In this edition of Meet The Chef, Tom Younger tells The Sybarite about how his mum shaped his career, his passion for wood-fired cooking, and how he approaches sustainability in the kitchen.
At The Wellhouse, Lainston House, helmed by Head Chef Tom Younger, everything on the menu is either wood-fired or smoked. Dishes are made using the freshest ingredients, with Younger creating weekly menus in tandem with the changing seasons. Prior to joining the team at Lainston House, Younger trained at The Met in Brighton before working at a patisserie bakery. Earlier this year, he appeared on BBC's MasterChef: The Professionals.
What’s your earliest memory of food?
One of my earliest memories of food is sitting with my nan as she peeled apples with a turning knife and sliced off bits for me to eat!
Which mentors noticeably shaped the early stages of your career?
My mum absolutely helped to shape my early years as a chef, she pushed me to get my first job and would drop me off and pick me up when she could. She showed me that if I wanted something, I had to work hard to go and get it, and I hold that thought close with me all the time.
You’re Head Chef at The Wellhouse where everything is either cooked or smoked by woodfire. What is it about wood-fired cooking that you’re particularly drawn to?
Wood-fired cooking drew me in and keeps me engaged because of the volatility of the day to day cooking. Things can take two minutes one day and five the next so it keeps us on our toes and never feels stagnant.
How do you approach local sourcing and sustainability in your cooking?
We are so lucky at The Wellhouse to have access to Lainston House's Kitchen Garden which lies within 100 meters. It means our produce can be really local and we believe you can taste the difference, too! Sustainably and reducing waste is also important. From using as much of the meat as possible, as well as all the bones and fat, to using vegetable peelings for stock, and onion skins that are dehydrated, blitzed and added to bread or sauces, we ensure that things don't go to waste.
Do you have a favourite dish on the menu?
My favourite dish at the moment has to be the arctic roll dessert. It brings back massive nostalgia, it's delicious and simply a great way to end a meal.
What does your creative process look like when it comes to devising new dishes?
I love to keep the team involved in the creation of new dishes. Sometimes I have an idea, but it’s not 100% finalised, so we’ll chat about it and come up with the final concept as a team. Otherwise, I let the team know about a dish that I want or need to change, give them a few days and see what they can come up with. I believe the whole team should be involved with creating new dishes that they care about.
What’s been your proudest achievement to date?
My proudest achievement so far has to be getting on MasterChef: The Professionals, even if it was only for one episode! I’m proud of myself for getting that far.
What’s your favourite ingredient to cook with?
My favourite ingredient to cook with has to be eggs. It sounds boring, but you can do so much with eggs from breakfast to cakes, and they fry so well in our wood-fired ovens.
Which six pantry ingredients should every home cook keep in their cupboard?
Flaky sea salt – smoked if possible
BBQ rubs – my favourite is the Tubby Toms garlic and herb
A good hot sauce
Good olive oil
Chilli crunch – especially on scrambled eggs
Vinegar – you can add it so much to give a little lift
How do you handle the pressure of working in a high-stress environment?
I’ve tried so hard to learn to enjoy the pressure and the rush of when it's busy. It’s what we live for as chefs, so we have to endure and be able to enjoy it.
What’s your ultimate comfort food away from the professional kitchen?
My favourite comfort food is a nice bowl of fried chicken, preferably thigh, with a good dipping sauce, finished with a handful of peanut M&Ms.
What advice would you give to aspiring chefs?
If you want it, go get it! Go ask for that job! Go show them that you want it and be a sponge when you’re there; take in as much as you can. What I love about cooking is that you will never know it all and you keep learning.
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