Tom Winters

Tom Winters

Occupation: Chef

Name 2 of your food heros & tell us why they inspire you?

My food heroes are Heston Blumenthal I get inspired by Heston due to the way that he looks at the food sensory experience of dining from sight
sounds taste and smells. I am also inspired by Tom Kerridge, by his good homely pub food that he has taken to a different level.

What do you like to cook & why?

I cook primarily English and Indian cuisines as these are what most impress my family and friends.


Why did you decide to become a Chef?

I decided to become a chef 2 years ago after years as a long distance coach driver. this was to enable me to be home more than I was due to my
son having asbergers.

What do you remember about School dinners?

My lasting memory of school dinners was caramel cake and custard, but main courses at my school were always over seasoned. My favorite school dinner was roast chicken, roast potatoes then custard and caramel cake.

What would be your perfect meal?

My perfect meal would be a nice multi course fusion of Asian Indian and European foods, but definately have to include a chicken chasni.

What Kitchen tool could you NOT live without?

The one kitchen tool i could not live without is my thermomix, I just love its versatility and also speed of prepping dishes, I have been known
to come in from work and rustle up soup in 20 mins from it.

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

My ideal diner is one that understands the idea of a menu, and doesn't ask for several alterations to dishes.

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

If I wasn't a Chef I would still be a tour coach driver

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

I would want salt, pepper, garlic, ginger and chili, as with those ingredients I could be able to make such a wide range of dishes.