Meet the Chef from The Ivy House
PUBLISHED: 18:09 21 September 2009 | UPDATED: 16:14 20 February 2013
Meet Daniel Ward, chef and general manger at The Ivy House...
Daniel Ward, chef and general manger at The Ivy House
What is your signature dish?
Roasted Romney Marsh lamb rump, dauphinoise of potato and carrot served with a rosemary jus
Your top cookery tip for readers?
Use locally sourced, seasonal produce, especially here in Kent, where we have exceptional fish, shellfish and meats - and don't forget pumpkins this month!
Who has influenced you most?
My Mum! She instilled a hard working ethic into me from an early age - an inspirational woman.
Your must-have kitchen gadget?
I don't go a day in the kitchen without using my hand blender, a quick and easy way to help you with stocks, soups and sauces.
Who would you like to cook for?
I'm half way there, I have cooked for Masterchef John Burton Race, his talent, knowledge and passion are world class, and his food is stunning. It's been an honour working with him.