The Foodie Guide
Chef Profile
Jonathan O'Keeffe
The Kings Head
Describe your style of cooking
A mix of modern and classic English and French food.
Current speciality
Roasted Aylesbury Duckling, Apple Sauce with Calvados and Sage and Onion Stuffing. This has been our speciality for a long time.
Training and background
Started my training at The Kings Head then moved on to Grosvenor House Park Lane, Randolph Oxford, Pendley Manor (Sous Chef), Le Belle Epoque South Kensington (Sous Chef), Head Chef Brocket Hall Golf Club, Senior Sous Chef Auberge Du Lac.
What’s your best chef's tip for leftovers?
Breakfast.
Do you think organic is worth the extra cost?
Yes no, yes no. You can't put a price on your health, chemical free is good.
What food do you really hate to cook and why?
Nothing. I would not buy food I hate to cook with.
What food do you really love to cook and why?
Scallops, Beef fillet, Foie Gras, Chocolate, the finer things in life - why? - because I get to taste the product!.
If you could cook anywhere in the world, where would you choose?
On a beach in the Caribbean.
Where or who do you get your inspiration from?
Dining out, menus, internet, experiences, other chefs.
What accolade would you most like to achieve?
A full restaurant every service.
