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Meet Chef Nick Lawrie

Q&A with Head Chef Nick Lawrie

Introduce yourself...

Nick Lawrie, Head Chef, Lewinnick Lodge

Where did you study?

Newcastle Catering College

Your CV, where have you been in the past?

Spent three years in Australia where I gained my passion for Asian influence on food.

Head chef at Foxhills in Surrey.

Sous chef and part of the team that gained 4 rosettes at the Tudor Room in Surrey, learnt to let the stunning produce do the talking when it came to dishes.

Nare Hotel, spent 3 years as head chef of the quarter deck then 3 years executive head chef. Achieved 5 stars for the hotel whilst I was there.

What's your inspiration for food at Lewinnick lodge?

Clean, tasty and complete dishes with a slight twist whether that be Asian influence or pairing unusual ingredients.

Standout dish on the menu and pairing with drink?

Seafood linguini, chilli, white wine and garlic paired with a Viognier, Crement or Chablis cru would be my idea of a good pairing!

Favourite ingredient from the land?

Wild garlic, amazing ingredient that I love using and even better, it signifies the start of spring and the abundance of ingredients that are about to come such as turbot, morel mushrooms, asparagus, nettles and early peas. Best time of the year by far!

Favourite ingredient from the sea?

Cornish Turbot, best ingredient ever. Period.

Fantasy dinner guest and why?

Nathan Outlaw so he can cook, the master at fish!

(image credit: Foodies Magazine)

Specials to look out for in coming weeks

Asparagus should be coming soon, served simply with poached hens’ egg, parmesan, wild garlic oil and hollandaise (maybe some cheeky spring truffle). Simplicity at its best.