Chef of Chef Works:
Stefan Sewell

 

CHEF STEFAN SEWELL

Restaurant/Kitchen: Royal Air Force
Location: Hampshire, UK
Social Media: Instagram/Twitter – @StefanSewell


Photography: Cpl. Andrew Hart

Welcome award-winning RAF Defence Chef Instructor, Stefan Sewell, as our first Chef of Chef Works for 2019. Inspiring us with his quiet determination to succeed, Stefan is the ultimate professional with a passion for creating delicious food and sharing his culinary skills by training others. This year will see Stefan and his team cooking at various pop-ups up and down the UK.



Glazed Grouse, leg sausage roll, smoked shallot puree, sticky cabbage, turnips & Port jus.


1. Your restaurant/role:

Royal Air Force Defence Chef Instructor.

2. Describe your kitchen:

Our kitchens at the Royal Air Force are designed to deliver lessons with each student having their respective training desk area.

3. Favourite Chef Works item and why?

My black Chef Baggy trousers. I have many Chef Works trousers they are so comfy and look smart with my coats.

4. First job:

I worked in a Fish and Chip shop peeling potatoes.

5. Favourite cookbook:

There are so many good books, however the classic Le Repertoire de la Cuisine by Louis Saulnieris is where I start.

6. Your awards:

At last year’s Culinary World Cup in Luxembourg our Combined Services Culinary Arts Team (CSCAT) achieved a Gold medal and came third in the world for our category. I also have a Gold medal at the Culinary Olympics as well and reached the final of National Chef of the Year (NCOTY) in 2018. It was a great year and look forward to 2019!


Multiple award-winner Chef Stefan in Uptown cross-back apron and the Madrid chef coat.

7. Your cooking inspiration:

I am always inspired by my fellow colleagues in the military as well as those out in the industry. I take inspiration from all of the top British chefs including Phil Howard, Paul Ainsworth and Gordon Ramsey.

8. Your speciality dish:

My favourite dish would be my main course from the NCOTY semi -final which was Ras El Hanout Lamb Saddle. This dish received great feedback!


Romney Marsh Lamb saddle , puffed barley, Cubeb,  yeast extract & Guinness belly, minted peas, Jerusalem artichoke cream, baby turnips, roasted artichoke, Irish stew & Guinness braising liquor.

9. Favourite dish to eat:

My favourite comfort food would be an Indian takeaway. I do love eating local British dishes such as a good Ploughman’s lunch.

10. Weirdest thing you ever ate:

When I was in Lanzarote on holiday with my Wife, we visited an Aloe Vera farm where we got to eat samples. It tasted fine but the texture was awful!

11. Favourite ice cream flavour:

It has to be a classic Rum & Raisin.

12. Favourite drink:

Apart from a good cup of tea, you cannot beat a nice pint of cold beer.

13. Favourite wine:

A nice New Zealand Sauvignon Blanc from the Marlborough region.

14. Who would you most like to cook for?

I would love to be able to cook for Gordon Ramsey as I would value his honest opinion.


Chef Stefan at work.

15. And who would you least like to cook for?

A professional football team, because I feel they would be so fussy!

16. Favourite things to do when not cooking:

I love spending most of my time with my family. I am also a massive Ipswich Town football fan.

17. Your latest project:

I am currently planning pop-up events for the talented RAF culinary team to come and cook at restaurants across the UK. Hint hint to anyone interested in hosting us at their venue!

18. Favourite city and why?

London, as the capital of England it offers so much and I never get bored of this great city.

19. Your greatest indulgence?

You cannot beat a delicious chocolate biscuit with a ‘cuppa’. However, my wife and I also love a good cruise.

20. And finally, your all-time best culinary tip?

Be focused and learn from your mistakes, because this will teach you more.