Meet Sous Chef Robert Gibson
Learn more about our Sous Chef, Robert Gibson...
What’s your background?
My passion for food first started when i was a child , my Nan and I used to bake fresh bread and cakes, she showed me the basics and from there my passion for food grew .
My first job was in a small village pub , cooking locally sourced produce to a high standard. I then studied hospitality and catering at Radbrook College in Shrewsbury, learning from great tutors such as Daniel Gibbons, and Sean Mcnulty. It was from here i was given the opportunity to work a summer at Carlyon Bay hotel , and having loved my time in Cornwall and Devon, I have been pursuing a career in the South West ever since.
I then moved to the Jack in the Green near Exeter, training under Matthew Mason, who taught me how to produce a high standard of food consistently. It was from there I first met Scott Paton and we realised we worked very well together.
I was then lucky enough to get a job working in a small but very busy family run Italian restaurant out in Australia. However when Scott got in touch with me informing me he had started at The Horn of Plenty, I couldn’t wait to get on board. I flew back from Australia and started here at The Horn a week later. We now continue to push ourselves to fulfil our dreams of beating every guest’s expectations, and of one day being awarded a prestigious Michelin star.
What’s your signature dish?
I have always enjoyed cooking and finishing meats, but my personal favourite to cook is duck breast, as it takes skill to render the fat down without overcooking the duck. I take a lot of pride in serving my customers what I believe to be the perfect duck breast.
What has been your biggest cooking challenge so far?
As a chef, we are expected to produce top quality food, regardless of what happens. Probably my biggest challenge came from one evening where the place I was working lost all power. We had a restaurant full of hungry customers, so we had no option but to carry on cooking.... with just a six ring gas burner and a gas oven. Cooking in the dark is not an easy task, and it wasn’t our speediest service, but we got through it, and we even managed a few laughs along the way!
Where does your inspiration come from?
My main source of inspiration comes from sitting down with Scott and bouncing ideas off each other to create new dishes, we then trial these dishes over a period of weeks to iron out the imperfections and create a complete dish. I also love browsing the menus of my favourite restaurants such as Number 11 Madison Park, as this fuels me with new ideas which i can then use to influence the food we produce here at The Horn.
Robert in action