Meet David Sneddon; Head Chef at The Larder on Goosegate
Following the news that one of Nottingham’s best loved restaurant’s, The Larder on Goosegate, launched a new Sunday lunch menu, we took a trip out to ask Head Chef, David Sneddon a few questions about the new dishes.
David Sneddon at The Larder on Goosegate
How long have you been head chef at the Larder on Goose Gate?
Just over two years.
How would you describe the new Sunday lunch menu?
Simplicity, great ingredients & good cooking. Like our other menus it will also change regularly to reflect seasonality. I like the flexibility of being able to pick up the phone to a supplier and say ‘what’s good?’ rather than set a menu in stone. The one constant item will be a Sunday roast, expect everything else to change weekly.
Do any local produce suppliers feature in any of the dishes?
Wherever possible. One thing we’re really excited about at the moment is that our fruit & vegetable supplier (The Fruit Basket in West Bridgford) now have a development garden. In practice this means we can now get hold of amazing quality produce that’s been grown a few miles away. It can go from field to plate in less than 24 hours .
What’s the key to the perfect Yorkshire pudding?
Well everyone knows only your mum/dad/gran (delete as applicable) can make perfect Yorkies but my tip for very good ones would be: extremely hot oil & don’t be tempted to open the oven door early to check them.
If you were challenged in a Man V’s Food style, how many roast potatoes do you think you could eat with your Sunday roast?
More than three and less than thirty. I don’t want to go on record making any claims I couldn’t back up.
If you could invite anyone in the world to the restaurant to try your Sunday lunch who would it be and why?
My mum, because of all the Sunday dinners she’s cooked me.
‘Nottinghamians’ are famous for their love of mushy peas, or ‘musheh’ peas as pronounced by the locals. Can you see them ever featuring on your Sunday lunch menu?
I’m from Northamptonshire so is it OK to be diplomatic and say perhaps?!
Finally what would you recommend off the menu?
Off this week’s menu I’d go for wild hare ravioli to start then shoulder of lamb and if I haven’t done the roast potato challenge, a Bramley apple trifle.
David has definitely tempted the Experience Nottinghamshire team’s taste buds into trying the new menu and to test those Yorkshire Puds; we hope it has you too. For more information take a look at the new menu here and give them a call today as booking in advance is highly advised.