Brent Castle Interview
"What I want people to do is take a little piece of Herefordshire away with them when they visit my pub", says Brent Castle, chef and owner of the Three Crowns Inn, located in the heart of beautiful Herefordshire. From a very early age Brent learnt that food and cooking could be fun and this made his eventual choice of profession an easy one. He also hopes his own children will follow him into the business one day. After spending several years working with a variety of chefs and restaurants, including a time with Rick Stein (www.rickstein.com/) in Padstow, Brent eventually helped set up and then buy his current business. Today, the Three Crowns Inn is regarded as a leading British gastropub which prides itself on using local and British produce. Brent as you can imagine leads a busy life. Besides running Three Crowns, he spends time writing, visiting schools in the local county to talk about the value of eating good food and acts as an ambassador for the UK Meat and Livestock Commission. He is also a supporter and former winner of the Flavours of Herefordshire Awards, a successful county led initiative to promote creative cooking with local food.
What is your most memorable childhood 'food' memory?
Making Yorkshire Pudding at home with mum and my brothers and sisters. My sister Louise also makes the best cheese on toast known to mankind she did then and still does now.
What's your favourite food or ingredient 'on your doorstep'?
Gordon Tudge's Berkshire Rare Breed Pork from The Bury Farm in Richards Castle Shropshire.
What is your favourite food secret?
A small chunk of good black pudding in a steak and kidney pie a certain immeasurable richness that is hard to define.
What food would you travel for (within the UK)?
Fish and chips by the seaside. I particularly remember a visit to the Isle of Mull where we enjoyed a fabulous portion of fresh fish and chips. We saw the fish being landed, filleted and fried. You just can't beat these kinds of moments.
What is your favourite seasonal food?
There are just too many to list however the following are some to note:
- forced rhubarb in late winter early spring
- fresh peas and broad beans in early summer
- raspberries from Lower Hope Farm in the hill behind my pub
- Autumn apples particularly Russets and Orange Blenheims
What is your favourite local food shop?
Mark Hindle's Mousetrap cheese shop in Leominster for their excellent selection of British cheese.
What is your favourite eating place?
There is no place like home eating with family and friends. Its always an enjoyable and cosy experience.
What is your favourite UK pub?
The Waterdine at Llanfair Waterdine run by Ken and Isabelle Adams.
What is your favourite dish or recipe?
A simple roast Spring lamb with garlic and rosemary.
Name an inspirational food person? Why?
Gordon Ramsay (www.gordonramsay.com/) for his top flight food that still remains simple and with its original integrity and his desire to show the quality of our British produce.