William Bowman Smith – Head Chef, The Organic Kitchen @ The Plough
Tel : 01908 691555
The Plough, Simpson Rd, Simpson, Milton Keynes MK6 3AH
The Head Chef at The Organic Kitchen used to work at The Savoy. He has also spent time working in top class restaurants in Cornwall and France. More locally, he spent 18 months working for a Rosette-winning fine dining establishment in Milton Keynes. For that reason, you can be forgiven for not expecting him to be just 24 years of age. Meet the uber-talented William Bowman Smith, a finalist in The Young Chef of the Year 2017.
Will’s Nan, who sadly passed away in 2017, can be credited with helping him on his way. She is certainly his inspiration. “Pastry is my passion” explains Will. “I used to watch my Nan making the most amazing cakes and sweets and she never once needed to refer to the recipe.”
Working in the kitchen is not easy. That might be stating the obvious, but you cannot progress as a Chef by luck. So just how has Will climbed the ranks so quickly? “I spent time working with Scott (Executive Head Chef) when I was 16. He has lots of energy and with him you will learn quickly. He has made me the Chef I am today. We are working as part of a young, growing team that is hugely passionate and we’ll be producing food that is different from anywhere else in Milton Keynes.”
Creative and fun
So it must be fun to be re-united with an old and trusted colleague? “I really look forward to going to work in the mornings. We are always messaging each other with ideas and pictures of food, as are all the Chefs in the kitchen.” Scott had already mentioned to us he likes his teams to be creative and have fun. So just how will the team go about showcasing their ideas? “It’s quite simple. With Scott there is no point in writing ideas down. He will want to see it, taste it and then the dish can evolve from there.”
Making us hungry!
‘Creative’ and ‘modern’ are words you will hear often. So can Will give us an example? “Our tapas menu won’t be just your usual halloumi fries, we’ll make our own jams. Or you can try the Corn and Seaweed tempura poppers in a nori cone. And on the main menu, I love the charcoal donuts. They are black. We serve three of them, and we provide three syringes with different fillings so guests can fill the donuts themselves.” We had to ask Will to stop there as he was making us a little hungry!
Introducing a Tapas menu was Will’s idea and it tells you as well as being a destination venue, The Organic Kitchen is also looking to cater for locals who want to pop in for a quick drink and a light bite. There is no doubting there are exciting times ahead for Will and his team. You sense this is only the beginning of a fantastic journey for all involved.