Nan's roast potatoes inspired my career - All about our head chef
Edward Ruewell joins Buckland Tout-Saints Hotel as Head Chef.
Edward started his career in Guildford where he embarked on a two year catering course at college. He then moved further north where he started his first job which was at the Swallow Hotel in Birmingham. After eight years of city living, Edward decided it was time for a change, he spent 4 years at Royal Crescent Hotel Bath, before a move to the Manor House Hotel in Castle Coombe, where he settled for a further four years.
Describing his inspirations behind becoming a chef, Edward shares his memories of his Nan’s ‘fluffy’ roast potatoes and refreshing homemade marmalade. Edward was encouraged to cook, hearty, fulfilling and unfussy yet fantastically tasty dishes which are his passion. He has been determined ever since to impart this knowledge onto those around him.
‘I like to think of my whole career as a great achievement. I’ve learnt so much from everyone I have worked with. It is only now as I pass on this knowledge that I realise how much I have soaked up’
His signature dishes such as Seared Devon scallops, Sauté potatoes and Truffle dressing leave you wanting more. Then spoil yourself and indulge in one of his mouth-watering puddings, perhaps his speciality pudding, Rhubarb Crumble Soufflé with vanilla ice cream.
Edward admits his influences change with time, as food and cooking develop, so does he. But always remembering his roots and the basic ingredients that create the dishes he so lovingly prepares.
‘I want to make every meal at Buckland the best it can be, use as much local produce as I can source, and offer real value for money’
Edward now resides in Buckland where he can indulge his love of the sea, fresh air and local produce.
For more information please call Charlotte Bayliss on 01926 453908 or email charlotte_bayliss@mallory.co.uk,
