food & drink
Phil Carroll has been Head Chef at the AA-Rosette
award-winning Medlar Tree restaurant for two years.
Based at the Widbrook Grange Hotel, Phil has over
25 years experience, and has worked for some top
industry names including Brian Turner and Richard
Shepherd. We grabbed a few moments with him to
discuss his inspirations, cooking style, and cooking
for Dr Seuss...
Meet the chef
What first inspired you to cook? I love winter for its hearty flavours and slow cooking. It is
I first took an interest when I was about twelve - my mother when British food comes into its own.
wasn’t the best in the kitchen so if I could cook before she
arrived home we were saved! Where did you eat your best ever meal?
At my Nan’s house for Sunday lunch. Comfort food all the way.
How would you describe you style?
I am always learning and trying new things. I am classically
Which celebrity would you most like to cook for?
French trained, British in style and cosmopolitan with
Dr Zeuss and I would serve Green Eggs and Ham.
What is your signature dish?
Who are your inspirations in the food world?
Once we have created a dish we use it for a while and move
My early inspiration was Keith Cook, a chef and lecturer at
on with the seasons, so you would have to pick something
City of Bath College. He was strict, very professional and a
from our new menu. I wouldn’t be so bold as to say which
great chef and person. My modern day inspiration is what is
one it is.
What advice would you give any budding chefs?
What is your favourite season for food and why?
Simply to say that employers need you as much as you need
them. Never think of an interview as a one way process,
“I love winter for its
make your choice well so you end up working in a kitchen
where you can thrive too.
hearty flavours. It is
when British food
What is your guilty pleasure?
Sausage, chips and beans.
comes into its own” • You can find the Widbrook Grange Hotel on Trowbridge Road on the
outskirts of B-O-A. Call 01225 864750 to make a reservation.
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