The Food Of Love
From turning the traditional wedding breakfast on its head to producing some of the most exquisite afternoon tea’s in the UK, our editor catches up with Hawkstone Hall’s Executive Chef Andrew Watts about what makes his taste-buds tick and what culinary creations we can expect from him in 2020…..
Way To A Girl’s Heart!
When I met Andrew to interview him in the sumptuous surroundings of Shropshire’s most talked about new wedding venue and hotel, Hawkstone Hall & Gardens, he was on to a winner from the start! When an exquisitely presented slate of delectable handmade cakes arrived, I knew this would be the interview of dreams.
Once he had talked me through his creations – all based on classic ‘retro’ cakes including a cherry and pistachio Battenberg as well as his own clever twist on a traditional teacake – we got down to business and I asked Andrew where his passion for cooking came from.
‘Hundred percent my Mum,’ said Andrew. ‘She was always baking with me when I was little. She taught me all the basics and really kicked off my interest in food.’
So did you always know you wanted to be a chef?
‘Yes I think I did really. The only subject I was really interested was Food Technology and when I got my first part-time job in a kitchen aged just 15 I was hooked.’
Starting at the bottom as a pot-washer, Andrew’s first job was for one of the current Directors of Hawkstone, a connection he nurtured throughout his career in food. He worked hard and honed his kitchen skills which helped him land a place at the prestigious Birmingham College of Food.
Once fully trained he landed a job working alongside renowned chef Nigel Smith. The pair travelled around Europe catering for some of the most prestigious events in the sporting calendar and fed a glittering array of guests from world class sporting stars to high-profile business leaders.
Back in the UK Andrew went straight back to work with Hawkstone Hall and West Park owners, the Distinctly Hospitable Group and its here that he has been able to unleash his full talent, securing the post of Group Executive Head Chef in 2019.
‘It’s such an amazing honour to be heading up the team back here where I started,’ commented Andrew. ‘The guys have been amazingly supportive of my career and now I feel I have the freedom to take the food offering at Hawkstone to a whole new level.’
So tell us a bit more about the food offering here at Hawkstone
‘Well first of all I have to say Shrophire is hands-down the best place to be a Chef right now. The local produce we have on our doorstep is on another level and we’ve got so many artisan specialists producing some world class products and ingredients.
‘Here on the estate itself we of one of the oldest and most acclaimed cheese producers in the UK Appleby’s and we have incredible beef farmers, organic veg and even an artisan flour mill literally minutes away from the Hall.’
A real foodie paradise, Hawkstone Hall offers a myriad of dining opportunities from elegant afternoon tea’s and traditional Sunday roasts using all local ingredients to more inventive fine and taster options.
‘We wanted to make the food offering here accessible but very high quality,’ said Andrew. ‘It’s all about the flavours and quality ingredients for me,’ said Andrew. ‘I’ve got an amazing team here at Hawkstone with a wide range of skills so the menu development is very much a team effort.’
‘Our afternoon teas have been hugely well received. Everything is 100% handmade, including the bread and we are constantly evolving the offering to keep the cakes, fillings and jams, seasonal and ever-changing.’
‘We’ve also embraced recent food trends and have had amazing feedback on our 100% gluten free afternoon tea and we are working hard to perfect our vegan version.’
And what about the wedding food here? What can couples expect?
‘Again, the emphasis is really on quality. We’ve got a fantastic range of traditional wedding breakfast options but also some more unusual styles too. Our ‘street food’ style wok stations and smokehouse platters with home-smoked local lamb shoulder and our own pulled pork are a really cool option for evening receptions.’
‘For couples who have a specific theme in mind, we are also happy to create a bespoke menu filled with their favourite dishes, we can do just about anything really.’
A little bird tells us you are getting married soon! What would be your ultimate wedding breakfast menu?
‘Ha ha, yes, my fiancee and I are getting married here at Hawkstone in May. I think I’d base my wedding menu on a meal I had at Hells Kitchen in Las Vegas a few years ago. Pan fried scallops, perfectly cooked beef wellington and sticky toffee pudding with lashings of custard – what’s not to love about that!’
Tell Us About Your Favourite Foods!
- Food heaven– chocolate, in all its forms!
- Food hell– unseasoned button mushrooms. Just no!
- Starter or desserts – desserts all the way. I am a pastry chef at heart!
- Go to comfort food– sticky toffee pudding, toffee sauce, custard and ice cream
- Ultimate drink at the end of service – got to be a rum old fashioned!
To find out more about the delicious food offering at Hawkstone Hall & Gardens, or to book lunch, dinner, Sunday lunch or Afternoon Tea please visit their website:
