An Interview with Michelin Starred Josh Eggleton
Posted on: 25 Jul 2017We recently had the pleasure of a quick Q&A with one of the South Wests most accomplished, innovative and beloved chefs, none other than Michelin starred Josh Egleton of course. See exactly what he thinks of the Bristol food scene, what he does in his spare time and what he has on his summer time menu!
What can people expect from any of your restaurants coming into the summer season? Is there anything that you are producing that really stands out on any menus?
“The summer is a great time for the Pony garden. With the glut of summer produce, all the menus are becoming a lot lighter. You’ll see lots of summer vegetables, especially in the starter menus, lots of soft fruit on the dessert menus and fish taking over from meat on the main courses. For example Salt & Malt is featuring a Pad Thai style squid, stir fried with sesame, fresh coriander and finished in peanut dressing. At The Pony & Trap, one of the stand out dishes is Homewood Ricotta Gnudi, nasturtium pesto and sage, featuring loads of fresh vegetables from the garden.”
We have seen the popularity for your recent venture at Cargo 2, Salt and Malt, go down a storm. What’s next in the pipeline when it comes to restaurants and pop-ups?
“This year is the year of the vegetable. We are big supporters of the SRA campaign and we really believe that we shouldn’t eat as much meat and fish, more like the era before supermarkets and processed foods. We’ve got something exciting planned in Cargo 1 which reflects this movement.”
You have a real farm to fork ethos across all your restaurants and ventures? How do you maintain the quality of your products? Is there any major benefits or difficulties with this?
“There are always benefits and difficulties. Sometimes we’re trying to find a quality products and when we discover new produce made on our doorstep then it opens up new dishes to the menu. When Homewood Cheese started making their fresh ricotta it meant we could start doing new dishes on the menu and it’s nice to be able to get it from just down the road. With Chicken Shed there have been trials and tribulations with using organic chicken. It was really important to us to serve high quality, high welfare chicken, with prices akin to fast food. We’ve figured out that doesn’t really work very well – so we’re planning on changing the direction to some other ideas which stay closer to our principles and deliver a great experience to the diners.”
Is there anything really exciting happening at any of your restaurants or bars that the people of Bristol should really know about?
“The Pony’s kitchen garden is really exciting at the moment. We’re growing lots of produce with lots of flowers and sunflowers to encourage cross pollination from bees. This is the result of lots of work over the last couple of years. We’re getting fruit for the second season this year and growing enough herbs for the kitchen as well as radishes, tomatoes and veggies which go straight from the garden and into the dishes. We also have a micro farm extension of the neighbouring field.”
With so many restaurants and pubs, how do you find the time to relax, and what do you enjoy doing?
“Not a lot of time at the moment! I like to eat out at some of the unbelievable restaurants in Bristol and throughout the UK at the moment, checking out the restaurant scenes. I like to travel and get inspiration from other cuisines. Also taking Winslow for a long walk in the Chew countryside.”
For everyone in Bristol with a passion for cookery, do you have any tips that you have stuck to over the years, or perhaps even one that you have picked up?
“Get out to the producers' markets. There are loads of them in Bristol – start with a good product and you’re going to finish with a good product. Also, get to know your local butcher to get good cuts of meat.”
To anyone out there that aspires for the Michelin standards you have achieved, do you have any wise words of advice?
“Don’t cook for stars. You just need to cook what you believe is good and then produce it consistently, day in day out. Service is also really important, just as important as the food – it’s about the combination. Never forget it's about hospitality, not just food.”
And finally, with a wealth of summer ingredients at our disposal, at this time of year, have you got a favourite you like to use?
“I love tomatoes, an amazing British tomato with salt and rapeseed oil is hard to beat!”
Fine words from a great chef! For any further information, please visit the Pony & Trap website theponyandtrap.co.uk.
Article by:
Matt, originally from Belfast, has only lived in Bristol for a year now and is studying Media & Journalism at UWE. He wants to concentrate his writing and media skills in Bristol's culinary culture, delving into what fine feasts the city has to offer and where the best places to go for food really are. Along with an aspiration to interview some of the influential people shaping Bristol and some who are simply passing through, Matt really is trying to make Bristol his new home! For any other info check out his Facebook or Twitter.
