What are your earliest memories of being interested in food?

Walking down the country lanes in Suffolk when i was 6-7, where my Aunt Pat hada cottage and picking sorrel, wild garlic, and elderflowers for elderflower champagne.

What would you say has inspired your cooking the most?

Well again I would say my Aunt and her hedgerow cooking style. But over the years people like Pierre Koffmann inspired me greatly with his ability for using expensive and poor ingredients in a dish.

Describe your culinary style…

My cooking style, Masculine, true flavours, and modern terroir food.

What would you say is the main focus/concept for the restaurant?

A family run restaurant where people come to enjoy themselves. A true style without too much bullshit.

What are your most indispensable ingredients?

Seasoning and spices.

What kind of experience do you aim to give guests at your restaurant?

A relaxing environment to enjoy reasonably priced wine and food.

Next year will mark 30 years since you started Le Champ, What would you say has been the most memorable moment in your culinary career so far and how do you plan to celebrate?

There have been many moment. The first day of owning the restaurant. My first book landing on the doormat, The Second Michelin Star, Chef of the Year In the Good Food Guide, Catey Chef Of the Year. etc

What do you think makes a restaurant successful?

Consistency, heart and hard work.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

Nothing, I regret nothing that we have done.

What’s next for you/Whats projects do you have lined up?

Just to carry on working hard and trying to improve and publish a 4th book.

What is your guilty pleasure?

Hob nobs with cheese and Marmite.

What restaurant is currently at the top of your list to dine at?

Maaemo, Geranium and The Latymer restaurant.

Find out more about David