Chef Spotlight: Sam, Head Chef – Using ingredients from the Kitchen Garden

Guests who dined with us this Garden Tour season may have noticed new and exciting additions to the Orchard Room menu that incorporated ingredients from Highgrove's Kitchen Garden.

So, this month, we're focusing the spotlight on one of our chefs who works diligently behind the scenes in the Orchard Room kitchen—Head Chef Sam, who creates and prepares all the delicious dishes served to guests in the Orchard Room and Private Dining Room.

Meet Sam

Sam, a French national who has lived and worked in the UK for over a decade and joined the Highgrove team in April, has over 20 years of experience as a chef, having worked in brasseries, fine dining establishments, hotels, and Michelin-starred restaurants.

"I started working at Highgrove relatively recently, at the start of the 2022 season, and it's been very hands-on and enjoyable," Sam says.

He continues, “My work/life balance here at Highgrove as a chef is great, and it's a wonderful place to work.”

"I work alongside such a friendly team; plus, the fact that I'm working for The King's Foundation and the work I do helps support the charity really makes me proud!"

Working closely with the Garden Team

As Head Chef, Sam works closely with the Garden Team.

“We are incorporating their organic fruits and vegetables and edible flowers into our seasonal menus,” says Sam.

“My sous chef and I help the garden team when we can, with the aim that, from next season, we will be more involved in the growing process.”

“So far this season, we have used beetroot, cucumber, tomatoes, runner beans, and radishes for a selection of dishes; rosemary for the bread; and flowers for decorative purposes.”

A seasonal twist on canapés

As private dining events and black-tie gala dinners ramp up towards the end of the year, Sam has had the chance to work on reinventing the selection of canapés guests get to enjoy upon arriving at our exclusive events.

“I have enjoyed coming up with flavours and incorporating seasonal ingredients into the canapé selection,” says Sam.

He continues, “At one of our recent canapé receptions, we included chicken liver parfait on focaccia toast with a ginger glaze; cured salmon with horseradish cream and pickle and dill caviar; cheddar and truffle muffin with Highgrove chutney; smoked haddock and soft herb coquette with lovage mayo; and broccoli and garlic tart with sesame caramel tuile, all of which included ingredients straight from the Kitchen Garden.”

A focus on new dishes

The Kitchen Garden Salad is one of the new additions on the Orchard Room menu that has gotten a lot of attention this season.

"I created this dish because I wanted to replicate a garden on a plate," explains Sam.

"I combined hummus and dried crushed olive to replicate soil, then added raw, cooked, and pickled vegetables, finishing with croutons, herbs, and flowers to add a flurry of colour," he says.

Another dish inspired by the gardens at Highgrove is the Kitchen Garden Wellington.

"The Kitchen Garden Wellington is created from beetroot picked fresh from the Kitchen Garden and encased in puff pastry," says Sam.

"It's then paired with watercress pesto, also picked from the Kitchen Garden."

A look ahead to next year

As Christmas fast approaches, Sam and his team are getting themselves organised and ready for the busy festive season.

"I'm looking forward to seeing what the Christmas season has to offer, and hopefully it will be as busy as expected," says Sam.

He continues, "Looking forward, we are starting to discuss with the Garden Team about next year's menu and how we can get the most out of our vegetables, fruits, herbs, and salads from them."

We can't wait to see what else you have to offer, Sam!

The sale of highgrove products, garden tours and events support the charitable work of the kings foundation.