Who are you and where do you work?
My name is Trevor Clark and I’m the recently appointed Executive Head Chef at The Hoste in Burnham Market.
Where did you train?
I was classically trained in the Royal Navy where I spent 8½ years. Since then I have continued learning from the people I have worked with. My aim is to never stop learning, with my focus now to inspire the love of food.
Who is your favourite chef?
My all-time favourite chef has to be Jason Atherton, judging by the amount of his books I have. My wife thinks it’s a bit of a man crush.
What three ingredients are always in your cupboard?
Bread flour, yeast and lentils. What’s better than fresh, fluffy bread rolls straight from the oven? A delicious curried lentil broth to dip them in!
What’s your foodie guilty pleasure?
Salted butter to go on those steamy rolls! But for more of a treat, my daughter and I share a love for lemon tart – so much so that Gabi’s lemon tart is almost always on the menu.
Describe a perfect meal?
My mom’s chicken pie. It was a childhood favourite with a very light flaky soda-water shortcrust pastry. Whenever we go back to visit my mom and dad in South Africa, that’s always the first meal we have together.
Where do you like to eat out in Norfolk and beyond?
My two favourite restaurants are Benedicts and Farmyard in Norwich. I keep promising my wife that we’ll go to Shiki so I really need to take her there next!
Tell us something we don’t know about yourself?
When I was in the Navy, we had a pretty demanding Chief Petty Officer in the kitchen. You could say we didn’t always see eye to eye. When it came time for him to move on to his next assignment, he decided that he would take my favourite kitchen mixer with him, and for closure I had to put it in his car. He got the mixer delivered to his car, but with the internal parts replaced with a post-it note! Sorry Chief.
What’s your foodie prediction for the coming few months?
I think we are going to see a shift in the fish market with the slightly fewer mainstream species coming to the forefront, both for the consumer and on restaurant menus. There’s quite a bit of uncertainty in the country at the moment which may well affect our highly complex fishing industry. Ethically and sustainably caught will still be important, as will knowing where our fish comes from. We can probably expect to see delicious types such as cuttlefish more frequently on the menu.
Featured in Issue 34 – March 2019