Chef profile - Dan Smith, The Peacock at Rowsley
PUBLISHED: 00:00 17 August 2018 | UPDATED: 17:51 17 August 2018
Dan Smith, Head Chef at The Peacock at Rowsley reveals his favourite dishes.
Tell us a bit about yourself:
I live in Derbyshire with my family but I’m originally from Mansfield, just over the border in Nottinghamshire. Most of my training took place in the London area where I worked with some notable chefs, such as Tom Aikens.
How would you describe your approach to food?
My approach to food is to use good quality ingredients that are in season and to do them justice.
Tell us about your menu:
Our menu features ingredients that are in season, when possible taken from the garden in the grounds at the Peacock. All our beef, lamb and pork is supplied by a local butcher, E W Coates in Darley Dale, who sources the meat from Derbyshire.
What has been your biggest culinary high point?
I’m just happy to have a busy restaurant with satisfied customers!
What has been your most memorable meal?
At Tetsuyas in Sydney, Australia or Arzak in San Sebastian in Spain, both were amazing.
What would you choose for your last meal on earth?
Turbot cooked on the bone or a really good platter of fruits de mer – eaten by the sea, somewhere hot.
Who would be your dream dinner party guests?
Which ingredient could you not live without?
Onions, they are the base for so many recipes.
What advice would you give to a novice?
I would say find somewhere good to work, where they make everything from scratch and spend at least two years there learning all you can. Also, don’t try to climb the ladder too quickly or chase money.
Which chef is your greatest inspiration?
Marco Pierre White.