Head chef James is in charge of the kitchen at the historic Buxton Crescent where, he says: ‘We are not trying to reinvent the wheel but instead create British and French classics with skill and elegance.’ You’ll find local and seasonal ingredients on the menus serving palate-pleasing plates to guests from around the world.
Here, the 29-year-old shared his food loves.
A childhood food memory?
My Grandma would bake a lot and make a very simple coffee cake. Even though I have not had it for many years, the thought of it still makes my mouth water.
Most memorable meal?
It’s a toss-up between two; the first would be at Michelin star Indian restaurant Jamavar in London’s Mayfair, which produces amazing, very well refined food. The second would be a meal at Osteria Serafina, a small restaurant in Milan that I would recommend to anyone and everyone for Italian food that you never want to stop eating.
Who in the industry inspires you most?
My head chef for many years, Andrew Green, would have to take top spot. He taught me everything from the basics in a kitchen to running a fully-fledged operation from top to bottom. I do still ask him questions even now if I am ever unsure.
What is the flavour of the moment in your kitchen?
Our delicious chicken dish is one of our bestsellers at the moment. Our quality chicken comes from Frost Butchers, served alongside homemade Buxton blue dauphinoise potatoes, wild mushrooms and kale with a chicken cream sauce, so the dish has very local provenance and everything on the plate comes from within a 30-mile radius.
Your guilty food pleasure?
An Indian meal with a few beers after watching a Manchester United win, which I am sure will divide opinions.
If you weren’t a chef, what would you be doing?
During the Covid pandemic I helped my dad on the road (he has worked in the car trade for most of his life, driving in and around the north west) – it was one of the most favourite jobs I have ever had. We would do the Ken Bruce quiz every morning. I don’t think I ever won.
Who are your Derbyshire food heroes?
Our Head KP Sheron Matthews is worth her weight in gold and, without her, the kitchen team would crumble. She is one of the hardest working people I have ever met in my career and should not go unnoticed.
A local ingredient you love?
Using local produce means you can have some of the freshest foods at your fingertips literally within an hour. I would champion the meat we get from our butchers, Frosts, where the beef and lamb are excellent quality and one of the reasons why so many people use them as their main supplier for meat.
You’re hosting a dinner party, who would you invite and what would you cook for them?
I would invite my grandparents before any famous people and I’d make our very own gin cured salmon with compressed cucumber. It’s simple but elegant and full of flavour. Then I would cook pan fried duck breast, a winner in the restaurant, and a dish I often cook at home. To finish, I’d make a blackberry and apple crumble with lots of crème anglaise, served warm straight out of the oven. It’s the perfect pudding on a cold winter’s night, especially with a glass or two of chardonnay.
Your hopes for the year ahead?
To make the restaurant at Buxton Crescent a real dining destination, and to continue building and nurturing our team in the kitchen and front of house.
My favourite dish
Our delicious duck breast with pomme puree, heritage carrots and blackberry jus. It is a simple dish with just four ingredients, but every mouthful is full of flavour.
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