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  • bar food

  • dessert

  • Caesars chef

Meet the Chef

MEET YOUR CHEF, DAVID JARRETT

A quarter of a century spent commuting from his south coast home to work in top London restaurants, was quite enough for David. So when he found big-city standards on his doorstep at the Rendezvous he quit the 6am starts for a more leisurely life in the kitchen at the Kursaal.


David, who has cooked for the Royal Family at various functions, has been with us since 2001 and takes as much pride in the bar food he produces at the Rendezvous as the signature menu he serves in Elements Restaurant.

QUICK-FIRE QUESTIONS

Signature dish?
Roasted sea bass

Favourite restaurant?
La Marmita, a tapas bar in Spain, a regular destination.

What’s your go-to meal at home?
Easy – fried egg and bacon sandwich.

Funniest thing to happen in the kitchen?
Carrying a turkey out of the kitchen, only for the apron to get caught on the door and the turkey to go flying across the room!

Advice to a young chef?
Accept the hard work. Don’t pay too much attention to chefs on the TV. It’s nothing like the real thing.


Chef's Tips

Cooking and seasoning the perfect steak:


  • Searing steak until its caramelised will give it lots of additional flavour – an extra hot pan is essential
  • Always rest the steak for at least 5 minutes before serving as this relaxes the meat and makes it tender
  • User your fingers to judge how the steak is cooked; when rare it will feel soft, well-done will feel firm



FAB Fridays

241 Cocktails

Gift vouchers