5 minutes with... Michelin-accredited chef Josh Barnes, Swinton Estate

Sponsored

Josh Barnes heads up the Chef’s Table that combines intimate fine dining with the very best produce grown, reared, and foraged on the Swinton Estate, Yorkshire, and the North East. 

Located in the Cookery School and proudly featured in the Michelin Guide, Chef’s Table by Josh Barnes is an exclusive chance to immerse yourself within the world of culinary arts and see the magic unfold ‘behind-the-scenes’, asking Josh any cooking questions you may have as you're navigated through a five-course lunch or eight-course dinner exploratory tasting journey.

When did you first know that you wanted to become a chef?

I've always been interested in food from a young age. 

I worked in a butcher's shop as a young lad and found a real interest from there.

Tell me your favourite part of working at Swinton Estate.

The produce of the Estate. Our four-acre Walled Garden, one of the largest in England, is a working kitchen garden, growing huge quantities of seasonal fruit, herbs and vegetables (over 60 varieties). We are so lucky to have so much going on here.

Produce we are unable to source from the 20,000-acre estate is sourced as locally as possible to reduce food miles and create sustainable businesses in our local area.

The menu is always changing, often on a daily basis, and as the seasons change, so does the fresh produce.

You're a passionate forager of mushrooms, wild herbs and flowers. Where do you find your inspiration?

My food ethos is very seasonally driven, bringing together produce from the kitchen garden and estate grounds into a multi-dimensional tasting experience, where everything is served at its best – either fresh from our daily harvest or ingredients that we’ve preserved for use throughout the year.

My cooking style combines modern British techniques with undertones of classic French cuisine in a produce-led, process-driven experience. 

I find my inspiration from nature and trying not to waste any of the amazing produce.

What, in your opinion, makes for a memorable meal?

The atmosphere and great service with amazing food and wine.

What are the best and worst things about being a chef?

The pressure and working in a great, yet intense, environment.

If you weren’t a chef, what other career would you have chosen?

Probably a butcher.

What’s your favourite bit of kitchen kit?

The Aga.

What kinds of food do you eat at home?

Just nice, healthy family meals.

What's your favourite restaurant?

KILN in Soho.

And finally, what’s next for you?

Going from strength to strength at Swinton Estate.

The Chef’s Table by Josh Barnes is open for dinner between Wednesday and Saturday, from 7pm, and for a lighter five-course lunch on Saturday, from 12.30pm.

The eight-course dinner is £105 per person, with wine pairing at £80 per person. The five-course lunch is £65 per person, with wine pairing at £60 per person.

To book, visit this link.