I think it’s about time we heard from our very talented head chef John. He’s a man of few words but who needs words, or an ego for that matter, when you can cook like John. Here’s a quick interview he’s given us …
JOHN WALKER, born in Grimsby
Cheffing history: Cannizaro House, Wimbledon Common (right next to me in The Fox and Grapes in fact), worked for Michelin starred Matt Weedon in Oxford, Story in Bermondsey with Tom Sellers, then Anglo in Farringdon for Mark Jarvis.
Farmyard: Why did you want to work here? I came to eat at Farmyard before I decided to move back here. I was toying with the idea of being here to be close to family but wanted to wait for a decent job. I just thought the food was spot on and knew I wanted to work here. It was the shove I needed so I applied for the job and here I am.
Farmyard: What do you like cooking the most? Fish. Probably cos I’m from Grimsby.
Farmyard: What do you enjoy about cheffing? I love being a chef because it’s so creative. I love the energy of Farmyard and the team here – they push me to show them new things because they all want to be here and learn. So that’s inspiring in itself.
Farmyard: what are you most proud of on the menu now? Probably the monkfish but the deserts are probably our strongest course at the moment overall. It’s always dependent on the season as to what gets me most excited. With game season up next I’m keen to get my hands on some venison. We’re waiting on parsnips and partridge too – a great combo. Watch this space …