The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate.
We speak to Oliver Ritson, Head Chef at Worthing’s top wine bar, Wine & Reason, on his passion for food and art and cooking with unique ingredients.
What would you say is the most defining moment in your career?
It would definitely be being offered the chance to run my own kitchen at Wine & Reason, it’s a big challenge for an experienced chef, let alone a chef in his early 20’s.
What inspired you to become a chef?
My passion for food and art – we eat with our eyes so I try to make every dish I create a work of art.
What piece of golden advice would you give to anyone in the industry who wants to be successful?
Work hard, listen, respect your mentors and enjoy yourself! Never lose your passion, no matter how demanding this industry is and ignore reviews and people on social media, your food style is your identity and never change it – just continue to find ways to improve.
What ingredients / trends will be big in 2020?
I think the plant based food trend will carry on growing, particularly as chefs are finding more and more ways to improve the quality.
I also think the use of hemp will continue to get stronger, its unique taste and the fact that it’s allergen free makes it such a diverse ingredient.