Chris Mapps talks to the Derbyshire Times on his appearance the James Martin show
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00:00Can you tell me a bit about your recent appearance on the James Martin show?
00:04Yeah, well this was a great opportunity for me. I've been doing demonstrations with James and known him for quite some time.
00:10I won my award last year as well, which was the Best Pub Restaurant and Chef Award for the Craft Girl of Chefs.
00:16And we spoke then as well together. And it was after my latest appearance at Chatsworth that he decided to get me involved with his show.
00:25So really, really chuffed. Quite honoured to be able to do that. But it was a fantastic opportunity and a great experience.
00:33So the Scotch Egg is my homage to Cornwall when I used to be number six with Paul Ainsworth.
00:40He and I had that place for four years. I moved back up to Derbyshire because I was a bit homesick.
00:46And I decided I wanted to do a dish that would be synonymous with pasta.
00:50So the Spice Card Scotch Egg is very different to any Scotch Egg you've ever had.
00:55But it's certainly one that everyone's been talking about.
00:58And I'm sure now my boys have been making plenty of Scotch Eggs after it's been on the TV.
01:04So when we got there, it was at James' house. And it's got this cool studio with that big clock.
01:09And it's amazing. So I had a look round and then we got going.
01:12I was quite nervous at first. But once we got into action, it was brilliant.
01:16And the crew were just the nicest people. James himself helped me settle in.
01:20But I was so happy once we'd done there and once we got going.
01:23I was really pleased with how it went. Everyone was so kind.
01:27And just helped me fit in really well. So we seemed to do a good job.
01:32And everyone I met down there was just super friendly.
01:35So the experience for the day, it was a good day for them?
01:38Yeah, the experience was a bit daunting, to say the least.
01:42At the beginning, I had to sit on my own and read, listen to this lady about her mustards in the Outer Hebrides.
01:47That was quite funny. But then when we started cooking, I was fine.
01:52But the whole experience of doing that, you had eight cameras looking at you.
01:56You had a makeup artist. And yeah, it was a full-on day.
02:00But it was really, really good.
02:02I started to cook here in my early 20s and worked in a really nice five-star hotel.
02:07After that, I moved to work with Marcus Waring and Gordon Ramsay in Petrus.
02:12Went for a short stint at the greenhouse in Mayfair.
02:16After that, I went to a little restaurant with Paul.
02:20And then we moved down to Cornwall.
02:22And once we moved to Cornwall, we opened number six.
02:24They're still very strong. Paul's gone from the strength to the strength.
02:27And he's got a Michelin star plus other places.
02:28And that's my background, really.
02:31So it's always been in fine dining.
02:32But when I came back to Derbyshire, I always wanted to do a pub.
02:36I love pubs.
02:37And I want to do a pub with great food, you know, for all ages and all people.
02:42So do some amazing stuff, not just for fine dining elements, but we also do it for, like, families as well.
02:48So it's a bit of everything.
02:49So, you know, the focus really here is on the food, the sustainability, the provenance and everything.
02:55And we do everything properly.
02:57Everything's cooked to order.
02:59And everything's seasoned by, you know, a really good group of chefs that I've got in the kitchen.