Doug Gaunt

I am a chef, a baker, a forager and a doodler. What I hope you will discover is that I have found a connection with food and it has taken me on many adventures, but the irony is, is that its my art background that has helped develop my food journey.

You know, I never thought I would become a chef, I certainly didn’t dream of it. In fact from the age of eleven I was dead set on the idea that I would become a graphic designer, funny how things work out. My strengths at school were art and technical drawing, far removed from any notions of kitchens. I am happy to say I have been “cheffing” since 2003, when as a barman, (as freelance work in the animation field was a tough gig back then), I offered to help the Head Chef as none of his team turned up for service, (it’s never good going into battle without your troops!). I had no idea what I was doing, just a willingness to help and curiosity, lots of curiosity.  Needless to say, I got burnt, I cut my fingers, I did things wrong, but I wanted to have another go, to do more. So I did and 17 years later I’m still going strong.

Luckily my art background never left me, through my years growing as a chef and it’s fair to say that I have an eye for detail. I also believe that food is a fully sensory experience and the visual is as important as the taste, quality, seasonality and sustainability. The way I create dishes now is to start with a pencil or pen and doodling the dishes in my mind.

What I offer:
  • Pre-prepared meals
  • Event catering
  • Private chef
  • Sourdough bread
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