Good, honest food: Q&A with local chef Dewa Anggarayasa

Dewa Anggarayasa of The Maytime Inn, Burford

Dewa Anggarayasa of The Maytime Inn, Burford - Credit: Archant

From admitting to causing a fire in the hotel he worked at to eating KFC, you have to admire The Maytime Inn chef Dewa Anggarayasa’s honesty

Name: Dewa Anggarayasa

Restaurant: The Maytime Inn

Address: The Maytime Inn, Asthall, Burford, OX18 4HW

Tel: 01993 822068


• What is your earliest memory of food?

Most Read

Enjoying eating my mum’s chicken curry with plain steamed rice… no veg, though.

• What initiated your interest in cooking?

My desire to eat good, honest food.

• Tell us about your menu.

It’s a diverse menu composed of modern British dishes, a few classics and a couple of authentic Balinese dishes.

• How often do you change your menu?

Seasonally; I try to get the best out of the local produce.

• Which dish on the menu would you recommend to a customer?

I can’t really recommend one dish, but what I can say is come and try some and see for yourself!

• How would you describe your approach to food?

With respect.

• What advice would you give to a novice?

Put your head down and do what you are told to the best of your ability. Format your brain to act like a sponge and suck up all the knowledge, as much as you can.

• Have you ever had any cooking disasters?

Oh, yes! Once I had a live-in position in a hotel, and after a busy dinner shift I went upstairs to the flat and cooked garlic bread. I fell asleep on the sofa and was woken up by the sound of fire alarm. The whole hotel was being evacuated and the night porter was running around trying to find the source of the fire. I crawled downstairs past my kitchenette and noticed that my garlic bread was on fire.

• What has been your most memorable meal?

I went to Philippines last year and my host served me a traditional Philipino favourite snack… it was six boiled eggs. I was trying to be polite so I would not hurt his feelings, so I cracked the egg and started eating them. The first thing that came to mind was that the texture of the egg wasn’t right. When I had a closer look, it was an unborn baby chicken with no head. I had to run to the bathroom!

• Which chef has been your greatest inspiration?

None of the famous chefs, but I do admire my mum’s ability in producing dinner for us with a blend of beautiful flavours, textures, colours and smells.

• What is your favourite local ingredient?

Evesham asparagus when in season; they are beautiful.

• What’s in your fridge at home?

Nothing… maybe pizza if I’m lucky!

• What is your favourite local restaurant?

Hmmm… well, apart from the Maytime Inn, The Feathered Nest is good.

• Why should people visit you?

For good, honest food without the drama.

• What would you recommend about the local area?

The walks through the beautiful countryside by the river and around the valley. It’s a great way to get fresh fruit for the restaurant… and damsons for the homemade gin! Other than that, exploring all the little villages hidden away close by.

• What would you choose for your last meal on earth?

KFC – it would have to be the family bucket.


Sample Menu -


Soup of the moment £5.50

Plancha scallops £8.25

Confit of duck leg £6.50

Gravlax £5.95

Country terrine £6.25


Thai Bali fish £16.25

Bebek betutu £16.95

Yellow fin tuna £16.25

Gunkan vegetable sushi roll £15.25

Pork fillet, belly of pork and pig cheek £16.50

Rack of lamb £18.95


Balinese black rice pudding £5.95

Tumbled cheese cake £6.95

Passion fruit, blackberry and coconut iced parfait £5.95

Double chocolate mousse £6.25

Cheese board £7.95


For more information and booking a table, visit: