Meet Jamie Gibson
Gorgeous dining in the Surrey Hills
Meet the Chef
Meet Jamie Gibson
Jamie joined Barnett Hill in April and has been busy gathering his team (both old & new!), meeting our fabulous local producers and getting to know both the hotel and the beautiful Surrey Hills in which it sits. Originally from Middlesbrough Jamie has been with us in the south for ten years and was most recently at South Lodge. We caught up with him to find out a little bit more about his passions and plans for all things food at the top of the Hill.
What inspired you to become a Chef?
I have always enjoyed cooking. I took on a small role helping in a kitchen whilst I was at university for some extra money and when I realised how much I enjoyed it I left university to take on a full time role.
What are your favourite ingredients to cook with?
Where to begin! Some seasonal treats such as strawberries in summer or asparagus in spring. I'm a big lover of root vegetables in the colder months and am looking forward to getting creative once we reach Autumn.
What would you recommend we try first on your new menu and what are you hoping to introduce in the Autumn / Winter?
I would recommend the lemon and ricotta gnudi (like a dumpling made with semolina) the dish has a complexity of flavours with a bold and very moreish black garlic purée. I would also suggest the scallop dish, which includes an amazing bacon jam recipe I learnt from someone previously in my career; once you try it you'll just want more.
Is there any type of food you don’t like eating?
Eggs! I don’t know where this developed from because I have memories of eating soft boiled eggs as a child with my grandad. Over the years the smell has pushed me away but more recently I have been known to dabble with an omelette or two and since becoming a chef I love hollandaise sauce so there is hope for me yet.
What’s your favourite kitchen gadget?
A fish slice! Its my ultimate tool that I can't live without even though I am forever losing it!
Describe your dream menu.
I love a tasting menu! The concept of smaller more flavour driven dishes than quantity on the plate would be my ideal when looking to eat out. Starters such as butter poached lobster, citrus bisque, sea herbs and caviar. I tend to cook more with lamb and vension on my main courses as I feel people tend to eat more beef at home this also represents me when I eat out. If I see a venison or lamb dish on a menu I normally go straight for it.
What is your favourite season?
I would say spring. The weather is warming up and seasonal treats like wild garlic and asparagus are available and its then when I become super motivated by what's coming into the kitchen. It’s a great time of the year to be a chef!
What do you like to do when you aren't in the kitchens at Barnett Hill?
I am a family man and love spending my time with my wife and our daughter going on little adventures within the local area.