Chef Spotlight | Raoul Ketelaars of The Bedford Hotel in Tavistock
The historic Bedford Hotel sits at the heart of the Devon market town of Tavistock, and is renowned for its famously warm welcome, exceptional dining, and regular events.
Recently awarded two AA rosettes for culinary excellence, it showcases the best local, seasonal ingredients, making it a popular lunch and dinner choice for locals as well as hotel guests.
Head Chef, Raoul Ketelaars, has been at The Bedford for twelve happy years. Raoul spent his early years in Asia, Africa and Holland, before embarking on a career as professional chef. For two decades he worked in kitchens across Italy, France, Spain, Belgium and the USA, before joining the team in Tavistock.
We asked Raoul to tell us about himself, his cooking style and much more.
Read on...
Hello Raoul!
What's your most treasured or earliest food memory?
Barbecued lobster on the beach in Mozambique was pretty special. The freshness and simplicity of lobster, with a truly awe-inspiring backdrop.
What three words would sum up your style of cooking?
Global, fusion and with surprise twists (sorry more than three words!)
What has been your career highlights so far?
Achieving two AA rosettes for The Bedford Hotel for culinary excellence, working with a professional dedicated team, and some amazing local suppliers.
Tell us about your favourite seasonal ingredient, and how would you serve it?
I love working with Dartmoor lamb in the springtime, prepared simply and with care in order to make the very most of its exquisite flavour, wonderful texture and local provenance.
What does ‘sustainable’ mean to you?
Using some of the best local ingredients of the season. We take huge pride at The Bedford in creating innovative and memorable dishes using the pantry on our doorstep, and we greatly value our relationships with exceptional local farmers, fishermen and producers. Through this approach, we create exceptional dining experiences for our guests, while using and promoting locally sourced ingredients. Fewer food miles, and happy guests!
Who is the chef you most admire?
Gaggan Annand – an Indian Michelin-starred chef, who has modernised traditional Indian cooking to create a wealth of truly unique contemporary dishes.
Tell us your guilty food pleasure?
Dutch Hamkas crisps (though they can be pretty hard to find in the UK!).
What’s always in your fridge at home?
Crispy chilli oil. It’s definitely one of my go-to ingredients for home cooking!
What’s coming up this season on your menu?
Our menus change continually with the seasons, but this summer I’m really looking forward to serving up our new Jail Ale Beef Burger with Legend Ale Rarebit. We're bringing excellent food ingredients together with beers from Dartmoor Brewery, which is a sister business to The Bedford Hotel.
What is your favourite drink?
I am privileged to spend a few weeks downtime each year in France, and as far as I’m concerned it’s hard to beat a wonderfully full-flavoured glass of French red!
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The Bedford Hotel hosts regular events, and their popular Jazz Sunday Lunch is a highlight! Enjoy a delicious, traditional three-course Sunday Lunch, served with a generous helping of live jazz from their in-house band.
Book for the Dartmoor Ale Tasting Dinner on Thursday 12th June. A superb 4-course dinner, with each course based around a fine Dartmoor Brewery ale or cider. £45 per person. To book call 01822 613221.
Find out more, and experience Raoul's exceptional cookery.