The Plough Inn

Cotswold Life - - CHEF Q&A - Cold As­ton, Glouces­ter­shire, GL54 3BN 01451 822 602 thughes@coldas­ton­ www.coldas­ton­

We took over the lease of The Plough Inn 6 months ago and want to cre­ate dishes you wouldn’t usu­ally eat at home with top qual­ity in­gre­di­ents. We be­lieve in young, pas­sion­ate and hard-work­ing peo­ple. Sam grew up in Wrex­ham and had his first job at the age of 13 as a KP. He has an in­nate skill, great flair and pro­duces truly ex­cep­tional dishes.

Who or what in­spires you?

My first in­spi­ra­tion is my mum and fam­ily, they taught me to work hard and never take things for granted. I have worked with a lot of hard work­ing chefs over the years who have left their mark on me as they have pushed me to achieve greater heights.

How would you de­scribe your ap­proach to food?

I al­ways think about the cus­tomer when mak­ing my dishes. I want to give them an ex­pe­ri­ence that they would not have at home and give them a rea­son to go out. My pas­sion is in cre­at­ing dishes us­ing lo­cal, top qual­ity and sea­sonal in­gre­di­ents. We of­ten get whole beasts in and I butcher them my­self. I also love cooking seafood and fresh fish and love to let the pro­duce qual­ity speak for it­self.

What is the best ad­vice you’ve ever been given?

Work hard and strive for suc­cess. Take crit­i­cism as ad­vice and never give up.

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