Justin Sharp

Chef Justin Sharp's culinary philosophy is rooted in a profound respect for ingredients, championing "good, simple, hearty cooking" that prioritizes flavour maximization over gratuitous extravagance. His ethos, meticulously honed over decades, centers on "simplicity, produce, flavour, and consistency." This foundation allowed Pea Porridge to evolve, embracing a distinctive Moorish influence, with dishes drawing inspiration from North Africa, the Middle East, Lebanon, Turkey, Spain, Sicily, Greece, and Cyprus. This deliberate shift, undertaken during a period of introspection, reflects a deep engagement with diverse culinary traditions and a continuous quest for invigorating new tastes. The artistry of Sharp's cuisine begins with uncompromising ingredient sourcing, which he considers the paramount skill. He dedicates considerable effort to procuring the finest produce, ensuring that "from the salt to the coffee and everything in between," every element meets his rigorous standards. This commitment extends to a fervent advocacy for overlooked local ingredients, such as whelks from Felixstowe, challenging conventional perceptions of value in seafood. Sharp also champions sustainable practices, exemplified by his collaboration with a smallholder providing goat meat from dairy billy goats that would otherwise be euthanized. His deep connection with farmers, fishermen, and growers within a tight local supplier base underscores a "nose-to-tail ethos" and a dedication to presenting only produce of which he is "100% happy." Ultimately, Sharp's vision for Pea Porridge extends beyond the plate to cultivate a unique, individual dining experience where guests feel a warm welcome, akin to entering a home. He and his wife Jurga, who plays a critical role with her discerning palate in approving all dishes, are committed to maintaining exemplary standards without expanding the operation. Chef Sharp also views their Michelin Star as a "great springboard" for Suffolk, aiming to inspire younger chefs to innovate and "put their own stamp on something," soldiering on through industry challenges to foster future culinary excellence. Chef Justin Sharp's technical mastery is characterized by a "produce and flavour driven" approach, distinct from technique-centric styles relying on "gizmos and gadgets." His culinary language speaks through fire, with the majority of dishes at Pea Porridge cooked in a Bertha oven or over open flames using various woods like charcoal, beech, oak, birch, or pine cones. This imparts an inherent smokiness and depth to his Middle Eastern and Moorish-inspired creations, which skillfully integrate Persian, Levantine, Moroccan, and other regional influences while demonstrating classical culinary techniques. His plating aims to maximize the inherent quality and visual appeal of the ingredients, a process heavily influenced by his wife Jurga's discerning palate, which he trusts implicitly. Before its evolution, a legendary staple was his "roasted bone marrow with snails, garlic butter, bacon and parsley," a dish so iconic it remained on the menu for a decade. Post-lockdown, with the embrace of Moorish influences, his work with sustainable goat meat has yielded celebrated dishes such as rich kibbeh, aromatic tagines, and Turkish lahmacun-style flatbreads topped with spicy goat mince. Other notable specialties, lauded by the Michelin Guide, include "Berber black pudding stuffed squid with samphire and romesco," a sophisticated interplay of textures and bold flavours, and the exquisite "Cabrito goat tagine with couscous, pumpkin, okra, baba ghanoush and yoghurt." His dessert repertoire features the opulent "Dark chocolate and tahini pudding with pistachio and praline parfait," showcasing a blend of traditional Middle Eastern ingredients with classic European pastry techniques.

Career

• Owner and Head Chef at Pea Porridge, Bury St Edmunds