Five Minutes With David Gillott

Credit Photo: Paul Winch-Furness / www.paulwf.co.uk

Image courtesy of Paul Winch-Furness

We spoke to David Gillott, Head Chef of Four Gables Events, to discover more about the chef’s culinary background, career highlights and favourite midnight snacks.

What inspired you to become a chef?
Food was always important at home during my childhood – my mum was a food technology teacher, so it all started from cooking with her.

Your favourite midnight snack?
Oh! It would have to be Ben and Jerry’s Fish Food. It’s my guilty pleasure!

If you weren’t a chef, what career would you pursue?
Something creative, photography maybe – that is one of my loves.

Favourite dish on the menu?
My favourite thing at the moment is our ice cream and milkshake station, gives us the chance to really show off our skills when it comes to sweet treats.

Tips for aspiring chefs?
Get as much experience as possible, I was really lucky that everyone was really supportive. Anyone that wants some hands on experience is always welcome in my kitchen.

Tell us more about your culinary background…
Having completed my apprenticeship at One Lombard Street in the city, I worked all over London experiencing all different styles of food. Skiing has always been a love of mine and so I wanted to combine the two passions – so I moved to the french alps for a winter and had an amazing time learning to develop even further.

How would you describe your style of cooking?
Modern European – but very relaxed and theatrical.

What provides you with inspiration for the dishes on the menu at the Four Gables?
Creativity is our thing! We spend most of our time in the development kitchen testing, trying and innovating.

Do you have any role models?
Marco Pierre White – I love his pure passion for precision.

The food that takes you back to childhood?
It has to be fish and chips! Simple but fantastic.

Your favourite seasonal dishes?
For me, it will always be game. We are very lucky to have made some great friends along the way and we are often given a whole deer to create into something beautiful.

To try some of David’s delicious game recipes for yourself at home, click here to for his game terrine or here for a succulent venison carpaccio.

venison-carpaccio-001-12

To discover more about Four Gables Events, click here.

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