Meet the Chef: Ryan Tasker from Wallett's Court
PUBLISHED: 13:18 14 September 2011 | UPDATED: 19:58 20 February 2013
When Sarah Sturt visited Wallett's Court, she couldn't quite resist meeting head chef Ryan Tasker and asking him a few questions
Tell us a bit about yourself
I'm originally from South Queensferry in Scotland, where I learned the trade at country house hotels across the east coast. I've been at Wallett's Court for more than a year and inherited a strong and creative team
Your signature dish?
I don't really have a single one but currently my most popular dish is roast rump of Romney Marsh lamb with pine nut and parsley crust, goat's cheese, gnocchi and natural jus.
Your top cookery tip?
Don't be afraid to add or subtract ingredients that you like or dislike, except for any pastry dishes! These have to be followed to the letter as pastry is an exact science.
Your biggest influence?
The most recent is Michael Caines, who inspired me with his passion, eye for detail and amazing work ethic.
Your must-have gadget?
The kitchen gadget I favour most is one I bought recently, the Ultramix four-horsepower jug blender; it's an amazing piece of kit!
Who would you like to cook for?
My father, who did not see me become head chef. I would have really loved to have cooked for him.
Ryan is head chef at Wallett's Court Country House Hotel and Spa
St Margaret's-at-Cliffe, Dover, CT15 6EW
01304 852 424