Daniel Lewis is head chef at Knutsford’s Fork and Field Catering. The 30-year-old, who lives in Congleton, crafted his trade in Australia before working in top spots in Paris. Today, he spends his days conjuring up magical menus bursting with the best local ingredients for weddings and events at some of the most prestigious locations across the county, as well as at new venue Manchester Cathedral. Here, he shares his food loves. forkandfieldcatering.co.uk
What do you like about creating special meals for events and couples on their wedding day?
Every day is different, and we are always going to new places with new faces. It’s an honour to be such a large a part of the biggest day of somebody’s lives. The amazing feedback we get from couples and guests makes all the hard work worthwhile.
First dish you learned to cook?
Scallops with pickled cauliflower, I still love it to this day.
Most vivid childhood food memory?
My Nana’s Sunday roast, I think this is when my appreciation of good food began.
Most memorable meal out?
The Midland, Manchester, by Simon Rogan. The flavours and details were incredible.
Favourite ingredient?
Halibut, because of its clean flavour and texture.
Your go-to snack?
I don’t do snacks; I do full meals.
If you weren't a chef, what would you be doing?
It would have to still involve food, maybe I would be a food critic. I love trying new food and seeing how different cultures around the world approach food, there is so much to learn from all the different cuisines.
Your dream dinner guest?
Gordan Ramsay, because he’s an industry legend.
What's your guilty food pleasure?
Chinese takeaway.
Who are your Cheshire food and drink heroes?
The local farmers, butchers and vegetable suppliers. We work very closely with a few select suppliers and get to see first-hand the hard work that goes in to producing some amazing food.
A hospitality industry person who inspires?
Sat Bains. He started from humble beginnings and he has has mentored many young chefs.
A place you love to eat?
Restaurant Sat Bains.
What are the flavours of the moment in your kitchen?
Sumac and za’atar, our Mediterranean grill wedding menu is very popular at the moment.
What has been a career highlight?
Working in Australia from the age of 20 to 21, I got to learn that so much as Australian cuisine has a lot of influences from Asia and beyond, it’s a real melting pot.
What's next for you and Fork and Field Catering?
We are always working to develop and refine our services to our clients, and expanding our portfolio, while always retaining the same high levels of service. We have also recently been appointed as a catering supplier to Manchester Cathedral, so this is really exciting for me and the team.
My favourite dish
Beetroot gravlax, salt baked heritage beetroot, endive and red vein sorrel, orange and grapefruit segments and citrus gel – everything just goes together perfectly.
