Meet the Chef : William Dimartino, The Ryder Grill, The Belfry Hotel

William Dimartino, Ryder Grill Restaurant, The Belfry Hotel

William Dimartino will celebrate his first anniversary as Head Chef at The Ryder Grill in a few months, so as he launches a new seven-course Spring tasting menu I grilled the chef for his inspiration.

Have you always wanted to be a chef?

When I was at school I wanted to be an accountant, but I always loved food as a child so when I started cooking in a pub on my weekends it naturally progressed from there.

Who taught you to cook?

My nan was probably the first one who introduced me to cooking, all be it a Sunday Roast.

Which chef has been the biggest inspiration for you?

My old boss and close friend Russell Ford, I worked with him from a commis chef and he was the one who gave me my first head chef job, he is a great chef and took me under his wing and really taught me a lot over the years I worked with him.

Where have you eaten your best ever meal?

The best meal I had was very recent and it was at The Frog by Adam Handling, the whole experience was great.

What are your favourite ingredients to cook with?

Game, butter, truffle and nuts

How would you describe your style of cooking?

I would say it’s clean and simple, we use great produce so we try and treat it with great respect and get the best out of it without messing with it too much.

What can diners expect at The Ryder Grill?

Diners can expect great produce cooked beautifully, with a relaxed atmosphere and top quality service.

Ryder Grill spring tasting menu The Belfry Hotel

To showcase the very best seasonal produce, William and his team have launched a new seven course taster menu. Available for £40 per person, with the option of adding paired wines for £25. The menu includes:

Amuse bouche

Asparagus with duck egg mayo, brioche crumb, burnt onion powder and edible flowers

Whipped chicken liver parfait, savoury granola, pineapple and vanilla gel

Sea trout with almond puree, charred spring onion, chorizo and purple sprouting broccoli

Spring lamb, charred baby gem, artichoke hummus, red pepper and broad bean

Vanilla crème brulee and poached strawberries

Passion fruit tart, mango, bitter chocolate and coconut.