Dan Fincher’s diverse career has seen his working in kitchens across the UK and in New York. He trained at notable luxury hotels and restaurants including Michael Caines Abode in Exeter and Claridges in London before moving on to East Lodge Country House, Rowsley and The Cavendish Hotel, Baslow. He achieved significant success as head chef at Peak Edge Hotel, Chesterfield, where he earned two AA Rosettes within their first year of opening, a status he retained for the next three years. Now, at The Pepperpot in Derby, the 40-year-old chef saw another opportunity to make his mark at this stunning new city centre dining spot. Here, he shares his food loves.
Tell us a little about The Pepperpot.
To say The Pepperpot was a huge project from day one doesn’t really do it justice. The former Derbyshire Royal Infirmary building known locally as ‘the Pepperpot’ had been derelict for as long as I can remember and was in an awful state. The renovation of the existing building, built in 1891, and the addition of our glass box extension and terrace has really transformed this part of Derby. We wanted to create a luxury dining experience. That started with the way we designed the building and runs through everything we do, including the food of course. I want to create a space where guests can enjoy high-quality, seasonal dishes in a relaxed and inviting setting.
A childhood food memory?
One of my fondest childhood food memories is family getting together for meals and everyone coming together each week. Sharing that experience as a family is so important and something I still make time for each week at home.
Most memorable meal?
Manchester House under head chef Aiden Byrne. Every course was incredible, and the service was faultless. Getting both of those elements of a dining experience spot on is what separates the great from the good in my opinion. Kitchen and front of house need to speak with one voice.
Who in the industry inspires you most?
Daniel Clifford of Midsummer House continues to be a significant inspiration to me. His food is as close to perfect as I think you can find.
What is the flavour of the moment in your kitchen?
Celeriac. It’s got a fantastic flavour and isn’t something people typically use at home. I’m changing the menus on an almost daily basis now though with so many ingredients just hitting season, so my answer could well be different very soon.
Your guilty food pleasure?
A curry. I love the use of spices in Indian food.
If you weren’t a chef, what would you be doing?
I’ve never seriously considered a career outside of this industry. I’ve always been passionate about food and the hospitality industry. If you can find a career where it doesn’t feel like work, then you’ve hit that sweet spot, so stick with it.
Who are your Derbyshire food and drink heroes?
The Devonshire, part of the Chatsworth Group, deserves recognition as a Derbyshire food and drink hero. They have consistently demonstrated a high standard of hospitality and a commitment to showcasing the best of Derbyshire produce, particularly at The Cavendish Hotel. The Bowling Green in Ashbourne is hands down my favourite pub. Just great, honest food and that all important friendly service time after time.
A local ingredient you love?
It’s not a specific ingredient but The Loaf and 4 Eyes Bakery make some incredible sourdough.
Your hopes for the year ahead?
To continue to build a strong and dedicated team at The Pepperpot. I also aim to continuously improve the quality of our food and hope to ensure that every guest has a memorable dining experience and returns to us.
You’re hosting a dinner party, who would you invite and what would you cook for them?
If I could, I would love to host a dinner party for the late Anthony Bourdain. I would cook some French-inspired sharing dishes.
Your favourite dish
My current favourite dish on the menu is our pork starter. It features roasted pork belly, glazed pork cheek in orange and star anise, roasted cauliflower puree and cauliflower couscous with smoked almonds. The aroma of this dish is what hits you first, a great way to begin a meal.
pepperpotderby.co.uk
Roasted pork belly, glazed pork cheek in orange and star anise, roasted cauliflower puree and cauliflower couscous with smoked almonds. Photo: The Pepperpot
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