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Eat your greens!

PUBLISHED: 12:00 29 June 2015

Tigger at the Greenhouse gallery and cafe in Norwich. Photo: Bill Smith for EDP Norfolk

Tigger at the Greenhouse gallery and cafe in Norwich. Photo: Bill Smith for EDP Norfolk

Archant © 2014

Tigger, director and part-time cook at Norwich’s Greenhouse café, shop and gallery, fills his menus with vibrant veggie and vegan food.

Why did you choose to become a chef?

I can’t see the need for the skills ever going away!

Where did you train?

Here, necessity being the mother of invention . . .

What is your earliest food-related memory?

Not being able to get down from the table until I’d finished eating. I remember thinking that was unfair, the menu needed improving; I soon learned to figure out how.

What is the strangest thing you have eaten?

Raw Brussels sprouts - it was all there was to eat for seven days. I’m still rather nervous in their presence, even though I love them cooked properly.

What has been the highlight of your career so far?

Every day is a highlight, that way you find you’ve had a rewarding career when it’s over.

What do you enjoy most about working at The Greenhouse?

Knowing it’s organic and where the food is grown (which is important for Norfolk and the local economy).

How long have you been at The Greenhouse?

Twenty-one years.

What would you say is special about your menu?

For a start it’s all veggie and vegan, but that doesn’t stop the carnivores enjoying themselves!

What is your favourite local ingredient?

At the moment snap peas, they are only here for a short time but they are delicious.

Are there any foods you can’t stand?

Ready meals generally. I love cooking; our cultural addiction to junk food blights so many lives, it is really sad.

Have you had any cooking disasters?

Cooking “cricket ball” marrows for 42 guests. I didn’t puncture the marrows before putting them in the oven. Forty-two marrows exploding as the oven door is opened is quite something, and demanded a swift change in the main course.

What would your last supper consist of?

Tofu stir-fry, but I’m not waiting until then.

Do you cook for friends and family too?

Always, we are all passionate about local food.

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