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 Q & A with Daniel Moon
When did you first start cooking?
I first started cooking when I was fifteen in a coaching hotel on the beach in Exmouth where I was living at the time. From the very first day in this role, I knew that this was the career for me and I became more and more determined to improve my skills to be able to progress further and to learn more in other establishments.
How would you describe your cooking style?
I would personally describe my style as modern English with European twists and I’ve got a real passion for excellent presentation.
Who in your life has influenced your cooking the most?
Gary Rhodes has had a huge influence on my cooking style - I believe that he put English cooking on the map!
What are the five essentials every kitchen should have?
Five essentials that every kitchen should have are terrine moulds, moulin, a blow torch, a food processor and a blender. Not forgetting a radio to help with kitchen atmosphere! All of these essential kitchen items play a part in the creation of my dishes.
What is your favourite thing to cook?
It would have to be duck as it is such a versatile meat - you are able to make jus, oils, terrines and riettes. And honey glazed breast of duck really is something else!
What is your least favourite thing to cook?
Unlike duck, turkey isn’t hugely versatile so I don’t enjoy cooking it quite as much.
What are the top five spices every kitchen should have?
I personally favour herbs over spices. My favourite herb has to be rosemary, again because it is so adaptable. This would be followed by chives, basil, tarragon and then dill.
What is your favourite starter, main course and dessert?
Starter: Sautéed South Coast Scallops with Braised Belly of Pork, Black Pudding and Apple Compote
Main Course: Char Grilled Aged Aberdeen Angus Beef, With Sautéed Potatoes, Oxtail Broth and Madeira Jus
Dessert: Banana and Vanilla Tatin with Banana Milkshake& Vanilla Ice Cream
These dishes are my favourites because they offer a range of interesting and complementary flavours. The textures in each of these dishes really vary creating a culinary explosion on your taste buds.
What do you love most about your job?
I love that there’s no limits with my job; the only limitation is my own imagination.
Is there one ingredient you find yourself using time and time again?
I would say that there are four key ingredients used in my cooking - salt, pepper, lemon juice and sugar. All of these ingredients can be used to complete and add extra flavour to each dish I create.
If you could cook for one person, real or dead, who would it be?
It would have to be Gary Rhodes, simply because I’ve found him hugely inspirational and looked up to him as a young chef.
What is your favourite restaurant of all time?
My favourite restaurant is Square in Mayfair, London. The whole dining experience was unique and unlike any other restaurant I have ever visited. I would also love to visit the French Laundry in the near future as I’ve heard (and I’m sure it’s true) that it is the best restaurant in the world.
What would be your last meal on earth?
I would like my last meal on earth to be some real comfort food like bangers and mash with a generous serving of onion gravy – you just can’t beat it!
What is the most unusual food you have ever tried?
Quince, a pear-like fruit from the Middle East, has a very strange taste and is rather bitter. Most varieties of quince need to be baked or frozen to eliminate their acidity.
Which chef(s) do you look up to?
Gary Rhodes and Martin Blunos - both inspire me in my cooking and have influenced me throughout my career.
If you weren’t a chef, what would you be doing?
I would like to be a fireman - I am definitely a person that needs to be doing a hands-on job.
What do you do when you're not cooking?
I like to walk my Alaskan Malamute called ‘Apollo’. Walking through the Somerset countryside allows me to completely relax and clear my mind, as well as having fun with Apollo, of course!
Gordon or Jamie?
Gordon, hands down.
What’s been your greatest achievement to date?
Getting to the stage I am currently in my career – Head Chef at an award-winning hotel and restaurant in a wonderful location. I feel that I have worked very hard to get where I am now and I certainly intend to keep working just as hard to achieve more and more in my career, learning new skills and trying new things.
Do you think anyone can be a good cook?
No! It takes 100% dedication and more importantly, 100% passion, to be a good chef or cook. It’s a tough industry where only the best survive.
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