5 June 2018

Q & A with Callum Reeve

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

Ever since I was young, I have always been enthusiastic about cooking and trying all sorts of new foods. My first insight into cooking was through my mother’s homemade delicious dinners in the evening. I appreciated all the variety of ingredients she would use to create new recipes and dishes daily, and this is when my quest to cook began. I then landed a job at the Mad Moose as a Commis Chef, much to my delight – in the midst of studying an entirely different industry, at City College Norwich. I observed the trials and tribulations of working in a professional kitchen, and learned many fundamental skills along the way, which I still use to this day. This is when I knew I was meant to be behind the stove, and began my journey into the vast, ever changing, ‘Foodie Scene’.


Can you talk us through your style of cooking?

Home-Made, hearty and humble. I will admit that I am a feeder, I aim to please and gain satisfaction from ensuring people are all fed, full and content.


Which chef has influenced you most during your career?

Hands down, Tom Kerridge. I absolutely love his balance between ‘Pub-Style comfort food, and ‘Fine Dining’ Michelin Star eloquence. However, I feel these favourites of mine deserve a personal shoutout: Richard Bainbridge – Passion and talent in one (Big fan.) & Alex Clare– Excellent teacher, professional attitude. The list could go on!


What are your favourite garnishes to use when plating up?

Miniature, micro classics – Coriander, chives, red amaranth & Pea Shoots. Perfect example of, tantalising taste meets aesthetic vibrancy.


What is your favourite product to work with?

I relish using East Anglian fish produce. I appreciate the locality, freshness and variety of produce we have on our doorstep!


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

I aim to please more and more people with my cooking, and love for food! I want to create a space of my own, which is comfortable, cosy and welcoming. I desire to serve excellent quality fresh food for all tastes, styles and preferences. I aim to continue to work hard, stay determined and keep creative, in my path to success, in the world of cuisine.