Q & A with Jamie Docker

How long have you been cooking and what made you decide to be a chef?

Ive been cooking from a young age and all the way through high school, college and a work placement to which I completed my apprencship. I always helped my mum cook the Sunday roast, and enjoyed baking with my nan. Small childhood memories and expericnces made my take the life of a chef and I haven’t looked back since.

Can you talk us through your style of cooking?

I like to cook simple foods to a high standard using the freshest ingredients and produce possible. I like the classics but with little tweaks here and there to put my stamp on it! I wont over complicate a dish, I like my food to speak for itself and the ingredients to really stand out.

Which chef has influenced you most during your career?

Too many chefs to even decide ! I like the simplistic dishes of Nathan outlaw and mark hix. Very different chefs and ways of cooking but there food and produced used makes their dishes stand out. Uncomplicated and simple cooking.

What are your favourite garnishes to use when plating up?

As a Norfolk chef I I feel potatoes and vegetables are a must have! So many ways you can interpret these basic ingredients to make something special. Im also a big fan of fresh fruits and berries and exploring different ways to use them. Chutneys, pickles and jams compliment many dishes.

What is your favourite product to work with?

I love working with fish, but I also enjoy patisserie work if I have the time !

What does the future hold for you as a chef, what is your ambition?

My ambitions as a chef are to keep learning, exploring new ways to create exciting things! For the future I hope to have enough knowledge and experience to potentially head up my own place and create an environment to cater for the simple food lover !