I love deep sea fishing and whilst enjoying a holiday in The Keys catching tuna, our deck-hand prepared it straight away with a little wasabi and sticky soy – it was simply the freshest food I'd ever eaten, in the most beautiful setting.
A self confessed foodie with a love of trying new things; I love Asian and Pacific Rim food, fresh flavours with a bit of zing. Matt makes a wonderful crab cake with sweet chilli jam and crispy Asian slaw – divine. However, marinated South Down’s lamb cooked on the barbecue is hard to beat!
An amazing Buckwheat Pancake eaten in the sunshine, after a great morning skiing in the French Alps with my best friend. Simple food, cooked really well.
Sous-vide fillet of beef with Caper & Berry jus and seasonal veg. I also just adore the carrot and raisin cup cakes, with the most amazing rose petal zesty frosting, made by our chefs at the Loseley Tea Rooms.
Backpacking around Greece – the freshness and vibrant flavours from the Mediterranean really inspired me and ignited my passion for fresh produce. When I look back, it's the simplicity in the cooking to bring amazing flavours together to create a wonderful dish that I remember most.
I designed this dish for a top London client in the autumn and it was a perfect combination of flavours for the time of year! Baked halibut with a truffle persillade, woodland mushroom raviolini, salty fingers dressed with borage flowers.
My absolute favourite time of year is Christmas and for only one reason – the food! We spend hours roasting hams, making perfect pastry for the sausage rolls and then trying to guess how much sherry to add to the trifle!
There is one dish for me which is absolutely perfect – roasted cannon of South Downs lamb served with a confit barrel, pea puree and Secretts asparagus served with a lamb jus and salsa verde. Matt created it for a wedding this year and it went down such a storm we had to add it to the menus.
On honeymoon, dining high in the jungle canopy at the Datai, Langkawi. It was the most amazing Malaysian food, including nine inch prawns and red mullet plucked from the sea just hours before – the freshest flavours in the most incredible setting on earth.
Without doubt this has to be our amazing Beef Wellington. The first time this was served everyone was absolutely raving about it. Deconstructed, so it can be served to large numbers, this really is the best Wellington around.
We have some of the best restaurants in the world on our doorstep and my fondest food memory takes place in Zuma – the quality of the ingredients and skills of the chefs shine through with each dish.
We are exceptionally lucky, every day the chefs cook us something very special for lunch and we eat together as a team. Only last week, chef was testing a new pudding, Pistachio, Mandarin and Yoghurt – Pistachio sponge, yoghurt cream, mandarin gel, mandarin powder and chocolate granola.
Having a few ski seasons under my belt, one of my favourite food memories is sitting on top of The Grande Motte eating fondue and feeling like the luckiest guy in the world.
I am a big pizza fan and earlier this year we bought a Land Rover Defender, which we converted into a stonebaked pizza oven. I have become a bit of a pro at cooking these and you can't beat gooey mozzarella, chorizo and chilli pizza, straight out of the fire.
When I first started working for Caper & Berry 7 years ago, I used to make burgers in the Varsity Sports Bar. My fondest food memory involves designing the best burger with Tim – bacon, smoked cheddar and our homemade chilli jam – simple but delicious.
I love barbecues and the chefs here cook the most amazing barbecued South Downs Surrey lamb, marinated in their Moroccan spices and babaganoush on the side. It's perfect!
I started my hospitality career at The Ritz in London, one of my most fondest moments is dining there. Its elegant and opulent atmosphere, along with world class Michelin standard cuisine make for a once in a life time experience.
I am a huge fan of the shots and pots desserts. I just love that you can effectively have a trio of desserts all to yourself! They look so attractive, work really well after a big meal and finish off the meal with a real “wow” factor