We've given him a few week's to settle into his new role, but now it is time to meet the new Head Chef of The Wild Boar, Gordon Stewart. We asked him to introduce himself.
Tell us about your culinary journey to Head Chef of The Boar
I loved food as far back as I remember, and I started cooking at the age of fourteen. Once I learned as much as I could about British cuisine, I decided to travel further afield. I worked my way through Europe, Asia and Australasia. This has broadened my skills and I’ve experienced some weird and wonderful tastes and flavours.
On returning from Thailand this year, I decided to settle in the Lakes District and put my skills to good use at The Wild Boar.
Best lesson learnt?
Nothing should be wasted. Food, like many other things, can be re-cycled and recreated. I try to utilise every last piece of each ingredients, be it bones, husks or stems.
First impressions of the Inn?
My first impression of The Wild Boar was the incredible potential here. Having the Smokehouse, garden and woods, I challenge myself to come up with new dishes using home grown, or foraged, ingredients.
... and your plans for the menu?
I would like to go even further in localising our menus. The Lake District has fantastic produce and it will be a great adventure to discover and use all that it has to offer.
Growing and smoking our own produce gives us a chance to try new ideas that many other establishments don’t have the opportunity to try. We fell upon ‘Pastramon’ by accident. There was some left over pastrami rub and that we used with fresh salmon and developed the salmon pastrami. It takes five days to make, but has a divine texture and is completely unique to the Boar.
Check out Gordon's recipe for Tiramisu here.
Favourite Dish from the menu?
Warm Morecambe Bay Brown Shrimps with spicy garlic butter
Being brought up on the West Coast of Scotland, I have always loved seafood. I will devour anything fresh from the water to the plate.
Book a Table at The Wild Boar
To book a table and sample the delights of Gordon's dinner menu, call 015394 45225.