Norfolk


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall1.jpg" alt="James O'Connor, head chef at Samphire Kitchen, Congham Hall" class="wp-image-44621" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall1.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall1-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall1-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall1-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>Claridge&#8217;s, Cliveden, Marco Pierre White, The Halkin&#8230; The list of top restaurants he has worked at may be long, but the roll call of rich and famous people he has cooked for is even longer! Despite his glittery credentials, James prefers to stay out of the limelight, focussing on creating the culinary magic which has earned <a href="https://norfolk.muddystilettos.co.uk/little-black-book/directory/congham-hall-hotel-spa/" target="_blank" rel="noreferrer noopener">Congham Hall Hotel &amp; Spa</a>&#8216;s Samphire Kitchen its 2 AA rosettes. We grill him on his foodie influences and top tips.</p>



<h2 class="wp-block-heading" id="h-your-first-job-in-the-kitchen">Your first job in the kitchen?</h2>



<p>I started as a kitchen porter in a pub in the Yorkshire village were my parents live. My first full-time chef position was as a second commis at Claridge&#8217;s Hotel in Mayfair. I was just 17 years old when I started there, having moved from Yorkshire to London on my own.</p>



<h2 class="wp-block-heading" id="h-career-highlight">Career highlight?</h2>



<p>Two moments especially stand out &#8211; working for Marco Pierre White at his three-Michelin-starred The Restaurant in London, and earning my first Two AA Rosettes at the age of 23 when I was head chef at fine dining pub The General Tarleton in Yorkshire.</p>



<h2 class="wp-block-heading" id="h-your-biggest-influence">Your biggest influence?</h2>



<p>The people I work with and for, as we all influence each other every day to get better and to achieve more.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall11.jpg" alt="White plate with dainty food" class="wp-image-44631" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall11.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall11-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall11-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall11-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h2 class="wp-block-heading" id="h-sum-up-your-food-philosophy">Sum up your food philosophy?</h2>



<p>Modern British using modern cooking techniques from the UK, France, Italy, Spain and so on, with as many ingredients sourced from Britain as possible.&nbsp;</p>



<h2 class="wp-block-heading" id="h-most-memorable-moment-at-work">Most memorable moment at work?</h2>



<p>Cooking for the owners of Congham Hall on their wedding day which was held here at the hotel. We had a couple of two-Michelin-star chefs in attendance, Gary Jones and Clive Fretwell, both have worked alongside Raymond Blanc at Belmond Le Manoir aux Quat’Saison. During service they came into the kitchen, met the team, and congratulated them on doing amazing job.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/05/Congham-Hall-LBB4.jpg" alt="Congham Hall restaurant" class="wp-image-44574" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/05/Congham-Hall-LBB4.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/05/Congham-Hall-LBB4-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/05/Congham-Hall-LBB4-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2022/05/Congham-Hall-LBB4-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h2 class="wp-block-heading" id="h-ever-cooked-for-anyone-famous">Ever cooked for anyone famous?</h2>



<p>I made afternoon tea for the Queen Mother who was such an admirable lady. I have also cooked for other royals, Sir Richard Branson, Nelson Mandela, Albert Roux, Stephen Fry, Lewis Hamilton, Andrew Flintoff, Damien Hirst and many more. I do remember Tina Turner requested her seabass poached, no skin, and a mixed green salad with just olive oil. David Bowie, on the other hand, stuck to what was on the menu.</p>



<h2 class="wp-block-heading" id="h-your-biggest-mistake-at-work">Your biggest mistake at work?</h2>



<p>Burning myself too much.</p>



<h2 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner">You’re tired, starving and impatient: what do you cook for dinner?</h2>



<p>Welsh rarebit. It&#8217;s comfort food that I make the simple way at home with mustard, cheese and Worcestershire sauce. We make the proper version at Congham.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="833" height="1000" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall2-1-833x1000.jpg" alt="James O'Connor, head chef at Samphire Kitchen, Congham Hall" class="wp-image-44633" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall2-1-833x1000.jpg 833w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall2-1-667x800.jpg 667w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall2-1-768x922.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall2-1-438x525.jpg 438w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall2-1.jpg 1000w" sizes="(max-width: 833px) 100vw, 833px" /></figure>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date">What would you cook to impress a date?</h2>



<p>Lobster Risotto.<br>Roast Cod, Colcannon, Brown Butter, Capers &amp; Parsley.<br>Lemon &amp; Yoghurt Mousse, Grapefruit, Thyme.<br>These are the favourite dishes of my wife of 12 years.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall7.jpg" alt="Blackberry and apple pudding on white bowl" class="wp-image-44627" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall7.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall7-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall7-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall7-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h2 class="wp-block-heading" id="h-favourite-chef">Favourite chef?</h2>



<p>The best chef I ever worked with is John Williams, currently executive head chef at Ritz Hotel, London, but my favourite cook is Nathan Outlaw, who creates well-balanced dishes that taste amazing. I make a distinction between chef and cook &#8211; to me, a chef is someone who has a certain authority in the kitchen, while a cook is someone whose focus is more on the food itself.</p>



<h2 class="wp-block-heading" id="h-favourite-cookbook">Favourite cookbook?</h2>



<p>Bruno Loubet&#8217;s <em>Mange Tout</em> &#8211; simple but very well-executed dishes. I have all his books in a library of about 300 cookbooks.</p>



<h2 class="wp-block-heading" id="h-favourite-type-of-cuisine">Favourite type of cuisine</h2>



<p>I can&#8217;t claim to have one favourite as I like a variety of cuisines &#8211; Japanese, Moroccan, Mexican, Polish, Italian, Spanish, you name it.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="833" height="1000" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall1-1-833x1000.jpg" alt="James O'Connor, head chef at Samphire Kitchen, Congham Hall" class="wp-image-44632" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall1-1-833x1000.jpg 833w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall1-1-667x800.jpg 667w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall1-1-768x922.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall1-1-438x525.jpg 438w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall1-1.jpg 1000w" sizes="(max-width: 833px) 100vw, 833px" /></figure>



<h2 class="wp-block-heading" id="h-favourite-kitchen-gadget">Favourite kitchen gadget</h2>



<p>My two trusty Wusthof cranked handle palette knives which I&#8217;ve owned for over 12 years. I also couldn’t work without our water baths and vacuum packing machines.</p>



<h2 class="wp-block-heading" id="h-favourite-local-cafe-restaurant-hotel">Favourite local café? Restaurant? Hotel?</h2>



<p>We enjoy going to Socius in Burnham Market and recently had an amazing meal at Restaurant Twenty-Two on the banks of the river Cam in Cambridge, but if it was up to my daughter we would constantly eat at PizzaExpress, her favourite!</p>



<h2 class="wp-block-heading" id="h-your-three-favourite-local-markets-and-suppliers">Your three favourite local markets and suppliers?</h2>



<p>We source locally from S&amp;R Farms in Clenchwarton, Barsbys Produce of King&#8217;s Lynn, and we like to go the Farmers Market at Creake Abbey to buy more niche produce.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall9.jpg" alt="Salmon and watercress on white plate" class="wp-image-44629" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall9.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall9-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall9-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall9-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h2 class="wp-block-heading" id="h-favourite-things-to-eat-on-holiday">Favourite things to eat on holiday?</h2>



<p>Freshly grilled fish &#8211; the simpler, the better.</p>



<h2 class="wp-block-heading" id="h-what-mistake-do-inexperienced-cooks-tend-to-make">What mistake do inexperienced cooks tend to make?</h2>



<p>Not seasoning food correctly and not tasting everything they make.</p>



<h2 class="wp-block-heading" id="h-favourite-ingredient-and-why">Favourite ingredient and why?</h2>



<p>Tomatoes &#8211; all varieties, they are so versatile and can be used in sorbet, tomato salads, gazpacho, tomato tart. I love them freshly sliced, with a little basil, sea salt and olive oil, served with grilled sea bass &#8211; delicious.</p>



<h2 class="wp-block-heading" id="h-most-overrated-dish-ingredient">Most overrated dish/ingredient?</h2>



<p>Truffles. The black ones don’t do anything for me. I have been lucky enough to eat white Alba truffles and they are delicious but very, very expensive.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall6.jpg" alt="" class="wp-image-44626" srcset="https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall6.jpg 1000w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall6-800x533.jpg 800w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall6-768x511.jpg 768w, https://dev.muddystilettos.co.uk/norfolk/wp-content/uploads/sites/12/2023/09/james-oconnor-head-chef-congham-hall6-788x525.jpg 788w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h2 class="wp-block-heading" id="h-the-dish-you-are-most-proud-of-creating">The dish you are most proud of creating?</h2>



<p>That’s a hard one to pin down as food trends are so transient. We are always looking ahead to the next idea for a dish. The searching never stops.</p>



<h2 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip">Tell us your best ever cooking tip?</h2>



<p>Sear/grill off red meat 10 minutes before you need it and let it rest, and then gently reheat it and you will have a much more tender steak.</p>



<h2 class="wp-block-heading" id="h-three-dishes-every-home-cook-should-master">Three dishes every home cook should master?</h2>



<p>A classic omelette, smooth on the outside, no colour and slightly runny in the middle. Risotto flavoured with vegetables, mushrooms or shellfish, plenty of Parmesan.&nbsp;Lemon meringue pie made within Italian meringue &#8211; crisp pastry is essential.</p>



<p><strong><em>You can try James&#8217; cooking at&nbsp;Samphire Restaurant, </em><a href="https://www.conghamhallhotel.co.uk" target="_blank" rel="noreferrer noopener"><em>Congham Hall Hotel and Sp</em>a</a>,</strong> <em><strong>Lynn Rd, Congham, King&#8217;s Lynn, PE32 1AH</strong></em></p>


What’s Cooking? James O’Connor, Congham Hall

You may also like