Luxury Hospitality Magazine Interviews Ash Finch, Head Chef at The Farrier
How excited are you to get in the new restaurant and bring the menu to life?
British produce is at the heart of the menu – it’s both the theme and the cuisine and a lot of our menu will focus on modern comfort food at it’s best. However in some elements, our menus also have links with Scandinavian methods; we make our own vinegars, we ferment our own Pearl Barley Koji and we are always considering what produce we can use that is locally sourced and foraged.
What is the theme of the menu? What cuisine is the focus?
British produce is at the heart of the menu – it’s both the theme and the cuisine. In some elements, our menus have links with Scandinavian methods; we make our own vinegars, we ferment our own Pearl Barley Koji and we are always considering what produce we can use that is locally sourced and foraged.
Who or what inspires you?
Throughout the course of my career, different well known Chefs have influenced my methods and passions, but as for inspiration – this comes from my first Head Chef and mentor, John Dicken. His work ethic, his passion, his own career (working in fine dining in London luxury hotels to running his own 3 fine dining restaurants). I wouldn’t say he was patient with me… but he took the time to make sure I delivered every dish to his high standards! To this day, I imagine what feedback he would give to each dish that I do. He is a true mentor and inspiration to me.
What are your favourite ingredients to get creative with?
Vegetables. I feel we have just scratched the surface with what we can achieve with them! Vegetables are so versatile and can be utilised in more ways than any meat and fish, and my menu showcases delicious, vibrant flavours from vegetables alone! They have been the wingman to meat & fish for so long, and I love creating dishes where vegetables taste so good, they steal the show.
Alfresco dining is the focus for the opening. How will this help with the dining experience?
For The Farrier personally, our outdoor dining is going to be a way for our customers to temporarily escape London and find that holiday feeling. Our Courtyard can accommodate 60 guests, and we have enhanced the space to include heaters, overhead covers and fire pits, so our guests will be able to enjoy the comfort of a warm, welcoming pub experience within the heart of Camden Market – what an experience!
How important is seasonal produce?
In my opinion, seasonal produce should be at the forefront of every menu’s development. Using seasonal produce ensures that ingredients are at their best quality, brings regular diversity to every menu and reduces your carbon footprint.
Talk us through the menu, what are some standout elements?
Our standout element is the inclusive nature of our menu. We have developed a range of dining styles to accommodate all types of customers – from bar snacks to small plates and single main courses to sharing roasts. All dishes have been developed with the highest quality of ingredients and are bursting with flavour.
What’s your favourite dish?
Spring baby vegetables, smoked honey, burnt crème fraiche, dashi & wild mushroom broth.
In it’s simplicity, it’s well balanced, has a depth of flavour contrasted with a freshness, and is perfect for Spring.
How important is it to find the perfect wine pairing for different dishes?
Wine pairing can enhance a dining experience. It can also completely change the flavour profile of a dish, or the wine itself. It’s extremely important that a wine is selected to compliment the flavours of the food, and for this reason, The Farrier does have a broad wine offering and professionals to assist in the ordering process.
How vital is it to create new dishes that bring a new modern edge that perhaps hasn’t been explored before?
The hospitality industry is huge. People are always looking for something new to try, because its exciting! So as a Chef, it is extremely important to deliver a menu that excites and intrigues your customers and staff, and this is the motivation behind the creativity in The Farrier’s menu.
In a few words, why should people head to The Farrier when lockdown lifts?
The Farrier is set to become an iconic cornerstone of Camden and will promise the welcome and warmth of your neighbourhood local; something I think everyone’s been missing during the last year of lockdown. We’re serving up an exciting and diverse menu, incredible Sunday sharing roasts and an extensive selection of artisan and natural wines. If you’re looking for great food, a vibrant atmosphere and unique setting (we’re housed in a beautifully restored former horse hospital and stables buildings) we’re confident you’ll find it at The Farrier.
