24 August 2018

Q & A with Charlie Corder

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

I have been in the industry for 4 years in total. Starting in 2014 as a kp at The Dabbling duck, Great Massingham. Here I started to develop my love for cooking. Since then I have worked in many places around Norfolk which has recently lead me to where I am now as sous chef at the George and Dragon, Newton.

What made me decide to be a chef? I never thought of being a chef when I was younger, but since starting in a kitchen at a young age and seeing what I saw, I got the opportunity to work alongside some amazing chefs. One of which is my brother, Harry Corder who is my biggest inspiration and has gone on to work at 2-3 Michelin star restaurants and now working in Australia.


Can you talk us through your style of cooking?

My style of cooking is “simple and Tasty”

I personally prefer to keep the elements of my dishes to a minimum, why add 10 when 3-4 elements do the same or even better.

I like to maximise the use quality produce and ingredients that Britain offers, especially Norfolk.

I really enjoy being able to go out foraging for the freshest, finest local ingredient’s around my home village.


Which chef has influenced you most during your career?

I have had the advantage of working with many great chefs so far in my career, who have not just influenced me but taught me some great ways how to develop my palate and designs for food.  These include, Dan Herbert, Brandon Allison, Richard Golding and Sam Bryant.


What are your favourite garnishes to use when plating up?

One of my most favourite garnish to use is your “Red Amaranth” Micro Herb.

The flavour is so diverse you can use it in anything, savoury or sweet.  The rich beetroot flavour compliments anything from a sweet rhubarb to a rich red meat.


What is your favourite product to work with?

I can’t put it down to one favourite product as I am able to use a wide range of different products which I love to use all the time.

However, I really enjoy working and experimenting with “Sosa” products as there is so much you can do with them to enhance the flavour and theatre of my dishes.


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

As with most chef’s I would like to travel across Europe and the far east to help me develop my knowledge of foods around the world, with a view that one day I would havemy ownrestaurant somewhere in the UK or France.  Enabling me to present my way of cooking to my customers.