Stephen Wheeler talks to Scott Oliver, Head Chef at Brickhampton Court Golf Complex
Scott Oliver is head chef at the Brickhampton Court Golf Complex in Churchdown. The function rooms at the club recently hosted the annual Creed Foodservice golf day where customers, suppliers and Creed staff enjoyed a days golf on the 9 or 18 hole courses, followed by a dinner in the evening.
Creed asked Scott to create a four course dinner menu using entirely locally sourced food ingredients. He accepted the challenge and golfers teed off on beetroot cured smoked salmon from The Severn and Wye Smokery in Chaxhill, dressed with an Evesham asparagus and baby leaf salad. For mains, the perfectly pink duck breast came from fowl bred and reared in Chepstow, and the spring vegetables including fresh peas and baby carrots from local growers. The summer pudding included strawberries and raspberries from Primrose Vale in Brockworth. Even the bread rolls were baked by Scott himself using flour milled in Stow-on-the-Wold, and were served with Gloucestershire butter from Lydney.
Scott trained in Gloucestershire College’s catering faculty, under master head chef Sean Naen. Teacher and ex-pupil still see each other regularly to discuss menus in Sean’s capacity as consultant chef to Brickhampton Golf. The kitchen brigade cater for a diverse clientele, from hungry golfers wanting pub-grub and a beer at the 19th hole, corporate delegates on day-long conferences, to members and non-members out for a traditional Sunday roast.
I asked Cheltenham born and bred Scott where he liked to dine out locally. “I went to Lumiere recently in Clarence Parade, which totally blew me away. I wouldn’t be surprised if they won a Michelin star soon”. And whose cookbooks does he keep in the kitchen? “The Roux brothers and Gordon Ramsay are always impressive”.
Scott and the hospitality team at Brickhampton won themselves an after-dinner round of applause for the dinner menu and the service from Creed’s guests. It was the part of the golfing day where ‘well over par’ took on a whole new meaning!
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26th June 2010
Scott Oliver, Head Chef at Brickhampton Court Golf Complex
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