Edward Ward

Edward Ward

Occupation: Chef with Baxterstorey

Name 2 of your “food heroes” and tell us why they inspire you?

Georges Auguste Escoffier , Chef and culinary writer who popularized and updated traditional French Cooking methods, and was one of the most important leaders in the development of modern French Cuisine. Escoffier was France's  prominent chef in the early part of the 20th century.Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens.Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.

My first Head Chef who always said as Chefs what we do is unique in that our work actually becomes part of the customer, and with that intimate exchange both enormous satisfaction and serious responsibility can and should be found.


What do you like to cook and why?

I like making pasta and salads. You can use simple and fresh ingredients to create dishes with amazing flavours and you can do so many things with them. You can create a new pasta dish just by incorporating different ingredients and there is always a new combination to try.

When did you decide to become a chef?

As a youngster of 14 years old I was out for a meal and didn't know what certain things were on the Menu. From that day on I promised myself that I would learn about food and how to prepare and cook it.


What do you remember about School dinners?

Jam and Coconut Sponge with custard

What was your favourite school dinner?

The above

What would be your perfect meal?

Simple Pasta dish incorporating Scottish shellfish.

What kitchen tool could you NOT live without?

Peeler.

In your restaurant or premises who would be your ideal diner?

A happy one.


If you weren't a chef what would you be?

Something to do with food, producer or seller.


Where do you go when you want to eat at a restaurant?

Anywhere that has good food and service 


What 5 ingredients would you choose to have on your desert Island? 

Spices, Herbs,Tinned Tomatoes,Seafood and Butter

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