“60 SECONDS WITH LUKE HOLDER”

We are delighted to have Luke Holder, chef director at HH & Co, Lime Wood leading the culinary pack at this years Lymington Seafood Festival.

Having learnt the ropes at The Orrery in London then onto the iconic Oxo Tower he headed to the three-Starred Enoteca Pinchiorri in Florence which changed his philosophy on cooking. Since 2013 his food story has evolved alongside the incredible Angela Hartnett.

Luke believes passionately in ‘we are what we eat’. Sustainability resonates loudly at Lime Wood, something we’ll be championing at the festival where all chefs best in local and seasonal produce.

Q:   What was the inspiration for becoming a chef? Any chefs you’ve looked up to?

I wasn’t really aware of any “chefs” when I was younger – I just knew I loved cooking. I grew up around a family where food was a very important center piece of our family lives and values. I wanted to become a cook because I thought I could cook and on a bus journey from Nepal to India I just decided once I got back home I would get a job within a good kitchen – 1 year later I was working at the Michelin starred Orrey restaurant with Chris Galvin

Q:   What would you describe your style of cookery?

I would say its relaxed humble and based around suppliers- their stories and families – at the end of the day chefs a just middleman between great producers and great guests.

Q:   How has HH & Co evolved over the years?

In the beginning it took time for Angela and I to find a rhythm with the food and each other as it was quite a change to  the style of food we were doing before. Angela has helped me and the team focus on what’s important- the produce. We cook with more confidence now and the style feels like it has a place of being.

Q:   Kitchens have had a history of being high pressured and macho environments, how has this changed over the years and how important is it to look after your team?

Yep, they were and still are in a lot of places. Its easy to build a toxic environment and I was also part of that when I was younger. Today the rotas and working hours are better, the pay is better and the way we manage the kitchen has evolved. This ultimately is a people, product profit business where looking after the team is at the heart of what we do. We are a much more professional environment a more encouraging  environment and a more patient environment. I believe in compassion, consideration and patience and give the team space to make mistakes without being castrated for them. Give your teams a fair rota-  no one working a full weekend is a commitment we are establishing here. Giving them their deserved breaks and feed them well – do this and you will see better results!

Q:  Best piece of advice for any budding chef wanting to get into the industry?

Work for someone you believe in. Be patient it takes time to learn a section and how to cook that section in the summer and then in the winter. Do a year on every section before trying to move. Relax it’s a long career!

Q:  The New Forest and Hampshire has some great local suppliers, what does that mean to you and how do you work with them?

We are developing a great relationship with four acres farm – someone whose values align with ours. They grow and then we interpret what they grow on our menu. Kate knows what we love to cook with so each year it get better and better!

New forest asparagus and strawberries are in my humble opinion are some of the best in England! Tunworth cheese never leaves our menu it’s a world class cheese- and the girls behind it and brilliant!

Quick flash fry…..

Q:   Favourite ingredient?

And why….. eggs breakfast lunch or dinner – savoury or sweet long and slow or quick – there always a reason for eggs!

Q:  Top kitchen gadget? ….What can’t you live without…

A good knife! I hate too much technology, stick to hands and heart and you won’t go wrong!

Q:   Any kitchen disasters or funny moments you can tell us about?

We did a wedding for someone from one of the biggest bands in the world and completely ruined the beef for the main course an hour before service – it was a tense few hours of recovery …….looking back on it its funny but at the time I nearly fell apart!

Q:   Two flavour combinations what work but shouldn’t?

Garlic and sugar – when finishing Thai style dishes makes them pop!

Q:    What do you rustle up after a shift / on your day off?

I cook a lot on my days off – if I am going for a walk in the forest I will make baguettes for my jamon buerr – I used to live in Thailand and I cook more Asian at home than anything else and I love hot and sour ginger chicken with cashew nuts for a quick turnaround!

Q:          Who you love to invite round as dinner party guests?

Larry David, my dad (if we could bring him back from the dead), Jenifer Saunders, David Bowey, Cleopatra, and who ever invented the wheel!