The Seven Sins of Dave Wall |
Head Chef, The Unruly Pig |
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Celebrated head chef Dave Wall (ex-Bibendum, The Boxwood Café with Gordon Ramsay and Le Talbooth), leads the talented team at the stove at The Unruly Pig, Suffolk.
Head chef Dave Wall has combined his undeniable talent to create a menu which takes full advantage of its abundant Suffolk surroundings offering starters such as ‘Smoked Potato and Pig Croquettes’ or ‘Brisket and Bone Marrow on Toast’. Mains include ‘Sage and thyme stuffed rabbit, baked polenta and cauliflower’ or ‘Whole Grilled Sea Bream with black olive hollandaise and crispy capers’, all cooked at 400+ degrees on the charcoal fired Inka Grill.
The 16th Century Suffolk Inn has recently won a string of awards after what began as a turbulent year, having to close after opening due to a fire. The pub has just been listed in the Top 50 UK Gastropub Guide by Estrella Damm, named by Michelin Guide one of the top six food pubs in the East of England, listed as one of three finalists in the ‘Newcomer of the Year’ category in the Top 50 Gastropub Awards, is a new listing on The Good Pub Guide and has won the Pub & Bar award for ‘Best Suffolk Pub’ 2016. |
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| Wrath - What makes you angry about the hospitality industry?
Suppliers who promise the earth and then let you down. We all make mistakes but there’s a limit with the persistent offenders. I get particularly disheartened when their back office then makes matters worse and you end up in a paper trail of credit notes.
Greed - If all your food fantasies came true what would be on your Plate?
Chargrilled Scottish langoustines, white truffle bigoli (or pretty much any homemade pasta) sauterne pannacotta with loganberries, Vacherin Mont D’or.
Sloth - What do you do to unwind?
Nothing beats a beer with the lads after a game of great golf….with perhaps the exception of a quiet dinner for two with my better half (of course!).
Pride - What are you most proud of?
Simple: my family. My wife is my rock. My four-year-old boy Dexter just makes me giggle (because he is a bit of a monkey) and my one year old daughter Ruby just melts my heart with her smile
Lust - Is there anything that you are still lusting to achieve?
Perfection is illusory but it is something to lust after and always have in your sights.
Envy - who are you most envious of?
The grass is rarely greener. Everyone (and indeed every restaurant) has its own challenges and issues. I try to avoid envy as it can be destructive.
Gluttony - have you ever over indulged?
Of course: hasn’t everyone (well I hope I am not alone). Cheese is one of my passions and my weakness. I struggle to resist going ‘full on’ with a plate of cheese and I have absolutely no difficulty finishing a whole Valencay by myself. I will regularly pig out on a cheese plate with great charcuterie. A glass of Brunello on top and I am temporarily transported to heaven.
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| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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