Luke Holder Asserts his Passion for Produce led Cooking and Perfecting the Tastiest Foccacia

EPISODE SYNOPSISBuckle up podcast listeners as this week we’ll be taking a worldwide culinary tour with effervescentchef Luke Holder. We’re heading to the Middle East, China, Thailand, Italy and landing in the NewForrest where our lucky host Anna Barnett meets Luke in the beautiful grounds of the Lime WoodHotel where, with Angela Hartnett, he heads up the Hotel’s restaurant ‘Hartnett, Holder and Co’.EPISODE NOTES03:15 – 04:50) Luke affirms his commitment to local produce and how his kitchen will be 87%British by the end of the year.05:00 – 07:00) Luke details how previous podcast guest Amelia Freer’s food philosophy has greatlyinfluenced the food ethos at the Lime Wood.11:15 – 14:00) Growing up in the Middle East has resulted in the chef preferring halloumi overYorkshire puddings.28:00 – 31:00) In a passionate section Luke recounts living, working, success and failure during hisThailand years.48:00 – 49:30) Moving to Italy to work in a 3-star Michelin restaurant taught Luke the true flavourof local, seasonal produce.53:00 – 57:00) A four restaurant lunch to get to know Angela Hartnett gives a wonderful backdropto their friendship and creative partnership.TOP QUOTES“Fine dining which is produce led; more time sourcing it, less time cooking it.” Luke“I think last year was the first time as a fully grown adult that asparagus didn’t feature in my life.”Luke“A cookery course in Italy means standing in the corner of a kitchen and not touching anything.”Anna“If you spend time understanding what a strawberry should taste like, then your career will becomemuch easier.” LukeRESOURCESwww.limewoodhotel.co.ukwww.seahorserestaurant.co.ukwww.enotecapinchiorri.itwww.angelahartnett.comABOUT THE GUESTThe experience of living abroad as a youngster shaped Luke Holder’s culinary beliefs: “First andforemost every cuisine is tasty, generally”, he says equitably, adding: “Having been brought up in theMiddle East and Italy, where the culture of eating is much more family orientated, where people aregiven dishes in the middle of the table and take part… it definitely influenced the way I want mycustomers to feel comfortable eating.” Working in Italy also instilled Luke with the value of local,seasonal produce and how cooking should be produce, rather than technique, led. Luke returned tothe UK to Head Chef at the Lime Wood Hotel in 2011. In 2014 he formed Hartnett Holder and Cowith Angela Hartnett.Instagram: @holder.luke