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Emily Watkins, The Kingham Plough

October 22, 2017 1 min read

‘We use Rupert’s exceptional Strawberry and Mint vinegar in our Strawberry Souffle. It adds the perfect balance of acidity to the dish, enhancing the sweetness of the strawberries. It’s wonderful to have such a fantastic ingredient produced so locally.’

Emily Watkins

Executive Chef, Kingham Plough

Strawberry Souffle at the Kingham Plough

Emily Watkins knew from an early age that she wanted to be a chef. Beginning her career in Italy, she worked in some of the best restaurants before returning to the UK where she worked alongside Heston Blumenthal at The Fat Duck, learning many of the innovative cooking techniques she continues to use today.

In 2014 Emily was voted “Cotswold Food Hero” at The Cotswold Life Food & Drink Awards and was one of four finalists on BBC’s Great British Menu, cooking her fish course “Fight them on the Beaches” at the banquet at St Paul’s Cathedral.

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Emily Watkins, The Kingham Plough

‘We use Rupert’s exceptional Strawberry and Mint vinegar in our Strawberry Souffle. It adds the perfect balance of acidity to the dish, enhancing the sweetness of the strawberries. It’s wonderful to have such a fantastic ingredient produced so locally.’

Currency

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