Charlotte Vincent
At Studio Mayall we’re all about shining a light on the best talent in the hospitality industry. That’s why we were so pleased to hear about Charlotte Vincent, a talented chef from Devon who is making a name for herself in the world of fine dining and one of the Great British Menu competitors for 2022 and 2023. We got in touch with her to find out a little bit more about her story, her ambitions and her mission to make the hospitality industry a more inclusive and inspiring place.
Photos Credit: Veerle Evens
Tell us about your journey as a chef so far.
I spent the first half of my career in the army as a chef.
I followed this up with a stint at Gidleigh Park , then I continued my journey in various gastro pubs winning several accolades, from Top 50 Gastro Pub listings to 3 Rosettes , Michelin Bib Gourmand, Best Pub Chef, Best Pub for Food , Food Readers awards and 2 appearances on Great British Menu and a semi finalist in National Chef of the Year 2022.
Photo Credit: Great British Menu
Where do you get the inspiration to your creativeness as a chef?
Inspiration comes from nature.
I’m lucky enough to walk out of my door and be in the middle of the Somerset countryside.
I get to watch the seasons change, and I regularly take walks and get inspiration from what I see, smell and feel from the woods , fields and rivers. I also keep an eye on food trends via Instagram world wide.
Photos Credit: Veerle Evens
What advice would you give to someone starting out in the industry?
Be brave, don’t be afraid to shake that tree a bit, stand up for what you believe in, be an inspiration leading by example, and always follow your nose when it comes to food...cook what lights the fire in your belly!
Where would you take your out of town guests for a memorable dinner?
I would take them at Paul Ainsworth at Number 6. He is a legend and his chefs are following in his footsteps.
Which single item of kitchen equipment could you not live without?
My Thermomix ....I use it for everything and I’m very protective of it, it’s like part of the family.
What are you most excited about right now in the food scene?
Fermentation and using waste products.
Chefs are being asked to think outside the box and it’s amazing that we are encouraging the general public to think about food waste. I feel like the concept has been lost for a generation: my own war-time grandparents could make food last longer and recycle everything.
What’s your go-to ingredient and favourite flavour?
Dashi seaweed. Full of umami and incredible both as flavour and seasoning.
Your favourite 5 minute meal...
Noodles, or adobo.
Fill in the blank: If I weren’t chef , I’d be...
If I weren’t a chef , I would definitely be a doctor.
