Name: Aaron Patterson
Job Title: Executive Head Chef
Years working at Hambleton Hall: 34 years
Signature cooking style: Modern classic
Accoldaes: the longest retained UK Michelin star.
What got you into cooking?
My father was also a chef so I was born into it!
What do you enjoy most about your industry?
The creativity required on a daily basis to continue to enthuse our brigade of chefs and excite our clients.
Biggest achievement to date?
Seeing chefs who have trained under me at Hambleton Hall achieve great things.
What makes dining at Hambleton Hall so special?
For me it’s all about the team of staff.
If they are infected with enthusiasm, they then excite our clients with what they produce in the kitchen and during service.
What advice would you give to an aspiring chef?
Learning to be a chef is like running a marathon not a 100-metre race. Don’t have too many highs or too many lows.
Where’s your favourite place to eat in the UK?
Ynyshir by Gareth Ward as he trained with me for a few years and is cooking some great food.
What is your favourite cuisine to cook?
Ingredients that are in season, excite me more than anything.
Least favourite ingredient?
Kidney
What’s your favourite dish on the current menu?
At the moment it would be Morel mushrooms with a Grappa flavoured sauce.
Who’s your biggest influence?
Tim Hart and Raymond Blanc
