Star Treatment

Hi, I’m David and I’m development chef here at Blue Apple. I absolutely love making and tasting new flavours for our customers and now I’ve been asked to share my favourite recipes and give you a little insight into my role and what I get up to day-to-day. 

In my capacity as our Executive Chef I write recipes, train our chefs, prepare and present food for our sales team and generally have the best time doing it!

I was taken to a Michelin starred restaurant for my birthday this week and while it was brilliant, it made me think about what actually constitutes a good meal and whether being awarded food accolades enhances what you are eating and feeling about the experience you’ve had.

The food on the whole was fantastic, with subtle flavours, everything well-seasoned and all expertly executed. The six-course taster menu consisted of an artichoke cream with breaded sweetbreads (my favourite dish), confit of chalk stream trout with elderflower, cucumber and verbena spheres, beef tartar with charcoal mayonnaise and confit yolk, an amazing cheeseboard and to finish, an apricot, pecan and skyr dessert. The food was served with assured detail by the waiters and our glasses were tended to with expert timing to ensure that we were never empty and well looked after.

There was no doubt the food tasted great, looked good and ate really well, but us chefs will always be judged by our last meal. As a chef I enjoy any food presented to me, but I am able to quantify its delivery by the circumstances it was served to me. For example, I recently visited a supplier who was conducting a tasting session for HM Prison Service. Working within an incredibly tight budget, the chefs involved were reheating and baking ready-made dishes. I was able to try a few of the dishes and they actually tasted good, based on their intended market and the expected skill set.

I suppose what I’m saying is it really doesn’t matter where you’re eating or what you’re eating; as long as the food tastes good, looks good and is served with passion and care then it doesn’t really matter if you have a Michelin star or not.

We pay a premium to experience these restaurants; the exclusivity, the service, the ambience and most importantly the food all being part of what makes the occasion so special. But it’s easy to forget that there are so many other amazing chefs, restaurants and dishes out there, all with their own atmosphere that will never pick up a Michelin star; from the bustling food markets such as Borough Market, through to the fantastic and ever-changing array of street foods and pop up restaurants, there’s a wealth of taste out there to try!

Exclusive, award-winning restaurants are an important part of our food culture and are a great source of inspiration for the chef’s that visit them and I really can’t wait to visit another one soon, but I’ll always be looking to the buzz of street food markets, food festivals and pop ups for my inspiration just as much.

Eat well,


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