Nick Mosley, Festival Director gets the lowdown on life as a chef from Mark.
How did you come to be head chef at the Ginger Fox?
After living aboard for 13 years I decided to move back to Lewes and I accepted the job of junior sous chef at the Ginger Fox in 2015. After a year I was promoted to sous chef and then promoted to head chef a year later.
What are the unique offerings of the Ginger fox as a venue?
We have a great outside dining area and kids play area. We serve high quality locally produced food in a friendly, relaxed setting. We have a good selection across our menus and we cater for people with allergies and dietary requirements. Plus there is plenty of space for large groups and parties.
How important is local sourcing for you?
Very important, I love the fact that we support local businesses. We have built great relationships with all our suppliers and the quality speaks for itself.
What’s the process of coming up with a new menu?
First I see what’s in season and then I call around my suppliers to see what’s available and I go from there. Its a fun process.
What’s your favourite dish on the menu this summer?
It would have to be cod fillet with poached egg, English peas and broad beans, Beal’s farm ham and Fish veloute. I think the flavour of the Beal’s ham compliments the cod and egg beautifully.
The Ginger Fox, Muddleswood Road, Albourne • www.thegingerfox.com