Berkshire


<p>If you haven&#8217;t heard of Adam Handling MBE&#8217;s flashy gastropub <a href="https://berkshire.muddystilettos.co.uk/little-black-book/directory/the-loch-and-the-tyne-old-windsor/" target="_blank" rel="noreferrer noopener">The Loch &amp; The Tyne</a>, firstly where have you been hiding? It&#8217;s a contemporary gastropub restaurant in Old Windsor loved by Michelin inspectors and locals alike. Its low-waste and sustainability ethos has us pretty hot under the collar. And this year, they were even awarded the prestigious Bib Gourmand award from the Michelin Guide – an accolade that highlights restaurants offering great quality, great value cooking.</p>



<p>We caught up with Co-Chef Proprietor Jonny, who alongside Steven Kerr, has been running The Loch &amp; The Tyne since 2021 for a quick chin-wag.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1451" src="https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/10/Loch-Tyne-JustinDeSouza-411-copy.jpg" alt="Jonny McNeil chef The Loch &amp; The Tyne windsor restaurant" class="wp-image-72685" srcset="https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/10/Loch-Tyne-JustinDeSouza-411-copy.jpg 1000w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/10/Loch-Tyne-JustinDeSouza-411-copy-551x800.jpg 551w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/10/Loch-Tyne-JustinDeSouza-411-copy-689x1000.jpg 689w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/10/Loch-Tyne-JustinDeSouza-411-copy-276x400.jpg 276w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/10/Loch-Tyne-JustinDeSouza-411-copy-768x1114.jpg 768w" sizes="(max-width: 1000px) 100vw, 1000px" /><figcaption class="wp-element-caption">Credit: Justin De Souza</figcaption></figure>



<h3 class="wp-block-heading" id="h-your-first-job-in-a-kitchen-nbsp"><strong>Your first job in a kitchen?&nbsp;</strong></h3>



<p>My first job in a restaurant was as a waiter.&nbsp;I was 13 at the time and the industry was a bit different back then. I worked part time at weekends and this led to a chef career.&nbsp;My first kitchen job was from the age of 15 ½ when I left school. It was in a little seaside town in Scotland called Lossiemouth and the restaurant was in the Skerry Brae Hotel (which means ‘overlooking water’).&nbsp;They put me through catering college and it was there I began my cheffing career. I stayed there until I was 21, then moved to where I worked with Chef Adam Handling for the first time in 2010, which was at the Fairmont Hotel in St Andrews.</p>



<h3 class="wp-block-heading" id="h-career-highlight-nbsp"><strong>Career highlight?&nbsp;</strong></h3>



<p>I’ve got two so far!&nbsp;My first head chef position was a major one for me. I was made Head Chef at Adam Handling Chelsea in 2019. This is the first time as a chef that you can express who and what you are. I put my heart on a plate.</p>



<p>The next was the opening of The Loch &amp; the Tyne, and I felt it was Adam’s big vote of confidence in me and my Co-Chef Proprietor Steven Kerr that he put us in charge.&nbsp;This is something that I have been the most vested in, and I’ve given my all to make sure it succeeds.&nbsp;This was the first time I really cared for something and felt that was more than just a job. I wanted to deliver over and above to make sure we do proud the faith that’s been shown in us.</p>



<h3 class="wp-block-heading" id="h-did-you-do-a-lot-of-cooking-for-the-rich-and-famous"><strong>Did you do a lot of cooking for the rich and famous?</strong></h3>



<p>Yes, we do! Because of the location at The Loch &amp; the Tyne, there are a lot of celebrities living locally and visiting the area, but we respect their privacy and don’t reveal their identities.&nbsp;I think what they like is that when they come here, we don’t make a crazy fuss of them. We treat celebrities in the same way we treat all our guests.</p>



<h3 class="wp-block-heading" id="h-impressive-any-goss"><strong>Impressive! Any goss?</strong></h3>



<p>No, no goss.&nbsp;They’ve all been lovely, not fussy, and generally we’ve never had a problem with any of them. They’re just happy to be here, enjoying the food.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1483" src="https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/05/Loch-Tyne-JustinDeSouza-184.jpg" alt="The Loch &amp; The Tyne windsor restaurant" class="wp-image-66337" srcset="https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/05/Loch-Tyne-JustinDeSouza-184.jpg 1000w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/05/Loch-Tyne-JustinDeSouza-184-539x800.jpg 539w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/05/Loch-Tyne-JustinDeSouza-184-674x1000.jpg 674w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/05/Loch-Tyne-JustinDeSouza-184-270x400.jpg 270w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/05/Loch-Tyne-JustinDeSouza-184-768x1139.jpg 768w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h3 class="wp-block-heading" id="h-how-would-you-sum-up-your-cooking-style-and-food-philosophy"><strong>How would you sum up your cooking style and food philosophy?</strong></h3>



<p>The cooking style at all of the restaurants, pubs and bars in the Adam Handling Collection celebrates sustainable British luxury, and that style is written so much into me.&nbsp;But my influence on the menus at The Loch &amp; the Tyne reflects my love for Asian food too &#8211; I tend to add a touch of Asian flavour to the dishes I create for a citrus, fresh or umami zing, using British ingredients.</p>



<h3 class="wp-block-heading" id="h-most-memorable-moment-at-work-nbsp"><strong>Most memorable moment at work?&nbsp;</strong></h3>



<p>When we went to Kazakhstan to cook for the British Ambassador there. I didn’t know much about the country before we went. It’s the most landlocked place in the world, so there’s not a lot of fresh fish eaten, and what’s available is very expensive locally.&nbsp;The reaction when we served caviar and turbot at the dinner was fantastic!&nbsp;They absolutely loved it. It showed me that different places have access to different kinds of food simply because of their geography – it was something I hadn’t thought about before.</p>



<h3 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner-nbsp"><strong>You’re tired, starving and impatient: what do you cook for dinner?&nbsp;</strong></h3>



<p>Something that can be cooked fast in a wok – noodles, vegetables, leftover rice, basically whatever is left in the fridge. I’ll even add some tinned sweetcorn and a few spices. It’s fast to prepare and cook, and then you have a nice late-night dinner.&nbsp;I love my wok, it’s the most used and my favourite item in my house.</p>



<h3 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date-nbsp"><strong>What would you cook to impress a date?&nbsp;</strong></h3>



<p>I normally make some fresh pasta, maybe ravioli or tortellini stuffed with lobster or prawns and a shellfish sauce &#8211; very light but with a bit of luxury!</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1875" src="https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2023/04/Adam-Handling-at-Frog-by-AH-1-Credit-Jason-Alfred-Palmer-2.jpg" alt="Chef Adam Handling The Loch and The Tyne Old Windsor Berkshire" class="wp-image-51658" srcset="https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2023/04/Adam-Handling-at-Frog-by-AH-1-Credit-Jason-Alfred-Palmer-2.jpg 1500w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2023/04/Adam-Handling-at-Frog-by-AH-1-Credit-Jason-Alfred-Palmer-2-640x800.jpg 640w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2023/04/Adam-Handling-at-Frog-by-AH-1-Credit-Jason-Alfred-Palmer-2-800x1000.jpg 800w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2023/04/Adam-Handling-at-Frog-by-AH-1-Credit-Jason-Alfred-Palmer-2-320x400.jpg 320w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2023/04/Adam-Handling-at-Frog-by-AH-1-Credit-Jason-Alfred-Palmer-2-768x960.jpg 768w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2023/04/Adam-Handling-at-Frog-by-AH-1-Credit-Jason-Alfred-Palmer-2-1229x1536.jpg 1229w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2023/04/Adam-Handling-at-Frog-by-AH-1-Credit-Jason-Alfred-Palmer-2-420x525.jpg 420w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">Adam Handling</figcaption></figure>



<h3 class="wp-block-heading" id="h-who-is-your-favourite-chef"><strong>Who is your favourite chef?</strong></h3>



<p>Other than our fearless leader Adam Handling, of course, I really like Sat Bains (Restaurant Sat Bains, Nottingham), his modern British food and his overall approach in the kitchen. After his health scare earlier this year, he has prioritised keeping himself fit too.&nbsp;It’s very important in this industry.</p>



<h3 class="wp-block-heading" id="h-favourite-local-cafe-restaurant-hotel"><strong>Favourite local café? Restaurant? Hotel?</strong></h3>



<p>There’s a lovely little place in Windsor, the Intoku sushi restaurant.&nbsp;The food is always fresh and it’s a good place for a date or quick lunch. I always feel I leave the place feeling full, but good to go, not sluggish. I can still do something afterwards!</p>



<p>I’m quite one for the Breakfast Club cafés, there are a few of them across London, and in Brighton and Oxford, and they make a breakfast that I don’t have time to do myself.&nbsp;</p>



<p>As far as my favourite local hotel, The Fairmont Windsor Park is absolutely beautiful, there’s a great bar.&nbsp;It’s a brand-new hotel and just around the corner from us at The Loch &amp; The Tyne.</p>



<h3 class="wp-block-heading" id="h-do-you-have-a-favourite-cookbook-nbsp"><strong>Do you have a favourite cookbook?&nbsp;</strong></h3>



<p>I would say <em>The Flavour Thesaurus</em> by Niki Segnit &#8211; any up-and-coming chef or foodie should have this. It’s not strictly a cookbook, it contains a whole wheel of flavours and combinations of flavours to go together that you may not have thought of.&nbsp;I use it a lot for ideas for new dishes.</p>



<h3 class="wp-block-heading" id="h-what-s-your-favourite-type-of-cuisine-nbsp"><strong>What’s your favourite type of cuisine?&nbsp;</strong></h3>



<p>Definitely Asian. Korean, Chinese, Japanese.</p>



<h3 class="wp-block-heading" id="h-favourite-things-to-eat-when-you-re-on-holiday"><strong>Favourite things to eat when you’re on holiday?</strong></h3>



<p>I spend a lot of time in Spain when I go away, and I can’t go two hours without finding somewhere to enjoy jamon and a glass of red wine.&nbsp;</p>



<h3 class="wp-block-heading" id="h-favourite-kitchen-gadget-nbsp"><strong>Favourite kitchen gadget?&nbsp;</strong></h3>



<p>The wet stone – every professional kitchen has a steel for honing, but for keeping your knives properly sharp, every chef should have a wet stone. Once you learn the technique, it’s really easy and you can really go to town on it.</p>



<h3 class="wp-block-heading" id="h-favourite-ingredient-and-why"><strong>Favourite ingredient and why?</strong></h3>



<p>Fish sauce, for me, if I’m cooking something at home, even meat, I’m going to add a couple of dashes because it gives depth of flavour.&nbsp;Use a proper premium product, and there’s nothing like it. The one that I really like is Royal Squid Premium Gold Label. It’s super-murky, it looks like the real stuff.</p>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="957" src="https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/10/Loch-Tyne-JustinDeSouza-115.jpg" alt="Loch and tyne windsor" class="wp-image-72884" srcset="https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/10/Loch-Tyne-JustinDeSouza-115.jpg 1500w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/10/Loch-Tyne-JustinDeSouza-115-800x510.jpg 800w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/10/Loch-Tyne-JustinDeSouza-115-1000x638.jpg 1000w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/10/Loch-Tyne-JustinDeSouza-115-400x255.jpg 400w, https://dev.muddystilettos.co.uk/berkshire/wp-content/uploads/sites/5/2024/10/Loch-Tyne-JustinDeSouza-115-768x490.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">Credit: Justin De Souza</figcaption></figure>



<h3 class="wp-block-heading" id="h-most-overrated-ingredient-nbsp"><strong>Most overrated ingredient?&nbsp;</strong></h3>



<p>People put parsley in everything, and I can taste it all the time. If you’re doing something light, the parsley has an overwhelming flavour. I think celery is underrated generally, but the leaves can be used in the same way as parsley, without the punch.&nbsp;</p>



<h3 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip-nbsp"><strong>Tell us your best ever cooking tip?&nbsp;</strong></h3>



<p>For me, my best tip is to taste at each stage that you put a dish together; when you add an ingredient, keep tasting. And you need patience. Give a dish time, turn the heat down. Nothing rushed has as good a flavour.</p>


What’s Cooking? Jonny McNeil, The Loch & The Tyne

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