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Vivid recently had the opportunity to meet the new Head Chef at L’Ortolan while he took a break from his busy schedule.

Tom Clarke took over the helm of the iconic Michelin starred kitchen at L’Ortolan in January 2015, having joined in 2009 as Chef de Partie. Tom broadened his knowledge of French cuisine by travelling to France to work at the 2 Michelin starred “Le Strato’ hotel in Courchevel and the legendary ‘L’Oustau de Baumanière in Provence.  While in France Tom’s love for the classical French, fresh, seasonal and natural cuisine grew, which is reflected in his contemporary style today.

Where have you worked before?

Tom’s first full time post was at ‘1 Lombard Street’ in London and then 2 AA Rosette ‘Le Talbooth’. At the age of 22 Tom moved to the world famous ‘Le Manoir aux Quat Saisons’ in Oxfordshire to work alongside 2 Michelin starred Chef, Raymond Blanc OBE. During his 2 years at ‘Le Manoir’ Tom worked on the different sections of the kitchen where he honed his culinary skills and learned precise attention to detail, the art of maximizing flavours and taking complex dishes and simplifying them to focus on the quality of the ingredients.

What made you want to become a Chef?

Apart from making my own pancakes, my grandmother was a huge influence, teaching by giving me the opportunity to cook with her and for the family as well as buying me lots of books and magazines to read so that I could constantly learn about food. The passion I had led me to work in a kitchen when I was 13 as a dishwasher so I could see how a kitchen worked.  I was so interested that I was able to come two hours before my shift to help prepare for the evening service, which helped my food education. While studying at Colchester Institute I had the opportunity to work in the kitchens at Buckingham Palace and Windsor Castle.

As Head Chef where do you see L’Ortolan’s future?

I was very fortunate to work under Alan, to gain the additional skills of building on the dishes he created with my own twist while balancing my palette and combining ingredients. I see L’Ortolan as continuing  becoming to be classically based with a contemporary twist where I can put my own mark on the dishes with my team and not only keep the Michelin star that we currently have but add to it in the future.

What do you want to change?

We want to create more theatre, like using dry ice but staying true to our classical base with a modern twist. We also want to get the best out of all the seasonal ingredients and particularly when it comes to desserts we can be more playful with the diner’s senses by using new techniques, to make something taste different to the way it looks, such as our Mushroom dessert!

Do you have a favourite dish/ ingredient?

I don’t really have either a favourite dish or ingredient as each season brings its own enjoyment of the ingredients and how we can make beautiful dishes from the seasonal food on offer.  If I had to choose it would be asparagus in the Spring and my take on Duck l’Orange.

Have you cooked for anyone Famous?

A few footballers including Zidane and Alan Cantona along with the famous Chef, Alain Ducasse and Pierre Gagnaire.

How do you unwind?

In fact my time at home is very busy as I have a nine and half month old daughter and I generally cook at home as well, which I enjoy. We also enjoy going out for a meal and the occasional take-away and when I get the chance I enjoy relaxing watching the TV and my favourite football team, Chelsea!

Do you design the dishes and what is your inspiration?

Yes, I design the dishes in conjunction with my team, so that all our Chef’s have a chance to develop themselves and their style as well.  It is about keeping everyone challenged and inspired and we also move the Chef’s around to different sections so they understand all the ingredients and food we produce and if anyone is ever sick we can cover that position. We often use newly designed dishes as ‘specials’ until we feel we have found the right combination of flavours.

My inspiration is to keep the food presented in its natural form, but with the ‘wow’ factor? This means that the menu descriptions don’t necessarily give the food away while still keeping our classical base – The food ‘is what it is’ and we want our diners to enjoy what is presented as taste is everything.

How many staff so you have?

We currently have eight members of staff but our optimum is 10 plus we have an apprentice who works with us two and on-half days as well as attending college.

For anyone wanting to become a Chef, what is your advice?

I would get into the kitchen as soon as you can to see how it works and to get involved as the more you get involved the more you understand and it will enable you to get the work experience required plus college  to move forward as I have done.  I am 29 years old but started when I was thirteen and am now a head Chef, but you also have to have passion and dedication and the interest to be in this industry to be successful.

Over the past year and a half Tom has built a strong reputation for consistency and quality in his cooking. He leads a strong and talented team and the awards and guest reviews are testament to his drive and determination and incredible culinary talent.

To book either a table in the Restaurant or Chef’s Table call   0118 988 8500 or visit www.lortolan.com[/vc_column_text][/vc_column][/vc_row]