History: Gavin started his career as an apprentice working in some of
In 1994, he came to
A major highlight of Gavin’s career was his three year appointment as
Head Chef of the Newcastle Club – a very old institution of
Gavin then turned his hand to opening his own restaurant, The Mortar
and Pestle, in
Gavin’s passion for creating fine food and the overwhelming desire
to once again be involved in the day to day kitchen environment saw him take on
the role of Executive Chef and restaurant manager of the renowned Wyndham
Estate, one of the oldest and most respected wineries in
Gavin has cooked alongside respected
Gavin has been the Head Chef at The Old George & Dragon Restaurant since the ownership changed hands in July 2009, making him only the second chef in the restaurant’s 30 year history.
Have you always wanted to be a Chef?
Yes, since the
age of 7 years old, when I worked with my father in my family’s fish supply
would you define your style?
A desire to take fresh ingredients and produce dishes of outstanding quality that customers will want to return for time and time again.
is your feature flavour these days?
Slow braised dishes with rich intense flavours, mainly using game and the ‘holy trinity’ of ingredients – butter, cream and wine.
Obsessive compulsive about?
Fresh seasonal ingredients, locally sourced produce, and Tottenham Hotspurs football team!
Your greatest culinary inspirations/influences?
Marco Pierre White and Keith Floyd.
What do you love about this business?
The challenge of continually improving myself and my skills in all areas of the industry, and guiding and mentoring my apprentices and encouraging them to be the absolute best they can be.
An ingredient you can’t live without?
The ‘holy trinity’ – butter, cream and wine.
Most ‘eyebrow raising’ menu item?
A slow braised venison shank...of mammoth proportions.
Signature dish: Slow braised beef cheek, served with a traditional bacon clapshot puree (a mix of creamy potato and turnips), and a rich red wine jus.