We’ve know Luke for quite a few years, but 2025 is the first year he is joining the Exmoor Food Fest in the position of head chef at the Podshavers Barn. Luke is also taking part as one of the 10 chefs in our “10 Chefs – 10 Courses” Gala Dinner on 15 October 2024 at Croydon Hall which marks the 100-day-countdown to the 10th anniversary of the Exmoor Food Fest.

We have asked him a few questions, and here is what he said:

What’s the most bizarre food combination you’ve ever tried?
Char Sui eggs Benedict.

Have you ever had a dish completely flop? What happened, and what did you learn from it?
Not completely flop but needed some additional work.

What’s the one kitchen tool you can’t live without, and what’s the weirdest kitchen gadget you’ve ever tried?
Currently my new sous vide wand, but I’m sure there be many more once I can afford them. Not had the experience of anything weird unless you count using tweezer to finish garnishing.

What’s the craziest food trend you’ve seen recently, and do you secretly love or hate it?
Love the farm to fork concept currently as it’s my main drive for the Podshavers restaurant menu ideas. Looking to get a kitchen garden in the works so I can utilise produce right from the kitchen garden.

Can you tell us about your culinary journey and what inspired you to become a chef?
Started in hospitality at the age of 13 as a pot washer, originally wanted to be a police officer but found a real drive and passion for producing good quality food for appreciative customers. Headed of to college after school and did 3 years training and gaining as much knowledge as possible. Once completed I started gaining experience in several different restaurants in the south west.

What’s the biggest challenge you’ve faced in your career, and how did you overcome it?
Biggest challenge is probably not feeling good enough in the hospitality sector, have experienced a couple knock backs mentally, but have found it in my self to stand back up and push myself to do better and be the best I can be.

How do you approach creating a new dish, from concept to execution?
Start by looking at what is in season and work a dish around that. Taste and find if all the flavours work together and there’s enough flavour coming through from each element. If something doesn’t work I take it away and try again until it’s just right.

How do you keep up with food trends and incorporate them into your menu, if at all?
Try to keep and eye on food trends as often as possible, normally find out there’s a new one via social media.

What do you think is the most important skill for a chef to have, and why?
Patience, over the years I worked I have had to find a way to be more patient and it really shows with my management in the kitchen at Podshavers.

How do you handle feedback, both from customers and your team?
I listen carefully what they have to say, if there’s anything I agree with I implement change.

What are some of the most significant changes you’ve seen in the culinary industry during your career, and how have you adapted to them?
The current change is the lack of people eating out so trying to find something people will come out for is the adaption that has to be implemented. Currently trying to implement new things to come in 2025.