Interview with Nick Hodges, Executive Chef at The Greenbank and The Alverton Hotels

from Silverlinings Cornwall Wedding Guide - Winter 2020

Why did you decide to become a chef?

At the age of 14 I started working in a kitchen part time doing some washing up as a kitchen porter. I loved the excitement and buzz of the kitchen and the chefs all working together as a team. One Saturday I came in for my shift and one of the chefs was off sick. I was asked to step in, and the rest as they say is history!

Where did you train?

I did my training at Cornwall College.

What does an Executive Chef mean?

As well as the actual cooking and food service, I work closely with the Head Chefs to collaboratively write the seasonally changing menus. Being an Executive Chef means a lot of paperwork too!

Is there a chef you admire most?

I was really saddened to hear that Gary Rhodes recently passed away. As a young chef he was a real pioneer in the industry.

Where do you think trends will go in the future?

The classics are making a real comeback and I think they will continue to lead menus for some time. Great for those of us over 40!

What dish are you bored of cooking/seeing on wedding menus?

Buffets with lots of beige looking food. I love incorporating a bit of colour to a buffet. Saying this, there is still always room for a pasty or Cornish scone on a wedding menu.

On the flip side, what are you currently making that you are excited about?

We are striving to bring our Water’s Edge restaurant food to our wedding and function menus. It’s all about keeping things simple whilst including the same great produce sourced locally where possible, and applying the same innovative cooking techniques.

Where do you source your ingredients?

We always try to keep things as local as possible, as Cornwall offers such a wide variety of rich quality ingredients right on our doorstep. We only source away from the west country when no other options are available.

What practices do you have in place working towards sustainability, eco-friendly, etc.?

I work closely with contacts made from spending over 30 years in Cornwall, often advising the suppliers and producers what is best for both the menu and the long term pressures on the environment and stocks.

Top tip(s) for a couple choosing their wedding menu?

Keep it simple!

How flexible can you/the hotels be when creating a wedding menu?

We offer packaged menus, as they are an essential guide to the customer and for the business, but we often meet with couples one-on-one and design bespoke menus. You cannot beat the personal touch, especially on such a big occasion. We are more than happy to accommodate and be as flexible as possible. What is a good simple piece of advice for pairing wine and food? I would suggest just ordering what you like to drink – remember it is your big day. Oh, and order plenty!

What’s the one ingredient you can’t live without?

A tricky question as there are so many, but I do love local crab.

What would you serve at your wedding?

I got married some time ago now. We had burgers and fish with lots of fizz, and I think we would still choose the same if we could do it all over again.

What do you do during your downtime?

I love being outdoors. Walking and fishing are my two favourite past times when I’m not in the kitchen. Luckily Cornwall is the perfect location to enjoy both.

This article is from:

Silverlinings Cornwall Wedding Guide - Winter 2020