The Vineyard is celebrating its 20 year anniversary, and to mark this milestone they have created a culinary festival to celebrate the great talents who have been through their kitchen.
From Monday 25th June to Sunday 1st July, seven fantastic Michelin starred chefs who have previously worked at The Vineyard will be showcasing their culinary excellence which will include:
Shay Cooper, Nathan Outlaw, Matt Gillan, Richard Davies, John Campbell, Daniel Galmiche and Billy Reid. Nathan spoke to The Staff Canteen about Back to the Vine:
Why did you want to get involved with Back to the Vine?
I worked with John Campbell, former Head Chef at The Vineyard in 2001/2002. When I was asked to cook there again I thought, yes, it would be good to go back and remember the old times. It’s nostalgic!
Can you tell me a bit more about working at The Vineyard – how long were you there for and what did you enjoy most about your time there?
I was there during 2001/2002. It was a really good opportunity for me as a young chef, just climbing the ladder. It gave me the chance to learn how to run a big kitchen with lots of chefs.
Do you have any favourite memories from your time at The Vineyard that you are particularly fond of?
At the time, the kitchen was ‘state of the art’. Everyone was talking about it and I felt very fortunate to be able to work on new equipment that was modern and reliable. It made a nice change from some of the other places I’d worked!
You are very well known for your amazing seafood recipes, did your time at The Vineyard influenced your menu style at all?
When I went there I had already been working in Cornwall for a time and I was able to move seafood to have a stronger emphasis on the menu and bring in seafood from Cornish waters whilst working with John. I wouldn’t say that my work at The Vineyard really influenced my menu style because I’ve always done what I thought right anyway. However, it did teach me to only ever use the very best ingredients available at any given time. I stick to those values still today.
What are you most looking forward to about taking part in Back to the Vine?
It will be interesting to revisit the area and see what’s changed, if anything, since my time there. I hope it hasn’t changed too much though.
You will be cooking with The Vineyard’s current executive head chef Robby Jenks and his brigade on Tuesday 26th June, how are you planning the menu? How will you decide what to cook?
I’m looking forward to working with Robby and his team. I’ve devised the menu but he’s organised all the background stuff. He’s been very flexible with what I’ve wanted to do. I’m also not good at keeping deadlines at present due to my general workload and flying about all over the place and he’s taken that in his stride!
Are you able to give us any exclusive reveals as to what to expect with regards to your collaboration?
Simple seafood dishes, bold flavours. What I like to cook. I’m saying no more!
How beneficial do you think these chef collaborations are and what do you enjoy most about it?
They’re more beneficial for the place where you’re doing them. It gives the place some profile. It’s also nice because it shows that The Vineyard has had some very good chefs through their kitchen in the past and it has a tradition for being a testing ground for high calibre chefs. Not a bad reputation to have! For me, it’s good too as I like getting out there and working with other people, talking to them and seeing what they do. There’s always something new to learn!
Back to the Vine eludes to having an ‘interactive dining experience’ – can you tell me a bit more this please?
I didn’t realise that! Not sure really what it means. Maybe the guests cooking for themselves? If it means I’ll be happy to chat to guests, that’s fine…once dinner is served!
Find out why Shay Cooper is returning to The Vineyard
Find out why Matt Gillan is returning to The Vineyard
Find out why Richard Davies is returning to The Vineyard
Find out why John Campbell is returning to The Vineyard
Find out why Daniel Galmiche is returning to The Vineyard
Find out why Billy Reid is returning to The Vineyard
