine? Graham Garrett: I hear lots of food descriptions nowadays from chefs and critics, local, seasonal, modern, flavor driven, molecular, etc. There always seems a need to pigeonhole everything; it’s the same with music. To me it’s just good honest grub. WG: What are your greatest influences in the kitchen? Graham Garrett: My greatest influences in the kitchen are the ingredients and suppliers. WG: In your opinion, what is the best recipe you have ever created? Graham Garrett: It would be impossible to name one recipe as the best. Every time you make something or create a new dish you try to make it better than the last, so my best dish will hopefully be my next one. WG: Chef Garrett shares the process he goes through to create a new dish… Graham Garrett: The creative process is never the same. Sometimes it can be about wanting to use something that someone has grown, or an idea that comes to you in the night, or the inspiration from something you’ve eaten. You start with the idea then start thinking flavor combinations that will work. You then think about the best cooking methods and techniques for those ingredients.
214 - WG June 2016
Sika Deer, Mashed Swede, Chanterelles, Twiglets Photo © Adrian Franklin