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  • HELLO! magazine

    STOKE IT UP

    Aug 10, 2020 4 minutes
    INTERVIEW: SARAH HAMILTON-WALKER.

    Catering was Dorset-born Chris Wheeler’s second career choice – to being a zoo-keeper – until he went to catering college, worked in a restaurant in France and then landed a job with Jean-Christophe Novelli. He is executive chef at Stoke Park, where restaurant Humphry’s serves up a fine dining experience. Chris talks lockdown, buying local, and the importance of Quality Standard Mark (QSM) certified beef and lamb – the perfect ingredients for a barbecue…

    Chris, how have you found being confined to your home kitchen rather than Stoke Park during lockdown?

    “I’ve really missed kitchen life, but I’ve been putting easy-to-follow recipes on social media. The hardest thing

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