Introducing Nomad Chef Rob Clark

Introducing our talented Nomad Rob! Rob trained at Leiths School of Food and Wine before going on to work with hyper-seasonal chef Chantelle Nicholson, 2 Michelin-starred The Clove Club, and most recently 3 Michelin-starred L’enclume. Rob’s cooking style focuses on hyper-seasonal British food featuring foraged ingredients and cooking over a fire, with high-end execution. Rob has a passion for sustainability and his bespoke menus celebrate the very best of British produce.

Emily Lowe
Emily Lowe
March 28, 2023

How did you get into cooking?

For as long as I can remember, I’ve always loved eating!! Mum once joked I’d be the kid at the birthday party still at the table after all the other kids had gone off to play! Giving me a cookbook as a Christmas present at 10 was clearly a no-brainer, and from then on I became fascinated with how to cook and make things from scratch.

How does your upbringing influence your cooking style?

I was born and raised in Somerset, a county full of seriously amazing produce (and producers!) from meat to dairy, vegetables, fruit (special mention goes to Somerset apples used for some of the best cider in the world!) and seafood from nearby Devon and Dorset. Being around such delicious, seasonal and sustainably-sourced ingredients stayed with me all the way to London and I now get such a buzz sourcing the best ingredients I can, and trying to celebrate them on a plate.

What do you love most about being a chef?

As a Private Chef, I get to be both Chef and Front of House which means not only am I able to create and cook menus and dishes everyday, but I also get to meet and connect with people from many different walks of life, all with their own memories and experiences of food, and be a part of their special occasions.

If you weren’t a chef, what do you think you would be?

Well I’ve already had a career change (I was a professional opera singer for 10 years!) but if I had to do another one, I think I’d be a carpenter and surfboard shaper on the side!

If you could bring 3 items to a desert island what would you bring and what would you make with them?

WholeEarth Crunchy Peanut Butter, Barbers Somerset Cheddar and South Devon Chilli Farm’s Chilli Jam…the best sandwich in the world (if I found some sourdough under a rock!)

Most interesting kitchen story?

I helped develop the menu and cook a plant-based 4 course menu for a private beach party in Cannes hosted by Google. It was mid June and the marquee kitchen on the beach had no air con…suffice it to say a surprise performance from Kylie Minogue after dessert made up for it!

What are your favourite hobbies/things to do on your days off away from the kitchen?

I love travelling & trying local food, finding new coffee roasters and surfing whenever I can get out to the coast! Closer to home, spending time with friends, my partner and our mini dachshund over a craft beer or meal at a new restaurant is my happy place!

Where do you want to be with your career in 5 years time?

I’d love to still be doing dinner parties alongside menu development consultancy, cookery teaching and having a regular pop up Supper Club near my home in south east London!

Favourite herb


Favourite restaurant in London


Most interesting chef you’ve met

Kirk Haworth

What is a quote you live by

"It costs nothing to be nice"

Your favourite kitchen utensil

A sieve!

Here is a taste of Rob's menu...

Click here to enquire with rob!

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