Q & A with Cameron Lamb

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

I have been cooking for about 7 years, but it has always been a true passion of mine from an early age! I always grew up baking at home with family, so it was a natural step for me to take.

Can you talk us through your style of cooking?

I’d say my style is defiantly modern patisserie, mixed with some classics.

Which chef has influenced you most during your career?

From the early years taking classes at Cake Boy with Eric Lanlard, to now working in his kitchen, his defiantly influenced me from day one. Many others influence me for different reasons, one in particular is Cedric Grolet, his creations are perfect!

What are your favourite garnishes to use when plating up?

Because of the nature of my work my favourite garnishes are always fresh fruit and chocolate decorations.

What is your favourite product to work with?

Viola’s are always a first choice as it always provides a pop of colour to any creation! Another one of my go to garnishes is the Micro Basil, especially when making Strawberry Tarts! But I also really enjoy using Lemon Balm and Lemon basil as they give a superb flavour.

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

I wish I knew! You never know what’s around the corner. For now, I want to focus on gaining new skills and learning further and let’s see where it leads me…