Head Chef, Aaron Patterson, Hambleton Hall

What inspired you to become a chef?

My mother and father were both in the industry so I was sort of born into it.

What do you find most satisfying about your work?

Creating new exciting dishes, and seeing past and present chefs evolve.

And least?

Solving laborious staffing issues.

Is there a chef you particularly admire, and if so why?

My sous chefs, for putting up with me.

Is there any aspect of the contemporary food scene that you find especially irritating?

Confusing flavours, not allowing the main ingredient to shine.

Describe your perfect dinner.

My perfect dinner is enjoying a whole lobster with my son as it’s his favourite. I love watching him eat it and I love it as well.

Are there any food critics whose opinions you respect, and if so why?

Tim Hart is my main food critic. He and I eat out in as many restaurants as possible so when creating a new dish he is my first point of call.

What’s the most important thing to bear in mind when cooking your recipes at home?

Try to understand the recipe before starting. It’s also very important to taste continuously through the cooking process, adjusting the seasoning to suit your own palate.

Hambleton Hall