November 27 2012

Meet the maker

He describes himself as more Hugh Fearnley-Whittingstall than Gordon Ramsay in the kitchen and is partial to a Hobnob and a glass of wine, but not at the same time. Meet Steve Pitt, Executive Chef at new Piggy addition the Roman Baths Kitchen.

When/where did you begin your career in catering?
In Birmingham at the Strathallen Hotel at the age of 18, working as a commis chef.

Why did you choose to become a chef?
My passion for cooking and all things involved with food.

What brought you to Roman Baths Kitchen?
The offer and challenge of setting up and opening a new restaurant

Can you sum up your signature style?
Simple with a flair letting the food do the talking

Who are your food idols?
Jamie Oliver, for what he has achieved.

What are the three ingredients you couldn’t live without?
Chocolate, eggs and anything sweet!!

What’s your favourite tipple?
A nice glass of chilled white wine

What are your guilty pleasures?
I’m partial to Hobnob!

Why should we book a table at the Roman Baths Kitchen?
To sample delicious home-cooked food that showcases the West Country’s unrivalled abundance of produce through traditional dishes with a modern twist. All while being surrounded by the dramatic Bath Abbey and elegant Roman Baths.

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