Head chef at Bank House in King’s Lynn, loves butter and playing golf!
Who are you and where do you work?
My name is Stuart Deuchars and I am Head Chef at Bank House in King’s Lynn.
How long have you been there?
I have been there for nine years.
Where were you before?
I was at our sister pub, The Rose & Crown in nearby Snettisham.
Who has inspired you?
I was inspired by Anthony Bourdain, one of the most recognisable chefs as I was growing up and before the days of internet and social media chefs. His death was a tragic loss to the industry.
What is your favourite ingredient?
Good English butter. It enhances and marries flavours together and is a truly classic English ingredient – and is perfect with our afternoon teas at Bank House.
Got a favourite gadget?
My favourite gadget would be a Thermomix although I haven’t got one! If Thermomix are reading this, please contact me at Bank House!
What is your signature dish at this time of year?
I enjoy fillet of mackerel on a mussel stew. It’s a recipe we are featuring during Norfolk Restaurant Week and the recipe is printed here. It’s a dish that celebrates Norfolk food and is perfect in the late autumn.
What do you like doing when you are not cooking?
I am a keen golfer and try to play every week. I travel the world playing, but we are very lucky to have the fantastic King’s Lynn Golf Club at Castle Rising right on our doorstep.
Where do you like to eat out in the region?
The Rose & Crown in Snettisham and in some of the great pubs along Norfolk’s coastline. The food scene in West Norfolk is growing stronger and being recognised nationally with incredible awards.
What would you be doing if you were not a chef?
I would be a greenkeeper and then hopefully I could get paid to play golf.
What’s your foodie prediction for 2019?
2019 will be the year soup makes its comeback and people will start to try new and more exciting varieties.