Liverpool born Dan’s career started studying for a law degree, before changing tack to train as a chef. He has worked in several high-profile kitchens, including working alongside Simon Rimmer, before making the move to Ambleside’s Rothay Manor, where he secured a third AA Rosette. The Acorn Award winner was also awarded a Michelin Plate and was crowned Champion of Champions in BBC Two’s Great British Menu. Today, he is back in his Liverpool heartland with his own new restaurant, Vetch. Here, he shared his food loves. vetchrestaurant.com
Tell us a little about Vetch and why you started it?
Vetch is a fine dining restaurant but with a casual atmosphere creating a place where you just don’t want to leave. We started Vetch because, after many years of working in country house hotels, I felt it was time for a change and also began to see a shift in what people wanted from dining out. This was something more casual but delivering the same level of food and service.
How does it feel to open your own place and have it in Liverpool?
It’s amazing, it has always been my dream to open in my home city of Liverpool and to have it become a reality is awesome.
First dish you learned to cook?
Probably potato scallops with my Nan, there was something satisfying about creating food like that yourself even when it’s something so simple.
Most vivid childhood food memory?
Christmas dinner in my Nan’s house was always a big occasion, probably about 20 plus people round the table and somehow we all got fed.
Most memorable meal out?
Mirazur in Menton, it was absolutely amazing and a few days later it was crowned best in the world.
Favourite ingredient?
Mushrooms, there are so many different types and when the mushroom season is in full flow, they all have a distinct flavour profile.
Your go-to snack?
Crumpets with butter and marmite.
If you weren't a chef, what would you be doing?
I would probably still be doing something in law, as that’s what I started studying at university.
Your dream dinner guest?
My grandparents because I never actually cooked for them and it’s one of my biggest regrets.
Your guilty food pleasure?
Ice cream filled hot cross buns, they were new to me this year but damn they are good.
Who are your Lancashire food and drink heroes?
Lisa Allen has to be up there; she has been a major part of the food scene for so many years and helped develop so many of the great chefs around us.
A place you love to eat?
That’s hard, but when we lived in the Lake District we used to love going to Home Ground in Windermere for brunch, when we had the time that is.
A career highlight?
Opening my own restaurant has to be up there, but it wouldn’t have been possible without all the other achievements along the way.
What's next for you and Vetch?
Keep pushing and always improving.
Favourite dish.
Mackerel, turnip, elderflower and dashi. This is one of the first dishes you get on our menu, and it fulfils in so many ways. Bold flavour but it’s light and delicate all at the same time. We use a traditional dashi recipe that is uncomplicated and has a purity of flavour.
