Cumbrian chef joins Blumenthal restaurant for month long experience

Cumbrian chef joins Blumenthal restaurant for month long experience
Bradley Jasper

Bradley Jasper

Bradley Jasper, Sous Chef at Carter at the Sun Inn, Kirkby Lonsdale has spoken of his month working at one of the UK’s best restaurants.

Bradley, 25 from Kendal, has this week, returned from a kitchen stage placement at the Fat Duck in Bray, Berkshire, Heston Blumenthal’s three Michelin starred restaurant.

Speaking of his experience, Bradley said: “Working with the chefs at The Fat Duck was everything I expected and more. It’s an unmissable experience for any chef.

“The perception that Heston Blumenthal’s restaurants is that is all science and lab coats is perhaps a little inaccurate. As The Fat Duck they use science to enhance flavours but 99% of what I saw and did was pure cookery.”

During the four-week course, Bradley spent a week in each department of the restaurant; both savoury and pastry preparation, stocks and sauces and the restaurant kitchen. He said: “I learnt so much in each department, which is so important, it would be a shame not to of experienced any one part.

The chefs working there are incredible, not just in their skills but they are so genuine, and are willing to answer every question and give you confidence in what you’re doing.”

Previously, Mr Jasper had also undertaken a week’s work experience with another Michelin star chef, Tommy Banks at the Black Swan in Oldstead, who then coincidently dined at The Fat Duck as Bradley was working there.

Bradley learnt many of the Fat Duck’s signature techniques during his four week stint: “I was very lucky to learn a lot of new techniques and get to taste some incredible dishes, one of which was crab, white chocolate and caviar.”

When asked if, and how, Bradley would incorporate his experience into the kitchen at The Sun Inn, Kirkby Lonsdale he said: “You couldn’t replicate a dish and nor would I want to, as a chef you need to understand the process then add your own individuality, but you can definitely take their core idea of good ingredients. It will make me think about, not just the ingredients we use, but how we use them.

“I’m grateful to Sam [Carter] and Mark and Lucy [Fuller, owners of The Sun Inn], they have been really supportive and I know they like to help people move forward.”

Carters at the Sun Inn was recently named in The Good Food Guide 2017 for the third year running and the restaurant boasts 2AA rosettes. It also holds regular ‘Posh Noshers’ events with wine tasting, the most recent event (Monday 20th March) was a sell out and further dates for 2017 are to be announced soon.