<div style="display:inline;"> <img height="1" width="1" style="border-style:none;" alt="" src="//googleads.g.doubleclick.net/pagead/viewthroughconversion/1028731116/?value=0&amp;guid=ON&amp;script=0">
CHRISTMAS OFFER Subscribe to Hertfordshire Life today click here

Chef Q&A: Pierluigi Putzu, White Hart & The Tilbury

PUBLISHED: 11:35 25 July 2017 | UPDATED: 11:43 25 July 2017

White Hart, Welwyn

White Hart, Welwyn

White Hart,

The Bain and Bridges head chef who runs the Welwyn and Datchworth restaurants on his Mediterranean heritage, supporting local producers, and changing diets

Describe your style

My style is very mixed, coming from my Mediterranean background and working in the UK for many years. I always treat my ingredients with respect which is very important in Italian cooking.

How do you decide your menu?

Seasonality is key to start the dish, I then like to take twists on classic dishes using modern techniques and skills. I like fresh and light flavour profiles which are perfect for this summer season.

Do you use Herts producers?

Yes, using local suppliers is important because it helps support other businesses in the community and you get the chance to visit to see how things are produced. We use Bridget B’s in Watton-at-Stone for all of our meat – the beef is of the highest standard.

Which menu dish do you most enjoy preparing?

I love to prepare fish dishes – from prepping the whole fresh fish to making the plate look beautiful.

What ingredient is most important to your cooking?

Extra virgin olive oil. It gives richness to every ingredient.

Who did you train under and what did they teach you?

Paolo Cappuccio, executive chef of the hotel and restaurant Hermitage in Madonna di Campiglio, Italy. He taught me most of my knowledge and we have worked together for many years on and off in Sardinia, France and Italy. He taught me the important basics like how to be clean and tidy to more complex techniques and cooking styles.

Prediction for the next food trend?

As a chef we need to be very thoughtful to cater to diets and intolerances as this is becoming more prolific and the general public are more aware of what they can eat. I see this as an enjoyable challenge as I have to be more creative with certain restrictions. Healthy food is something as an Italian I was brought up with, so to create great tasting healthy dishes comes naturally to me.

Quick Grill

What’s in your fridge at home?

Salad, tomatoes and garlic bread.

Favourite quick meal?

Pasta with whatever fresh produce I have to hand, preferably cherry tomatoes.

Top three tips for amateur cooks?

Be clean and tidy.

Stick to seasonal produce.

Enjoy cooking.

Best cookbook?

Meat and Fois Gras by Paolo Cappuccio.


Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files

Please log in to leave a comment and share your views with other Hertfordshire visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Hertfordshire staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Hertfordshire account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Tue, 13:21

2 Courses for just £15 or 3 courses for £19.

Read more
Tue, 12:43

The owner and head chef of the Datchworth restaurant on sauces, seasoning, and always learning

Read more
November 2017
Tue, 12:38

The set menu at The Tilbury is available Tuesday – Thursday all day & Fri-Sat lunch times.

Read more
Tuesday, November 14, 2017

The St Albans restaurant’s recipe for a deliciously warming starter

Read more
November 2017
Friday, November 10, 2017

Come and see in the New Year with us!

Read more
Friday, November 10, 2017

See what’s on at The Cricketers of Redbourn this December!

Read more
Friday, November 10, 2017

Pub quiz in aid of Redbourn in Bloom our monthly Charity Quiz Nights are great fun and always well attended!

Read more
Friday, November 10, 2017

Bubbles, Oysters and Tapas Every Thursday night 5.30- 9pm at The Oak Stanstead Abbotts.

Read more
Tuesday, November 7, 2017

Retreating to a lovely tea room or grand hotel for a spot of afternoon tea during the Christmas season is surely one of the best yuletide treats. We have picked some top places offering afternoon tea with a festive twist in Hertfordshire

Read more
Monday, November 6, 2017

Richard Cawthorne visits a rejuvinated Stanstead Abbotts venue led by a chef with a passion for seafood

Read more
November 2017
Great British Holidays advert link

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Topics of Interest

Food and Drink Directory

Job search in your local area

Local Business Directory

Hertfordshire's trusted business finder

Search For a Car In Your Area

Property Search