Monday , January 24 2022
Dan Herbert - My life on a plate 1

Dan Herbert – My life on a plate

The Stables, Royal Norwich  |

Dan Herbert, head chef at The Stables at Royal Norwich, loves eating at Michelin-starred restaurants, and lasagne wraps!

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Who are you and where do you work?
My name is Dan Herbert and I am the head chef at The Stables at Royal Norwich – a championship golf club near Lenwade, just outside Norwich.

Where did you train?
I went to City College, Norwich, although I always say that my first cooking experience was baking with my mum – she is a great baker! I started to work in a cafe when I was 15 and haven’t really done anything else.

Who is your favourite chef and why?
I really like the work that Gareth Ward does at Ynyshir in Wales. It is a Michelin starred, five AA Rosette restaurant with rooms – and I love the simplicity of his dishes. That’s what I aspire to – great ingredients that are not mucked about with too much.

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What three ingredients so you always have in your store cupboard?
I would always have butter – raw butter from Fen Farm Dairy in the Waveney Valley – truffles and a lovely herb oil – something to dress a plate with.

What’s your foodie guilty pleasure?
I love lasagne wraps – sorry! Take a slice of cold lasagne, and some mayo, and pop them in a wrap. Delicious.

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What’s your favourite tipple?
I’m like most chefs – I like a cold beer after a long shift! 

Describe a perfect meal?
It’s not just about the food, is it? I take into account the service, the surroundings – everything, really. I enjoyed eating at Gareth Ward’s – it was a tasting menu and I was with other chefs and we just talked about food – flavours, combinations – all evening.

Where do you like to eat out in Norfolk and beyond?
I enjoy eating out, especially Taster menus where I think chefs can really express themselves. One of the first Michelin starred restaurants I tried was Midsummer House in Cambridge which was great, and more recently I tried Vila Joya the Algarve. Here in Norfolk, I love Jive in Norwich – the food is brilliant, especially the chicken donut!

Tell us something we don’t know about yourself
When I was younger, I planned on being a game designer – I studied media at Paston College. But I’m really glad that I found food!

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What are your foodie predictions for 2021?
I think provenance will become even more important, as we all stay closer to home. And I think interest in vegan and vegetarian foodies will continue to rise, too. 

  • The Stables is looking forward to a busy 2021, with Sunday lunches, flower arranging workshops, Valentine’s evening, Mothering Sunday and more all planned for when Covid restrictions relax. Watch this space for full details.

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