MONM EAT
Festive touches
1 2 Chef’sprofile
Scott Hughes N68 Bistro, Monmouth
How long have you been a chef and where did you train?
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I’ve been a chef for fi ve years. I completed my fi rst year of training at Trafford College, Altrincham. On relocating to Monmouth with family I continued my training at Royal Forest of Dean college for a further two years.
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Why did you decide to follow this career path? I love food! And from a young age I enjoyed experimenting at home preparing meals for family and friends. It wasn’t until I reached the age of 18 that I realised it is possible to have a career doing something you love so much. Although the hours are always long, doing this feels almost like I’m cheating at life!
1. Cruet. £19.95.
www.oakroomshop.co.uk 2. Dish. £45.
www.emmabridgewater.co.uk 3. Tea towel. £10.
www.verynicethings.co.uk 4. Bottle stops. £22.
www.ellieellie.co.uk 5. Jug. £19.95.
www.thelifestyleboutique.co.uk 6. Biscuit tin. £15.
www.magpieline.com
SUPPORTING OUR FOOD PRODUCERS
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What makes your restaurant different from others in the area? N68 is family run and offers relaxed fi ne dining. What I’ve tried to do is create a lunch menu that fi ts the local lunch trade – whether that be guests on a lunch break from work or bookings that pass the time with a bottle or two of wine. For some of the menu I always try and take a traditional dish and give it a little unique spin. Evening-wise, it’s the same concept but with more focus on delivering an experience for our guests. Being a small
restaurant really gives us a chance to make it quite personal, which I love.
Who is your foodie hero and why? I don’t have a foodie hero as such. Many people have inspired me including my college tutors, particularly those at RFDC who gave me the opportunity to put my own ideas to the test. I admire many chefs such as Raymond Blanc, Tom Kerridge, Marcus Wareing, Simon Rogan, Tom Kitchin and the other obvious greats who probably don’t need mentioning.
What do you think about the way food, restaurants and chefs are becoming so ‘it’ in popular culture? I think it’s great. People are more willing to try different things which gives us the opportunity to be a little experimental from time to time.
Why is Monmouthshire such a great place for food? There are so many great local suppliers and such fantastic local produce which makes for quality restaurants. There is nothing better than being surrounded by beautiful countryside and quaint towns while sampling freshly cooked, quality food. Plus it’s the home of N68! (My brother forced me to say that).
OUTHSHIRE
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