The Staff Canteen Live 2022 at HRC: Announcing the final four chefs on the line-up
The Staff Canteen Live 2022: Jean Delport answers your questions
We're excited to be taking a stellar line up of chefs for the Staff Canteen Live at HRC with us on March 21st, 22nd, 23rd, 2022- Including Tom Booton, Tony Parkin, Paul Foster, and Jean Delport.
This week, Michelin-starred chef Jean Delport took over our Instagram to answer all your questions.
What is your favourite foraged ingredient and why?
Birch!!! Birching season is my favourite time of the year. Something about the whole process is deeply satisfying, and gives us an incredible product to use all year.
What's your favourite cocktail?
Gotta love a well made Negroni
What are you cooking at HRC?
Raw milk, sea buckthorn, hogweed.
I love Amasi, so will be showcasing our local fermented milk.
Are you a dog or cat person?
Dogs. My dogs go everywhere with me
What is the tastiest thing you have ever braaied "bbq"?
Fire creeated such an epic flavour, this flavour bomb of smoked and birch glazed pork shoulder from @huntsham_farm was one of the most recent.
Favourite dish on your menu?
That's like trying to pick your favourite child, but our rabbit eats carrot has been on the menu since day one, always a favourite.
What South African ingredient do you wish there was in the UK?
West Coast Bokkoms and Karoo Lamb.
Favourite restaurant in the UK?
Favourite restaurant in SA?
A lot has changed since I moved to the UK, but FYN Restaurant was a crazy good meal when I was there last.
What type of chicken do you have on the estate?
A variety of leghorns, Sussex breeds and hybrids.
Does each person in the kitchen have a favourite mug?
Yes!
How many beehives do you have on the estate?
We have 6 hives on the estate that I look after, looking for some keen bee keepers to help me out, any takers?
Jean will be joining us on TSCLive's stage at HRC on Monday, 21st March 2022. Sign up if you would like to see live cooking demonstrations, taste the chefs' food and more!
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The Staff Canteen Live 2022: Jean Delport answers your questions
