Chef profile - Kelvin Guest, The George at Alstonefield
PUBLISHED: 00:00 30 August 2018 | UPDATED: 10:15 30 August 2018
Kelvin Guest, Head Chef at The George at Alstonefield creates a delicious dessert with a salute to an iconic local favourite...
Tell us a bit about yourself:
I have been in the industry now for nearly 25 years. My Grandma, who was a chef in the Army during the Second World War, inspired me to follow suit and become a chef too.
I started out washing pots in the kitchen and then went on to train at High Peak College in the 1990s. After finishing there, I worked for Chris Baxter in Leeds who inspired me further and on to greater things. Living in Derbyshire with the countryside and all it has to offer on the doorstep, is continually inspirational.
How would you describe your approach to food?
Take the best ingredients you can find – the best quality – and treat them with respect, cooking them at their freshest, and you cannot go far wrong. I have access to a kitchen garden at The George, and local suppliers who grow and develop amazing produce.
Tell us about your menu:
We have the freedom to create new dishes and always cook with the seasons. I like to keep things simple, without over-complicating the menu, to showcase the freshness and flavours of our produce. We have our enduring ‘stars’ which we change and incorporate seasonal ingredients, and there’s always a special dish or two on the menu for that additional treat.
Which dish would you recommend?
Our trio of pork using Gloucester Old Spot from Jeff Wild’s farm at Ible – confit belly, tenderloin and our black pudding, with apple fondant and Calvados jus.
Which ingredient couldn’t you live without?
Butter. Food would not taste the same without it.
Any career highlights?
Being on the pass at Le Manoir whilst the Roux brothers were dining… that was exhilarating!
What has been your most memorable meal?
I love seafood and had Whitby Lobster at The Star Inn recently, but I have to say that The Fish Pot at Six Mens Bay in Barbados is truly amazing!
Who would be your dream dinner party guest?
Gordon Ramsay so he could critique the food on offer, and then we could talk about football.
What would you choose as your last meal on earth?
Roast forerib of beef and Yorkshire pudding.
Which chef is your greatest inspiration?
I have been so lucky to have worked there; Raymond Blanc at Le Manoir aux Quat’Saisons.
What advice would you give to a novice?
Have the confidence to develop and test new ideas – experiment! Stay passionate about food; you get out what you put in…
Find progressive, supportive management and a happy team!