Stacey Sheppard, from Taste Buds magazine, talks to Brixham-based Chef Chris Adey of Bistro 46
Bistro 46 in Brixham is a restaurant that specialises in combining fresh, seasonal, locally produced ingredients with international flavours to create wold cuisine with a local twist. The restaurant is owned by award-winning Chef Chris Adey and his wife Sophie.
Chris has had a very varied career and gained extensive experience by working as a chef in various locations around the world. Chris has now settled in Brixham and Taste Buds caught up with him to find out how why he loves Devon and how Bistro 46 benefits from his worldly cooking experience.
How did you first discover your love for cooking and when did you decide you wanted to be a chef?
I got my first cookery badge at Scouts and then completed work experience while at school in a 5 star hotel, which started my passion for food and cookery. I went to catering college and then worked at the 5 star Gleneagles Hotel in Scotland. I travelled and worked around the world including at The Harbour Restaurant at the Sydney Opera House in Australia, on a 6 star cruise ship and at the exclusive Idube Game Reserve in South Africa’s Kruger National Park. Being a chef has given me a fantastic opportunity to travel the world and the inspiration to open my own restaurant in Brixham.
How would you describe your approach to food and cooking?
I am passionate about food and love cooking tasty meals for my family, friends and customers. I love experimenting with new foods and techniques to challenge myself. In the Bistro we have lots of jars full of interesting spices such as Star Anise and Berbere spice. that I love to incorporate into my menus.
What is it about Devon and Brixham in particular, that convinced you to move here and open a restaurant?
Love convinced me to move to Brixham as my now wife, Sophie, moved here for a teaching job. We met in Cornwall while I worked there and then travelled back and forth for a year so that we could stay together.
What are your favourite locally sourced ingredients and why?
When I worked in Cornwall I discovered a fantastic range of local cheeses so when I moved to Devon my first challenge was to do the same here. We serve a cheese plate in the Bistro of locally sourced cheeses and I use these within my cooking.
Aside from your own restaurant, where do you most like to eat out locally and why?
As the chef, owner and KP at the Bistro I don’t get much of a chance to eat out but I love eating at Cilantro Indian restaurant in Paignton and always recommend it to other people.
What is your favourite meal?
My favourite meal is Malaysian Laksa but I like anything hot and spicy.
What is your signature dish?
The Bistro 46 signature dish is Teriyaki glazed pork belly served on red pepper and wasabi mash.
What advice would you give to people who want to be more adventurous in their use of local produce?
It is important to buy locally to help save food-to-plate miles. I believe that local food can be cooked with an international twist. For example, using local lamb to make a Moroccan Lamb Tagine or Masala spiced cod.
What is the idea behind the Gourmet Nights that you run in the restaurant?
We have Gourmet Nights once a month with a strong following of loyal and new customers who come to try out different cuisines from around the world. Once again my travelling has inspired me to bring world food to Brixham, it gives me a chance to showcase my talent and also challenges me. Past Gourmet Nights have included, A Taste of South Africa, India, Morocco, Spain, Malaysia, Brazil and Cambodia.
Taste Buds talks to Claire Kuyuate, buyer for the Food Shop and the Kitchen Shop at The Shops at Dartington
Taste Buds talks to Miele’s Executive Chef about the benefits of steam cooking
Taste Buds talks to Dino Pavledis, Head Chef at the Bistro at Hannahs at Seale-Hayne, about his love of home-grown food and fresh flavours
Taste Buds talks to Kenton’s Rodean Restaurant’s Matthew and Joshua Tilt. This father and son team discuss their kitchen experience
This is the Barbican Kitchen’s 10th year in business. Here, the Tanner Brothers share the biggest changes they’ve noticed in the South West's food scene
The Head Chef at Ilsington Country House Hotel on Dartmoor shares his thoughts with Taste Buds