Natasha Davidson

Four years cooking at the high-end gastro pub The Somerford Arms, starting with veg prep, moving through pastry and on into chef de partie: holds the Level 3 Award in Food Safety and Hygiene for Catering and attended Bath College for the Commis Chef Level 2.

A real passion for working with flavours from around the world, my training under Scott Ferguson at the Somerford Arms gave me an excellent insight into how we can enhance and adapt dished for flavour. At a gastro pub, the diners expect a range of staple dishes to be available on the menu, from a good selection of Sunday roasts through burgers, pastas, salads and of courser the obligatory fish and chips! The challenge is how to deliver these mainstream dishes with the flair that makes people remember them and want to come back, along side the more adventurous dishes you would expect at a contemporary dining or upscale dining restaurant.

That is what I try to bring to every meal we create for the SameTable kitchen, whilst ensuring we maintain a proper approach to contamination management to ensure both health and beliefs are supported properly.