Season, Taste and a Little Bit of Love

The George’s new Head Chef, Aaron Skerrit, shares his greatest cooking hack and talks about the inspiration for his dishes.

What are your earliest memories of cooking?

Cooking with grandparents and wholesome, home-cooked food surrounded by family.

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

I was a kitchen porter and was given an opportunity to start cooking, which I enjoyed with my nan.

How would you describe your cooking style?

Fresh, traditional and the best of British produce.

What inspires you in the kitchen?

No day is the same, seasons changing and making guests happy on special occasions and day to day.

Who is your culinary hero?

Too many, but old school – Esco er is the master, the Roux brothers, Marco PierreWhite and Gordon Ramsay.

Which one ingredient would you take to a desert island?

Eggs – so versatile and we can use so many ways.

What would be your ultimate menu showstopper?

Either a whole sh to share – turbot, Jersey royals and asparagus – or Chateaubriand. Served and nished in the restaurant in front of customers for a big showstopper.

Which is your greatest cooking hack?

Season and taste – it’s all it takes. Oh, and a little bit of love!

What’s your recipe for being a successful chef?

Work hard, work smart, be and strive for the best, and use the best ingredients.