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'I adore Italian cuisine for its
simplicity, lavours and richness'
MEET THE CHEF: Justin Heasman, head chef, at Charlies, Croft Holiday Park, Reynalton,
Kilgetty. (6332342)
BRIGHT DESIGN: The bar and restaurant area at Croft Holiday Park, Reynalton, Kilgetty,
above, and above right.
Tell us a bit about your ca-
reer how did you start/get
to where you are?
I would say that cooking is in
the family I started cooking at
eight years old and my mother
and sister are chefs too. I went
to college at 20 and was
classically trained. For the last
17 years I have been head chef
and look forward to creating a
great restaurant at Charlies.
How did you learn to cook
and what tips would you give
anyone wanting to become a
chef ?
I was fortunate to have learnt
from my mother at an early age.
To others I would say become
a sponge and absorb every
technique you can from differ-
ent chefs.
What/who has inspired you
as a chef ?
Apart from the family
influence, Id say Marco Pierre
White for his hard work, at-
titude and adaptability, and
Jamie Oliver for his influence
on healthy eating and
spreading the word about
Italian food.
What types of ingredients
do you enjoy cooking with?
What are your favourite
dishes to cook/eat?
My passion is cooking with
fresh, seasonal food, with a
focus around seafood. John
dory is a dish I love to cook and
lamb as a dish to eat. You also
cant beat freshly made bread.
Who/where do you source
from? Is it important where
ingredients come from?
FOOD AND EATING OUT
Justin Heasman
Head chef at Charlie's, Croft
Holiday Park, Reynalton
Wednesday, May 21, 2014 83
westerntelegraph.co.uk
I buy from local suppliers
where possible, but also
believe in provenance rather
than local. Local is great, as it
helps the local infrastructure,
but sometimes local is not the
best and to give the guests the
best, sometimes you have to go
further a field.
Do you experiment? What
directs what you are doing?
I am always trying new
methods as the level of cater-
ing equipment becomes better
and the boundaries can be
pushed to make the product
tastier.
What is the most bizarre
ingredient/dish you have
ever eaten or cooked?
Kudu large antelope in
Namibia and sea urchin sushi.
Do you have any favourite
specials or dishes that you
offer?
We always have a great
selection of pasta and risotto,
and of course fresh fish will be
centre of attention during the
busy summer months. I adore
Italian cuisine for its
simplicity, flavours and
richness
Who cooks at home?
My partner who is also a
trained chef !
What is your favourite dish
to eat?
Welsh lamb.
If you need a quick meal
what do you cook?
Lamb chops, sautee potatoes,
and mint jus. It takes under 15
mins.
If you have time off, where
do you go out to eat? Whats
the best meal youve ever
had?
Ill go to a local restaurant that
is pushing themselves beyond
the ordinary. The best meal
Ive had was Gordon Ramsay,
at the Royal Hospital Road.
Stunning.
What is the food scene like
in Pembrokeshire? Have you
noticed any changes in your
time here?
Its very good, the food offering
is becoming more focused on
quality rather than quantity.
If the world was coming
to an end, what would you
choose as your last meal?
Chateaubriand [steak].