Martin Bull took over as the Head Chef at The George at Burpham, near Arundel, 18 months ago and was awarded the gastropub’s first AA rosette last November
When did you first become interested in cooking?
As a child I’d visit my great aunt in Hove as a child and she’d give me food we’d never had at home: real butter, salad cream, fondant fancies!
Then I didn’t know what to do after studying leisure and tourism at sixth form. I had a summer job and was talking about it while washing up. My boss said come in the kitchen for the summer while you decide and that was it. I was thrilled by the energy, flames and knives!
What is your signature dish?
My favourite food to cook is game. I enjoy being creative with the different cuts and the autumn season in general really, all the squash and wild mushrooms.
If you could cook for anyone who would it be?
Macro Pierre-White. He was an idol when I was a teenager, and it would be good to hear his thoughts!
We eat a lot of pasta and one tray bakes kind of meals as we are always running around with work and taking the kids to their clubs so usually my wife Charlotte preps it and I cook it.
What’s the one kitchen ingredient no one should be without?
Am I allowed three? Definitely, salt, lemon juice and extra virgin oil - you can make anything taste nice with those.
What would you eat for your ast meal?
It would have to be a roast dinner with all the trimmings. There is nothing like this traditional English favourite.
If you could dine at any restaurant where would it be?
I would love to go to the tapas restaurants in Spain and sample all the markets and local produce. Maybe one of those in the food markets where you can watch them cooking and smell all the amazing Spanish aromas.
Favourite music to cook by?
I always have Radio 6 Music on when cooking. They play such a different mix, there's something for everyone. We’re often dancing around the kitchen and singing as a team when one of our favourites comes on.
Who is your culinary hero?
It’s an old head chef of mine, William Jack, at The Richmond Arms in West Ashling. He taught me a lot about every section in a kitchen, seasoning, flavour and how to think about the whole package when cooking: the ambience, the wine, the service, and the look.
How do you relax outside of the kitchen?
It’s pretty much a family affair. We walk the dog, eat lovely food, catch up on some TV box sets and go to watch our kids play basketball and dance.
