Chef Arron Rhodes says Christmas is for family and feasting
Rhodes says his signature dish is guinea fowl, parsnip, beetroot and miso, Brussels sprouts and white pudding with a whisky sauce
Arron Rhodes is head chef at Timothy Oulton’s dining restaurant, Gough’s on Gough. He creates modern British cuisine with Asian influences.
Rhodes trained in prestigious eateries such as Restaurant Andre in Singapore, two-star Michelin restaurant The Vineyard at Stockcross and three-star Hof van Cleve in Belgium.
He masterminded the world’s first underwater restaurant in the Maldives, and most recently was in South America, where he worked in the world’s fourth-ranked Central Restaurante, and the world’s 15th-ranked Maido by Mitsuhara; both in Peru.
Describe yourself in three words … passionate, fun, adventurous.
Christmas to me means … family time, presents for my daughter, and sleeping in the afternoon following a big Christmas lunch cooked by mum. Well, me now, as I’m the chef. Ha ha.
My favourite place to spend Christmas is … somewhere with snow.