Olivier Certain has taken part in many of our Exmoor Food Fest events over the past 10 years. This year, for the 10th anniversary of the Exmoor Food Fest, he is joining as the head chef of the Bittescombe Inn who will be offering special Exmoor menus during February.
On 15 October, Olivier is one of the 10 chefs serving up 10 courses at Croydon Hall. The dinner marks the 100-day-countdown to the start of the 2025 Exmoor Food Fest in February and it promises to be a very special experience.
We have given all ‘our’ chefs a questionnaire with 20 questions and asked them to pick and choose whichever question that resonates the most with them.
Here is what Olivier Certain said:
If you could only cook with five ingredients for the rest of your life, what would they be?
Salt, olive oil, butter, any fish, any citrus fruits
Have you ever had a dish completely flop? What happened, and what did you learn from it?
Too many to mention. You learn by making mistakes
What’s the weirdest request you’ve ever received from a customer, and did you make it?
We try to accommodate everyone. I can’t remember one in particular but cooking every vegetables in Evian water once for a customer was one of them.
What’s the one kitchen tool you can’t live without, and what’s the weirdest kitchen gadget you’ve ever tried?
Any of my knives of course and my trusty microplane.
If you could open a restaurant anywhere in the world, where would it be, and what would the concept be like?
Here at home on Exmoor of course, a small French bistro with classic Provençal dish, lots of fish.
What do you think is the most important skill for a chef to have, and why?
Organised, calm under pressure.
How do you handle feedback, both from customers and your team?
I learn from them – good or bad, it helps getting better.
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 lack of staff in hospitality
The Bittescombe Inn, Upton, Taunton TA4 2DB
Tel. 01398 388344
