Gary Kingshott: Stop taking food so seriously!

Gary Kingshott explains why he became a chef and what his food philosophy is and offers you the chance to win a 3-course meal at the White Horse!

How did you become a chef?

I became a chef because, when I was 15 years old I met a friend just back from Bermuda, who worked as a chef. He had a lovely car and a pretty girlfriend. I decided I wanted a life like his.

What are you up to at the moment?

Planning the Summer menu for my pub, The White Horse, with my chefs on our terrace.

What are your favourite foods?

Line caught Cod from Samatha's fish hut on Southwold wharf. A freshly baked vanilla cheesecake with berries.

What are your favourite recipes?

Grilled fresh fish with a roasted summer scallop shaped squash.

What inspires you when you’re cooking?

Handling fresh and original ingredients.

What’s the most important meal of the day?

A great breakfast with freshly ground coffee.

What’s it like in your kitchen? Clean, messy, noisy, quiet?

Busy, with different age groups, always energetic & humorous.

What’s your favourite piece of kitchen equipment?

Huge gas convector oven. It is brilliant for pastry.

If you were on a desert island, what would you cook?

Steamed mussels with palm leaves and fruit smoothies.

What’s the biggest food trend we should all take note of?

Using secondary cuts of meat and fish, cooked with skill, which are often far better than the choice cuts.

What’s the latest over-hyped fad we should avoid?

The fad that needs to be avoided is cut price meals that are offered in supermarkets and restaurants. I believe quality is more important than quantity. You cannot get something for nothing.

What’s your food philosophy in a single sentence?

Do not take food too seriously, it is meant to be enjoyed.

What tips would you give to members of lovefood.com?

Start off with simple recipes, it is not good to put yourself under pressure when producing a meal.

If you could invite four guests to dinner, living or dead, who would you invite and what would you cook?

I would invite 4 landlords of the White Horse from previous centuries. We would eat Beef Stew and Herb Dumplings, followed by Lemon Meringue Pie.

Win a meal for two at The White Horse, Whepstead

In an exclusive competition, Gary is offering lovefood.com readers the chance to win a three-course meal for two at the White Horse in Whepstead. Simply tell us which of Gary's recipes (listed below) is your favourite, and why!

Gary Kingshott opened The White Horse in Whepstead, near Bury St Edmunds, Suffolk with his wife Di in 2009. Visit the White Horse website

Make one of Gary's recipes

Recipe: Skirt of beef

Recipe: Slow roast chicken

Recipe: Crispy fried wild rabbit

Recipe: Venison burger

Terms & Conditions

This free prize draw is open to all UK residents aged 16 or over who are registered users of lovefood.com. To register, visit https://www.lovefood.com/login/register

1. All entries must be submitted below by Monday, 6th June 2011 to be valid entries into the draw.

2. Third party registrations will not be accepted.

3. The draw will be made by Monday, 13th June 2011. 

4. There is one prize of two 3-course meals to be won. This should be taken Monday to Friday and can be lunch or dinner, from the daily changing menu. It must be used within 3 months of winning the prize and the prize does not include wine or drinks.

5. The winner will be drawn at random from all valid entries received and will be notified by email.

6. No alternative prize is available and the prize is not transferable.

7. lovefood.com reserves the right to publish the user name of competition winners.

8. By entering the free prize draw, entrants agree to be bound by the rules and by other requirements set out in promotional material.

9. The promoter (lovefood.com) reserves the right to amend the terms and conditions of the prize draw or cancel at any time in the light of fraudulent activity.

10. This competition is only open to residents of mainland UK and transport to the pub in Whepstead is not included in the prize.