STOKE IT UP
Catering was Dorset-born Chris Wheeler’s second career choice – to being a zoo-keeper – until he went to catering college, worked in a restaurant in France and then landed a job with Jean-Christophe Novelli. He is executive chef at Stoke Park, where restaurant Humphry’s serves up a fine dining experience. Chris talks lockdown, buying local, and the importance of Quality Standard Mark (QSM) certified beef and lamb – the perfect ingredients for a barbecue…
Chris, how have you found being confined to your home kitchen rather than Stoke Park during lockdown?
“I’ve really missed kitchen life, but I’ve been putting easy-to-follow recipes on social media. The hardest thing
