Natalie Hand has always been involved in hands-on creative careers, from art to gardening to catering. Now the head chef at The Refectory restaurant at Norwich Cathedral, she’s helping to pass her passion on to young people who’ve struggled to stay in mainstream education. At the moment she’s mentoring students from City College Norwich who have learning or behavioural difficulties by teaching them basic cookery and front of house skills over 21-week work placements. “It’s challenging,” she says, “but it’s also very rewarding to be part of giving them a second chance”.
Why did you choose to become a chef?
I think it chose me. I popped down to help in The Refectory kitchen one day four years ago and enjoyed it so much that I stayed. Most of my training has been hands-on learning, but I’m currently doing my NVQs in cooking.
What is your favourite local ingredient to use?
Asparagus from St Benedict’s food store is great for making tarts. I also use a lot of local berries and strawberries in cheesecakes. All our herbs come from the Cathedral’s garden and I use figs from the fig trees in the grounds.
What is your earliest food-related memory?
The smell of turkey at Christmas. Mum would get up at 5.00am to put a massive turkey in the oven for about ten hours.
What is the strangest thing you have eaten?
I remember trying vomit fruit in Thailand – it definitely lives up to its name because it tastes and smells awful.
What would you do about the UK’s obesity problem?
I think you have to get kids involved in growing, cooking and costing food from a young age. When we’ve involved the students in the practical side of food they get a real sense of pride from seeing what they’ve created.
Do you grow your own fruit or vegetables?
I’ve got a couple of raised beds at home where I grow lettuce, beetroot, peppers, tomatoes, cucumbers, beans and chillies. It’s amazing what you can do with a small plot of land.
What would your last supper consist of?
Seared scallops on a baby leaf salad with lemon dressing, my husband’s fajitas – which are my ultimate comfort food – lemon and lime tart with ginger crème fraîche and a large glass of pinot.
What is your favourite speedy supper recipe?
Roasted vegetable pasta. Roast the cherry tomatoes, garlic and pepper in olive oil and then add pasta. Finish with basil and parmesan.
Are there any foods you can’t stand?
I can’t stand the texture and flavour of rocket. I’ve persevered with it, but just can’t get to like it!
Eastern Daily Press Norfolk October 2008