I once was an actor, driving around every nook and cranny of the UK performing wherever I could. I've spent thousands of miles on the road indulging in legends such as Shakespeare and McDonagh. My time on the road was nothing extravagant- there were no huge lorries or trucks lugging everything around. I did all of that in a white van or a Micra. Living the dream.
I fell out of work, as I'm sure every actor will have done, and found myself thrust into kitchens. There I became besotted with food, and I haven't looked back, yet.
I am at the start of my culinary journey, and one I am always excited by. Whilst friends appear on huge stages, and on the T.V. doing incredible work, I quietly cook professionally now, in a small gastro-pub in the heart of England.
I am passionate about the big flavours of many cuisines. Those big flavours, savoury and sweet, that really taste great, wonderful and sexy- and that make you smile, are a must for me in every single dish. (Over-the-top? Pretentious? Maybe.) Food is my 'Joie de Vivre', and I can't see it changing.
I really enjoy eating and making great food. I'm jumping on the bandwagon, here in the UK. The Food Revolution. Our food is becoming good again!
I am a huge, proud fan of British cuisine. (Yes, such a thing does exist. No, it's not 'Fish and Chips' or boiled Beef.) This is what my cooking 'style' revolves around, mostly, which bares a healthy, necessary and large pinch of French and Italian cuisines.
I hope this blog is the start of a fruitful career and journey, and one that can document this process.
Please do feel free to comment on my pages. I welcome feedback and constructive criticism- it all helps me develop as a chef.
**The recipes used in this blog are to my knowledge 'original'. (They may, however, bare close resemblance to others. This is not intentional. Should a recipe, or works, photographs, be used from another author, it will be quoted using Harvard Referencing System- the work remains that of the original author and will not be passed as my own.) 'Original' content (photographs are included) should, therefore, not be replicated or duplicated unless permission has been given. With regards to recipes, please try them, but don't pass them off as your own. (Neither will I) Should content be copied, without permission, circulate the internet or books and not attributed to the original author, action will be taken. **
Samuel's Blog by Samuel Tebbatt is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at http://cheftebbo.blogspot.co.uk/.
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