Anthony Raffo

I started working in kitchens at the age of 15 as a pot wash and worked my way up from there. I attended Highbury catering college in Portsmouth where I’m from and achieved my NVQ’s. From there I got my head down and made sure I worked in all aspects of catering from cafes, gastro pubs to fine dining restaurants and hotels. The best even though undoubtedly the hardest of all those experiences, was my time spent in London at a number of Michelin starred establishments. People often ask what is my food style and where do I get my inspiration. I wouldn’t say I have a style, I create what I think tastes nice and works together, then plate the dish as artistic and beautifully as I can. I get most of my inspiration from nature and from Nordic chefs such as Esben Holmboe Bang chef of Maaemo or René Redzepi chef of Noma. Although inspiration can come from anywhere and strike at any time.

What Nurtured in Norfolk manages to do as a business is deliver beautiful quality produce consistently, as a chef I just couldn’t ask for more. I recently recieved their brochure that I urge everyone to get – it’s a work of art. A big difference to the long stock take like lists I’m used to being sent, almost a shame to have it stuck in the kitchen. I highly recommened Nurtured in Norfolk to all chefs wanting to create stunning fresh dishes.

Connect with Anthony and discover more of his work at @anthonyraffo