Phil Wood

How did you become a Chef?

I was always interested in cooking at home and used to love watching Jamie Oliver. I didn’t really imagine being a chef would be my career though but whilst travelling I fell into a job in a kitchen and haven’t looked back since.

How would you define your cuisine?

Our region influences the cuisine at Laura - we allow producers to inform us as to what is available and formulate menus around seasonal produce.

What are your favorites products and criteria for choosing?

I just love to cook with things in the height of their season, when they have the most flavour. It is important to support growers who have an interest in heritage products as well as farmers who are generational and committed to quality.

 

What is your signature?

I love trying to elevate common ingredients to make them extraordinary. As for a distinctive signature dish, I am still working on this.

What professions surround you and what would you like to pass on to them?

As cooks we never stop learning and I hope I can pass that search for creativity on to the team.

Do you have a Chef’s tip for Sunday cooking?

Keep it simple!