The hum of sizzling oil and the sharp scent of freshly chopped herbs welcomed me into The Meadowpark’s expansive kitchen, where head chef Jesse Spears was preparing to unveil a twist on comfort food classics. A native of Ohio, Jesse brings a bold, American flair to his dishes while respecting the local produce and British palates of his customers. Today, he’s taking me through the chef’s secrets behind one of his favourite fusion dishes, sharing how his U.
S. military background shaped his leadership style, and, best of all, letting me dive into his famous lobster pie. Let’s begin with the dish I’ll be learning: crispy fried chicken atop savoury fried rice.
“It’s easy and it’s delicious,” Jesse says with a grin, “and it’s comfort food everyone loves.” It’s always fun to see behind the scenes at a restaurant. All professional kitchens are different, and it can be a dynamic and high-energy place to work.
The first thing that struck me about The Meadowpark kitchen is how big it is, the various rooms and stations just keep going, giving loads of space to keep everything clean and organised. After a tour which included the vegetable and herb gardens and a look at the large storage space which used to house a renowned student nightclub, we headed to the stove. We visited before the busy lunchtime service so there was just head chef Jesse and two others who were prepping for service in the kitchen.
So, I grab an apron and step to the stove with Jesse in his .