Chef profile: Dan Gover - The White Horse Hotel and Brasserie, Romsey
PUBLISHED: 11:47 06 January 2011 | UPDATED: 18:01 20 February 2013
Chef Dan Gover of The White Horse Hotel and Brasserie talks about Hampshire food and why he loves being in charge of the kitchen
Which chef do you most admire?
I admire many chefs, ones Ive worked for in the past. I also find lots of inspiration from the likes of Marco Pierre White and Gordon Ramsey for the things they have achieved with in the hospitality trade.
How often do you change the menu?
Are 12.50 for two courses changes once a month. The al carte with the seasons. I also like to put on specials that follow shorter seasons like for instance the game season.
What is your favourite ingredient?
Wild garlic. I like to be out walking and you come across it, pick it take it home throw it in with some fresh pasta lots of parmesan job done!!!
What is your favourite kitchen utensil?
My 10 inch rose wood handled cooks Knife, its great for all types of chopping.
Describe your signature dish
Oven roasted cod with Bombay potatoes, saffron and mussel nage with a lime sabayon
How do you relax?
With my wonderful wife and son. Listening to music and trying to play the guitar.
Describe a favourite food combination
Wild mushrooms and tarragon, the aniseed works so well with mushroom.
Who did you train under and what did they teach you that youll never forget?
I trained in London at the Goring Hotel under Derek Quelch. He always made me stand in a place where I could see the whole kitchen so I didnt miss a thing and he always said never be scared to learn from any body
What are your favourite flavour crisps?
It has to be kettle chips I like a crisp with a crunch and bite. Salt and vinegar being my favourite.
Where was the last farmers market you visited and what did you buy?
I was at the Romsey farmers market when they launched the new site, I didnt buy anything as I was doing a cooking demo.
What advice would you give to anyone interested in a career in cooking?
You need to give plenty of time, work hard, listen, and always watch what is going on around you. Be prepared to take the rough with the smooth. Most important is enjoy it and have fun.
Name the cooking hero/heroine who inspired you
My Nan, for her fantastic mashed potato. It was always done with plenty of butter and full fat milk. As it still is to this day