Pete Denhart is the Head Chef at Stoke House
What is the concept of Stoke House?
We’re offering a modern twist on the British carvery, serving deliciously smoked meats and seasonal produce, sourced from award-winning, UK-based suppliers.
What’s the signature dish?
Our best-selling dish is the 28-day aged Cornish short rib, served with pickled onions and chilies. It’s delicious!
What do you like about being in Nova?
It’s really exciting to be part of such a dynamic new development, and Nova is putting Victoria firmly on the map. As a dining destination it’s diverse and the quality of restaurants in the area is high.
When did you know that you wanted to be a chef?
My mum is an amazing cook. I started helping her out in the kitchen from the age of about 10 and she really nurtured my love of food. It’s probably because of her influence that I’m a chef today.
What’s the most important thing you’ve learned in your career?
Taste everything! And that life is like a bank – you can only get out what you put in.
Whose cookbook do you turn to again and again?
Momofuku by the American chef, David Chang. I really admire his take on fusion cuisine and it’s a stunning book.
Stoke House, 81 Buckingham Palace Road SW1W 0AJ; thestokehouse.com