He's the talented chef who learned his trade at one of the world's top hotels.
Andrew Gault, Executive Chef at The Stag and The Mailmans in Lyndhurst, talks the Burj al Arab in Dubai and incredible Hampshire produce in our meet the chef column.
What first inspired you to become a chef?
"When I left school in 1990, I had the option of either joining the army or becoming a chef, some days I'm not sure I made the correct choice!"
Tell us a bit about your career?
"I've worked in several five star hotels in different countries and met lots of people along the way. I had a blast (most of the time)."
What is your proudest career moment to date?
"It would have to be working in the Number one hotel in the world Burj al Arab in 2002 as sous chef when I was 26."
What is your signature dish?
"I love cooking great seasonal food and Hampshire has an abundance of great produce available all year round."
What is your favourite dish currently on your menu?
"The prawn, tomato and coconut curry, it's fragrant, fresh and not too spicy."
What is your favourite meal to cook at home?
"Something that doesn’t involve lots of washing up, one pot wonders I call them - paella, risotto, tapas."
What do you like to drink with dinner?
"Rioja, a nice chilled beer or a glass of sparkling water with lemon .
What is your culinary guilty pleasure?
"Anything involving cheese. Baked Camembert in winter , cheese and crackers as a snack , or sometimes cheese fondue cooked with a little English mustard , Worcestershire sauce and tabasco."
Which key ingredient is always in your fridge?
"I love citrus fruit, great for zinging up a salad, making a nice lemon dessert, a little juice to finish a paella or for a cheeky Gin and Tonic."
What is your favourite Hampshire ingredient?
"It's difficult to pick one , but I do love local heritage tomatoes , asparagus, and great rapeseed oil."
Which chef do you most admire?
"Keith Floyd, a great entertainer who made it look easy and discovered lots of TV chefs out there today like Rick Stein and the late great Gary Rhodes."
What do you think will be the next big restaurant trend?
"Utilising wastage , as costs go up we need to learn to be more frugal with ingredients .
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