Chris Hilton is the Executive Head Chef at Tottington Manor Hotel & TERRA Restaurant, he loves creating seasonal dishes made with local ingredients at work – and recreating takeaways at home
When did you first become interested in cooking?
When I was 16, I was studying Leisure & Tourism in College and realised I had chosen the wrong course. I then got a job at 16 for Café Rouge as a Kitchen PPorter and within three months they gave me a chance as a Commis Chef and put me through my college training at Westminster Kingsway in London. I stayed at Café Rouge in Brighton South Lanes and was Head Chef by the time I was 20.
What is your signature dish?
My favourite dish at the moment is my Curried Lamb, local and so tender and the seasoning we use just leaves you wanting more. Aside from that, I like making our Beetroot Pannacotta, cooking all types of seafood and I really enjoy our annual seafood weekender.
I would go for the chance to cook for my mum again who I miss every day.
Do you do the cooking at home?
I do the cooking when I am off, and I enjoy re-creating takeaways! I don’t serve it in a plastic pot, but I do keep the leftovers in them! I try and get it as close as I can and have enjoyed some successes with Chow Mein and every type of kebab you can think of.
If you were marooned on a desert island what ingredient would you wish for?
It has to be garlic, that will add flavour to any dish for me.
What would you eat for your last meal?
It would have to be the biggest, most lavish, dirty burger and served with a pint!
What is the food philosophy at TERRA and Tottington Manor Hotel?
Based literally at the foot of the South Downs, with sheep on one side and cows on the other, we have been inspired by our surroundings to go out and source almost everything we can from Sussex. We don’t just buy local we really eat and breathe local and seasonal and that feels good and sustainably right. Leading a team of six in a very busy kitchen fills me with pride every day.
If you could dine at any restaurant where would it be?
I’d really like to go to my friend’s restaurant in Switzerland, Capitol Bern, because he is my oldest and best friend and the reason I chose a career as a chef.
90’s Rock, and Red Hot Chilli Peppers which I grew up with in my kitchen training.
How do you relax outside of the kitchen?
I’m a family man so spending time with my boys, my wife and my family – oh, and watching the football.
Who is your culinary hero?
It would have to be Marcus Wareing. I love his style and his genuine love for food and good quality really shows. tottingtonmanor.co.uk
