Keiron Stevens, a chef with clear ideas and a bold vision, combines rigor and creativity to redefine the boundaries of contemporary cuisine. With a solid background behind him, he brings the best local produce and flavors to his dishes. His determination and objectivity make him an influential voice for the next generation of chefs.
The News
Keiron Stevens, an English chef originally from Cheltenham, who will soon open The Countertop, decides to tell about his career path at Restaurant, starting with his beginnings.

"I grew up on a farm, and I remember my grandmother often asking the gamekeeper for deer, with which my grandfather would make mince pies. I learned to cook during school vacations at Le Champignon Sauvage, two Michelin stars run by David Everitt-Matthias. I stayed there for four and a half years, enriching my background. Michael Wignall also profoundly influenced my style, honing me at Pennyhill Park and Gidleigh Park, through a healthy and strict discipline, a value that continues to inspire me. When you are young you have to keep your head down, is the advice they gave me at the time and that I now give to the new generation, if you want to go far you have to absorb all the knowledge you can!".

About his personal tastes he states, "I much prefer tasting menus, ideal if you want to taste a wide range of dishes. They allow you to express your creativity to the fullest. I recently tried the offering at Tom Sheperd'sUpstairs, everything was delicious but I particularly enjoyed the Orkney scallops with peanut satay and Cornish cod and mussels. For me the French Laundry is the best ever, the atmosphere, service and experience make the difference, out of the ordinary. If I had to choose a more affordable place I would say The Holee Cow, an independent burger restaurant.".

A great lover of Asian cuisine, he reveals to readers what his signature dish is: "Pork belly, without a doubt: the meat is brined and slow-cooked for 24 hours before becoming crispy in a pan. It is then served with a terrine of potatoes, Roscoff onion in garlic and butter, French-cut loin, white bean puree and beer vinegar gel. If only I had invented apple tarte tatin, a timeless classic. The one at Trinity in London is simply extraordinary. Whereas, in my humble opinion, tuiles are overrated, I just don't like them.".