hosted by The Loft Project
Extract from The Loft Project website:
Darlington-born Samuel Nutter’s career as a chef began at just thirteen. Whilst helping out at his local cafe, one day he was asked to tend tables when the regular waitress was ill. From waiter to dishwasher, he soon found himself in the kitchen.
At seventeen, he started at the Rose & Crown Hotel at Romaldkirk, where he spent three years before moving on to the Michelin-starred Vineyard at Stockcross. In his two years working under John Campbell, the restaurant earned its second star.
In 2008, Sam left England for Copenhagen and noma.
During his time there, two Michelin starred noma become the San Pellegrino ‘World's Best Restaurant.’He left Denmark in summer 2011 and staged at three-star Oud Sluis (Holland), Aqua (Germany) and Per Se (USA) before moving to Paris to open Inaki Aizpitarte’s second restaurant, le Dauphin as sous chef.
Sam spent six months here before returning to noma as sous chef to work in the development kitchen.
fermented gooseberry, cabbages
salad, brown butter