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Andrew Swann

Andrew Swann, head chef at The Castle at Taunton, reveals how it felt to receive a Trencherman's award
Andrew Swann

Andrew Swann, head chef at The Castle at Taunton, reveals how it felt to receive a Trencherman’s award and the flame-cooked feast he’d prepare if he was stranded on a desert island

Which kitchen item couldn’t you live without?

I couldn’t be without my Thermomix because it saves me so much time. It’s brilliant for multitasking and making sauces.

A Pacojet is another useful piece of kit. I use it to make things such as smoked salmon mousse as I know it will deliver a smooth consistency.

What do you listen to in the kitchen?

I normally stick on Radio X or indie music. The Stone Roses are always easy background listening.

Career highlight to date?

Receiving the Trencherman’s Award for Best Chef earlier this year. I felt privileged, happy and shocked all at the same time. I believed there were people in the room at the awards ceremony who were better than me, so receiving the accolade gave me motivation to be better.

Your most-read recipe book?

I read a lot about Italian cooking – anything by Giorgio Locatelli inspires me.

Favourite place to eat out?

10 Greek Street in Soho. It’s simple, very clean cooking by two guys in a kitchen. I like the rustic style, intimate vibe and use of fresh seasonal ingredients on the daily menus.

Best staycation spot?

I love Naples, but in the UK it has to be Cornwall for the coastline and seafood restaurants.

Guilty food pleasure?

A dirty burger with streaky bacon and all the extras.

Desert island meal?

I enjoy fish that’s been cooked simply over fire, so probably something like flame-cooked mackerel served with fresh pickles, crème fraîche and flatbreads. To finish, a classic tiramisu.

Supported by
Indy Cafe Cookbook Volume 2
Churchill Recreate
South West 660
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