Confit Rainbow Trout with Organic Chicken Wing and Lemon Quinoa
united_kingdom
Kirk Westaway
I do try to use as much British ingredients as possible, such as the Irish oyster, Scottish Kombu or the Scottish Scallop. It’s a recollection of my heritage in some way.
BIOGRAPHY
Born in South West Britain, Chef de Cuisine Kirk Westaway channels his deeply rooted passion for natural flavours that are reminiscent of his childhood in England. Applying the philosophy ’Reinventing British’, his perpetually evolving menu embodies a seasonal philosophy to showcase British dining in a modern, refreshing light.
INSPIRATION
JAAN is an internationally celebrated restaurant in Singapore that has established itself as a gastronomic platform with a reputation for handpicking and grooming exceptional culinary talents.The British-inspired menu is built around a passion to showcase the freshest ingredients through simple but beautiful dishes that reflect both culinary tradition and creativity. The result is an imaginative, innovative cuisine that celebrates and respects seasonality, terroir, and the skills of the world's best gourmet producers.
Interview with Kirk Westaway, executive chef of Jaan, one Michelin-star restaurant at Swissotel The Stamford in Singapore
The British chef who hails from Devon talks about the ever-changing taste of consumers, his guilty pleasures and favourite local haunts.
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Kirk Westaway
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