Raised in North Wales, immersed in his family’s restaurants from the age of nine, Dylan got his fine dining start at Sosban. From there he applied for the Simon Rogan Academy which proved to be a significant chapter in his career. He says that working across all three restaurants in the Lake District, amongst some of the best chefs in the country, allowed him to really develop and grow his passion for cooking.
Culinary Journey
Since finishing his apprenticeship, he has moved to Henrock full time, working alongside Mark McCabe. In the three years he’s been there, he feels he’s learnt a great deal, gaining a true appreciation for sustainability without compromising on flavour.
Championing Sustainability
His passion for sustainability shines through in his final menu, which features a completely closed loop style of cooking, with all his ingredients entirely used up, so that there is no waste and no single use plastic. He is particularly proud of the doubanjiang sauce created for his salmon starter. A staple of Sichuan cuisine, Dylan has made his doubanjiang from purely British ingredients, including homegrown lemon drop chillies and broad beans.
The final will also see him using homemade stocks and treacles made with vegetable skins and trim to season his menu. While his dessert will showcase his talent for preserving and fermenting, in a smoked squash miso custard tart with sea buckthorn and squash marmalade.
Looking to the Future
Dylan is keen to progress in his current role at Henrock and to continue with his passion for fermentation and preservation. He feels one of his greatest strengths is his creativity for producing ingredients and utilising all parts of the food.
His long-term dream is to one day open a sustainable restaurant, where he would love to put a spotlight on what can be done with domestic ingredients as well as what would traditionally be considered food waste.
Inspiring Others Through Food
Having poured so much of his personality into his final menu, Dylan says winning the title would mean so much to him, as every dish wholeheartedly champions sustainability and preservation. He hopes his menu will inspire other chefs to question their food waste and single use plastics in the kitchen.