Ross, David and Heston

A face that was familiar around Milford on Sea not so long ago has made his way to the pages of OK! Magazine.

Ross Clarke, is a locally born chef who initially learnt his craft under the guidance of David Wykes, owner/head chef at Verveine Fishmarket Restaurant in the village.

click image to enlarge

From Verveine, ambitious Ross went to join Heston Blumenthal at The Fat Duck experimental kitchen in Bray. The Fat Duck is one of the world's most famous restaurants, which been awarded three Michelin stars and was voted Best Restaurant in the world in 2005.

Surprisingly, Heston Blumenthal is a totally self-taught chef, whose route to the top has been an unconventional one, involving rule-breaking, unusual experiments and totally amazing food creations.

Ross's career continues to develop, and today he has his own food consultancy & training business which operates in both the UK and Dubai in the UAE. His company now provides services which can further a restaurants menu, atmosphere, standard, efficiency and overall level of performance.

The OK! Magazine interview, (picture shown above) was conducted at one of Ross's Multi Sensory Dining course's in Dubai. The course covered topics such as; the effects that playing with senses can have on the perception of the food, the use of modern dining equipment to increase dining experience and the atmosphere of the restaurant from start to end.  Also covered was the safe and effective way to use dry ice and liquid nitrogen to increase dining experience instead of just making clouds!

The magazine article covers Ross's thoughts on cooking, and he quotes that the best ever meal he has had was at Verveine.  Obviously an excellent judge!

Ross also runs food events to fit a clients needs, which could be anything from a product launch to 500 people through to a private dinner on a super yacht for two people, in addition he also runs a selection of training courses in the UK and the UAE. The courses can follow a set subject or they can be tailor made towards any aspect of modern dining.

To add to his recent experiences Ross has also become involved in filming, from consulting on creative concepts to presenting for culinary programmes. His previous filming experience includes; Heston's Fantastical Food, BBC Good Food  and Platinum Fusion Awards.

Ross Clarke

www.rossclarke.co.uk
ross@rossclarke.co.uk | 07712 449775

Verveine Fishmarket Restaurant
98 High Street, Milford on Sea, SO41 0QE
01590 642176
www.verveine.co.uk

The Fat Duck
High Street, Bray, Berkshire, SL6 2AQ
www.thefatduck.co.uk