“I started at the bottom as a wash up, whilst at school, at Relish Restaurant with Jeremy and Rachel Park as my mentors. This enabled me to understand the workings of a kitchen. I soon worked my way up to be starter and pastry chef. I studied at City College Norwich doing the ‘Technical Diploma for Professional Chefs’, a 3 year course, and graduated with a distinction and ‘Student of the Year’. I made the most of my time at college and took advantage of the many opportunities they provided; competitions, outside events and even judging other competitions.
I am currently working at Brasted’s in their fine dining restaurant. I’ve had many experiences with them, such as; judging for the Norfolk food and drink awards and catering for private dinner parties, weddings and events. I also create the menu each season with my fellow chef George Powels, we always ensure to use local, seasonal products… which Nurtured In Norfolk always play a big part in to create.
Nurtured in Norfolk have been suppliers that I have always worked with since I first started as a chef. Their products never fail to amaze me. They always have a consistent quality with extreme depths of flavour. We carefully pick out a new selection of micro herbs and veg each season to compliment the flavour on our menu. They are perfect for completing a dish, giving it the delicate finishing touch to enhance the presentation to another level, something I’m very passionate about.”
Connect with Meg Greenacre and discover more of her work at @chef.meggreenacre