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Iron Chef Plans Londen-opsporingsrestaurant in Londen

Iron Chef Plans Londen-opsporingsrestaurant in Londen


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Masaharu Morimoto om sy gunsteling Asiatiese-geïnspireerde geregte en meer te bedien

Ysterskok Masaharu Morimoto maak die Chef Morimoto kookervaring, 'n pop-up restaurant wat saamval met die Olimpiese Spele in Londen 2012. Oop vanaf 18:00 tot 22:00 26 Julie tot 12 Augustus, die tydelike restaurant in die Visa VIP Lounge vir Chase Card -lede on Pall Mall in die West End van Londen sal tydelik bydra tot Morimoto se portefeulje van agt restaurante regoor die wêreld.

The Iron Chef bedien sy gunsteling geregte wat deur Asië geïnspireer is, sowel as die tradisionele Britse en Amerikaanse kookkuns by die pop-up, wat slegs oop is vir Visa-kaarthouers met kaarte wat deur Chase uitgereik is.

Benewens die Chef Morimoto Culinary Experience, bied die Visa VIP Lounge ook optredes deur Olimpiese atlete, kos, wyn en bier, gratis Wi-Fi en meer as 10 televisies om na al die Olimpiese Spele te kyk. Die VIP Lounge is elke dag oop van 10:00 tot middernag. Toegang is gratis, maar vereis vooraf besprekings vir geleenthede. Daaglikse toegang tot die VIP -sitkamer is gratis teen 'n Visa -kredietkaart wat deur Chase uitgereik is.


Om dop te hou: Simon Ulph

Nadat hy saam met Robert Thompson met die Michelin-ster op die Isle of Wight gewerk het en 'n liefde vir die geure van Japan saam met die ysterskok Masaharu Morimoto ontdek het, is Simon Ulph terug in sy geboorteland Kent en kook 'n eklektiese spyskaart in The Swan Wine Kitchen by Chapel Down wingerd.

Tom Shingler is die redakteur van Great British Chefs.

Tom Shingler is die redakteur van Great British Chefs.

Van die Garden of England tot Kalifornië via Londen en die Isle of Wight en weer terug - Simon Ulph gee beslis nie om om stokke op te steek op soek na inspirasie nie. En op slegs sewe-en-twintig is hy deel van die volgende generasie jong sjefs wat hulself in die Britse voedseltoneel wil naam maak.

Nadat hy per ongeluk in die kookkuns geraak het toe hy 'n naweek by 'n klein restaurant in Kent gewerk het, het Simon 'n proefskof by The Swan in West Malling gedoen en besef hy wil 'n sjef word. 'Twee dae nadat ek begin het, het ek my ma en pa gebel en vir hulle gesê ek bly 'n paar weke,' sê hy. 'Sodra ek klaar was met my GCSE's, het ek reguit daarheen gegaan - geen spysenieringskollege of iets nie - en het ek drie jaar daar gebly.'

Dit is 'n bietjie anders as die gemiddelde loopbaanbaan van die sjef - leer by die werk is beslis belangrik, maar om sonder formele opleiding in te gaan, beteken dat Simon vinnig moes leer. 'Dit was aanvanklik 'n bietjie moeilik, aangesien ek 'n sestienjarige kind was in 'n omgewing vol mans. U dink dat u alles uit die skool kom, maar u verbrand uiteindelik die kers aan albei kante en probeer soveel as moontlik leer. Dit was redelik hardcore. '

Nadat Simon sy voet gekry het en 'n bekwame sjef in sy eie reg geword het, verhuis hy na Londen om 'n jaar by The Swan in die Globe Theatre te werk. Maar dit was sy volgende stap - om saam met Robert Thompson by The Hambrough op die Isle of Wight te werk - wat hom laat besef het watter soort sjef hy wou wees.

'Om van negentien in die suidooste van Londen te wees, na 'n klein dorpie op 'n klein eiland, was 'n bietjie 'n kultuurskok, maar dit was goed,' sê hy. 'Dit was 'n massiewe pasverandering-by die Globe was ons besig met 110 voorblaaie voor die teater, ongeveer 100 à la carte, en sodra ons 'n vertoning voltooi het, het ons nog tagtig post-teater gedoen, dit was belaglik. By The Hambrough, met 'n Michelin -ster en drie AA -rosette, was daar net vyftig deksels, sodat u die tyd kon neem en baie goeie bestanddele kon gebruik. Dit was die eerste keer dat ek iets soos proe van spyskaarte, amuse bouches en canapés gedoen het, so dit was 'n heel nuwe balspel. Maar ek sou dit nie vir die wêreld verander het nie - die manier waarop Rob oor kos gepraat het en hoe hy gekook het, het my beslis laat besef wat ek met my loopbaan wou doen. '

Na twee jaar het Simon se jeukerige voete hom onder die knie gekry en besluit hy om 'n verhoog saam met die legendariese April Bloomfield in New York te gaan doen. Met sy terugkeer na die Verenigde Koninkryk het hy 'n pos by die Olimpiese Spele in 2012 gekry, waar hy die Japannese sjef Masaharu Morimoto ontmoet het - die beroemde gesig van die Iron Chef -televisiereeks - wat hom na slegs drie dae 'n pos by sy gelyknamige restaurant in die Napa -vallei in Kalifornië aangebied het. om saam te kook. Simon het die kans aangegryp en die tweede keer daarheen beweeg.

'Dit was ongelooflik om te sien hoe eenvoudig die Japannese kombuis was,' sê hy oor sy tyd daar. 'Ek dink die besigste diens wat ons gehad het, was ongeveer 487 deksels, maar omdat daar soveel sjefs was, is alles daagliks vars gedoen. Om elke oggend 120 dim sum te maak, was destyds nie wonderlik nie, maar dit het my regtig gehelp om my vaardighede te verbeter. '

Na 'n jaar waarin hy hom verdiep het in Japannese kookkuns en die ryk kos -toneel in die Napa -vallei, keer Simon terug na die Isle of Wight om souschef van Robert Thompson te word in The George Hotel in Yarmouth. Die twee het daarna vertrek om Thompson's oop te maak, waar Simon uiteindelik tot hoofsjef bevorder is. Dit was waar Simon gebly het tot vroeg in 2017, toe die trekking van sy geboorteland Kent te veel was. Hy het deel geword van die I'll Be Mother -restaurantgroep en het 'n kort tydjie saam met Scott Goss gewerk by The Twenty Six, net buite Tunbridge Wells, voordat hy die sjefrol in die groep se Swan Wine Kitchen in Chapel Down Vineyard aangeneem het.

'Kent is tuis, en ek is lanklaas hier,' sê Simon. 'Ek hou daarvan om ou vriende in te haal, om net na die kroeg te gaan vir 'n vinnige pint of iets. Ek was mal daaroor om oral te woon, maar ek het geweet dat ek altyd weer hier sou beland. Dit is deel van die rede waarom ek vir die pos by The Swan Wine Kitchen gewerk het. '

Simon se tyd om Japannese kos in Kalifornië te kook, het hom natuurlik baie beïnvloed, en hy hou daarvan om die tegnieke en bestanddele in sy spyskaart by Chapel Down op te neem. 'Ek hou net van Japannese geure,' sê hy. 'Een van die geregte wat ek pas op die spyskaart gesit het, is gebakte lamskors met 'n miso-gebraaide skouer, 'n paar gepekelde wortels en 'n sous van lamsvet, sesam, soja en 'n bietjie mirin.'

Dit wil egter nie sê dat sy kos slegs op Japannese kookkuns fokus nie. 'The Swan at Chapel Down het die lewe begin as 'n baie Engelse restaurant, maar ek stel allerhande dinge voor wat ek van oral opgetel het,' verduidelik Simon. 'Dit is 'n mengsel van alles, wat goed is, aangesien ek 100% vryheid het om te doen wat ek wil. My span is ook wonderlik - my sous -sjef Lloyd kom met baie goeie idees, en almal begin werk. '

Kook by 'n restaurant in die middel van 'n wingerd beteken natuurlik dat die wynaanbieding net so belangrik is as wat op die bord is. 'Ek wil 'n proe -spyskaart met wynbyeenkomste bekendstel, aangesien Chapel Down saam met ander wingerde regoor die wêreld werk wat baie unieke dinge doen - ons sal nie altyd Chapel Down se wyne verkoop nie. Maar die mooi van hierdie plek is dat dit ook 'n brouery het, sodat ek geregte kan vind wat by die bier pas. Ek werk tans aan 'n wildsvleisgereg - gebraaide lende met 'n gerookte peer -puree en 'n miso- en teriyaki -skouer - wat baie sal pas by Chapel Down se Curious Brew. '

Terwyl Simon net meer as 'n maand by The Swan Wine Kitchen was, maak hy reeds sy merk op die restaurant. Nuwe geregte met internasionale invloede, 'n spyskaart wat verander wanneer hy moeg word vir 'n spesifieke gereg en 'n nuutgevonde fokus op kos- en wynpassing, stimuleer reeds sake, met ongeveer tagtig vir middagete en sestig vir aandete. Maar vir Simon gaan dit oor om te doen waarvoor hy lief is. 'Ek wil net in die kombuis eet wat ek wil kook en wat mense wil eet. As ek elke dag kan gaan werk en sien dat die dagboek vol is, dan is ek bly. '


Om dop te hou: Simon Ulph

Nadat hy saam met Robert Thompson met die Michelin-ster op die Isle of Wight gewerk het en 'n liefde vir die geure van Japan saam met die ysterskok Masaharu Morimoto ontdek het, is Simon Ulph terug in sy geboorteland Kent en kook 'n eklektiese spyskaart in The Swan Wine Kitchen by Chapel Down wingerd.

Tom Shingler is die redakteur van Great British Chefs.

Tom Shingler is die redakteur van Great British Chefs.

Van die tuin van Engeland tot Kalifornië via Londen en die Isle of Wight en weer terug - Simon Ulph het beslis nie die moeite om stokke op te steek op soek na inspirasie nie. En op slegs sewe-en-twintig is hy deel van die volgende generasie jong sjefs wat hulself in die Britse voedseltoneel wil naam maak.

Nadat hy per ongeluk in die kookkuns geraak het toe hy 'n naweek by 'n klein restaurant in Kent gewerk het, het Simon 'n proefskof by The Swan in West Malling gedoen en besef hy wil 'n sjef word. 'Twee dae nadat ek begin het, het ek my ma en pa gebel en vir hulle gesê ek bly 'n paar weke,' sê hy. 'Sodra ek klaar was met my GCSE's, het ek reguit daarheen gegaan - geen spysenieringskollege of iets nie - en het ek drie jaar daar gebly.'

Dit is 'n bietjie anders as die gemiddelde loopbaanbaan van die sjef - leer by die werk is beslis belangrik, maar om sonder formele opleiding in te gaan, beteken dat Simon vinnig moes leer. 'Dit was aanvanklik 'n bietjie moeilik, aangesien ek 'n sestienjarige kind was in 'n omgewing vol mans. U dink dat u alles uit die skool kom, maar u brand uiteindelik aan die kerse aan albei kante en probeer soveel as moontlik leer. Dit was redelik hardcore. '

Nadat Simon sy voet gekry het en in eie reg 'n bekwame sjef geword het, verhuis hy na Londen om vir 'n jaar by The Swan in die Globe Theatre te werk. Maar dit was sy volgende stap - om saam met Robert Thompson by The Hambrough op die Isle of Wight te werk - wat hom laat besef het watter soort sjef hy wou wees.

'Om van negentien in die suidooste van Londen te wees, na 'n klein dorpie op 'n klein eiland, was 'n bietjie 'n kultuurskok, maar dit was goed,' sê hy. 'Dit was 'n massiewe pasverandering-by die Globe was ons besig met 110 voorblaaie voor die teater, ongeveer 100 à la carte, en sodra ons 'n vertoning voltooi het, het ons nog tagtig post-teater gedoen, dit was belaglik. By The Hambrough, met 'n Michelin -ster en drie AA -rosette, was daar net vyftig deksels, sodat u die tyd kon neem en baie goeie bestanddele kon gebruik. Dit was die eerste keer dat ek iets soos proe van spyskaarte, amuse bouches en canapés gedoen het, so dit was 'n heel nuwe balspel. Maar ek sou dit nie vir die wêreld verander het nie - die manier waarop Rob oor kos gepraat het en hoe hy gekook het, het my beslis laat besef wat ek met my loopbaan wou doen. '

Na twee jaar het Simon se jeukerige voete hom onder die knie gekry en besluit hy om 'n verhoog saam met die legendariese April Bloomfield in New York te gaan doen. Met sy terugkeer na die Verenigde Koninkryk het hy 'n pos by die Olimpiese Spele in 2012 gekry, waar hy die Japannese sjef Masaharu Morimoto ontmoet het - die beroemde gesig van die Iron Chef -televisiereeks - wat hom na slegs drie dae 'n pos by sy gelyknamige restaurant in die Napa -vallei in Kalifornië aangebied het. om saam te kook. Simon het die kans aangegryp en die tweede keer daarheen beweeg.

'Dit was ongelooflik om te sien hoe eenvoudig die Japannese kombuis was,' sê hy oor sy tyd daar. 'Ek dink die besigste diens wat ons gehad het, was ongeveer 487 deksels, maar omdat daar soveel sjefs was, is alles daagliks vars gedoen. Om elke oggend 120 dim sum te maak, was destyds nie wonderlik nie, maar dit het my regtig gehelp om my vaardighede te verbeter. '

Na 'n jaar waarin hy hom verdiep het in Japannese kookkuns en die ryk kos -toneel in die Napa -vallei, keer Simon terug na die Isle of Wight om souschef van Robert Thompson te word in The George Hotel in Yarmouth. Die twee het daarna vertrek om Thompson's oop te maak, waar Simon uiteindelik tot hoofsjef bevorder is. Dit was waar Simon gebly het tot vroeg in 2017, toe die trekking van sy geboorteland Kent te veel was. Hy het deel geword van die I'll Be Mother -restaurantgroep en het 'n kort tydjie saam met Scott Goss gewerk by The Twenty Six, net buite Tunbridge Wells, voordat hy die sjefrol in die groep se Swan Wine Kitchen in Chapel Down Vineyard aangeneem het.

'Kent is tuis, en ek is lanklaas hier,' sê Simon. 'Ek hou daarvan om ou vriende in te haal, om net na die kroeg te gaan vir 'n vinnige pint of iets. Ek was mal daaroor om oral te woon, maar ek het geweet dat ek altyd weer hier sou beland. Dit is deel van die rede waarom ek vir die pos by The Swan Wine Kitchen gewerk het. '

Simon se tyd om Japannese kos in Kalifornië te kook, het hom natuurlik baie beïnvloed, en hy hou daarvan om die tegnieke en bestanddele in sy spyskaart by Chapel Down op te neem. 'Ek hou net van Japannese geure,' sê hy. 'Een van die geregte wat ek pas op die spyskaart gesit het, is gebakte lamskors met 'n miso-gebraaide skouer, 'n paar ingelegde wortels en 'n sous van lamsvet, sesam, soja en 'n bietjie mirin.'

Dit wil nie sê dat sy kos slegs op Japannese kookkuns fokus nie. 'The Swan at Chapel Down het die lewe begin as 'n baie Engelse restaurant, maar ek stel allerhande dinge voor wat ek van oral opgetel het,' verduidelik Simon. 'Dit is 'n mengsel van alles, wat goed is, aangesien ek 100% vryheid het om te doen wat ek wil. My span is ook wonderlik - my sous -sjef Lloyd kom met baie goeie idees, en almal begin werk. '

Kook by 'n restaurant in die middel van 'n wingerd beteken natuurlik dat die wynaanbieding net so belangrik is as wat op die bord is. 'Ek wil 'n proe -spyskaart met wynbyeenkomste bekendstel, aangesien Chapel Down saam met ander wingerde regoor die wêreld werk wat baie unieke dinge doen - ons sal nie altyd Chapel Down se wyne verkoop nie. Maar die mooiste van hierdie plek is dat dit ook 'n brouery het, sodat ek geregte kan vind wat by die bier pas. Ek werk tans aan 'n wildsvleisgereg - gebraaide lende met 'n gerookte peer -puree en 'n miso- en teriyaki -skouer - wat baie sal pas by Chapel Down se Curious Brew. '

Terwyl Simon net meer as 'n maand by The Swan Wine Kitchen was, maak hy reeds sy merk op die restaurant. Nuwe geregte met internasionale invloede, 'n spyskaart wat verander wanneer hy moeg word vir 'n spesifieke gereg en 'n nuutgevonde fokus op kos- en wynpassing, stimuleer reeds sake, met ongeveer tagtig vir middagete en sestig vir aandete. Maar vir Simon gaan dit oor om te doen waarvoor hy lief is. 'Ek wil net in die kombuis eet wat ek wil kook en wat mense wil eet. As ek elke dag kan gaan werk en sien dat die dagboek vol is, dan is ek gelukkig. '


Om dop te hou: Simon Ulph

Nadat hy saam met Robert Thompson met die Michelin-ster op die Isle of Wight gewerk het en 'n liefde vir die geure van Japan saam met die ysterskok Masaharu Morimoto ontdek het, is Simon Ulph terug in sy geboorteland Kent en kook 'n eklektiese spyskaart in The Swan Wine Kitchen by Chapel Down wingerd.

Tom Shingler is die redakteur van Great British Chefs.

Tom Shingler is die redakteur van Great British Chefs.

Van die Garden of England tot Kalifornië via Londen en die Isle of Wight en weer terug - Simon Ulph gee beslis nie om om stokke op te steek op soek na inspirasie nie. En op slegs sewe-en-twintig is hy deel van die volgende generasie jong sjefs wat hulself in die Britse voedseltoneel wil naam maak.

Nadat hy per ongeluk in die kookkuns geraak het toe hy 'n naweek by 'n klein restaurant in Kent gewerk het, het Simon 'n proefskof by The Swan in West Malling gedoen en besef hy wil 'n sjef word. 'Twee dae nadat ek begin het, het ek my ma en pa gebel en vir hulle gesê ek bly 'n paar weke,' sê hy. 'Sodra ek klaar was met my GCSE's, het ek reguit daarheen gegaan - geen spysenieringskollege of iets nie - en het ek drie jaar daar gebly.'

Dit is 'n bietjie anders as die gemiddelde loopbaanbaan van die sjef - leer by die werk is beslis belangrik, maar om sonder formele opleiding in te gaan, beteken dat Simon vinnig moes leer. 'Dit was aanvanklik 'n bietjie moeilik, aangesien ek 'n sestienjarige kind was in 'n omgewing vol mans. U dink dat u alles uit die skool kom, maar u verbrand uiteindelik die kers aan albei kante en probeer soveel as moontlik leer. Dit was redelik hardcore. '

Nadat Simon sy voet gekry het en 'n bekwame sjef in sy eie reg geword het, verhuis hy na Londen om 'n jaar by The Swan in die Globe Theatre te werk. Maar dit was sy volgende stap - om saam met Robert Thompson by The Hambrough op die Isle of Wight te werk - wat hom laat besef het watter soort sjef hy wou wees.

'Om van negentien in die suidooste van Londen te wees, na 'n klein dorpie op 'n klein eiland, was 'n bietjie 'n kultuurskok, maar dit was goed,' sê hy. 'Dit was 'n massiewe pasverandering-by die Globe was ons besig met 110 voorblaaie voor die teater, ongeveer 100 à la carte, en sodra die vertoning klaar was, het ons nog tagtig post-teater gedoen, dit was belaglik. By The Hambrough, met 'n Michelin -ster en drie AA -rosette, was daar net vyftig deksels, sodat u die tyd kon neem en baie goeie bestanddele kon gebruik. Dit was die eerste keer dat ek iets soos proe van spyskaarte, amuse -bouches en canapés gedoen het, so dit was 'n heel nuwe balspel. Maar ek sou dit nie vir die wêreld verander het nie - die manier waarop Rob oor kos gepraat het en hoe hy gekook het, het my beslis laat besef wat ek met my loopbaan wou doen. '

Na twee jaar het Simon se jeukerige voete hom onder die knie gekry en besluit hy om 'n verhoog saam met die legendariese April Bloomfield in New York te gaan doen. Met sy terugkeer na die Verenigde Koninkryk kry hy 'n pos by die Olimpiese Spele in 2012, waar hy die Japannese sjef Masaharu Morimoto ontmoet - die beroemde gesig van die Iron Chef -televisiereeks - wat hom na slegs drie dae 'n pos by sy gelyknamige restaurant in die Napa -vallei in Kalifornië aangebied het. om saam te kook. Simon het die kans aangegryp en die tweede keer daarheen beweeg.

'Dit was ongelooflik om te sien hoe eenvoudig die Japannese kombuis was,' sê hy oor sy tyd daar. 'Ek dink die besigste diens wat ons gehad het, was ongeveer 487 deksels, maar omdat daar soveel sjefs was, is alles daagliks vars gedoen. Om elke oggend 120 dim sum te maak, was destyds nie wonderlik nie, maar dit het my regtig gehelp om my vaardighede te verbeter. '

Na 'n jaar waarin hy hom in Japannese kookkuns en die Napa -vallei se ryk voedseltoneel verdiep het, keer Simon terug na die Isle of Wight om die souschef van Robert Thompson te word in The George Hotel in Yarmouth. Die twee het daarna vertrek om Thompson's oop te maak, waar Simon uiteindelik tot hoofsjef bevorder is. Dit was waar Simon gebly het tot vroeg in 2017, toe die trekking van sy geboorteland Kent te veel was. Hy het deel geword van die I'll Be Mother -restaurantgroep en het 'n kort tydjie saam met Scott Goss gewerk by The Twenty Six, net buite Tunbridge Wells, voordat hy die sjefrol in die Swan Wine Kitchen in Chapel Down Vineyard aangeneem het.

'Kent is tuis, en ek is lanklaas hier,' sê Simon. 'Ek hou daarvan om ou vriende in te haal, om net na die kroeg te gaan vir 'n vinnige pint of iets. Ek was mal daaroor om oral te woon, maar ek het geweet dat ek altyd weer hier sou beland. Dit is deel van die rede waarom ek vir die pos by The Swan Wine Kitchen gewerk het. '

Simon se tyd om Japannese kos in Kalifornië te kook, het hom natuurlik baie beïnvloed, en hy hou daarvan om die tegnieke en bestanddele in sy spyskaart by Chapel Down op te neem. 'Ek hou net van Japannese geure,' sê hy. 'Een van die geregte wat ek pas op die spyskaart gesit het, is gebakte lamskors met 'n miso-gebraaide skouer, 'n paar gepekelde wortels en 'n sous van lamsvet, sesam, soja en 'n bietjie mirin.'

Dit wil nie sê dat sy kos slegs op Japannese kookkuns fokus nie. 'The Swan at Chapel Down het die lewe begin as 'n baie Engelse restaurant, maar ek stel allerhande dinge voor wat ek van oral opgetel het,' verduidelik Simon. 'Dit is 'n mengsel van alles, wat goed is, aangesien ek 100% vryheid het om te doen wat ek wil. My span is ook wonderlik - my sous -sjef Lloyd kom met baie goeie idees, en almal begin werk. '

Kook by 'n restaurant in die middel van 'n wingerd beteken natuurlik dat die wynaanbieding net so belangrik is as wat op die bord is. 'Ek wil 'n proe -spyskaart met wynbyeenkomste bekendstel, aangesien Chapel Down saam met ander wingerde regoor die wêreld werk wat baie unieke dinge doen - ons sal nie altyd Chapel Down se wyne verkoop nie. Maar die mooiste van hierdie plek is dat dit ook 'n brouery het, sodat ek geregte kan vind wat by die bier pas. Ek werk tans aan 'n wildsvleisgereg - gebraaide lende met 'n gerookte peer -puree en 'n miso- en teriyaki -skouer - wat baie sal pas by Chapel Down se Curious Brew. '

Terwyl Simon net meer as 'n maand by The Swan Wine Kitchen was, maak hy reeds sy merk op die restaurant. Nuwe geregte met internasionale invloede, 'n spyskaart wat verander wanneer hy moeg word vir 'n spesifieke gereg en 'n nuutgevonde fokus op kos- en wynpassing, stimuleer reeds sake, met ongeveer tagtig vir middagete en sestig vir aandete. Maar vir Simon gaan dit oor om te doen waarvoor hy lief is. 'Ek wil net in die kombuis eet wat ek wil kook en wat mense wil eet. As ek elke dag kan gaan werk en sien dat die dagboek vol is, dan is ek gelukkig. '


Om dop te hou: Simon Ulph

Nadat hy saam met Robert Thompson met die Michelin-ster op die Isle of Wight gewerk het en 'n liefde vir die geure van Japan saam met die ysterskok Masaharu Morimoto ontdek het, is Simon Ulph terug in sy geboorteland Kent en kook 'n eklektiese spyskaart in The Swan Wine Kitchen by Chapel Down wingerd.

Tom Shingler is die redakteur van Great British Chefs.

Tom Shingler is die redakteur van Great British Chefs.

Van die tuin van Engeland tot Kalifornië via Londen en die Isle of Wight en weer terug - Simon Ulph het beslis nie die moeite om stokke op te steek op soek na inspirasie nie. En op slegs sewe-en-twintig is hy deel van die volgende generasie jong sjefs wat hulself in die Britse voedseltoneel wil naam maak.

Nadat hy per ongeluk in die kookkuns geraak het toe hy 'n naweek by 'n klein restaurant in Kent gewerk het, het Simon 'n proefskof by The Swan in West Malling gedoen en besef hy wil 'n sjef word. 'Twee dae nadat ek begin het, het ek my ma en pa gebel en vir hulle gesê ek bly 'n paar weke,' sê hy. 'Sodra ek klaar was met my GCSE's, het ek reguit daarheen gegaan - geen spysenieringskollege of iets nie - en het ek drie jaar daar gebly.'

Dit is 'n bietjie anders as die gemiddelde loopbaanbaan van die sjef - leer by die werk is beslis belangrik, maar om sonder formele opleiding in te gaan, beteken dat Simon vinnig moes leer. 'Dit was aanvanklik 'n bietjie moeilik, aangesien ek 'n sestienjarige kind was in 'n omgewing vol mans. U dink dat u alles uit die skool kom, maar u brand uiteindelik aan die kerse aan albei kante en probeer soveel as moontlik leer. Dit was redelik hardcore. '

Nadat Simon sy voet gekry het en 'n bekwame sjef in sy eie reg geword het, verhuis hy na Londen om 'n jaar by The Swan in die Globe Theatre te werk. Maar dit was sy volgende stap - om saam met Robert Thompson by The Hambrough op die Isle of Wight te werk - wat hom laat besef het watter soort sjef hy wou wees.

'Om van negentien in die suidooste van Londen te wees, na 'n klein dorpie op 'n klein eiland, was 'n bietjie 'n kultuurskok, maar dit was goed,' sê hy. 'Dit was 'n massiewe pasverandering-by die Globe was ons besig met 110 voorblaaie voor die teater, ongeveer 100 à la carte, en sodra ons 'n vertoning voltooi het, het ons nog tagtig post-teater gedoen, dit was belaglik. By The Hambrough, met 'n Michelin -ster en drie AA -rosette, was daar net vyftig deksels, sodat u die tyd kon neem en baie goeie bestanddele kon gebruik. Dit was die eerste keer dat ek iets soos proe van spyskaarte, amuse -bouches en canapés gedoen het, so dit was 'n heel nuwe balspel. Maar ek sou dit nie vir die wêreld verander het nie - die manier waarop Rob oor kos gepraat het en hoe hy gekook het, het my beslis laat besef wat ek met my loopbaan wou doen. '

Na twee jaar het Simon se jeukerige voete hom onder die knie gekry en besluit hy om 'n verhoog saam met die legendariese April Bloomfield in New York te gaan doen. Met sy terugkeer na die Verenigde Koninkryk het hy 'n pos by die Olimpiese Spele in 2012 gekry, waar hy die Japannese sjef Masaharu Morimoto ontmoet het - die beroemde gesig van die Iron Chef -televisiereeks - wat hom na slegs drie dae 'n pos by sy gelyknamige restaurant in die Napa -vallei in Kalifornië aangebied het. om saam te kook. Simon het die kans aangegryp en die tweede keer daarheen beweeg.

'Dit was ongelooflik om te sien hoe eenvoudig die Japannese kombuis was,' sê hy oor sy tyd daar. 'Ek dink die besigste diens wat ons gehad het, was ongeveer 487 deksels, maar omdat daar soveel sjefs was, is alles daagliks vars gedoen. Om elke oggend 120 dim sum te maak, was destyds nie wonderlik nie, maar dit het my regtig gehelp om my vaardighede te verbeter. '

Na 'n jaar waarin hy hom in Japannese kookkuns en die Napa -vallei se ryk voedseltoneel verdiep het, keer Simon terug na die Isle of Wight om die souschef van Robert Thompson te word in The George Hotel in Yarmouth. Die twee het daarna vertrek om Thompson's oop te maak, waar Simon uiteindelik tot hoofsjef bevorder is. Dit was waar Simon gebly het tot vroeg in 2017, toe die trekking van sy geboorteland Kent te veel was. Hy het deel geword van die I'll Be Mother -restaurantgroep en het 'n kort tydjie saam met Scott Goss gewerk by The Twenty Six, net buite Tunbridge Wells, voordat hy die sjefrol in die Swan Wine Kitchen in Chapel Down Vineyard aangeneem het.

'Kent is tuis, en dit is lankal sedert ek hier gewoon het,' sê Simon. 'Ek hou daarvan om ou vriende in te haal, om net na die kroeg te gaan vir 'n vinnige pint of iets. Ek was mal daaroor om oral te woon, maar ek het geweet dat ek altyd weer hier sou beland. Dit is deel van die rede waarom ek vir die pos by The Swan Wine Kitchen gewerk het. '

Simon se tyd om Japannese kos in Kalifornië te kook, het hom natuurlik baie beïnvloed, en hy hou daarvan om die tegnieke en bestanddele in sy spyskaart by Chapel Down op te neem. 'Ek hou net van Japannese geure,' sê hy. 'Een van die geregte wat ek pas op die spyskaart gesit het, is gebakte lamskors met 'n miso-gebraaide skouer, 'n paar gepekelde wortels en 'n sous van lamsvet, sesam, soja en 'n bietjie mirin.'

Dit wil nie sê dat sy kos slegs op Japannese kookkuns fokus nie. 'The Swan at Chapel Down het die lewe begin as 'n baie Engelse restaurant, maar ek stel allerhande dinge voor wat ek van oral opgetel het,' verduidelik Simon. 'Dit is 'n mengsel van alles, wat goed is, aangesien ek 100% vryheid het om te doen wat ek wil. My span is ook wonderlik - my sous -sjef Lloyd kom met baie goeie idees, en almal begin werk. '

Kook by 'n restaurant in die middel van 'n wingerd beteken natuurlik dat die wynaanbieding net so belangrik is as wat op die bord is. 'Ek wil 'n proe -spyskaart met wynbyeenkomste bekendstel, aangesien Chapel Down saam met ander wingerde regoor die wêreld werk wat baie unieke dinge doen - ons sal nie altyd Chapel Down se wyne verkoop nie. Maar die mooi van hierdie plek is dat dit ook 'n brouery het, sodat ek geregte kan vind wat by die bier pas. Ek werk tans aan 'n wildsvleisgereg - gebraaide lende met 'n gerookte peer -puree en 'n miso- en teriyaki -skouer - wat baie sal pas by Chapel Down se Curious Brew. '

Terwyl Simon net meer as 'n maand by The Swan Wine Kitchen was, maak hy reeds sy merk op die restaurant. Nuwe geregte met internasionale invloede, 'n spyskaart wat verander wanneer hy moeg word vir 'n spesifieke gereg en 'n nuutgevonde fokus op kos- en wynpassing, stimuleer reeds sake, met ongeveer tagtig vir middagete en sestig vir aandete. Maar vir Simon gaan dit oor om te doen waarvoor hy lief is. 'Ek wil net in die kombuis eet wat ek wil kook en wat mense wil eet. As ek elke dag kan gaan werk en sien dat die dagboek vol is, dan is ek gelukkig. '


Om dop te hou: Simon Ulph

Nadat hy saam met Robert Thompson met die Michelin-ster op die Isle of Wight gewerk het en 'n liefde vir die geure van Japan saam met die ysterskok Masaharu Morimoto ontdek het, is Simon Ulph terug in sy geboorteland Kent en kook 'n eklektiese spyskaart in The Swan Wine Kitchen by Chapel Down wingerd.

Tom Shingler is die redakteur van Great British Chefs.

Tom Shingler is die redakteur van Great British Chefs.

Van die tuin van Engeland tot Kalifornië via Londen en die Isle of Wight en weer terug - Simon Ulph het beslis nie die moeite om stokke op te steek op soek na inspirasie nie. En op slegs sewe en twintig is hy deel van die volgende generasie jong sjefs wat naam wil maak in die Britse voedseltoneel.

Nadat hy per ongeluk in die kookkuns geraak het toe hy 'n naweek -werk by 'n klein restaurant in Kent gewerk het, het Simon 'n proefskof by The Swan in West Malling gedoen en besef hy wil 'n sjef word. 'Twee dae nadat ek begin het, het ek my ma en pa gebel en vir hulle gesê ek bly 'n paar weke,' sê hy. 'Sodra ek klaar was met my GCSE's, het ek reguit daarheen gegaan - geen spysenieringskollege of iets nie - en het ek drie jaar daar gebly.'

Dit is 'n bietjie anders as die gemiddelde loopbaanbaan van die sjef - leer by die werk is beslis belangrik, maar om sonder formele opleiding in te gaan, beteken dat Simon vinnig moes leer. 'Dit was aanvanklik 'n bietjie moeilik, aangesien ek 'n sestienjarige kind was in 'n omgewing vol mans. U dink dat u alles uit die skool kom, maar u brand uiteindelik aan die kerse aan albei kante en probeer soveel as moontlik leer. Dit was redelik hardcore. '

Nadat Simon sy voet gekry het en in eie reg 'n bekwame sjef geword het, verhuis hy na Londen om vir 'n jaar by The Swan in die Globe Theatre te werk. Maar dit was sy volgende stap - om saam met Robert Thompson by The Hambrough op die Isle of Wight te werk - wat hom laat besef het watter soort sjef hy wou wees.

'Om van negentien in die suidooste van Londen te wees, na 'n klein dorpie op 'n klein eiland, was 'n bietjie 'n kultuurskok, maar dit was goed,' sê hy. 'Dit was 'n massiewe pasverandering-by die Globe was ons besig met 110 voorblaaie voor die teater, ongeveer 100 à la carte, en sodra die vertoning klaar was, het ons nog tagtig post-teater gedoen, dit was belaglik. By The Hambrough, met 'n Michelin -ster en drie AA -rosette, was daar net vyftig deksels, sodat u die tyd kon neem en baie goeie bestanddele kon gebruik. Dit was die eerste keer dat ek iets soos proe van spyskaarte, amuse bouches en canapés gedoen het, so dit was 'n heel nuwe balspel. Maar ek sou dit nie vir die wêreld verander het nie - die manier waarop Rob oor kos gepraat het en hoe hy gekook het, het my beslis laat besef wat ek met my loopbaan wou doen. '

Na twee jaar het Simon se jeukerige voete hom onder die knie gekry en besluit hy om 'n verhoog saam met die legendariese April Bloomfield in New York te gaan doen. On returning to the UK he landed a job cooking at the 2012 Olympics, where he met Japanese chef Masaharu Morimoto – the famous face of the Iron Chef television series – who offered him a job at his eponymous restaurant in California’s Napa Valley after just three days of cooking together. Simon jumped at the chance, and moved over there the second he could.

‘It was incredible to see just how simple Japanese cuisine was,’ he says of his time there. ‘I think the busiest service we had was something like 487 covers, but because there were so many chefs everything was done fresh daily. Making 120 dim sum every morning wasn’t great at the time, but it really helped me to hone my skills.’

After a year of immersing himself in Japanese cooking and the Napa Valley’s rich food scene, Simon returned to the Isle of Wight to become Robert Thompson’s sous chef at The George Hotel in Yarmouth. The two then left to open Thompson’s, where Simon was eventually promoted to head chef. That was where Simon stayed until early 2017, when the draw of his native Kent proved too much. He became part of the I’ll Be Mother restaurant group, working a brief stint with Scott Goss at The Twenty Six, just outside Tunbridge Wells, before taking on the head chef role at the group’s Swan Wine Kitchen at Chapel Down Vineyard.

‘Kent is home, and it’s been a long time since I’ve lived here,’ says Simon. ‘I love catching up with old friends, just going down to the pub for a quick pint or something. I’ve loved living everywhere else, but I knew I’d always end up back here. It’s part of the reason I went for the job at The Swan Wine Kitchen.’

Simon’s time cooking Japanese food in California obviously influenced him greatly, and he loves incorporating the techniques and ingredients into his menu at Chapel Down. ‘I just love Japanese flavours,’ he says. ‘One of the dishes I just put on the menu is barbecued lamb rump with a miso-braised shoulder, some little pickled carrots and then a dressing made from lamb fat, sesame, soy and a bit of mirin.’

That’s not to say his food focuses solely on Japanese cooking, however. ‘The Swan at Chapel Down started life as a very English restaurant, but I’m introducing all sorts of things that I’ve picked up from all over,’ explains Simon. ‘It’s a mix of everything, which is good, as I’ve got 100% freedom to do anything I want. My team is great, too – my sous chef Lloyd is coming up with some really nice ideas, and everyone gets down to work.’

Of course, cooking at a restaurant in the middle of a vineyard means the wine offering is just as important as what’s on the plate. ‘I’m looking to introduce a tasting menu with wine pairings, as Chapel Down are working with other vineyards around the world that do some really unique things – we won’t just be selling Chapel Down’s wines all the time. But the beauty of this place is that it’s got a brewery too, so I can come up with dishes that go well with the beers. I’m working on a venison dish at the moment – roasted loin with a smoked pear purée and a miso and teriyaki shoulder – which would go great with Chapel Down’s Curious Brew.’

While Simon’s only been at The Swan Wine Kitchen for just over a month, he’s already making his mark on the restaurant. New dishes with international influences, a menu that changes whenever he gets tired of a particular dish and a newfound focus on food and wine matching is already boosting business, with around eighty coming in for lunch and sixty for dinner. But for Simon, it’s all about doing what he loves. ‘I just want to be in the kitchen smashing out food that I want to cook and that people want to eat. If I can go into work everyday and see the diary is full, then I’m happy.’


Ones to watch: Simon Ulph

After working with Michelin-starred Robert Thompson on the Isle of Wight and discovering a love for the flavours of Japan with Iron Chef Masaharu Morimoto, Simon Ulph is back in his native Kent cooking an eclectic menu at The Swan Wine Kitchen at Chapel Down vineyard.

Tom Shingler is the editor of Great British Chefs.

Tom Shingler is the editor of Great British Chefs.

From the Garden of England to California by way of London and the Isle of Wight and back again – Simon Ulph certainly doesn’t seem to mind upping sticks in search of inspiration. And at only twenty-seven, he’s part of the next generation of young chefs looking to make a name for themselves in the British food scene.

After falling into cooking by accident when working a weekend job at a little restaurant in Kent, Simon did a trial shift at The Swan in West Malling and realised he wanted to be a chef. ‘Two days after I started, I rang up my mum and dad and told them I was staying for a couple of weeks,’ he says. ‘As soon as I finished my GCSEs I went straight there – no catering college or anything – and stayed on for three years.’

This is a little bit different to the average chef’s career trajectory – learning on the job is certainly important, but going in without any formal training meant Simon had to learn fast. ‘It was a bit difficult at first, being a sixteen-year-old kid in an environment full of men. You think you’re all that coming out of school, but you end up burning the candle at both ends trying to learn as much as you can. It was pretty hardcore.’

Once Simon had found his footing and become a capable chef in his own right, he moved up to London to work at The Swan at the Globe Theatre for a year. But it was his next move – to work with Robert Thompson at The Hambrough on the Isle of Wight – that made him realise the kind of chef he wanted to be.

‘Going from being nineteen living in southeast London to a little town on a tiny island was a bit of a culture shock, but it was good,’ he says. ‘It was a massive change of pace – at the Globe we were doing 110 covers pre-theatre, around 100 à la carte and then as soon as a show finished we did another eighty post-theatre it was ridiculous. At The Hambrough, which had a Michelin star and three AA rosettes, there were just fifty covers, so you could take your time and use really nice ingredients. It was the first time I’d done anything like tasting menus, amuse bouches and canapés, so it was a whole new ball game. But I wouldn’t have changed it for the world – the way Rob talked about food and how he cooked definitely made me realise what I wanted to do with my career.’

After two years, Simon’s itchy feet got the better of him and he decided to leave to do a stage with the legendary April Bloomfield in New York. On returning to the UK he landed a job cooking at the 2012 Olympics, where he met Japanese chef Masaharu Morimoto – the famous face of the Iron Chef television series – who offered him a job at his eponymous restaurant in California’s Napa Valley after just three days of cooking together. Simon jumped at the chance, and moved over there the second he could.

‘It was incredible to see just how simple Japanese cuisine was,’ he says of his time there. ‘I think the busiest service we had was something like 487 covers, but because there were so many chefs everything was done fresh daily. Making 120 dim sum every morning wasn’t great at the time, but it really helped me to hone my skills.’

After a year of immersing himself in Japanese cooking and the Napa Valley’s rich food scene, Simon returned to the Isle of Wight to become Robert Thompson’s sous chef at The George Hotel in Yarmouth. The two then left to open Thompson’s, where Simon was eventually promoted to head chef. That was where Simon stayed until early 2017, when the draw of his native Kent proved too much. He became part of the I’ll Be Mother restaurant group, working a brief stint with Scott Goss at The Twenty Six, just outside Tunbridge Wells, before taking on the head chef role at the group’s Swan Wine Kitchen at Chapel Down Vineyard.

‘Kent is home, and it’s been a long time since I’ve lived here,’ says Simon. ‘I love catching up with old friends, just going down to the pub for a quick pint or something. I’ve loved living everywhere else, but I knew I’d always end up back here. It’s part of the reason I went for the job at The Swan Wine Kitchen.’

Simon’s time cooking Japanese food in California obviously influenced him greatly, and he loves incorporating the techniques and ingredients into his menu at Chapel Down. ‘I just love Japanese flavours,’ he says. ‘One of the dishes I just put on the menu is barbecued lamb rump with a miso-braised shoulder, some little pickled carrots and then a dressing made from lamb fat, sesame, soy and a bit of mirin.’

That’s not to say his food focuses solely on Japanese cooking, however. ‘The Swan at Chapel Down started life as a very English restaurant, but I’m introducing all sorts of things that I’ve picked up from all over,’ explains Simon. ‘It’s a mix of everything, which is good, as I’ve got 100% freedom to do anything I want. My team is great, too – my sous chef Lloyd is coming up with some really nice ideas, and everyone gets down to work.’

Of course, cooking at a restaurant in the middle of a vineyard means the wine offering is just as important as what’s on the plate. ‘I’m looking to introduce a tasting menu with wine pairings, as Chapel Down are working with other vineyards around the world that do some really unique things – we won’t just be selling Chapel Down’s wines all the time. But the beauty of this place is that it’s got a brewery too, so I can come up with dishes that go well with the beers. I’m working on a venison dish at the moment – roasted loin with a smoked pear purée and a miso and teriyaki shoulder – which would go great with Chapel Down’s Curious Brew.’

While Simon’s only been at The Swan Wine Kitchen for just over a month, he’s already making his mark on the restaurant. New dishes with international influences, a menu that changes whenever he gets tired of a particular dish and a newfound focus on food and wine matching is already boosting business, with around eighty coming in for lunch and sixty for dinner. But for Simon, it’s all about doing what he loves. ‘I just want to be in the kitchen smashing out food that I want to cook and that people want to eat. If I can go into work everyday and see the diary is full, then I’m happy.’


Ones to watch: Simon Ulph

After working with Michelin-starred Robert Thompson on the Isle of Wight and discovering a love for the flavours of Japan with Iron Chef Masaharu Morimoto, Simon Ulph is back in his native Kent cooking an eclectic menu at The Swan Wine Kitchen at Chapel Down vineyard.

Tom Shingler is the editor of Great British Chefs.

Tom Shingler is the editor of Great British Chefs.

From the Garden of England to California by way of London and the Isle of Wight and back again – Simon Ulph certainly doesn’t seem to mind upping sticks in search of inspiration. And at only twenty-seven, he’s part of the next generation of young chefs looking to make a name for themselves in the British food scene.

After falling into cooking by accident when working a weekend job at a little restaurant in Kent, Simon did a trial shift at The Swan in West Malling and realised he wanted to be a chef. ‘Two days after I started, I rang up my mum and dad and told them I was staying for a couple of weeks,’ he says. ‘As soon as I finished my GCSEs I went straight there – no catering college or anything – and stayed on for three years.’

This is a little bit different to the average chef’s career trajectory – learning on the job is certainly important, but going in without any formal training meant Simon had to learn fast. ‘It was a bit difficult at first, being a sixteen-year-old kid in an environment full of men. You think you’re all that coming out of school, but you end up burning the candle at both ends trying to learn as much as you can. It was pretty hardcore.’

Once Simon had found his footing and become a capable chef in his own right, he moved up to London to work at The Swan at the Globe Theatre for a year. But it was his next move – to work with Robert Thompson at The Hambrough on the Isle of Wight – that made him realise the kind of chef he wanted to be.

‘Going from being nineteen living in southeast London to a little town on a tiny island was a bit of a culture shock, but it was good,’ he says. ‘It was a massive change of pace – at the Globe we were doing 110 covers pre-theatre, around 100 à la carte and then as soon as a show finished we did another eighty post-theatre it was ridiculous. At The Hambrough, which had a Michelin star and three AA rosettes, there were just fifty covers, so you could take your time and use really nice ingredients. It was the first time I’d done anything like tasting menus, amuse bouches and canapés, so it was a whole new ball game. But I wouldn’t have changed it for the world – the way Rob talked about food and how he cooked definitely made me realise what I wanted to do with my career.’

After two years, Simon’s itchy feet got the better of him and he decided to leave to do a stage with the legendary April Bloomfield in New York. On returning to the UK he landed a job cooking at the 2012 Olympics, where he met Japanese chef Masaharu Morimoto – the famous face of the Iron Chef television series – who offered him a job at his eponymous restaurant in California’s Napa Valley after just three days of cooking together. Simon jumped at the chance, and moved over there the second he could.

‘It was incredible to see just how simple Japanese cuisine was,’ he says of his time there. ‘I think the busiest service we had was something like 487 covers, but because there were so many chefs everything was done fresh daily. Making 120 dim sum every morning wasn’t great at the time, but it really helped me to hone my skills.’

After a year of immersing himself in Japanese cooking and the Napa Valley’s rich food scene, Simon returned to the Isle of Wight to become Robert Thompson’s sous chef at The George Hotel in Yarmouth. The two then left to open Thompson’s, where Simon was eventually promoted to head chef. That was where Simon stayed until early 2017, when the draw of his native Kent proved too much. He became part of the I’ll Be Mother restaurant group, working a brief stint with Scott Goss at The Twenty Six, just outside Tunbridge Wells, before taking on the head chef role at the group’s Swan Wine Kitchen at Chapel Down Vineyard.

‘Kent is home, and it’s been a long time since I’ve lived here,’ says Simon. ‘I love catching up with old friends, just going down to the pub for a quick pint or something. I’ve loved living everywhere else, but I knew I’d always end up back here. It’s part of the reason I went for the job at The Swan Wine Kitchen.’

Simon’s time cooking Japanese food in California obviously influenced him greatly, and he loves incorporating the techniques and ingredients into his menu at Chapel Down. ‘I just love Japanese flavours,’ he says. ‘One of the dishes I just put on the menu is barbecued lamb rump with a miso-braised shoulder, some little pickled carrots and then a dressing made from lamb fat, sesame, soy and a bit of mirin.’

That’s not to say his food focuses solely on Japanese cooking, however. ‘The Swan at Chapel Down started life as a very English restaurant, but I’m introducing all sorts of things that I’ve picked up from all over,’ explains Simon. ‘It’s a mix of everything, which is good, as I’ve got 100% freedom to do anything I want. My team is great, too – my sous chef Lloyd is coming up with some really nice ideas, and everyone gets down to work.’

Of course, cooking at a restaurant in the middle of a vineyard means the wine offering is just as important as what’s on the plate. ‘I’m looking to introduce a tasting menu with wine pairings, as Chapel Down are working with other vineyards around the world that do some really unique things – we won’t just be selling Chapel Down’s wines all the time. But the beauty of this place is that it’s got a brewery too, so I can come up with dishes that go well with the beers. I’m working on a venison dish at the moment – roasted loin with a smoked pear purée and a miso and teriyaki shoulder – which would go great with Chapel Down’s Curious Brew.’

While Simon’s only been at The Swan Wine Kitchen for just over a month, he’s already making his mark on the restaurant. New dishes with international influences, a menu that changes whenever he gets tired of a particular dish and a newfound focus on food and wine matching is already boosting business, with around eighty coming in for lunch and sixty for dinner. But for Simon, it’s all about doing what he loves. ‘I just want to be in the kitchen smashing out food that I want to cook and that people want to eat. If I can go into work everyday and see the diary is full, then I’m happy.’


Ones to watch: Simon Ulph

After working with Michelin-starred Robert Thompson on the Isle of Wight and discovering a love for the flavours of Japan with Iron Chef Masaharu Morimoto, Simon Ulph is back in his native Kent cooking an eclectic menu at The Swan Wine Kitchen at Chapel Down vineyard.

Tom Shingler is the editor of Great British Chefs.

Tom Shingler is the editor of Great British Chefs.

From the Garden of England to California by way of London and the Isle of Wight and back again – Simon Ulph certainly doesn’t seem to mind upping sticks in search of inspiration. And at only twenty-seven, he’s part of the next generation of young chefs looking to make a name for themselves in the British food scene.

After falling into cooking by accident when working a weekend job at a little restaurant in Kent, Simon did a trial shift at The Swan in West Malling and realised he wanted to be a chef. ‘Two days after I started, I rang up my mum and dad and told them I was staying for a couple of weeks,’ he says. ‘As soon as I finished my GCSEs I went straight there – no catering college or anything – and stayed on for three years.’

This is a little bit different to the average chef’s career trajectory – learning on the job is certainly important, but going in without any formal training meant Simon had to learn fast. ‘It was a bit difficult at first, being a sixteen-year-old kid in an environment full of men. You think you’re all that coming out of school, but you end up burning the candle at both ends trying to learn as much as you can. It was pretty hardcore.’

Once Simon had found his footing and become a capable chef in his own right, he moved up to London to work at The Swan at the Globe Theatre for a year. But it was his next move – to work with Robert Thompson at The Hambrough on the Isle of Wight – that made him realise the kind of chef he wanted to be.

‘Going from being nineteen living in southeast London to a little town on a tiny island was a bit of a culture shock, but it was good,’ he says. ‘It was a massive change of pace – at the Globe we were doing 110 covers pre-theatre, around 100 à la carte and then as soon as a show finished we did another eighty post-theatre it was ridiculous. At The Hambrough, which had a Michelin star and three AA rosettes, there were just fifty covers, so you could take your time and use really nice ingredients. It was the first time I’d done anything like tasting menus, amuse bouches and canapés, so it was a whole new ball game. But I wouldn’t have changed it for the world – the way Rob talked about food and how he cooked definitely made me realise what I wanted to do with my career.’

After two years, Simon’s itchy feet got the better of him and he decided to leave to do a stage with the legendary April Bloomfield in New York. On returning to the UK he landed a job cooking at the 2012 Olympics, where he met Japanese chef Masaharu Morimoto – the famous face of the Iron Chef television series – who offered him a job at his eponymous restaurant in California’s Napa Valley after just three days of cooking together. Simon jumped at the chance, and moved over there the second he could.

‘It was incredible to see just how simple Japanese cuisine was,’ he says of his time there. ‘I think the busiest service we had was something like 487 covers, but because there were so many chefs everything was done fresh daily. Making 120 dim sum every morning wasn’t great at the time, but it really helped me to hone my skills.’

After a year of immersing himself in Japanese cooking and the Napa Valley’s rich food scene, Simon returned to the Isle of Wight to become Robert Thompson’s sous chef at The George Hotel in Yarmouth. The two then left to open Thompson’s, where Simon was eventually promoted to head chef. That was where Simon stayed until early 2017, when the draw of his native Kent proved too much. He became part of the I’ll Be Mother restaurant group, working a brief stint with Scott Goss at The Twenty Six, just outside Tunbridge Wells, before taking on the head chef role at the group’s Swan Wine Kitchen at Chapel Down Vineyard.

‘Kent is home, and it’s been a long time since I’ve lived here,’ says Simon. ‘I love catching up with old friends, just going down to the pub for a quick pint or something. I’ve loved living everywhere else, but I knew I’d always end up back here. It’s part of the reason I went for the job at The Swan Wine Kitchen.’

Simon’s time cooking Japanese food in California obviously influenced him greatly, and he loves incorporating the techniques and ingredients into his menu at Chapel Down. ‘I just love Japanese flavours,’ he says. ‘One of the dishes I just put on the menu is barbecued lamb rump with a miso-braised shoulder, some little pickled carrots and then a dressing made from lamb fat, sesame, soy and a bit of mirin.’

That’s not to say his food focuses solely on Japanese cooking, however. ‘The Swan at Chapel Down started life as a very English restaurant, but I’m introducing all sorts of things that I’ve picked up from all over,’ explains Simon. ‘It’s a mix of everything, which is good, as I’ve got 100% freedom to do anything I want. My team is great, too – my sous chef Lloyd is coming up with some really nice ideas, and everyone gets down to work.’

Of course, cooking at a restaurant in the middle of a vineyard means the wine offering is just as important as what’s on the plate. ‘I’m looking to introduce a tasting menu with wine pairings, as Chapel Down are working with other vineyards around the world that do some really unique things – we won’t just be selling Chapel Down’s wines all the time. But the beauty of this place is that it’s got a brewery too, so I can come up with dishes that go well with the beers. I’m working on a venison dish at the moment – roasted loin with a smoked pear purée and a miso and teriyaki shoulder – which would go great with Chapel Down’s Curious Brew.’

While Simon’s only been at The Swan Wine Kitchen for just over a month, he’s already making his mark on the restaurant. New dishes with international influences, a menu that changes whenever he gets tired of a particular dish and a newfound focus on food and wine matching is already boosting business, with around eighty coming in for lunch and sixty for dinner. But for Simon, it’s all about doing what he loves. ‘I just want to be in the kitchen smashing out food that I want to cook and that people want to eat. If I can go into work everyday and see the diary is full, then I’m happy.’


Ones to watch: Simon Ulph

After working with Michelin-starred Robert Thompson on the Isle of Wight and discovering a love for the flavours of Japan with Iron Chef Masaharu Morimoto, Simon Ulph is back in his native Kent cooking an eclectic menu at The Swan Wine Kitchen at Chapel Down vineyard.

Tom Shingler is the editor of Great British Chefs.

Tom Shingler is the editor of Great British Chefs.

From the Garden of England to California by way of London and the Isle of Wight and back again – Simon Ulph certainly doesn’t seem to mind upping sticks in search of inspiration. And at only twenty-seven, he’s part of the next generation of young chefs looking to make a name for themselves in the British food scene.

After falling into cooking by accident when working a weekend job at a little restaurant in Kent, Simon did a trial shift at The Swan in West Malling and realised he wanted to be a chef. ‘Two days after I started, I rang up my mum and dad and told them I was staying for a couple of weeks,’ he says. ‘As soon as I finished my GCSEs I went straight there – no catering college or anything – and stayed on for three years.’

This is a little bit different to the average chef’s career trajectory – learning on the job is certainly important, but going in without any formal training meant Simon had to learn fast. ‘It was a bit difficult at first, being a sixteen-year-old kid in an environment full of men. You think you’re all that coming out of school, but you end up burning the candle at both ends trying to learn as much as you can. It was pretty hardcore.’

Once Simon had found his footing and become a capable chef in his own right, he moved up to London to work at The Swan at the Globe Theatre for a year. But it was his next move – to work with Robert Thompson at The Hambrough on the Isle of Wight – that made him realise the kind of chef he wanted to be.

‘Going from being nineteen living in southeast London to a little town on a tiny island was a bit of a culture shock, but it was good,’ he says. ‘It was a massive change of pace – at the Globe we were doing 110 covers pre-theatre, around 100 à la carte and then as soon as a show finished we did another eighty post-theatre it was ridiculous. At The Hambrough, which had a Michelin star and three AA rosettes, there were just fifty covers, so you could take your time and use really nice ingredients. It was the first time I’d done anything like tasting menus, amuse bouches and canapés, so it was a whole new ball game. But I wouldn’t have changed it for the world – the way Rob talked about food and how he cooked definitely made me realise what I wanted to do with my career.’

After two years, Simon’s itchy feet got the better of him and he decided to leave to do a stage with the legendary April Bloomfield in New York. On returning to the UK he landed a job cooking at the 2012 Olympics, where he met Japanese chef Masaharu Morimoto – the famous face of the Iron Chef television series – who offered him a job at his eponymous restaurant in California’s Napa Valley after just three days of cooking together. Simon jumped at the chance, and moved over there the second he could.

‘It was incredible to see just how simple Japanese cuisine was,’ he says of his time there. ‘I think the busiest service we had was something like 487 covers, but because there were so many chefs everything was done fresh daily. Making 120 dim sum every morning wasn’t great at the time, but it really helped me to hone my skills.’

After a year of immersing himself in Japanese cooking and the Napa Valley’s rich food scene, Simon returned to the Isle of Wight to become Robert Thompson’s sous chef at The George Hotel in Yarmouth. The two then left to open Thompson’s, where Simon was eventually promoted to head chef. That was where Simon stayed until early 2017, when the draw of his native Kent proved too much. He became part of the I’ll Be Mother restaurant group, working a brief stint with Scott Goss at The Twenty Six, just outside Tunbridge Wells, before taking on the head chef role at the group’s Swan Wine Kitchen at Chapel Down Vineyard.

‘Kent is home, and it’s been a long time since I’ve lived here,’ says Simon. ‘I love catching up with old friends, just going down to the pub for a quick pint or something. I’ve loved living everywhere else, but I knew I’d always end up back here. It’s part of the reason I went for the job at The Swan Wine Kitchen.’

Simon’s time cooking Japanese food in California obviously influenced him greatly, and he loves incorporating the techniques and ingredients into his menu at Chapel Down. ‘I just love Japanese flavours,’ he says. ‘One of the dishes I just put on the menu is barbecued lamb rump with a miso-braised shoulder, some little pickled carrots and then a dressing made from lamb fat, sesame, soy and a bit of mirin.’

That’s not to say his food focuses solely on Japanese cooking, however. ‘The Swan at Chapel Down started life as a very English restaurant, but I’m introducing all sorts of things that I’ve picked up from all over,’ explains Simon. ‘It’s a mix of everything, which is good, as I’ve got 100% freedom to do anything I want. My team is great, too – my sous chef Lloyd is coming up with some really nice ideas, and everyone gets down to work.’

Of course, cooking at a restaurant in the middle of a vineyard means the wine offering is just as important as what’s on the plate. ‘I’m looking to introduce a tasting menu with wine pairings, as Chapel Down are working with other vineyards around the world that do some really unique things – we won’t just be selling Chapel Down’s wines all the time. But the beauty of this place is that it’s got a brewery too, so I can come up with dishes that go well with the beers. I’m working on a venison dish at the moment – roasted loin with a smoked pear purée and a miso and teriyaki shoulder – which would go great with Chapel Down’s Curious Brew.’

While Simon’s only been at The Swan Wine Kitchen for just over a month, he’s already making his mark on the restaurant. New dishes with international influences, a menu that changes whenever he gets tired of a particular dish and a newfound focus on food and wine matching is already boosting business, with around eighty coming in for lunch and sixty for dinner. But for Simon, it’s all about doing what he loves. ‘I just want to be in the kitchen smashing out food that I want to cook and that people want to eat. If I can go into work everyday and see the diary is full, then I’m happy.’


Ones to watch: Simon Ulph

After working with Michelin-starred Robert Thompson on the Isle of Wight and discovering a love for the flavours of Japan with Iron Chef Masaharu Morimoto, Simon Ulph is back in his native Kent cooking an eclectic menu at The Swan Wine Kitchen at Chapel Down vineyard.

Tom Shingler is the editor of Great British Chefs.

Tom Shingler is the editor of Great British Chefs.

From the Garden of England to California by way of London and the Isle of Wight and back again – Simon Ulph certainly doesn’t seem to mind upping sticks in search of inspiration. And at only twenty-seven, he’s part of the next generation of young chefs looking to make a name for themselves in the British food scene.

After falling into cooking by accident when working a weekend job at a little restaurant in Kent, Simon did a trial shift at The Swan in West Malling and realised he wanted to be a chef. ‘Two days after I started, I rang up my mum and dad and told them I was staying for a couple of weeks,’ he says. ‘As soon as I finished my GCSEs I went straight there – no catering college or anything – and stayed on for three years.’

This is a little bit different to the average chef’s career trajectory – learning on the job is certainly important, but going in without any formal training meant Simon had to learn fast. ‘It was a bit difficult at first, being a sixteen-year-old kid in an environment full of men. You think you’re all that coming out of school, but you end up burning the candle at both ends trying to learn as much as you can. It was pretty hardcore.’

Once Simon had found his footing and become a capable chef in his own right, he moved up to London to work at The Swan at the Globe Theatre for a year. But it was his next move – to work with Robert Thompson at The Hambrough on the Isle of Wight – that made him realise the kind of chef he wanted to be.

‘Going from being nineteen living in southeast London to a little town on a tiny island was a bit of a culture shock, but it was good,’ he says. ‘It was a massive change of pace – at the Globe we were doing 110 covers pre-theatre, around 100 à la carte and then as soon as a show finished we did another eighty post-theatre it was ridiculous. At The Hambrough, which had a Michelin star and three AA rosettes, there were just fifty covers, so you could take your time and use really nice ingredients. It was the first time I’d done anything like tasting menus, amuse bouches and canapés, so it was a whole new ball game. But I wouldn’t have changed it for the world – the way Rob talked about food and how he cooked definitely made me realise what I wanted to do with my career.’

After two years, Simon’s itchy feet got the better of him and he decided to leave to do a stage with the legendary April Bloomfield in New York. On returning to the UK he landed a job cooking at the 2012 Olympics, where he met Japanese chef Masaharu Morimoto – the famous face of the Iron Chef television series – who offered him a job at his eponymous restaurant in California’s Napa Valley after just three days of cooking together. Simon jumped at the chance, and moved over there the second he could.

‘It was incredible to see just how simple Japanese cuisine was,’ he says of his time there. ‘I think the busiest service we had was something like 487 covers, but because there were so many chefs everything was done fresh daily. Making 120 dim sum every morning wasn’t great at the time, but it really helped me to hone my skills.’

After a year of immersing himself in Japanese cooking and the Napa Valley’s rich food scene, Simon returned to the Isle of Wight to become Robert Thompson’s sous chef at The George Hotel in Yarmouth. The two then left to open Thompson’s, where Simon was eventually promoted to head chef. That was where Simon stayed until early 2017, when the draw of his native Kent proved too much. He became part of the I’ll Be Mother restaurant group, working a brief stint with Scott Goss at The Twenty Six, just outside Tunbridge Wells, before taking on the head chef role at the group’s Swan Wine Kitchen at Chapel Down Vineyard.

‘Kent is home, and it’s been a long time since I’ve lived here,’ says Simon. ‘I love catching up with old friends, just going down to the pub for a quick pint or something. I’ve loved living everywhere else, but I knew I’d always end up back here. It’s part of the reason I went for the job at The Swan Wine Kitchen.’

Simon’s time cooking Japanese food in California obviously influenced him greatly, and he loves incorporating the techniques and ingredients into his menu at Chapel Down. ‘I just love Japanese flavours,’ he says. ‘One of the dishes I just put on the menu is barbecued lamb rump with a miso-braised shoulder, some little pickled carrots and then a dressing made from lamb fat, sesame, soy and a bit of mirin.’

That’s not to say his food focuses solely on Japanese cooking, however. ‘The Swan at Chapel Down started life as a very English restaurant, but I’m introducing all sorts of things that I’ve picked up from all over,’ explains Simon. ‘It’s a mix of everything, which is good, as I’ve got 100% freedom to do anything I want. My team is great, too – my sous chef Lloyd is coming up with some really nice ideas, and everyone gets down to work.’

Of course, cooking at a restaurant in the middle of a vineyard means the wine offering is just as important as what’s on the plate. ‘I’m looking to introduce a tasting menu with wine pairings, as Chapel Down are working with other vineyards around the world that do some really unique things – we won’t just be selling Chapel Down’s wines all the time. But the beauty of this place is that it’s got a brewery too, so I can come up with dishes that go well with the beers. I’m working on a venison dish at the moment – roasted loin with a smoked pear purée and a miso and teriyaki shoulder – which would go great with Chapel Down’s Curious Brew.’

While Simon’s only been at The Swan Wine Kitchen for just over a month, he’s already making his mark on the restaurant. New dishes with international influences, a menu that changes whenever he gets tired of a particular dish and a newfound focus on food and wine matching is already boosting business, with around eighty coming in for lunch and sixty for dinner. But for Simon, it’s all about doing what he loves. ‘I just want to be in the kitchen smashing out food that I want to cook and that people want to eat. If I can go into work everyday and see the diary is full, then I’m happy.’


Kyk die video: Iron Chef Red Snapper Battle - Hirayama vs Morimoto (Mei 2022).