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Chef Q&A: John Footman, The Hotel, Cheltenham

PUBLISHED: 11:24 19 May 2011 | UPDATED: 19:24 20 February 2013

Chef Q&A: John Footman, The Hotel, Cheltenham

Chef Q&A: John Footman, The Hotel, Cheltenham

What does a busy chef eat in the wee small hours after a long, busy shift in the kitchen? For John Footman of The Hotel it has to be fresh pasta straight from the fridge

Name: John Footman



Restaurant: The Hotel



Address: 38 Evesham Road, Cheltenham



Tel: 01242 518898



What is your earliest memory of food?



Having been brought up with my grandparents, my passion for food stemmed from this time when I was surrounded by fresh produce from our garden and good, home-cooked food.



Tell us about your menu?



Its Modern British with a French influence. The menu is built around the seasons and trying to source and use the best local produce available.



How often do you change your menu?



The menu is seasonal, which can be weekly, depending on produce availability.



Which dish on the menu would you recommend to a customer?



Roast fillet of long horn beef and braised cheek, pomme Anna, cauliflower pure, roasted ceps and red wine jus.



What initiated your interest in cooking?



Definitely my upbringing at my grandparents house.



How would you describe your approach to food?



Having respect for ingredients and trying not to mess with them too much. This produces the best possible flavours (nature is the artist).



What advice would you give to a novice?



Always try to obtain the best quality ingredients, and when cooking sometimes the simplest things are the best.



Have you ever had any cooking disasters?



Many minor things such as forgetting to put salt in bread, splitting lemon tarts, burning many things such as myself we are all human after all.



What has been your most memorable (or unusual) meal?



Trips to Le Manoir aux Quatsaison as it offers the total package: food, service, atmosphere What do you expect when its driven by someone who is as creative and passionate as Raymond Blanc?



Which chefs have been your greatest inspiration?



Raymond Blanc and Simon Haigh.



What is your favourite local ingredient?



Worcestershire rhubarb.



Whats in your fridge at home?



Fresh pasta (its a quick meal for the early hours of the morning after work).



What is your favourite local restaurant?



Lords of the Manor.



Why should people visit you?



We have had some fantastic feedback from people who have already dined with us, comparing us to a number of top restaurants in the UK.



What would you recommend about the local area?



The amazing local produce.



What would you choose for your last meal on earth?



Traditional roast dinner cooked by my mother-in-law



SAMPLE MENU



Starters


Confit fillet of Loch Duart salmon, pickled radishes, beetroot, wasabi cream


Diver caught scallops with crispy pork belly butternut squash pure, peanut emulsion (Supplement 5)


Pumpkin risotto, roasted chestnut, trompet mushrooms, truffle cream (V)



Mains


Pan fried fillet of day boat lemon sole, cockles, clams, parsnip pure, ratte


potatoes, turkey jus


Roasted breast of Magret duck, fondant potato, braised chicory, bok choi, foie gras, port jus


Loin of Gloucestershire Old Spot pork, confit belly, bean cassoulet, quince and vanilla puree, curly kale, black pudding, pork jus


Conte cheese ravioli, caramelized baby onions, roasted sweetcorn, wild mushrooms, sweetcorn veloute(V)



Sweets


Chocolate tart, poached figs, blackcurrant and vanilla puree, grue de cacao, fig and port ice cream


Warm blackberry and apple, toasted marshmallow, iced vanilla parfait, chestnut pure


Selection of English and French cheeses, homemade chutney and biscuits (supp 8)



3-course dinner 39.95



www.thehoteluk.co.uk

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