Meet the chef from The Allotment, Dover
PUBLISHED: 09:40 19 February 2010 | UPDATED: 16:44 20 February 2013
Dave Flynn, chef-patron of The Allotment in Dover
Tell us about yourself
Im Dave Flynn, chef-patron of The Allotment in Dover. I trained at Westminster College and worked as a chef in London for two years, then went to Australia for another two, where youll find potentially the best produce in the world, with some of the best wines. I continued to work as a chef for five years and then branched out, before returning to being an entrepreneurial chef patron here in Dover. I started The Allotment two and a half years ago and head up a team of three chefs.
Whats your signature dish?
Through the winter I enjoyed making stews and wholesome dishes. My philosophy is traditional but with a twist and I like to introduce food from other parts of Europe. I mainly enjoy slow cooking to blend flavours.
Your top cookery tip for our readers?
Use quality produce and dont try to do too much with it. Complement the flavours and use fresh quality produce, and over time experiment and develop what you are doing.
Who has influenced you most?
People like Raymond Blanc, Rick Stein, the early pioneers of modern cookery, Peter Gordon, a New Zealand chef at the Sugar Club in London, and more than anything I have been influenced by travel and eating lots of food in lots of different countries.
Your must-have kitchen gadget?
A decent food mixer, an industrial one without which youd never get the result, youd be there for hours!
Who would you like to cook for?
I would have liked to have cooked for Keith Floyd, theres a guy who had a lot of influence in the UK around food. He kept at it forever and had some influence over what went on in the early days in the UK.
9 High Street, Dover CT16 1DP
Tel: 01304 214467
Open: Tue to Sat, 8.30am to 11pm, breakfast until 11.30am