Meet Giuseppina Terracciano

Gorgeous dining at Langshott Manor

Meet the Chef

Meet Guiseppina

Giuseppina popped over to Lovely Langshott from our sibling property Alexander House, where she was in charge of Reflections.  She is the first female Head Chef at The AHC with responsibility for all the food at Langshott Manor.  She is relishing the role and has been working closely with General Manager Paul Nason to create some delightful dishes for The Mulberry, a new afternoon tea menu (have you tasted her delicate scones & cakes yet? (if not we strongly suggest you make a booking now!) and some gorgeous menus for our private events and weddings.  Originally from Italy, Giuseppina has worked in the UK for several years and brings her Italian passion and flair to the food at Langshott Manor.  We caught up with her to find out a little bit more about about her love of food and what she has in store for all things food at Lovely Langshott.

Passionate about Food

What inspired you to become a Chef?
I am from Naples in Italy. Food in Italy is very important - as soon as I started cooking, I couldn’t stop. Our culture is all about love and family and my community is very focussed on the connection food brings.

What skills / qualities do you need to become a chef?
Anyone can build up their skills to become a chef, but if I had to pick two-it would be timing and treating ingredients with the respect they deserve.  Knowing your timings by heart is a difficult skill to learn but practice means they will become intuitive and you will eventually gain the experience to create meals efficiently and with ease.  The very best chefs I have met all put love into the dishes they create and treat the ingredients with respect.

Favourite dish to cook?
I particularly enjoyed cooking with fish - my cherished childhood memories come flooding back whenever I am preparing fish.

What would you recommend we try first on your new menu and what are you hoping to introduce in the Winter?
I have created a new menu for Spring, using lots of local produce.  England grows and produces the most amazing food.  On my Spring menu I recommend a delicious burrata and tomato salad to start, followed by the cod with  squid ink risotto & braised spring onions and a super seasonal rhubarb and lemon sponge made with the finest pink Yorkshire rhubarb.

What are you most excited about at Langshott Manor?
I really enjoy offering new taste experiences for our guests and love devising dishes which some of our guests may not have tried before.

Is there any type of food you don’t like eating?
I'm not very keen on kidney but I do know it makes a great pie!

What’s your favourite kitchen gadget?
My favourite tool is my Japanese tongs.

What is your Favourite Season?
I really enjoy the changes of the seasons - the warmth of Winter food, the zest of spring and the colour and plentiful nature of Summer and Autumn cooking.

Describe your dream menu (to eat rather than cook!)
I enjoy the changes seasons- the heat of the winter food, the zest of spring and the colour and plentiful nature of summer and autumn cooking.

What do you like to do when you aren't in the kitchens at Langshott Manor?
Family is important to me and I love spending time with my family.  I also love travelling and exploring new places with my partner. New experiences, seeing & tasting new cultures is the best of life for me.