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Chef Q&A: Peter Knight

PUBLISHED: 17:29 22 September 2014 | UPDATED: 17:29 22 September 2014

Rabbit saddle, Aubrey Park Hotel

Rabbit saddle, Aubrey Park Hotel


The executive chef at The Brassiere at Aubrey Park, Redbourn, gives an insight into his kitchen

Peter KnightPeter Knight

Describe your style. Classic British with a French twist. I like to use typically English dishes from my childhood and give them a modern edge.


How do you decide your menu? Using the colours and flavours of the seasons to create and complement my menus. Bright colours and crisp flavours in the summer, deep earthy tones and rich flavours in the winter.


Which menu dish on your menu do you most enjoy preparing? I enjoy preparing the rabbit saddle dish because it’s classically British and will feature on our new menu.


What ingredient is most important to your cooking? Butter, because it enriches sauces and dishes. When cooking at home it is often missed out or replaced by something a little healthier – eating out is the time to indulge in little luxuries.


Who did you train under and what did they teach you? I trained with Ian Penn and Mark Flanagan. They taught me how to cook classically.


What’s been your best culinary idea? Starting a weekly luncheon club for local ladies. I created a selection of set menus for the group to encourage lunchtime dining in the restaurant. This was a huge hit and we ended up running it twice a week. It was always jam packed.


What’s your prediction for the next food trend? Food knowledge. I’m asked more and more by customers about carbon footprints, sustainability and animal welfare. We currently work with our suppliers to make sure we have all of this information and I’ve been out visiting some of the farms we buy from so I have a better understanding myself.


What’s in your fridge at home? I make my son’s baby food from scratch so my fridge has enough fresh fruit and vegetables to rival most supermarkets.


Favorite quick meal? Chicken carbonara.


Top three tips for amateur chefs? Listen to your heart, learn as much as you can, read cookery books – knowledge is everything.


Best cookbook? Flavors and formulas by John Campbell.


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