Chef Duncan Smith
Duncan offers fine dining, family dining and split weeks/single nights
What’s your experience?
Just shy of 20 years in catering – starting out washing up in hotels all the way to feeding billionaires in helicopters
What is your favourite thing to cook?
Local and seasonal – whatever looks good from local suppliers
What is your favourite thing to eat?
Depending on the day, this could be a big massoman curry, a simple Spaghetti agile olio con pepperoncino or delicious fresh bread and local cheese
Do you have a signature dish or a speciality?
I have a few! Ranging from Asian flavours (Japanese, Schezchuan and SE Asian to French provincial and classic desserts
Who has been your biggest chef inspiration and why?
I have 2. Adam Byatt makes simple sounding food elegant and sophisticated and then Simon Rimmer, who makes imaginative and fun vegetarian food
Ski or Board?
Both, but less likely to crash when on a board!
Do you speak any other languages?
French and Spanish and passable German
What do you do during the summer?
Recent summers have included working in Bermuda, the Channel Islands and private Scottish hunting estates