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CHEF Jude Kereama
Restaurant/Kitchen:
Head Chef /Owner of Kota restaurant.
Location:
Porthleven, Cornwall, UK.
Social Media:
Twitter: @JudeKereama
Originally from New Zealand where he trained under Chef Simon Gault, award-winning Chef Jude Kereama has cooked in Auckland and London before settling in the beautiful village of Porthleven. Here he brings his signature Asian culinary twist to the tasty local Cornish produce. Working alongside his wife Jane, they have two wonderful restaurants and guest rooms in a stunning part of the world. Welcome Chef Jude as our Chef of Chef Works!
Chef Jude in his kitchen at Kota.
1. Your restaurant/role:
Kota restaurant uses local produce with our signature Asian twist. We also have two spacious guest rooms and our sister restaurant, Kota Kai Bar & Kitchen, all in the beautiful harbour of Porthleven, Cornwall.
2. Describe your kitchen:
Bustling, fun, energetic and playful.
3. Favourite Chef Works item and why?
I love my black cotton Cargo trousers (PC001). They always get good comments and are so comfy to wear.
4. First job:
I started as a newspaper boy in New Zealand.
5. Favourite cookbook:
The classic Larousse Gastronomique published by Hamlyn. I’ve used it for reference for years.
6. Your awards:
We have 3 AA rosettes, a Michelin Bib Gourmand and most recently ‘Chef of the Year’ in the 2019 Trencherman’s Guide.
An example of Jude’s dishes with that Asian twist.
7. Your cooking inspiration:
My Mother, boy can she cook!
8. Your speciality dish:
Rockpool – it’s a Dashi broth with crab ravioli, crispy Mylor prawns, muscles, cockles and a tempura oyster finished with oyster foam, various seaweeds and sea vegetables. It was inspired by my first Great British Menu television appearance and spending time with my son foraging.
9. Favourite dish to eat:
Dim sum, you can eat many small dishes and with so many different textures and flavours. My all-time favourite is from A.Wong in London, UK.
10. Weirdest thing you ever ate:
I tried Birds Nest Soup in Auckland, a bit ‘gloopy’ for my liking.
11. Favourite ice cream flavour:
Just one?!!! If I’m pushed for one flavour I would have to go for Mint Choc Chip. Could easily be Sesame..Berry…Passion Fruit…
12. Favourite drink:
Sharps Cornish Pilsner.
13. Favourite wine:
Another tough one! Value for money I would choose a Bordeaux blend or Syrah from Gimblett Gravels wine growing district in Hawke’s Bay, New Zealand.
14. Who would you most like to cook for?
HRH. The Queen, she seems so lovely.
15. And who would you least like to cook for?
Donald Trump, no need for further explanation.
16. Favourite things to do when not cooking:
Running, tennis, swimming and eating.
17. Your latest project:
A takeaway bar downstairs at one of my restaurants, Kota Kai. Sushi, vegan and even Scotch eggs on the menu.
18. Favourite city and why?
It’s gotta be London. Such amazing diversity of cultures, bars and food. Great entertainment too!
19. Your greatest indulgence?
I hate to admit it, but I don’t hold out on much, so I have to exercise lots to work off my intake.
20. And finally, your all-time best culinary tip?
Spend top money on your knives and focus on how to hone them. How else can you get precision and speed of prep?
Photography: Matthew Fox and Ellie Lagdon.