Rebecca’s life as a self-confessed foodie
LIFE as a food junkie is not about quantity, it’s about the unknown.
It’s chasing down a canal at the rate of knots in Bangkok, finding food carts selling the unseen.
It’s chewing down on a stick of meat, with no idea what noise it made when it was alive, assuming it’s still not.
A hunger for knowledge is paramount when it comes to flavour.
This means you have to taste everything and I mean everything.
Life is not a destination, it’s a journey and a massive part of that is the enjoyment of the diversity of the tastes.
Living as a flavour junkie has pushed Fish D’vine director Rebecca Clark to the limits and she has loved every minute - the good, the bad and the ugly of the never-ending journey.
“Actually it has a couple of downfalls. Our spare room [Fish D’vine] and in fact the whole house has more cookbooks than the British library and Harvard University put together,” she laughed.
“I fear of our tree house [is] falling off its stilts. We now have to move some to a storage facility.”
Having lost her sense of smell some years ago in an accident, Ms Clark has managed to overcome the impossible, and mixed with a background knowledge and continuous reading, her other senses now compensate what otherwise might have debilitated her career as a chef.
“I can’t wait to work with Hanzel [new executive chef] and the kitchen team helping bring to reality so much of the modern international flavour influences, coupled with the best seafood in the world all sourced - literally from our own backyard,” she said.
“Change is always needed in this industry because we have all seen the evolution of the food scene over the last 10 years and the volatility of the industry means being the same restaurant with the same owners 10 years on is reason enough alone to celebrate what we do [and] that keeps our guests interested enough to keep returning.”
“We think our guests, both the regulars and the everchanging tourists, will love the new look.”
FOOD LOVER: Rebecca Clark.