GET BACK TO BASICS

LOVE.FOOD.PROVENANCE

 
 
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BEHIND EVERY PERSON
THERE IS A STORY, MEMORIES AND NOSTALGIA.

I was fortunate enough to have been brought up around good, honest, locally sourced food and to this day I still remember the smell of crayfish being cooked on coal, large platters of freshly made black pudding and strawberries marinated in red wine and sugar.

Good food should be something everyone can experience and not a luxury reserved for the lucky few. Whether I am walking through a French market filled with giant lettuces, fresh local poultry and an endless supply of cheese, or sitting with a dish of barbequed lamb in Marrakech, I am always thinking about the dishes I could create for my family when we get back home.

I have a true passion for food but, most of all, I am passionate about people who are behind what we eat - the local butcher, dairy farmers, coffee roasters… those working day to day producing amazing ingredients are very often forgotten. They are the true heroes and without them our memories wouldn’t be quite the same.

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HIGH STREET

The French-born chef was a finalist on BBC Two’s MasterChef: The Professionals in 2016 and previously worked as a sous chef at the two-Michelin-starred Le Champignon Sauvage, as a business development chef for Waitrose, and most recently as head of food for the High street chain Eat.

His wealth of culinary knowledge, global travels and experience in food development leaves the chain’s food strategy in safe hands as it seeks to further develop its offering following the launch of new vegan and vegetarian salads and a revamped baguette range.

Arnaud is revelling in the role given that it represents an opportunity to make a mark on a foodservice retail sector crying out for originality and differentiation.

“For me, this is an opportunity to get back to basics; simple, fresh ingredients that are combined to be eaten and enjoyed, and that are always seasoned perfectly. High street retail doesn’t have to be about mass production — it should be based on home-cooked food,” he says.