Behind the Door | 4th April 2023
Behind the Door: In the Kitchen with Head Chef Liam Rogers, Northcote
Liam Rogers, Head Chef at Northcote is feverishly passionate about flavours, textures, and seasonal British produce
Eating in season means enjoying food as it is ready to harvest at different times of the year.
Spring and Summer in the British Isles bring a new abundance of fruit and vegetables, and a refresh to our menus both at home and dining out.
Liam Rogers, Head Chef at Northcote is feverishly passionate about flavours, textures, and seasonal British produce. Liam’s cooking style is minimalist, taste driven and ingredient-led, and he draws inspiration from places he has been.
Nestled in the Ribble Valley hills on the edge of the Forest of Bowland, Northcote is a destination that is quickly establishing itself as the food capital of the north. Liam grew up 20 minutes down the road and is excited about Lancashire produce.
“The area has some fantastic ingredients so I’ve got lots of trips planned to meet local suppliers, farmers, and growers and sourcing sustainably.”
Did you always dream of being a Chef?
Yes, I did, there was never another career path for me - being a Chef was always my dream. I’ve worked in restaurants my entire life: my father had a restaurant in our local village so I’ve grown up surrounded by cooking and delicious food.
What is your cooking style and source of inspiration?
I’d describe my cooking style as minimalist fine dining, I often only use 3 or 4 ingredients when cooking so as not to overcomplicate my dishes. I take inspiration from the fantastic Chefs that I’ve previously worked with, such as the talented Andrew Fairlie, and my cooking style is an amalgamation of my years of training and the chefs I’ve been lucky enough to work with and for.
Seasonal produce is a defining factor in the menus at Northcote, why is it so important to use ingredients according to the seasons?
Utilising seasonal produce is very important - I always aim to use ingredients in their season, as this is when they’re at their best, visually, flavour-wise, and of course, fresh is always best. Also, if you use ingredients in their prime then you need to use fewer of them, making the dishes more resourceful and sustainable, not to mention more creative when you only have certain ingredients to play with.
"I always aim to use ingredients in their season, as this is when they’re at their best, visually, flavour-wise, and of course, fresh is always best"
What advice would you give to our guests who want to cook seasonally at home?
I would always recommend using seasonal produce by shopping at your local greengrocers or farm shop, rather than in the supermarket. It’s also essential to shop locally when it comes to meat and fish to ensure you’re getting the freshest ingredients and cooking seasonally. You’ll not only be supporting your local businesses, you’ll be buying the absolute best-tasting food for your dishes!
What is your favourite spring ingredient and what recipes do you create with that?
My favourite spring ingredient is wild garlic - there’s an abundance of it growing across the road from Northcote, alongside the streams, and I love using it in my dishes. I like to create simple recipes like wild garlic emulsions or a wild garlic veloute, served with beef.
Spring is also the season of the first barbecues and picnics with friends: What’s your favourite BBQ dish?
I would have to say that my favourite BBQ dish is probably prime rib or steak. There’s nothing better than a juicy BBQ steak, served with wild garlic chimichurri sauce and Jersey Royal new potatoes cooked on the embers!