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You are listening to Chef Life by Cottage Foods.

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Hi guys, welcome to Cottage Foods Chef Life podcast number one.

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We're here with Josh from Goldsborough Hall.

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Welcome mate.

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Hello mate, how are you?

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Yeah, good, cheers buddy.

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Good.

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So yeah, just here today to do some filming with Josh.

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I'll look some of his dishes and what he's doing in terms of the culinary scene here at

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Goldsborough Hall.

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He's been here a long time mate.

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Just come up for 18 months now.

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18 months, awesome.

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We really turned the place around as well.

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Yeah, it's just going well I think.

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Yeah, yeah.

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It's because you got what, the A rated, was it?

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Well, three rosettes, we've gone in with three.

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Yeah.

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And then we've just, we've got put in a Michelin guide as well so.

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Awesome.

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Awesome.

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Awesome.

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Yeah.

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I think it's, what I really like about this place is really unique concept with your own

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garden.

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You've sort of focused quite a lot in terms of fresh produce and stuff.

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Yeah, so we work quite closely with the gardener and we try and plan our menus around the seasons

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and what it is.

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Yeah.

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We can use and what time of year and how we're going to play it in the space that we've got.

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Awesome.

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It's quite unique, especially given the orchestra, I feel more chefs would be doing that.

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Whereas I mean we've met the guys at Pine and they do a great job at local produce within

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the surface of the city.

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But again, I think you're really pioneering around here in terms of the guys we deal with.

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Yeah.

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That kind of focus, I think it's really awesome.

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So yeah, so just, just want to know a bit more about your buddy, where you started, how

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you got to hearing stuff and.

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Yeah.

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So I think before I was in London, a Chappelle, with the garden brothers, sort of four years

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down there, quite a busy place and the London, the London life, it's good.

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It was nice, but it's also nice to sort of step away and come to a bit of a slower place

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and.

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Really make your mark here type thing.

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Yeah.

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Going from hundreds of covers to 30 covers a night, you've got a bit more time.

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Plus you won't get that garden in the centre.

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No, no, I mean.

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So I mean we've got a bit of time to forage and the first hour of our morning, you know,

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it's from spring and summer, it's effectively gardening and digging things up, which is

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fantastic.

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I mean it's quite nice.

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Yeah.

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Yeah.

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So you have to change like how you approach cooking with that or?

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Well, a little bit.

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So we sit down and we plan everything out with the garden and, you know, try and map

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out when things are going to be ready and try and put it over later.

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And obviously we get heat wave and everything is ready for at the same time.

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So, so yeah, mother nature doesn't really work.

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Yeah.

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How you expect it to.

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So it's a bit of a panic and it's like, what are we going to do with all this produce?

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So yeah, we've definitely done a lot of interesting like ferments and preserves and, you know,

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chutneys and ketchup and jam.

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It's being quite, yeah, it was quite challenging in summer because everything was ready.

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And it was an abundance.

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You've got to agree now.

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Yeah.

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And do you think from this sort of this experience versus London, do you think that's me, you're

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keeping your cooking going forward?

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You'll try and work with that things growing?

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Yeah.

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Yeah.

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You can get some lovely suppliers down there and, you know, things that you can buy and

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get hold of, but it's never going to be as good as picking it yourself or, you know,

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growing something to a certain size and, you know, that you wouldn't normally get from

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a supplier or, you know, you want something specific doing.

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You know, if you want to use the flowers of that, so you let it go to flower or you want

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to use it as a little adolescent vegetable or whatever.

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So you've got a lot more control over how you use it.

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Yeah.

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You're solving the visage and how to do it.

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But it is a bit of a learning experience.

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Organic farming is definitely got its challenges.

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Yeah.

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Yeah.

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Like you expect something to be a certain size like you get from a supermarket and you

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realise that you haven't popped it full of chemicals.

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Half a size, but it tastes, you know, obviously a lot different.

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And yeah, a lot of it's tasted a lot better because I think that's sort of water content

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to me.

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Yeah.

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So do you think that's the way quite a lot of the sort of higher end chefs are going

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to start growing in terms of growing their own and that?

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I think you can do it 100% do it even if it's just like a few micros or a few herbs or, you

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know, you don't need much space to grow some tomatoes or cucumbers or something.

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Yeah.

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We're fortunate because we've got quite a bit of space in the gardener, but, you know,

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I would definitely say just do something.

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They're crazy.

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Yeah.

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And how do you see your menu progressing without you trying to grow sort of things like wasabi?

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Is that an example?

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An example.

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I would agree some wasabi crust this year.

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Yeah.

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Obviously we use quite a lot of micros and things that we grow that's nice and easy,

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but, you know, just different cultivars really.

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We accrue so many peppers this year and different types of peppers and trying to find what works

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for us.

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Yeah.

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You know, you think it's going to go one way, but it goes another.

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And, you know, it's all part of the fun, isn't it?

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So you've got to be quite versatile and adapt to what it is.

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I suppose your menu will lend itself to being able to adapt quite frequently, won't it?

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Yeah.

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It's good.

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It's quite easy to change dishes then because, you know, you've got something that's going

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to be ready or weakened and, you know, in two weeks time, something else is going to

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be ready and you're going to be gone through your darts.

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It's quite, it keeps it fresh, so you've got to constantly keep.

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Yeah.

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And what would you say, since moving here, what's in your head, what you've sort of

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changed in terms of your approach or anything new that you've sort of been playing with,

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which I haven't worked with before?

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I suppose just really the preserves, really, of, you know, playing around with certain

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vinegars, we're quite like our ferments and, you know, making our own vinegars from scratch.

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Yeah.

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So we've done some interesting ones with, you know, trying to do a seasonal vinegar with

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anything that's in the garden.

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So everything, like, you know, like a local tewa, effectively.

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Lovely.

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So what's growing in the garden in spring on, you know, and we put it all into this

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big mass vinegar and we see what comes out in the summer one, you know, we did an early

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summer one and a late summer one.

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Yeah.

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And then we use them and implement that in our pickling observant and dressings and sources.

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Yeah.

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And I think the summer ones have got like 25 different things that have all grown in a

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garden.

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And it's all, well, yeah, it gets quite complex and the flavors, it's, yeah, you know, it's

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really interesting and, you know, of what it is we've got growing as such a, it's only

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12 acres here.

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So you've got a lot going on.

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Yeah.

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It's auto managers in there really.

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Yeah.

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It's, you know, you guys, you seem quite integral to that management.

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You sort of, sort of drive in what the guy's planting and how it's growing.

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Yeah.

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So we sit down at the start of the year.

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So yeah, now is, we've already started to sit down and we basically sit there with a

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website and we click all the seeds and things that we want, put it in the basket and then

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try and organize it of when we can, you know, you know, we'll put something in early and

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one bed and then we can get through that by somewhere and then, you know, then it starts

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going into the winter crops.

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We can get that in.

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Oh, well, that's really cool.

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So yeah, it is quite a cool.

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And then obviously there's things that were obviously in place here before and like got

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a hundred kilo of Jerusalem artichokes.

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I mean, so it's just a side of the year.

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We're putting out our ideas, what they do with a Jerusalem artichoke.

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So I think I have these things out there though.

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I feel like just from a consumer's perspective, like I feel like certain beds get really in

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for a period of time.

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We've got nuts for like Jerusalem artichokes and then you know, I don't care about it.

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But when I first started, I was like, oh, that's really cool.

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How many Jerusalem artichokes do you get?

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He's like, I reckon about 80 to 100 kilos or like, right.

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That's a lot.

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That's a lot.

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Like a mushroom crate is like three kilos.

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And I'm like, yeah.

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You've got to fire that out and find out.

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Do you use a artichoke or something?

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Yeah.

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Because because it's stored so like so well in the ground and stuff.

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So it's, it holds quite well through the frost as that was, gives us a bit of a.

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Yeah.

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And are you tailoring sort of the meat dishes towards you sort of veg led first then into

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the summer?

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Definitely because of just how much we've got in abundance here.

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Yeah.

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You know, yeah, it's definitely we did quite a lot of Saudi bits this year.

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So it was quite nice tidying.

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We just got some nice woodland pork and just tied it in nicely.

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We've got those.

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Yeah.

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Yeah.

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It goes quite a veg heavy in the summer because obviously we just got an abundance of full

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swing.

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I think it must be really interesting like versus some of the guys we work with.

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I mean, I'm constantly amazed at how innovative everyone is.

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But here being led by that garden, I think must be really cool.

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Yeah.

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It's definitely, yeah.

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It's got us challenges and it is, it does dictate the menu effectively, you know.

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And then obviously we've got quite a bit of, you know, mushrooms growing around wild and

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you know, these are all quite challenging things to try and utilize when you've got

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a heap of these mushrooms that need to be.

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Yeah.

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Utilized.

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Yeah.

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So we just try and drive it in or, you know, turn things into garums or, you know, you

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stocks and sources and there's no shortage of anything here.

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No.

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The mushroom thing, I think it's really interesting.

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Like we, that mushroom soil we do, like that's the flow.

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You were kind of the first guy to start taking that from us and I just got great guns.

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But yeah, we, we try and you've kind of influenced bizarrely like how we're looking at some Japanese

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products, we're trying to look at things which are more sort of FEDGE focused in terms of

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whether they'll marry that product.

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Yeah.

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Excuse me.

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Because I feel the, the chefs we work with are going more that way.

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They don't have the level of abundance in terms of garden you've got, but it's definitely

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something that we've seen.

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I feel like people in general are going a bit more, you know, less protein and more FEDGE

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really.

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Yeah.

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I think, I think partly because the cost of things really, you know, I mean, it's just

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gone through the roof.

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That's crazy.

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It's just a man of people who just, you know, want to try and eat a bit more healthier,

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don't you?

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And it's definitely in the last couple of years, I'd say food has definitely changed.

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It's definitely gone less butter, less cream, less, it's gone less heavy and people are

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going for like, you know, stock stashes.

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Yeah.

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Yeah.

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Easy.

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I mean, in terms of our range where we're going next, like that's that stock, that's trying

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to find unique stocks, just as all that sort of gear, the base, that's really where

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we're going.

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Because that's where we think, you know, you guys want a good base and you'll build from

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there.

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Yeah, but it's a lot of favors, isn't it?

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Absolutely.

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Yeah.

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The Japanese range is really sort of push us with that.

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I mean, the next thing we're kind of looking at is the like Ethiopian type of herbs and

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spices, which I think might tie into it.

247
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But again, that's very veg heavy diet and the herbs and spices are married to that.

248
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But yeah, meat, it's been an unusual journey for us because we were looking at organic

249
00:10:12,160 --> 00:10:14,440
local farmer to start stocking their gear.

250
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But yeah, I just don't think the market's there.

251
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Like it was, giants.

252
00:10:18,000 --> 00:10:19,000
Yeah.

253
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And I think that things are complimented first and then to meet them already later.

254
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Yeah.

255
00:10:24,040 --> 00:10:25,880
But so what are the plans for this year, dude?

256
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Do you know anything crazy?

257
00:10:27,560 --> 00:10:28,560
Just now.

258
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Keep doing your thing.

259
00:10:29,560 --> 00:10:30,560
Just doing it.

260
00:10:30,560 --> 00:10:31,560
Yeah.

261
00:10:31,560 --> 00:10:33,560
Yeah, just see how it goes, I guess.

262
00:10:33,560 --> 00:10:37,200
And yeah, you know, dining room's really taken off, which is nice.

263
00:10:37,200 --> 00:10:42,560
And, you know, obviously we've been here for a year now, so we sort of know what to expect

264
00:10:42,560 --> 00:10:43,560
with the gardenish.

265
00:10:43,560 --> 00:10:47,720
So I feel like we're probably a bit more organized on it.

266
00:10:47,720 --> 00:10:48,720
Yeah.

267
00:10:48,720 --> 00:10:50,920
And we've been able to go all over the place as it's just a little bit of what's going

268
00:10:50,920 --> 00:10:51,920
to happen.

269
00:10:51,920 --> 00:10:52,920
Yeah.

270
00:10:52,920 --> 00:10:56,080
And, you know, it's all part of the fun, isn't it?

271
00:10:56,080 --> 00:10:57,080
Awesome.

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00:10:57,080 --> 00:10:58,080
Well, listen, we love working with you, dude.

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00:10:58,080 --> 00:10:59,080
And thanks for your time today.

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00:10:59,080 --> 00:11:02,280
And you know, Rianne's got some good filming to do with him.

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00:11:02,280 --> 00:11:04,120
She's got a cat and new friend there.

276
00:11:04,120 --> 00:11:08,160
But yeah, but like, yeah, excited to keep on seeing your journey, mate.

277
00:11:08,160 --> 00:11:10,240
And so people can get you on Instagram.

278
00:11:10,240 --> 00:11:12,240
Yeah, Instagram mostly.

279
00:11:12,240 --> 00:11:13,240
Yeah.

280
00:11:13,240 --> 00:11:14,240
Yeah, pretty much.

281
00:11:14,240 --> 00:11:15,240
Yeah, yeah, yeah.

282
00:11:15,240 --> 00:11:16,240
Just that's it.

283
00:11:16,240 --> 00:11:17,240
Awesome.

284
00:11:17,240 --> 00:11:18,880
Come try Josh's food.

285
00:11:18,880 --> 00:11:19,880
It's awesome.

286
00:11:19,880 --> 00:11:20,880
And yeah, thanks for your time.

287
00:11:20,880 --> 00:11:21,880
Thanks, mate.

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Cheers.

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00:11:22,880 --> 00:11:29,400
Thanks for joining us today on this episode of Chef Life by Cottage Foods.

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My name's Alastair.

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I've been your host, but we found entertaining.

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You can follow us on Instagram as CottageFoodLTD.

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Alternatively, you can look at our website, which is located at www.cottagefoodlTd.com.

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Thanks and see you soon.