Laurence Tottingham

Hometown: Manchester

Work experience: I did my apprenticeship at the Sharrow Bay Hotel, worked in America for a while then worked at the Fat Duck under Heston Blumenthal, I moved from the Fat Duck to help set up and be the sous chef of the Hinds Head. I have worked with Paul Heathcote for 2 years now as Head Chef.

Tell us about your current menu: Our Current menu consists of, starters a meat & charcoal grill section, fish & shellfish, pasta & rice, high tea served in the afternoon, desserts. It is all locally sourced as much as possible, everything freshly made. My philosphy is let the ingredients do the talking, simple honest food done well.

What is your favourite dish on your menu and why: Foie gras parfait, cumberland sauce & granary toast. This is the best recipe for foie gras parfait i know, you can't stop eating it.

What inspires you: Great food, intresting ideas and concepts, looking at ingredients and asking yourself what can i do to get the very best out of this.

Which is your favourite restaurant? (not your own): The Fat Duck/ French laundry/Elbulli. haven't made it to Elbulli's yet though

Big Brother or Question Time: No answer

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Posted: Friday 27th February 2009
ID: 3988 - 306