After launching our new menu last week, we thought we’d go behind the scenes and speak to our head chef Ruaraidh to discover what inspires him in the kitchen and a little about our new dishes and what’s to come.

Q: Hi Ruaraidh, we’d love to hear a little about yourself and how you got into cooking? 

A: I’m a Lincolnshire boy! I grew up just outside of Grantham. I was raised on a farm so I always had an interest in where my food came from and how it was produced. My fondest food memories growing up were family meals usually cooked by my grandmother, enormous spreads and usually more than one dessert!

Q: The new menu looks delicious. Please tell us about a couple of dishes and how you keep the recipes seasonal?

A: I think cooking with seasonal products is one of the most fun things about being a chef, as you only have a couple months each year to cook these ingredients at their best. I think in this menu we a focusing more on seasonal vegetables when they are at their freshest. The three types of heritage beetroot we are using in the beetroot and goats cheese salad is a great example of this!

Q: When you’re not in the kitchen how do you like to spend your spare time?

A: When I’m not at Woolfox or running the world famous Silly Boi street food You will find me in a heavily wooded area walking my dog getting lost! As well as preparing to become a father soon!

Q: Our menu is set to change every couple of months, what can we expect from the next menu that will launch in January?

A: We’ll be continuing to enjoy the seasonal produce in January, there’s always a focus on health and nutrition after the busy festive season, so lots of healthy hearty options.

Q: What has been our most popular dish this season and which from the new menu do you think will replace it?

A: The pulled pork hash browns have probably been the most popular. I expect the beer battered black pudding bagel, using Lilly and Honeys freshly made bagels will be very popular, using our homemade bloody Mary ketchup as well!

Q: Which chef inspires you the most and why?

A: I have a huge interest in Middle Eastern food.  The stand out names for that cuisine would be Yotam Ottolenghi and Sami Tamimi. Both cook such fresh and delicious food. I think you will see influences on the current and future Woolfox menus.

Q: Weekly specials, how do you develop recipes and dishes / decide what to put on that week?

A: I like to cook ‘Ready Steady Cook’ style with the specials. If a supplier sends us something in season to try it’s nice to bring other ingredients together to make something we all want for either a weekend brunch or mid week lunch. I think I have a good understanding on what the regulars want, but I always like to offer something different without repeating the same dishes.

Q: After a full day of cooking and prepping food at Woolfox, what might you cook at home for dinner?

A: Something quick and simple like salmon satay noodles!

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Thanks Chef!

Our new menu has now launched, we look forward to seeing you at Woolfox very soon.

Keep up to date with our weekly specials and stay inspired by following our socials!