Posts by Will O'Hara:

New Season – New Produce!
As the wedding season is coming around extremely quickly now, for the chef’s at Red Anywhere, it is also a very good time to keep a look out for new seasons produce.
With so many tastings being booked for the summer brides, it is a good chance for the chefs to order small quantities of produce to have a look at the quality,
and gather some new ideas for new menus.
We at Red Anywhere have come across a new Fruit and Veg supplier called Downland Produce who are located just outside Pulborough, West Sussex.
it is fantastic to find new produce which is locally sourced so close to our kitchens in Littlehampton, so far what we have seen has been very promising,
and I am very much looking forward to working with them and using lots of new seasons produce, especially in Summer season!!

Will O’Hara
Sous Chef
Red Anywhere

My first Master Chef Experience Dinner, perfectly executed on Halloween Night!!

I Will O’Hara Sous Chef of Red Anywhere and Becks Red Anywhere Chef de Partie took a trip to a private residence in Hindhead Surrey, to cater for 8 guests. This gastronomic night of fine food and wine coupled with great service was for Sue Neale and her guests who generously donated a large sum of money at a summer ball at Goodwood House, Sussex two years ago. The charity, ‘Dreams come true’ aims to bring joy to terminally and seriously ill children by fulfilling their treasured dreams. In return Sue won the prize of a Master Chef Dinner experience.

Read the rest of this entry »

Spice up your wedding this summer, with Red Anywhere’s very much talked about Paella Stands!

As The Wedding season is in full flow now, more and more Bride and Grooms are wondering what to do for evening food, or even for their wedding breakfast, well that’s where the creativity and flair comes into play here at Red Anywhere, we offer Paella stands to really jazz up your special day whether it’s a wedding or a private party!

Read the rest of this entry »

A great night of Sublime Creative Food, refreshing non-alcoholic cocktails created for Mr and Mrs Steel and six guests at their home in Chandlers Ford, Hampshire.
They all enjoyed a small selection of delicious Canapes cooked by myself and of course the master chef himself Daniel Clarke, consisting of Seared Foie Gras, Rhubarb Compote – Mini Thai Fish Cakes, and finally Pesto & Poppy Seed  Goats Cheese tart, all accompanied by a choice of a glass of Kir Royale, Raspberry fizz, and Nojito (Mojito without the Rum), created by Dan and prepared by a new member of the team Marcellus!

Read the rest of this entry »

What a fantastic time of year, for new season produce, local meats, and fresh vegetables.

Lucky for me my girlfriend’s parents own a farm in the small village of Isfield, Lewes, where they rear a small holding of Sheep and Pigs.

As a chef I feel it is very important and also exciting on a personal and professional level, to understand and see where our produce comes from, how it is reared, and the process it goes through before ending up as a delicious dish on our plates.

I took a walk around the farm this weekend, to see how the sheep were getting on, the Ram was let loose a few weeks ago, and as a result 7 of the sheep are in holding ready to give birth to new seasons lamb in just a couple of weeks time.

I took some time also to see the pigs, which again are ready to be taken to a local Abattoir – Tottingworth Farms in Heathfield, in just a couple of weeks time, I will be getting my butchers apron on and going along to see the process as it happens!!

After a game of Frisbee and a beer in the sun with my girlfriend, I was even given some freshly laid duck eggs to take home. Lovely!!

Will O’Hara

Sous Chef – Red Anywhere