Island Life Magazine Ltd April/May 2018 | Page 108

Food and drink
FOOD HEROES: THE CHEQUERS INN
This issue we talk to Steve Harris, Head Chef at The Chequers Inn
in Rookley, about his food inspirations and influences.
HOW WOULD YOU DESCRIBE YOUR
FOOD STYLE?
Seasonal food cooked simply, with maximum flavour.
WHO HAS BEEN YOUR GREATEST
FOOD INFLUENCE?
My former head chef Matt Weedon. I worked under
him for five years and learnt more from him then I
did in the previous 10.
WHY DID YOU BECOME A CHEF?
It was something I fell into! I worked at weekends
and after school at Salty’s in Yarmouth as a kitchen
porter from the age of 13 to 15. The head chef then
offered me an apprenticeship at his new restaurant in
Cambridge. The rest is history.
HOW IMPORTANT IS SEASONALITY
IN YOUR MENU?
Very important as this is when produce is at it’s best in
terms of flavour, availability and price.
WHAT IS YOUR FAVOURITE ISLAND
FLAVOUR?
Hard to choose as there are so many good products
out there. If I had to choose it would either be Isle of
Wight blue cheese, or the Isle of Wight mushrooms.
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