Steve Drake began his career in Essex at Southend technical college and he followed here to his first professional job at the Ritz in London. He then spent the next ten years working with various big names including , Marco Pierre White, and Nico Ladenis.
He won the Roux scholarship in 2001 and went to France to work at L’Auberge De L’Eridan. After this scholarship he held his first head chef role at Drakes on the pond. It was here that he won his first Michelin star.
In 2004 he began running his own restaurant, Drake’s, and he earned a Michelin star within months of opening. This Michelin star has now been held for nine consecutive years since 2005. The restaurant is situated in the small town of Ripley, Surrey.
Steve places a heavy emphasis on seasonal produce and his menu constantly changes to stay in sync with seasonal changes. He also has an excellent wine selection and the 2013 good food guide awarded Drake’s with the wine list of the year.
Describe your culinary philosophy inFOUR words…
Healthy, discovery, flavour focused.
What is your greatest inspiration?
Balance of flavour, combinations, texture and taste.
If you could take a plane ride to any restaurantin the world, just for one meal, where would you go?
I would like to go to Attica in Melbourne.
What FOUR things would you take to a desert island?
A Swiss army knife, a packet of broccoli seeds, a bottle of beer and Malden Sea Salt.
- 1 Michelin Star
- Three AA rosettes
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