Here at Thurlestone Hotel we pride ourselves in trying to encourage and train the wonderful talents we have in our staff. Under the watchful eye of our Executive Chef, Hugh Miller our junior chefs in the hotel kitchen are constantly honing their skills.  One of the food team we are particularly proud of is our young Head Pastry Chef, Jordan, so we thought we would catch up with him in person to see what he's been cooking and what makes him tick. 

What inspired you to become a chef?

As a young teenager I was working as a part time kitchen porter whilst at secondary school. The Head Chef asked me if I had any interest in cooking and I said I was willing to learn.  I think it was his passion, enthusiasm and dedication that inspired me to learn.

What is your previous work experience?

My first job was working in a small boutique hotel in Cookham Dean near Maidenhead working under John Burton Race. Since then then I’ve worked at hotels around the local area and also completed a couple of stages at the Ritz Hotel in London.

What do you like best about working at Thurlestone Hotel?

The location in which the hotel is situated is stunning! The hotel it self is beautiful and well managed. The best part about it is the newly refurbished kitchen which was completed earlier this year, it has everything a chef could want.

What are your favourite ingredients to work with?

Being a pastry specialist it has to be chocolate, everyone’s favourite, purely because of its versatility and endless flavour combinations.  Fresh seasonal fruits are also great to work.

What is your favourite dish to make?

It has to be Dark Chocolate Fondant with Poached Cherries, Crushed Pistachios and Madagascan Vanilla Ice Cream.  The fondant its self is a great desert but the other flavours are absolutely classic and come together so beautifully.