After working in the hospitality industry for over 14 years, during which time he has earned Michelin star recognition and achieved an AA rosette, Wayne Rodgers was recently appointed head chef at The Devonshire Arms in Beeley, on the Chatsworth Estate
Firstly, tell us a bit about yourself
I’m a very passionate chef and believe that every part of the animal should be used when cooking. I don’t believe in just using luxury ingredients and think that the best flavours come from parts such as the cheek and neck.
Who was your inspiration?
Fergus Henderson who founded St John restaurant in London and Hugh Fearnley-Whittingstall.
Describe your style of cooking
‘Nose to tail’ and very British, with some French influences.
Which celebrity would you love to cook for and what would you cook?
Karl Pilkington. It doesn’t matter what I’d cook he would still moan.
Which ingredient could you not live without?
Maldon sea salt.
What is your favourite local produce?
At the moment its the Limousin beef we get from Chatsworth House.
What do you like to cook at home?
I don’t cook! My wife, Sam, does the cooking with a little help from Waitrose.
Which dish would you order in a restaurant?
Anything pig-related as it’s my favourite meat.
What is the best dish you’ve been served at a dinner party?
I’m not a dinner party person but we have plenty of barbecues in the summer.
