Toby Goodwin Interview
From a very early age Toby Goodwin, Executive Chef at St Brides Hotel (www.stbrideshotel.com/) in Saundersfoot, took a single-minded interest in cooking. Before long he knew he'd found what would turn into an all-absorbing career. Initially attending catering college in Haverfordwest, he went on to join the culinary team at an exclusive Surrey based country club.
This was eventually followed by a series of challenging secondments in Ascot and in Stratford-upon-Avon at the Shakespeare Hotel where he and his fellow chefs were responsible for securing a very well deserved 2 AA rosette. In 2001 Toby returned to Wales and joined the luxury escape St Brides Hotel; a privately owned hotel run by a family of passionate restaurateurs.
What is your most memorable childhood 'food' memory?
I have to say everything and anything! From a very young age I was encouraged to eat what was on my plate and I have to say that I was pretty much happy to oblige my parents.
What's your favourite food or ingredient 'on your doorstep'?
I don't think I can single out a particular food but I do like the seafood that we buy from nearby Milford also Welsh beef and lamb and, of course, Welsh cheese.
What is your favourite food secret?
If you want to cook well you have to make time to get organised. Once you have all your ingredients ready then cooking should only take about 10% of your time.
What food would you travel for (within the UK)?
I recently visited The Harbourmaster in Aberaeron and would love to visit Padstow in Cornwall and Scotland. Other favourites include The Bridge and The Newbridge Inn at Newport.
What is your favourite seasonal food?
I look forward to the Asparagus season every year. We often buy it from a local producer only a few miles away the hotel.
What is your favourite local food shop?
I enjoy visiting the small market town of Narberth, about 8 miles from Saundersfoot. They have some really nice delis and independent artisan shops there.
What is your favourite dish or recipe?
I don't have a particular signature dish, but I do enjoy cooking with whatever I have available. One day it could be turbot and the next day or week it could be guinea fowl. That's part of the fun of being a chef.
Name an inspirational food person? Why?
It has to be my father. He spent most of his career in the catering profession and taught me about the importance of being professional, but also not to forget that cooking can be fun.