Robert Wright

Robert Wright

Rustic and modern; real food for real people

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About the Chef

Robert is all for spreading the love for great food. You will find his food style compliments the modern rustic way and his palette takes journeys from rural France into modern Italy and on to the warm spices of North Africa. Robert adores cooking with seafood and seasonal vegetables and also using more unusual cuts of m...... Robert is all for spreading the love for great food. You will find his food style compliments the modern rustic way and his palette takes journeys from rural France into modern Italy and on to the warm spices of North Africa. Robert adores cooking with seafood and seasonal vegetables and also using more unusual cuts of meat for their flavour and texture. Robert's food philosophy is ‘real food for real people’. Robert means using locally and respectfully-farmed produce, from the land and the sea. He adopts a ‘slow’ approach to cooking and refrains from over processing food, keeping ingredients as wholesome and natural as possible. Robert tries to avoid ‘crossing borders’ on the plate and adding too many elements to a dish. He feels it is essential to use only what is in season and local to the origins of the dish, it amazes him to see out of season fruit or asparagus on Christmas menus! Traditional values in cooking and letting the delicious produce speak for itself. Robert likes to raise a glass to the people who have influenced him, notably Elizabeth David, Keith Floyd, Simon Hopkinson, and more recently Fergus Henderson, Hugh Fearnley-Whittingstall and Mark Hix. They all uphold the golden rule 'keep it simple' and Robert feels blessed to have seen the light. Some notable eateries Robert has worked at: The Lansdowne, Primrose Hill; Jamie Oliver's Fifteen; The Gurnard's Head, Cornwall; The George in Rye; Spring Studios, London; Jacaranda Events; My own restaurant Untitled by Robert Wright, Penzance. Read all Hide

Location

Tavistock, United Kingdom +50 km

Spoken Languages

English

profile.partnerTags

Organic, Vegetarian, Gluten-Free, Cooking class, Family, Mediterranean

The Chef in 4 questions & answers...


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