Feature – Chewing The Fat – Robbie Greig-Smith
Tell us about your background:
After a career at the bbc I returned to kitchens, my first love, to follow in the footsteps of my older brother; a two rosette chef whom I had kp’d and commis’d for throughout my early teenage years. I kick started my own career in the two rosette restaurant at Oakley Hall Hotel in Hampshire.
What inspire you?
Nature… Even if you don’t believe in God you have to question why thyme and rosemary grow in fields where cows and sheep graze. Nature points us toward flavour combinations and where she doesn’t we search for new and exciting ways to marry together what we find, sometimes stumbling, sometimes intuitively.
What’s your favourite food memory?
The first time I ate goat curry, the first time I tried tapas, the first time I tried a tagine of slow cooked sticky lamb and the memory of all the British classics my mum would cook growing up.
What are your favourite ingredients and cooking techniques?
Hard to say but in my fridge there is always some home made chicken stock, lots of butter and Parmesan, roasted garlic cloves and chorizo.
Where do you see yourself in five years time?
Working my allotment.
Sum up your cooking style in three words:
Nose to tail