In her latest celebrity ‘catch’ Amanda Bovem speaks to celebrity Chef Bill Compton about his new restaurant, and his tasty new recipes!
A: Bill, sweetheart, lovely to see you.
B: Lovely to see you too Amanda, thank you so much for having me.
A: It’s our pleasure. With the new branch of Bemuse Trout opening up, how could we not?
B: Thank you, that’s very kind. It’s been a long time in the making, so I am very excited to see us launch in a new location.
A: Can you tell us a little bit about what can expect?
B: Of course. Firstly, let me confirm to all your readers that you don’t need to worry. We will still have all our old favourites on the menu. But being this close to the mountains, we have included some of the nearby fauna and flora in dishes exclusive to the restaurant. You might think that sounds disturbing for a seafood restaurant, but we’ve tried to push our boundaries, and I think you are going to be excited by the results.
A: Fantastic. Inevitably there will be some question about the reasons behind setting the restaurant up in the mountains, especially as this is so close to your birthing point. How much did that factor into your decision to locate yourself here?
B: You are not wrong, choosing a location near to my birthplace took a big part in the decision. Arriving here is an unbelievable moment in anyone’s life, especially back then when it was so infrequent. I had…I had to leave a lot of people behind. Those first six months were horrific, but I spent a lot of time up here in the mountains. I got to learn this place. This is somewhere that means a great deal to me. It was the obvious choice for our second branch.
A: Powerful stuff. What do you think diner’s should look out for most?
B: I’ve tried to include a lot of different cooking techniques from my own home, and mix them with some of the amazing ingredients you have here. All those giant vegetables, the game meat; it’s a whole different world of flavours. I want to build on the legacy of Bemuse Trout, and lets our guests discover the majesty of the mountains. And trust me, try the squid.
A: Bill, I know you are busy, so we will leave it there. Thank you so much for your time, and the very best of luck with your new venture.
B: Thank you Amanda. I look forward to welcoming you soon. I love what you have done with your horns by the way.