Five Minutes with… Nathan Eades

The head chef at The Wild Rabbit on the importance of asking questions, Roscoff onions, and his passion for Wolverhampton Wanderers

Food and Drink 14 Nov 2019

Nathan Eades, chef at The Wild Rabbit
Grilled squid, radish, cucumber with mint and lemon dressing at The Wild Rabbit
The garden of The Wild Rabbit in Kingham, Oxfordshire
The Wild Rabbit offers luxurious accommodation as well as amazing food

What is the best piece of advice you have ever been given in your career and why?

There is no such thing as a stupid question; if you’re unsure, always ask.

Who is your role model and how have they influenced you in your work?

My mum. Her work ethic when I was growing up really has shaped how I look at my job.

What ingredient can you not live without and why?

Roscoff onions. In my opinion the most versatile onion; good for braising, roasting, slow cooking and pickling.

What item, apart from your passport, can you not travel without?

My wife; I usually just turn up at the airport.

Where is your favourite place to eat in London?

Perfect lunch would be a couple of bloody mary’s at Daylesford Organics, Brompton Cross, followed by a leisurely afternoon at Elystan Street.

What do you like the most about your favourite London restaurant?

Elystan Street is everything you want in a Michelin star restaurant. Friendly service, great wine and amazing food, reasonably priced.

What do you like to do on a day off?

Normally just trying to catch up on family life, walking our dog and enjoying the Cotswolds countryside.

Apart from food, what are your biggest passions?

Football rules the kitchen at The Wild Rabbit. I’m sure all my colleagues will say Wolverhampton Wanderers in particular are their passion.

If you could choose anyone from today or history, who would be your ideal dinner party guest and why?

Paul Bocuse, the godfather of modern gastronomy, so I could ask for some recipes!