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Let your ingredients do the talking

PUBLISHED: 10:26 20 May 2009 | UPDATED: 16:01 20 February 2013

Neil Dore

Neil Dore

Neil Dore, chef at Taplow House Hotel, values fresh local ingredients most on his menu

Tell us about a kitchen disaster or culinary disaster.
In my first job in London I mistook pancake batter
for a silverside white sauce whilst doing a lunch
shift - not good!

How would you describe your approach to food? Keep it simple and let the best ingredients speak for themselves.

What local product do you value most? Taplow asparagus and raspberries from Growfresh at West End Farm,
a couple of miles down the road. Absolutely wonderful.

What is your earliest memory of a taste or a meal?
My mum's home-made beef stew - melt in the mouth.

What is your favourite ingredient? Eggs. They are the
most versatile ingredient to work with and damn tasty.

What's been your most memorable meal? At Tetsuya's
in Sydney. A 14-course gastronomic delight. (Editor's note: Tetsuya's cuisine is unique, based on the Japanese philosophy of natural seasonal flavours, enhanced by classic French techniques.)
Marmite: love it or hate it? Hate it.

What do you think of the cult of the celebrity chef? It has raised the profile of cooking generally and I think it has made more people think about where their food comes from and how they prepare it.

What do you like most about your restaurant?
The picturesque view over the hotel grounds.

Where was the last farmers' market you visited and what did you buy? In Newbury. I bought some free range eggs, some beef skirt steak, pork belly and sausages from Eadles.

What advice would you give to anyone interested
in a career in cooking? It is tough but the rewards are
there for those dedicated to it.

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