Rob Reynolds, head chef, Blue Fig Café
How did you first get interested in cooking?
As a Suffolk boy I grew up with a fondness of our regional produce and worked in the kitchen from a young age where I was fortunate to work alongside some fantastic creative chefs
What is your favourite dish?
I love cooking fish and particularly cooking what I catch such as trout caught from the local lakes.
If there was anyone in the world you could cook for, who would it be?
I have been fortunate enough to cook for the late Albert Roux, which was an absolute pleasure.
What do you eat at home?
I like to go with traditional home cooking, you can’t beat a good classic roast – using the best ingredients from the Suffolk area or from my allotment.
Blue Fig, 34 Abbeygate Street, Bury St Edmunds, IP33 1LW
Wayne Gray, head chef, Anjuna Pub Company
How did you first get interested in cooking?
I've always loved cooking since childhood. When I was seven I asked for a book on cakes and pastries for my birthday present. I used to cook Sunday lunch for the family from a young age.
What is your favourite dish?
Anything Mexican. When I was six we lived in America for a year due to my dad being seconded to an overseas position. As a young South African kid I was exposed to Mexican cooking and the vast array of flavours and spices used.
If there was anyone in the world you could cook for, who would it be?
If I had to choose anyone it would be Roger Federer. I'm a massive tennis fan and a big admirer of his game. The fact that he's half South African scores him some points too.
What do you eat at home?
During a normal working schedule I have very little time to cook anything. On my days off I'll do a barbecue regardless of the weather. Also on days off I like to try new things. I recently made some great pork shoulder skewers with a banana ketchup. It was that good that my son rated it a 10 and he's my harshest critic.
The Bell Inn, Saxmundham, IP17 3NN
The White Hart, London Road, Blythburgh, Halesworth, Suffolk, IP19 9LQ
