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Meeting Andy Wright, Head Chef at the brand new Pig on the Beach in Studland

PUBLISHED: 16:39 24 April 2014 | UPDATED: 16:39 24 April 2014




Andy Wright is about to become Head Chef at the brand new Pig on the Beach, overlooking Studland. Here he gives us a sneak peek behind the choices for his menu

View from the new restaurantView from the new restaurant

What was your first experience of cooking?

It was cooking and making cakes at home as a child, and also summer BBQ’s with my father, the mesmerising effect of the flames on the food.

Give us a bit of background on your career so far.

I have been lucky enough to combine my two great loves, cooking and travelling. After graduating from the Specialised Chefs course at Bournemouth College, I went and worked for an Ex Spec Chef in Geneva, Switzerland in a classic French bistro. I then went further afield to Dubai, and worked for one of the most luxurious hotel in the world. This showed me various cooking styles from every corner of the planet. I then returned to London, and spent a few years working in different kitchens in the capital, including Pearl, by Jun Tanaka.

How did you become involved in The Pig on the Beach?

I joined the Pig team in the Forest just after the opening and fell in love with the concept - which Chef wouldn’t? Being able to go and pick and grow what you want, returning cooking to how it used to be. The chance then came for me to do the opening for the The Pig on the Beach, which I jumped at.

You’re due to open in June; can you give us a sneak preview of what will be on the menu?

I hope to use lots of local suppliers, focusing heavily on seafood. I have been in contact with a local lobster fisherman, and a local shellfish company, so they will definitely be on there!

Do you have any favourite ingredients?

I wouldn’t say I have a favourite ingredient, but trying to incorporate foraged items onto a dish is the most challenging and interesting.

Talk about the inspiration behind your menus.

The inspiration is all about the seasons, what is at its best at that time, and the locality of the product. Being able to use amazing produce that’s on your doorstep is what every chef should aspire to do.

What would be your perfect supper and who would you share it with?

My perfect supper would be with my fiancée, a good bottle of wine, some amazing meats, cheeses and bread - a few simple things with stand alone flavours.

Find out more about The Pig on the Beach at www.thepighotel.com

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