Send us your pictures, video, news and views by texting DST to 80360 or email us
Chef tells of month in Heston’s kitchen
12:58pm Friday 1st March 2013 in News
A CHEF at an awardwinning Wensleydale restaurant has spoken of his month at one of the UK’s top eating establishment working under the supervision of top chefs.
Sean Wrest, who is chef de partie at the Sandpiper restaurant in Leyburn, completed a kitchen stage placement at the Fat Duck in Bray, Berkshire, Heston Blumenthal‘s Michelin three-star restaurant voted the best in Britain.
Mr Wrest said: “The first day we were given a tour of the kitchens and met head chef Johnny Lake, who immediately put us at ease.
“I was the first to be picked to work in the service kitchen and was in charge of making two dishes – a salmon and grapefruit main and one from snails.”
Mr Wrest also worked in one of the two experimental kitchens where dishes are created that will find their way into the cookbooks, to be served, or sold at outlets such as Waitrose. A new dish can take up to two years tomake itontothe Fat Duck menu.
Mr Wrest said: “Altogether, I did four weeks at the Fat Duck. While I was there I saw royalty and pop stars but don’t really want to divulge details as it’s not fair.”
The restaurantusually serves 14 courses, which are enjoyed over four hours. Customers can face a three-month wait for a table booking.
While there, Mr Wrest met Heston Blumenthal on several occasions.
The first time was while preparing the staff lunches. He said: “I was engrossed in my work and didn’t realise he was stood next to me. He laughed and introduced himself and was very friendly.”
Mr Wrest prepared many of the Fat Duck’s signature dishes including meat sous-vide, a method where food is sealed in airtight plastic bags in a water bath, Sounds of the Sea, as featured on Master Chef, and many unusual chocolate creations.
Now the 21-year-old has settled back into the job he enjoys: “It was busy at the Fat Duck but as a working chef I am used to that. I am grateful to Jonathan Harrison, the Sandpiper’s owner, who allowed me to work there.
“What did amuse me was we kept getting asked to sign menus – I found that odd that anyone would want my signature, though I must have done something right as they have asked me back next year.”