Colin is a dad, husband, restaurateur, chef and now published author. Joele Forrester finds out about the hero behind Winteringham Fields.
Eating, writing and thinking about food are all part of the fun of what my job entails. But what I enjoy most, is hearing incredibly talented chefs talk about why they love what they do. One of those passionate chefs is the humble Colin McGurran.
Colin McGurran started cooking at a young age, and he says it was all down to baking with his mum and granny. When talking about who inspired him to become a chef, he says, “I tried it and seemed to have a knack for it and so pursued it and I haven’t looked back since!”
No, he certainly hasn’t – his first job in the industry was in France at the two-Michelin-starred Domaines Haut de Loire, where he couldn’t speak a word of the language but picked up the tricks of the trade. Nowadays he is the proud chef-patron at the three AA-rosette-awarded Winteringham Fields and a published author.
Colin is a chef who takes culinary cues from the surrounding area’s seasonal larder. His dedication to producing and growing the best ingredients that nature has to offer is one of the many reasons Winteringham Fields is world-renowned.
“Every season I look forward to the next and can’t wait to see what has grown and thrived in the glorious kitchen garden,” he says. That was the inspiration behind his book, A Table at the Fields, which offers an insight into life at Winteringham Fields and reflects a whole year at the stunning establishment. His beautiful book is bursting with 66 sumptuous recipes (accompanied by gorgeous photography) that take readers on a journey of gastronomic discovery.
Colin’s tip for those trying and testing the recipes at home is, “don’t skip over or rush the small stuff and take your time. Sometimes people are so set on the end result that they forget to focus on the basics. The most complex of dishes is nothing if the basics aren’t correct.” He describes the recipes as “soul nourishing, uncomplicated, fun and easy to eat.”
When it comes to his own cooking style, Colin says his is “honest with a real concentration on the flavours of the produce itself,” which clearly shines through in the dishes he creates and of course, the book.
What does he love most about cooking?
“I love that there are no real boundaries to how far you can take cooking – it is a constant evolution. It is creative and rewarding and the camaraderie of a kitchen team is quite unique. I also think that there are few things in life more pleasurable that eating great food, and being able to create that for people is a great feeling.”
Winteringham Fields continues to go to strength to strength; as does the fantastic food Colin serves.