Hampshire &amp; Isle of Wight


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="2000" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Grosvenor-Oli-Tucker-chef.jpg" alt="Oli Tucker Head Chef at The Grosvenor " class="wp-image-34404" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Grosvenor-Oli-Tucker-chef.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Grosvenor-Oli-Tucker-chef-600x800.jpg 600w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Grosvenor-Oli-Tucker-chef-750x1000.jpg 750w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Grosvenor-Oli-Tucker-chef-768x1024.jpg 768w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Grosvenor-Oli-Tucker-chef-1152x1536.jpg 1152w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h2 class="wp-block-heading" id="h-you-recently-became-head-chef-at-the-grosvenor-what-made-you-take-the-job">You recently became Head Chef at The Grosvenor. What made you take the job?</h2>



<p>I jumped at the chance to head up the kitchen at The Grosvenor. The location is brilliant: Stockbridge is lovely little town with excellent suppliers and local produce, like the fantastic local chalk stream trout.</p>



<h2 class="wp-block-heading" id="h-what-was-your-first-job-in-a-kitchen">What was your first job (in a kitchen)?</h2>



<p>It was at my parents guest house &#8211; I used to help cook the breakfast. My first job in a professional kitchen was as a porter Kitchen Porter at a hotel in Keswick in the Lake District where I grew up. But it was working at a restaurant called <a href="https://novarestaurant.co.uk/" target="_blank" rel="noreferrer noopener">Nova at Heswall</a> in the Wirrell where I really learned to cook. Chef-proprietor Moyo Benson opened my eyes to new possibilities in the kitchen. It was all hands on deck.</p>



<p>Later, I moved down to Dorset with parents. I was really interested in sustainability, homegrown field-to-fork produce and foraging, which of course <a href="https://www.thepighotel.com/brockenhurst/" target="_blank" rel="noreferrer noopener">THE PIG</a> [at Brockenhurst] is known for. So I knocked on the door with my whites packed and my CV in hand. They gave me a trial right there and then and I started the following week. I was there for ten years.</p>



<h2 class="wp-block-heading" id="h-career-highlight">Career highlight?</h2>



<figure class="wp-block-image"><img decoding="async" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/08/The-Pig-New-Forest-THE-PIG-restaurant.jpg" alt="Pig New Forest March 2023, The Pg, hotel" class="wp-image-76384" /></figure>



<p>My years at Nova and THE PIG shaped me as a chef. Not just in terms of learning to cook but also how to manage a team and run a good kitchen, which is a huge part of being a chef. It was my absolute ambition to be Head Chef at THE PIG (above). Getting there was a real milestone.</p>



<h2 class="wp-block-heading" id="h-sum-up-your-cooking-style-food-philosophy">Sum up your cooking style/ food philosophy?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Grosvenor-tapas.jpg" alt="Tapas small plates at the Grosvenor Hotel Stockbridge Chef Oli Tucker" class="wp-image-34407" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Grosvenor-tapas.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Grosvenor-tapas-800x533.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Grosvenor-tapas-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Grosvenor-tapas-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>I take a lot of inspiration from Mediterranean cooking – fresh and simple with a few very good ingredients. It all starts with good produce.</p>



<h2 class="wp-block-heading" id="h-ever-cooked-for-anyone-famous">Ever cooked for anyone famous?</h2>



<p>While working as a freelancer I was commissioned to make canapés at Number 10. Earlier in my career I cooked with Tom Kerridge in London on apprentice-led evening. He’s a real culinary hero of mine which made it a really memorable experience.</p>



<h2 class="wp-block-heading" id="h-your-biggest-mistake-at-work">Your biggest mistake at work?</h2>



<p>I once forgot to put a timer and overcooked a whole load of very expensive lamb rump. I’ve never done it since. I’m a strong believer that mistakes are something you can learn from; there’s no point regretting them.</p>



<h2 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner">You’re tired, starving and impatient: what do you cook for dinner?</h2>



<p>Ramen noodles. So quick, simple and tasty. I’ll use chicken broth, fresh veggies, egg, ham or bacon – whatever is in the fridge.</p>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date">What would you cook to impress a date?</h2>



<p>Tortellini fresh pasta. Or maybe the tomato consommé set with gelatine I’ve made before. It turns back into a liquid when cooked and just bursts in mouth – a real show stopper.</p>



<h2 class="wp-block-heading" id="h-favourite-chef">Favourite chef?</h2>



<p>Grant Achatz of the 3 Michelin-star, modernist US restaurant <a href="https://www.alinearestaurant.com/" target="_blank" rel="noreferrer noopener">Alinea</a> in Chicago. He’s got a real challenge mentality and looks at things in a different way.</p>



<h2 class="wp-block-heading" id="h-favourite-cookbook">Favourite cookbook?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1051" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Nieves3.jpg" alt="Nieves Barragán Mohacho Sabor" class="wp-image-34408" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Nieves3.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Nieves3-800x561.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Nieves3-1000x701.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Nieves3-768x538.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p><em><a href="https://www.thomaskeller.com/french-laundry" target="_blank" rel="noreferrer noopener">The French Laundry Cookbook</a></em>. It’s full of simple yet elevated dishes with classic ingredients. <a href="https://www.penguinrandomhouse.co.za/book/sabor-flavours-spanish-kitchen/9780241286531" target="_blank" rel="noreferrer noopener"><em>Sabor: Flavours from a Spanish Kitch</em>e<em>n</em></a> by the Basque chef Nieves Barragán Mohacho (above) is another real favourite of mine. She heads up the Michelin-starred <a href="https://www.saborrestaurants.co.uk/" target="_blank" rel="noreferrer noopener">Sabor Restaurant</a> in London. The book is full of the dishes she grew up eating and likes to cook when she&#8217;s off duty.</p>



<h2 class="wp-block-heading" id="h-favourite-type-of-cuisine">Favourite type of cuisine?</h2>



<p>Mediterranean, Italian and Spanish. There are so many dishes that are fresh, simple and made with really good ingredients.</p>



<h2 class="wp-block-heading" id="h-favourite-kitchen-gadget">Favourite kitchen gadget?</h2>



<p>A Thermomix really is a thing of beauty. You can use it to do so many different things. And spoons – I always have plenty around. They’re a wonderous utensil.</p>



<h2 class="wp-block-heading" id="h-favourite-local-cafe-restaurant-hotel">Favourite local café? Restaurant? Hotel?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1440" height="1080" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Bacaro-small-plates.jpg" alt="Small plates at Bacaro, Ocean Village, Southampton" class="wp-image-34403" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Bacaro-small-plates.jpg 1440w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Bacaro-small-plates-800x600.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Bacaro-small-plates-1000x750.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Bacaro-small-plates-768x576.jpg 768w" sizes="(max-width: 1440px) 100vw, 1440px" /></figure>



<p>I love the Spanish restaurant <a href="https://www.bacarosouthampton.com/" target="_blank" rel="noreferrer noopener">Bacaro</a> in Southampton’s Ocean Village. They do the best small plates. The food is very inventive and it’s a lovely setting for a quick bite or special event.</p>



<h2 class="wp-block-heading" id="h-your-three-favourite-local-markets-and-suppliers">Your three favourite local markets and suppliers?</h2>



<p>Chalk stream trout. Since moving to The Grosvenor, the microgreens grower <a href="https://www.lussoleaf.com/" target="_blank" rel="noreferrer noopener">Lusso Leaf</a>, just down the road, been really helpful. And <a href="https://iowtomatoes.co.uk/" target="_blank" rel="noreferrer noopener">The Isle of Wight Tomato Stall</a> is easily the best tomato grower in the country. </p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1009" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Two-Fields-olive-oil.jpg" alt="Two Fields Olive oil" class="wp-image-34405" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Two-Fields-olive-oil.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Two-Fields-olive-oil-800x538.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Two-Fields-olive-oil-1000x673.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Two-Fields-olive-oil-768x517.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>I’m a big fan of <a href="https://twofieldszakros.com/" target="_blank" rel="noreferrer noopener">Two Fields Olive Oil</a>, in Crete, too. They’ve a real focus on regenerative farming which I admire. It started as a social project to help farmers in the area cut back on their use of pesticides and get a fair price for their oil. Last year, the harvest was a struggle in Europe and the farmers didn’t have enough olives. Rather than press individually as they usually would, they did it together.</p>



<h2 class="wp-block-heading" id="h-favourite-things-to-eat-when-you-re-on-holiday">Favourite things to eat when you’re on holiday?</h2>



<p>Anything new. I like to visit to new places and try local dishes. The food in Sri Lanka was incredible. There are so many fantastic places to eat in Barcelona, I love Catalan bread and tapas. It doesn’t need to be super exotic. In fact, the moment I realised food was amazing was on a trip to Brussels with my dad. I was about nine years old. He ordered a lobster. I didn’t like it at all but I loved the olive oil and super fresh bread we had. It really blew my mind.</p>



<h2 class="wp-block-heading" id="h-what-mistake-do-inexperienced-cooks-tend-to-make">What mistake do inexperienced cooks tend to make?</h2>



<p>Being afraid of making mistakes. They’re so important to learn and develop. When you’re happy and confident you’ll cook at your best but if you hold back, it stops you from learning.</p>



<h2 class="wp-block-heading" id="h-favourite-ingredient-and-why">Favourite ingredient and why?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1001" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Beetroot-min.jpg" alt="Beetroot" class="wp-image-34406" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Beetroot-min.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Beetroot-min-800x534.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Beetroot-min-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2024/07/Beetroot-min-768x513.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>Beetroot – it’s very versatile. I also love tomatoes and very good olive oil.</p>



<h2 class="wp-block-heading" id="h-most-over-rated-dish-ingredient">Most over-rated dish/ ingredient?</h2>



<p>Gels and xantham gum. It can serve a purpose but it needs to be used in the right way. Too many chefs use it to cut corners that don’t need to be cut, like fresh mayonnaise.</p>



<h2 class="wp-block-heading" id="h-the-dish-you-re-most-proud-of-creating">The dish you’re most proud of creating?</h2>



<p>There’s not a single dish of mine that’s ever been a finished product, I’m always evolving them. I do like to make grilled mackerel with yoghurt and beetroot salsa at home, for friends and in the restaurant. It’s simple, but it really works.</p>



<h2 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip">Tell us your best ever cooking tip?</h2>



<p>Cook with confidence – like you mean it.</p>



<h2 class="wp-block-heading" id="h-three-dishes-every-home-cook-should-master">Three dishes every home cook should master?</h2>



<p>Mayonnaise, hollandaise sauce and fish. It’s easy to overcook so it’s good to know when to take out and how to get crispy skin. Fresh pasta is so versatile too and not as tricky as many people imagine.</p>



<p><em>Try Oli&#8217;s cooking at The Grosvenor Hotel, High Street, Stockbridge, Hampshire, SO20 6EU, <a href="https://www.thegrosvenorstockbridge.com/" target="_blank" rel="noreferrer noopener">thegrosvenorstockbridge.com</a></em>.</p>


What’s cooking? Oli Abbott, The Grosvenor

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