20 July 2018
Chef Profiles

Daniel Freear

“Nurtured in Norfolk has an abundance of amazing stock and I always have some form of their product in my fridge. Whether it be vegetables, salad leaves, or baby leaves and cress one thing is always noticeable and that’s the high standard and the reliability of everything they supply to me. Nurtured in Norfolk is just one of many produce I have to thank because without them as a chef I wouldn’t be able to do what I love the most and without them my food would not be the same.”

“I joined Stratton’s hotel in September 2015 as Sous chef and was made Head Chef in April 2017. My main focus at the hotel is to produce fresh and clean plates of food while helping my kitchen team grow. We have a strong network with our suppliers to have a strong understanding on the produce we use, and we try to work with textures and flavour to bring a dish together but not to over complicate and over work the amazing ingredients we start with.

Stratton’s award winning chic restaurant is open every evening, serving organic and locally sourced produce in an innovative and exciting modern English style. The kitchen has a committed philosophy to use the plentiful and abundant seasonal produce on its own doorstep. Everything is made on the premises from the very best produce the local suppliers bring to the kitchens, as well as eggs from the hotels hens and fruit from the orchard.”

Connect with Daniel and discover more of his work at @daniel_freear