On the subject of Judges, do you have an


inspiration within the food industry? "I always look at Thomas Keller to see what he’s doing. In London there’s some phenomenal Chefs around…Alex at Greenhouse in Mayfair, Clare Smyth at Core, Matt Abe at Royal Hospital Road, Claude Bosi, Sat Bains, I’d also love to visit Le Manoir. I don’t get to try them as much as I would like to, the London dining scene is always expanding, and the UK food scene is fantastic as a result."


What did you learn from


participating at NCOTY? "I was more nervous beforehand than doing it! So, I made sure I was prepared completely for every aspect of the final. Once it starts, you don’t have time to worry about anything other than getting stuff done. This is why I tried not to concern myself with things that were out of my control and made sure I was ready to adapt to issues that were in my control."


Banana Souffle


with Butterscotch Sauce and Peanut Butter ice cream.


Thank you for your time today Steve! Finally, are there any food trends that you see on the horizon


this year? "I think vegetarianism and veganism is big news. There is now a conscious effort to eat less meat and focus more on quality not quantity. We must now focus a bit more on vegan or vegetarian alternatives, rather than cobbling together vegan options, let’s design menus to consider and be prepared for these alternatives. We want to be proud to serve every dish." Steve Groves is now Executive Chef at Glyndebourne. Follow his account @stevegroveschef on Instagram.


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