Spotlight on Head Chef, Josh Hunter

Eating well, naturally and locally is at the heart of the menu at Holland & Holland’s Shooting Grounds. We speak to Head Chef Josh Hunter about his passion for game meat and interest in contemporary food.

Do you remember the moment when you decided on becoming a chef?
Yes – I was two months into a politics degree at Exeter University and was really questioning whether it was what I wanted to do. I was wandering around the campus and it sort of came to me in an instant. I had always been massively into food and wanted to find something that I could really engage with as a career and be passionate about.

How did you pursue your career and who inspired you along the way?
After completing a diploma at Leiths School of Food and Wine I spent the next 10 years working at La Trompette in Chiswick, Murano in Mayfair, and Kitchen W8 in Kensington. I also worked as a private chef for the Beckhams and Tom Cruise.

Meeting Nicolas Ollivier, the Director of Holland & Holland Shooting Grounds was a pivotal moment for me to take up my first head chef position. We have a similar idea of what good food and hospitality entails.

Fillet of stone bass, parsley purée and chanterelle mushrooms

What’s your style of cuisine?
Modern European with a focus on British produce. The provenance of the ingredients that we use is paramount to me. We have some amazing suppliers who give me access to the very best the British Isles have to offer

Do you have a signature dish?
We’ve recently had on: Roast pheasant, stuffed onion, braised leg and bacon with delica pumpkin purée and parsnip crisps.

Signature Roast Pheasant

What’s your favourite item on the H&H menu?
I’m very fond of the rice pudding soufflé with banana ice cream and rum soaked raisins.

Rice Pudding Souflée

What ingredient could you not live without?
Butter!

And one you would happily never use again?
I once tried something soy-based called tempeh. Healthy but pretty gross!

If you could choose three dining guests, who would they be?
Marco Pierre White – I read his autobiography ‘The Devil in the Kitchen’ and found his cooking journey fascinating, Jonny Wilkinson – My childhood sporting idol. Sandi Toksvig- I think she’s very entertaining.

What’s new on the H&H menu for 2021?
The menu changes frequently and is always seasonal. I’ll continue with our ‘wild food’ ethos. We’ve got a special Christmas menu for December and then the last proper month of the game season in January. From March onwards some of my favourite ingredients such as forced rhubarb and wild garlic come into season and I can’t wait to experiment with new dishes.

Why not visit Holland & Holland Shooting Grounds in Northwood this December for a great family day out. Call +44 (0)1923 825349 or visit www.hollandandholland/shooting-grounds to make a reservation

Children dine with our compliments*

This offer is applicable for up to two children’s meals from our children’s menu at the Shooting Grounds when accompanied with an adult booking. dine with our compliments when accompanying an adult booking. Please quote ‘School Notices’ at time of booking.