Sandy Jarvis

Head Chef & partner at The Culpeper

https://www.theculpeper.com

Biography

Culpeper is a four story building, with the pub on the ground floor, the restaurant on the first floor, five bedrooms on the second floor, which open to the public in November, and a rooftop garden with a greenhouse, bar and wood fired grill. Before here, Sandy was head chef at Terroirs and was there for 5 and a half years of which two years he was head chef. Sandy went to Leiths and also worked at Racine.

Roast Chicken & Other Stories

Simon Hopkinson and Lindsey Bareham

Because it was the book that my brother bought me that made me realise food was my life.

Salt, Sugar, Smoke

Diana Henry

So beautifully written and for someone to spend a year making preserves opened my eyes to the dedication needed to make flavours accessible to all.

French Provincial Cooking

Elizabeth David

Because it's the ultimate.

Leith's Cookery Bible

Prue Leith and Caroline Waldegrave

A year of my life that I owe my life to.

Nose to Tail Eating

Fergus Henderson

The book that opened my eyes to the crucial need to respect a whole beast.

Larousse Gastronomique

Prosper Montagné

Essential. Just essential.

Bouchon

Thomas Keller

As a romantic who believes the best food should be accessible to all, it was a ground breaking moment in my understanding of what kind of chef I wanted to be.

Fern Verrow: Recipes from the Farm Kitchen

Jane Scotter and Harry Astley

Biodynamic produce knowing, if not understanding, respect for the earth and the life cycles of plants makes a chefs' job easy. Seasonality and respect for produce are the two most important qualities that define me as a chef and I hope I shall never lose that.

River Cottage Meat Book

Hugh Fearnley-Whittingstall

Charcuterie and French Pork Cookery

Jane Grigson