Interview With A Chef – Karl Green

The combination of wine and food go hand in hand, an excellent combination, and an exciting challenge to find the perfect pairings, in this feature we speak with Karl Green, an amazing Chef from England, let’s discover a little about his time in the Culinary World.

It’s Great To Speak With You, Karl Green, Can You Tell Us A Little About Yourself And Which Inspired You To Become A Chef?

“Yes, Hi, I’m Karl Green head chef at Unruly Pig where I’ve worked for the past 9 years. Having stepped into the kitchen from a young age I’ve been fortunate enough to work in some really lovely places but ultimately fell in love with gastropubs. I was very lucky growing up around such wonderful food and fell in love with it straight away.”

During Your Time As A Chef, What’s The Most Surprising & Interesting Thing You’ve Learnt?

“That sometimes probably less is more, it’s extremely easy to over complicate dishes, as I’ve developed in my career it’s about using the best available ingredients and letting them shine. And probably the most important thing I’ve learnt is that you never really stop learning and it’s really important to always challenge yourself.”

What Can Customers Look Forward To Discovering On Your Menu At The Unruly Pig?

“The best local seasonal produce, cooked with love, care and attention. We have a wide range of local dishes, but I would personally recommend trying the Unruly tasting menu as you get a real chance to sample lots of different dishes.”

What Advice Would You Give Inspiring Chefs Starting Today?

“Be resilient, be eager to learn and be willing, in this wonderful industry you’ll often get out what you put in so don’t be afraid to dig in and be extremely passionate about what you do.”

When It Comes To Sparkling Wine & Food, Do You Have Any Pairings That You’ve Enjoyed Over The Years And Would Recommend People To Try?

“I absolutely love the Langham range of English sparkling wines from Dorset! My personal favourite is their Blanc de Blancs – as good if not better than most Champagnes. I could happily sit there with a bottle and some Mersea oysters on a nice sunny day.”

Thank you, Karl, for sharing your words, knowledge and experiences with us and we at Glass of Bubbly wish you the very best for the future!

Photo Credit belong to The Unruly Pig, Glass of Bubbly was granted permission, to use them.