2 November 2018
Chef Profiles

Daniel Clare

Sea Vegetable sea lettuce accompanying cod with dill

“I Studied at City College Norwich for 3 years studying professional cookery, and then once I finished, started working for Daniel Smith as a Commis chef at The Ingham Swan, under head chef Alex Clare. I worked there for around 18 months until it burned down. I then moved to The Wildebeest (also owned by Dan Smith) working under Charlie Wilson and have been there since, working my way up to being sous chef, alongside supporting the kitchen towards things such as finalists for best restaurant at this year’s food and drink awards.”

“Ensuring I can get consistent quality is something that plays a big part when I look to source new ingredients, and Nurtured in Norfolk always offer the highest quality of produce that every chef is after. Their products help take any dish they are featured on to the next level whether it is garnishing something with their fantastic array of micro herbs or making a perfect starter using something such as their amazing baby rainbow carrots.”
Connect with Daniel and discover more of his work at @danclare69
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