We sat down to chat with Sean Sutton, Head Chef at The Alderley Edge Hotel Bar and Restaurant whilst he was in the midst of making something delicious.
WHAT IS YOUR FAVOURITE INGREDIENT?
I love trying out new ingredients and flavour combinations. But, my all- time favourite ingredient to cook with has to be British Beef. It’s quite simply the best Beef in the world. Our suppliers Udale have a great selection of locally sourced, responsibly farmed meats and especially our cuts for Sunday Lunch service.
A real favourite from the menu is the Himalayan Salt Chamber Rib Eye Steak. Cooked on our new Josper Grill - there is no better taste!
WHAT IS YOUR FAVOURITE FOOD?
I love Classical French food. I love the flavours, the approach and passion that comes with that style of cooking. When I’m at home relaxing my favourite dish is always a classic Beef Bourguignon.
WHAT IS YOUR FAVOURITE PIECE OF KITCHEN KIT?
We’re very lucky to have recently had a brand- new kitchen installed at Alderley Edge Hotel. As part of the refurbishment I was able to help with the design of the kitchen and the choice of equipment. One piece of kit I really pushed for was a Josper Grill.
It’s an indoor barbecue that cooks our Grill section to perfection! A large Pork Tomahawk can be ready to eat in around ten minutes. It’s a Head Chef’s dream.
WHAT’S BEEN YOUR MOST MEMORABLE MEAL?
As part of creating the new menu for Alderley Edge Hotel the team an I had to do a lot of research (tough work but someone’s got to do it!). we were lucky enough to head to London and eat at a few different restaurants.
My stand out ones were The Ivy, I loved the history and the theatre behind the whole experience. I took a lot of inspiration from the menu and team at The Gamebird. Their Grill section is phenomenal and I was lucky enough to spend some time in their kitchens and learn from them.
WHO INSPIRES YOU?
My children. I have four fantastic boys. They and their Mum Lindsey, are my biggest supporters. Lindsey and the children come and support in everything I do.
When I cooked on the stages at the Manchester Food and Drink Festival and Car Fest, they sat in the front row cheering me on. I always strive to work hard for them.