Meet Steve Webster, Head Chef at The Earl of Leicester, one of Adelaide’s favourite inner suburban gastronomic-pubs.
Originally hailing from Ireland, he’s worked at the 5 star Hilton and Radison Hotels in Dublin, Amsterdam and Galway before moving to Australia with his wife and calling Adelaide home. Further honing his culinary skills at Eros Ouzeri, Magill Estate and the old Wine Underground. He’s highly professional in the kitchen and his high standards and passion for food is delivered on the plate.
Favourite place to eat in Adelaide?
127 Days burger restaurant in Croydon Park.
Favourite cut of meat?
Brisket for the flavour. It’s such a versatile cut and lends itself well to braising, smoking, pulling and salting for pastrami.
Where did you learn to cook?
I really learnt how to cook under the guidance of an English chef called Chris Bradshaw at a country hotel in Ireland.
Most embarrassing chef moment?
Was cooking a big pot of chicken and mushroom cream for vol au vents and I burnt it. There was far too much to throw away so the head chef added 3 bottles of champagne to disguise the burnt taste.
Favourite ingredient to work with?
Herbs and vegetables because they’re very versatile and you can extract lots of flavours in a short amount of time.
What’s your favourite cuisine to cook?
British and European at work and I tend to cook more Irish and Asian food at home. It also depends on the seasons.
What style of cooking would you like to explore more?
Where do you see the next big food trends leading?
Maybe back to basics and more of a focus on what the customer wants and more pub dining.