Sam Carter

Chef Sam Carter's culinary philosophy at Restaurant Twenty-Two is deeply rooted in delivering an "immersive and unforgettable experience" that transcends mere dining, offering guests "an area of solace that makes you forget about reality for a few hours." This ethos champions "delicious, seasonal and local (where possible) food" presented with "warm hospitality." His vision extends beyond the plate to the entire dining journey, aiming for a consistent strive for perfection and an exceptional encounter for every guest. The foundation of Carter's artistry lies in an ingredient-driven approach, where "the real inspiration comes from the ingredients delivered each day." He cultivates strong, direct relationships with local farmers and producers, ensuring the freshest and finest seasonal produce. Specific examples include "beautiful Kuri squash from Flourish Produce," the highly anticipated "Tomlinson's forced Yorkshire rhubarb" when in season, and the exquisite "seafood" sourced from "ice cold British waters." This commitment to provenance is exemplified by bespoke collaborations like the "Restaurant Twenty Two gin" and the use of "local and British produce" such as "cucumbers and wet garlic from nearby Flourish produce" for dishes like his chilled garlic and almond soup. Underpinning his modern British cuisine is a powerful commitment to sustainability and a no-waste philosophy, particularly evident in the synergistic relationship between Restaurant Twenty-Two and its sister establishment, Margaret's. Carter actively combats traditional fine-dining wastage by creatively utilizing by-products, ensuring "nothing’s wasted" – for instance, using venison trim or cod from Restaurant Twenty-Two's menu in Margaret's. This technical mastery extends to his approach to lesser-known cuts, as influenced by his experience with ox tongue. His career, shaped by diverse environments from gastro pubs to Michelin-level establishments, has molded a "poised, detailed and very precise" style, where "technical skill shines through in beautifully presented dishes." He aims for a "different way of professionalism" in the kitchen, creating an environment that fosters talent and consistent culinary excellence. Chef Sam Carter's signature approach is characterized by "poised, detailed and very precise" execution, where "technical skill shines through" in every aspect. He has a remarkable ability to take seemingly "uncomplicated" concepts and elevate them through intricate technicality, often transforming a handful of core ingredients into a symphony of "eight or more elements" on a single plate. This meticulousness extends to his use of state-of-the-art equipment, such as the Rational oven, which he credits for perfecting delicate items like tart cases and laminated brioche. His plating is not merely aesthetic but purposeful, ensuring "everything’s there for a reason," contributing cohesively to the overall flavor profile. Carter is a master of flavor, known for crafting menus with "bold flavours" and "interesting flavors, lots of nibbly bits" that engage the palate. He champions ingredient maximization, influenced by lessons learned in early career stages, such as utilizing "lesser-known cuts" and whole animal cookery. This philosophy is profoundly showcased in his "Whole Chicken with Wild Garlic" approach, where every conceivable part of the animal is transformed into distinct, yet harmonious, elements. His technical repertoire was significantly expanded under the tutelage of pastry legend Elwyn Boyles, refining techniques from tempering chocolate to advanced sorbet production using nitrogen. Among his most legendary signature dishes, the "Roasted quail with a buttery vin jaune sauce" stands out, earning commendation from the Michelin Guide for its exquisite presentation and precision. The "Rhubarb and Custard Trifle" pre-dessert, a collaboration that leverages prized Tomlinson's forced Yorkshire rhubarb, exemplifies his innovative spirit, featuring unique elements like custard powder-infused crème pâtissière and sorbet pearls created with liquid nitrogen, finished tableside. Other notable creations that underscore his refined culinary voice include the "Steamed cod with lobster bisque and courgette & basil puree" and the innovative "A chilled cup of wet garlic and almond soup," which beautifully highlights local produce and a no-waste ethos.

Career

• Trainee Chef at The Sugar Loaf, Ab Kettleby
• Chef at The Crown Inn, Old Dalby
• Chef de Partie at Hambleton Hall, Rutland
• Head Chef at The Crown Inn, Old Dalby
• Demi Chef de Partie / Sous Chef at Maze (Gordon Ramsay Restaurants Group), London
• Sous Chef at The Fox and Grapes, Wimbledon
• Junior Sous Chef at Restaurant Associates (UBS), London
• Head Chef at BaxterStorey (UBS), London
• Chef-Owner at Restaurant Twenty-Two, Cambridge

Mentored by Dennis Donovan, Aaron Patterson, Tristan Farmer, Paul Dunstan, Simon Attridge, Elwyn Boyles.