Q & A with Head Chef Robbie

We thought you might like to know a little bit more about our Head Chef Robbie who has been a core part of The Feathers team for many years. Here goes…


1) Q: Did you grow up wanting to be a chef?

A: I always enjoyed cooking from an early age, so it seemed like the natural thing to do!

2) Q: What is your favourite ingredient to cook with?

A: Fresh, local seafood – one of life’s greatest pleasures and we’re so lucky to be situated on the North Norfolk coast here in Holt. There’s an abundance of great produce straight from the north sea, you can’t beat the freshness.

3) Q: How would you describe the dining experience at The Feathers?

A: Classic British with a European twist… We offer a wide selection and date the specials board daily to keep our customers coming back for more! There is something for everyone. We’re currently in the development stage of creating new menus for the Plume Restaurant – stay tuned!

4) Q: What do you enjoy most about working as a Chef?

A: I enjoy the high pressure environment, working with a great team and the opportunity to please customers with our food is very rewarding.

5) Q: What is your favourite cuisine to eat?

A: Italian is definitely up there!

6) Q: What career path would you most likely have taken if you hadn’t pursued your career as a chef?

A: Most likely something practical and creative. I have a keen interest in carpentry so that would have been my ulterior career path.

7) Q: What advice would you give to others to avoid panic in the kitchen?

A: Avoiding panic is best achieved by being methodical, preparing yourself in advance by planning how and what you’re going to cook. Cooking doesn’t have to be stressful – keep a cool head and remain calm even if your timings are off!

8) Q: What is your favourite food memory?

A: It has to be my Grandmother’s classic beef stew and suet dumplings.

9) Q: Who you do admire the most in the food industry?

A: Kieth Floyd. Zero pretence and tells it like it is!

10) Q: Do you have any advice for budding young chefs?

A: Take advice and learn from as many people as you can. Take inspiration from your surroundings. Nobody knows everything…