The Staff Canteen Live 2020: Gareth Bartram 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 3rd, 4th and 5th - including Jason Atherton, Tom Kerridge, Angela Hartnett, Simon Hulstone and Michel Roux Jr. 

They will be on stage with a member of their team and cook for the live audience attending the event, showcasing emblematic dishes on the menu at their iconic restaurants. 

We know you can't contain your excitement, don't worry there are only a few more weeks to go but to keep you going until then our guest chefs will all be taking over our Instagram so you can ask them anything you want.

First up was Sally Abé, head chef at London's only Michelin-starred pub, The Harwood Arms, followed by trailblazing duo Sandia Chang and  James Knappett plus chef Michel Roux Jr and Robin Gill and Emma Underwood from Darby's in London. This week is the turn of Gareth Bartram, Head Chef at Winteringham Fields.

Here are your questions - answered!

What is your favourite thing to make if you have people over for dinner?

I don't have to cook at home as my wife is an excellent cook but if I had to, I'd cook a roast beef dinner with yorkshire puddings, roast potatoes - the works!

What is your favourite type of meat and fish to cook with?

I absolutely love cooking turbot, it really is the king of fish! For meat it has to be beef. The wagyu short rib we get from Warrendale Wagyu is incredible. 

What is your favourite drunk and hangover food?

It has to be a marmite crumpet... it has even made its way on to the menu as a snack.

Most epic food failure?

Oyster ice cream - it was Colin McGurran's idea though. 

Gareth Bartram and his sous chef Matt Bell's appearance on stage at HRC is sponsored by Westlands and Major International

Want more?

Would you like to come to HRC? Click here for your free ticket!