Jon Appleby

Below is a Question and Answer session with Jon Appleby from his time at the Blue Lion, near Leyburn, to get the scoop on his culinary background, and much more:

Jon – how did you get interested in cooking?

Growing up I always played around in my Nan’s Kitchen and I became interested in cooking by watching her create meals from scratch.  She used to make really hearty soups and stews. Homemade rice pudding was my favourite. Nothing fancy, just simple food cooked well.

When did you know you wanted to be a professional chef?

I never really thought about it until I was in a kitchen pot washing. I enjoyed cooking at home and thought why not get a job doing something I love. I thrive on the speed and challenge of it all and especially creating great food that people love.  What’s the most rewarding part of your work and why? The interaction you get from making food …the compliments from customers give me such a buzz. Your job is to feed the guests. If they’re happy, then you have done what you set out to do…there’s no better reward than that.

Who do you most admire in the food world and why?

Fergus Henderson; when I got a copy of his ‘Nose to Tail’ book, it was mind blowing. It also teaches you to use all of the animal, which I firmly believe in. Michael Wignell is also someone I really look up to as a chef. I was lucky enough to be at a master class a few years ago….it was the most inspirational talk I have ever heard.

What’s your favourite kitchen equipment or gadget?

My Victorinox pastry knife – a chef’s essential knife. It’s a great all-rounder. I don’t think I know a chef without one.

If you could have one last meal, what would it be?

I’d like to say a nice big bowl of moules frites, sat in the sunshine. But to be honest my Nan’s rice pudding sitting, with my family around the table with a cup of tea would come out top!