Demanding more - Omar Ashayer at The Bird in Hand, Knowl Hill
PUBLISHED: 13:16 20 August 2010 | UPDATED: 16:18 20 February 2013
Omar Ashayer at The Bird in Hand, Knowl Hill, knows how much good ingredients matter.
An interview withOmar Ashayer at The Bird in Hand, Knowl Hill
Describe your menu in four words? European, diverse, adventurous, quality.
Which chef do you most admire? Jacque Rolancy at the Windows restaurant in the Park Lane Hilton, for his fine cuisine, fresh ingredients and mouth-watering presentation.
What local product do you value most? Game, from local farms, for its richness, flavour and quality.
How often do you change the menu? Frequently, reflecting ingredients available locally and seasonally.
What is your earliest memory of a taste or a meal? Getting up very early to buy fresh bread for breakfast to eat with eggs and tomato and onion salad with olive oil.
Who did you train under and what did they teach you that you will never forget? I trained under Shalom Kadosh, a top Israeli chef and one of my first tasks was to make mayonnaise. He taught me that everything on the menu should be made from the highest quality ingredients, and to pay close attention to every element of the dish right down to the smallest detail.
How do you source local produce? By close communication with my regular suppliers in whom I have built up trust and a good working relationship
Name a favourite berkshire producer or supplier? CA Belcher & Son who supply the Bird in Hand with the majority of our fruit and veg. Their produce is always of consistent excellent quality and they always go to great lengths to accommodate my demands.