Boulters Restaurant & Bar
PUBLISHED: 18:03 18 September 2009 | UPDATED: 16:15 20 February 2013
Organisation in the kitchen is key, says Dan Woodhouse of Boulters Restaurant and Bar in Maidenhead ...
Describe your menu in four words Modern, British, confident and ambitious.
Which chef do you most admire? I've watched Marco Pierre-White with real interest over the years and have a lot of respect for him and what he has achieved.
What local product do you value most? Local cheeses : British cheeses are completely invaluable and I don't think people realise how much we have on offer in this country. Often we can find British equivalents to French cheeses right on our doorstep. Personally I'm a big fan of Waterloo and Barkham Chase.
How often do you change the menu? Constantly, to reflect the true seasonal changes. We pride ourselves on using the best of what's available from local suppliers as that's how we ensure the optimum taste so the menu is ever evolving.
What is your earliest memory of a taste or a meal? Fresh warm bread eaten on my way back from the bakery, aged four. You just can't beat and to this day I love it!
Who did you train under and what did they teach you that you'll never forget? Martin Hadden. He taught me some fundamental skills needed to run a kitchen which is how I'm here at Boulters today. In my opinion it's all about organisation in a kitchen and restraint on the plate; things which Martin brought home to me very early on. Once you've got those, everything else will follow.
How do you source local produce? Mainly from farmers' markets and recommendations from fellow chefs and other suppliers. It's mostly word of mouth.
Name a favourite Berkshire producer or supplier. It's got to be Nest Egg , near Newbury. Pete's fantastic free range eggs are the best I've ever come across and I rely heavily on them on a daily basis. They're a key ingredient!