Nick Edgar talks about his Raymond Blanc trial and working in the States in our meet the chef column.

What inspired you to become a chef?

My dad was a baker for over 50 years. I used to be popular in my class at school when I brought boxes of doughnuts in; this is when I realised the joy that food can bring to people. Also, the BBC Two show from the 90s - Chef!, with Lenny Henry - I loved that show!

What was the first meal you cooked someone?

The first really important dish I can remember cooking was at my trial for Raymond Blanc’s Le Manoir aux Quat' Saisons when I was 17. I was asked to cook a vegetarian main course for him to try and didn't have a clue what to cook. I ran into the fridge to compose myself and then cooked what is arguably the worst plate of food ever! I stuffed a whole raw red pepper with a risotto and served some fancy looking roast potatoes and a tomato sauce. Still to this day I have no idea how I got a job there.

(Image: Laurie Fletcher)

Tell us a bit about your career so far...?

Having put the dreaded stuffed pepper incident behind me, I did a three-year apprenticeship at Le Manoir, spending another 18 months working my way up and winning the William Heptinstall Award. At 23, I moved to NYC and worked at WD50 in Manhattan, before moving to Chicago and working at Charlie Trotters, Tru and Alinea which at the time was the best restaurant in the world.

I came home to work as sous chef at Juniper in Manchester and Danesfield House in Marlow before returning to Le Manoir as Head Chef. I stayed there for six years before moving to the Lake District to The Samling where I won my own Michelin star. I then became a private chef for an Ex-F1 World Champion, before joining the team here.

What is the proudest moment of your career so far?

I have two. The day I got a job at Le Manoir at 17; jobs there were highly sought after. The second was when I won my Michelin star, the result of 20 years of hard work, dedication and a whole lot of sacrifice. It was a great day celebrating, although I had to get straight back on the train from London to The Lakes ready for dinner service.

(Image: Milly Fletcher)

What is your signature dish?

It’s my take on the classic Gazpacho. The dish consists of a baby red pepper that’s simply roasted and stuffed with an intense red pepper sorbet. Surrounding it are the most perfectly marinated Isle of Wight tomatoes, a simple olive oil jelly, pickled cucumber, and it’s finished with a chilled tomato essence.  The liquid initially tastes of tomato then the red pepper sorbet melts into the tomato and turns it into gazpacho in front of your eyes.

What is your favourite place to eat in Hampshire?

Lime Wood. I love Luke Holder’s food: simple and perfectly executed.

What is your favourite meal to cook at home?

You literally cannot beat a simple lasagna.

What do you like to drink with dinner?

When I’m hard at it in the kitchen, it’s a good cup of tea. On my days off, I love a glass of Hambledon and especially the Classic Cuvée. It's a match made in heaven with white fish.

What is your favourite Hampshire ingredient?

Anything I can forage - wild garlic, elderflower, summer berries from the vineyard, sea herbs and sea kale. Hambledon Wine is an exceptional Hampshire product, one that is often featured in dishes on our menu.

Which chef do you most admire? 

Raymond Blanc is one of, if not the greatest, to have ever cooked in the UK. I’m also a massive admirer of Tom Kerridge, his food is so simple yet intelligent all at the same time.

(Image: Milly Fletcher)