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.
My favourite Christmas memory is … Italy four years ago, chalet in the mountains with friends.
My signature Christmas dish is … Guinea fowl, parsnip, beetroot and miso, Brussels sprouts and white pudding with a whisky sauce.
My New Year’s resolution is … See more of the world and try more cuisines of the world.
This article was originally published in Christmas Magazine
