4 minute read
Meet The Chef at The Raven
MEET THE CHEF
JORDAN ADAMS, head chef at The Raven in Poulshot, talks about twice-baked soufflés, cooking for Keith Lemon and eating too much ice cream!
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What was your first job in catering? I worked at The Bath Arms, Crockerton, at the age of 15. I was employed to peel veg but instead was thrown into service and haven’t stopped since.
Where have you worked previously?
For most of my career I worked for Von Essen Hotels the Luxury Family Hotel group in their 2 AA rosette restaurants. During my time there I worked under some fantastic chefs and was able to develop my career from chef de partie through to sous chef and finally head pastry chef.
What were the first dishes you mastered?
One of the first dishes I mastered was a twice baked cheese soufflé. At the age of 17 after carefully watching my head chef, at the time, for a year before being allowed to attempt to make it, I still know the recipe by heart now!!
Do you have any favourite local suppliers?
All of our fruit, veg and meat is sourced as locally as possible with our main bulk of ingredients coming directly from our own Poulshot Lodge Farm shop. I also make savoury pastries to sell at the farm shop and have even created my own blend of sausages to sell there. One of the things I find most fascinating is being able to farm our own grass-fed beef then watch the entire journey from field to plate.
What is your personal favourite dish from your menu?
This is tricky as our menu changes frequently in order to use the freshest seasonal produce. One of my favourite dishes to make - which always goes down a treat - is ale smoked guinea fowl terrine, medjool date purée and a pork bon bon.
What is the most memorable event you have cooked for?
One of my most memorable events was whilst cooking for Keith Lemon, Holly Willoughby and Fearne Cotton. Keith left his guests and decided to come into the kitchen and started cooking with the team whilst telling us numerous jokes.
When you get a day off, which local pubs and restaurants do you like visiting?
On the rare occasion I have time to myself I like to try different restaurants that have a focus on using local ingredients in unexpected ways. I enjoy visiting Oak restaurant in Bath as well as Osip in Bruton.
When you cook for friends, what’s on the menu?
When I am entertaining friends, you’ll usually find me cooking over coals, beneath our orchard using our own seasoned apple and cherry wood to bring flavour into prime cuts of meat or cooking my own freshly caught trout nailed on cedar planks directly in the coals.
The Raven uses the freshest seasonal produce
What is your favourite tipple?
It has to be The Newt’s Ice Cyder.
Guilty pleasure?
Eating way too much ice cream, especially after a long day in the kitchen.
Finally, if there was one piece of advice you could give to someone who wanted to start a career as a chef, what would it be?
Cheffing is something which takes passion and creativity as well as long hours; don’t be afraid to experiment with ideas and don’t be afraid to keep learning, you can always learn from those around you. Don’t hold yourself back; if you’re no longer learning it’s time to give yourself a new challenge.
To book a table at The Raven call 01380 828271.
• ravenpoulshot.co.uk
