Laurie Gear

Laurie Gear's culinary philosophy is rooted in inventive and refined modern British cuisine, underscored by a profound dedication to seasonality. Together with his wife Jackie, he has meticulously cultivated Artichoke as a "neighbourhood restaurant" with serious ambition, pushing the boundaries of local dining. His approach emphasizes creative, seasonal dishes, executed with precision and restraint, ensuring that the inherent quality of the ingredients shines through. A core tenet of Gear's ethos involves working closely with high-quality artisan producers and local craftsmen, showcasing the best regional produce with a high degree of proficiency. Early influences, from his baker father and school cook mother, to a formative exchange trip to Normandy, instilled a deep appreciation for food and wine. Mentors like Leo Featherstone ignited a passion for seafood, while Terry Boswall introduced him to the structured French partie system and elevated produce. His time at Gee's Brasserie honed his ability to work quickly and cleanly with local ingredients, and significant inspiration was drawn from staging at Noma, which introduced him to innovative Scandinavian approaches that subtly inform Artichoke's design and culinary outlook. Gear strongly believes in establishing a clear culinary identity and adhering to it, encapsulated in his advice to "set up your market stall and sticking to it." This commitment to consistency means refining and tweaking existing dishes rather than making radical changes, ensuring a reliable and evolving experience for his clientele. This dedication to a defined, high-quality offering has been critical in building Artichoke's esteemed reputation and securing accolades such as a Michelin star. Chef Gear's technical mastery is characterized by a "precision and restraint" that allows the natural qualities of seasonal ingredients to be the focal point. His style, described as "inventive and refined," focuses on creating dishes with "texture, colour, impact, [and] surprise." Drawing from early training in the French *partie* system and later insights from Noma's innovative Scandinavian approach, his plating and flavor combinations are sophisticated yet harmonious, consistently showcasing "simplistic food that was done very sharply." This blend of classical technique with modern sensibility has forged a distinctive identity for Artichoke's menu. Among his renowned signature dishes are: * Pan-fried skate wing, purple cauliflower purée, pickled cauliflower and romanesco, caper and citrus butter sauce * Saddle of venison with shallots, salt baked celeriac and venison sauce * Hop-smoked sea trout tartare with apple, pickled mooli and beetroot sorbet * Al dente risotto with parsley and Lancashire bomb * Triple-cooked chips seasoned with powdered capers and vinegar in mussel and cider sauce * Cambridge burnt cream with poached rhubarb, blood orange and aerated white chocolate * Chiltern Black Ale bread with lamb-fat butter (a popular precursor to meals)