Dino Pavledis

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

Chef Interview

What is your inspiration?
Food that’s prepared with love, home cooking that is fresh and fun with lots of flavour and colour. Also, seeing food grow and, where possible, straight from the field to the plate.

Must-try dish on your menu?
I recommend our crispy, cheesy polenta dumpling, accompanied by our home-grown roast vegetables and tomato caponata, caper berries and fresh basil.

Sum up your cooking style in three words.
From the heart.

Local produce to eat now?
Our home-grown roasted squash with thyme, spices, citrus and Vulscombe cheese.

Do you prefer to eat in or out?
As long as it’s fresh, packed full of flavour and cooked with care, I like eating food both in and out.

A local chef you’d love to meet?
Joyce Molyneux. Mind you, I have been very lucky to have worked a little with two of her chefs – Jane Baxter and Nick Coiley – both of whom are amazing.

Top tip for budding chefs?
Be honest and ask questions – you will never know everything.

Favourite kitchen gadget?
The Planetary Mixer – it is a workhorse that saves so much time and effort.

Favourite foodie joke?
I would write it here but there wouldn’t be mushroom for anything else… (I can’t believe that, after all these years, I still find the mushroom joke amusing).

Hannahs at Seale Hayne
Howton Lane
Newton Abbot
TQ12 6NQ
01626 325800
Jeff Cooper

Published 22 August 2016

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