Meet guest chef James Knappett
Our next visiting chef at CUT at 45 Park Lane is James Knappett, two Michelin-starred chef for the award-winning Kitchen Table restaurant. Here he gives a glimpse of his world and great passion for food.
When did you first realise you wanted to be a chef?
As soon as I left school I went to work in a kitchen. I absolutely loved it from day one and I haven’t looked back since!
What inspires your cooking?
I never switch off from looking for inspiration in all aspects of life but nature and the changing seasons always give me the best ideas. For example, a recent dish of glazed mussels with rosehips was inspired by the rosehips I spotted whilst taking my dog, Paxo, on a country walk.
What’s your signature style?
My culinary style has naturally evolved by always considering whether each dish I create is seasonal, flavourful and refined. By incorporating all three elements I remain true to my philosophy and there’s minimal change to the original fresh produce.
What’s the secret of your success?
For me, change is the key at Kitchen Table. The restaurant has been going for six years now and we’ve still not created the same menu twice. Each day depends on what’s in season and available. For example, during pheasant season we try to incorporate pheasant because it’s not only in its prime but a joy to cook with.
Can you share your plans as guest chef at 45 Park Lane?
I will bring a strong focus on British traditions and flavours. As with any menu I create, the dishes will be totally ingredient led and guided by what’s seasonal. The dinner event will feature a seven-course tasting menu, available for one night only on March 4. My wife, Sandia Chang, the creative behind Bubbledogs restaurant, and sommelier and general manager of Kitchen Table, will select the wines we serve on the night.
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