Revelations: Tess Brice, pastry chef, the Bell & Crown, Zeals, Warminster
We delve into the life and inner thoughts of a top chef. This week: Tess Brice, pastry chef, the Bell & Crown, Zeals, Warminster
What was your best subject at school?
Lunchtime. I was actually expelled from school
What was your first job?
Soldering electrical boxes for ships on a very questionable trading estate
What do you do to relax?
Put myself through hours and hours of gruelling training at CrossFit Warminster, which has become my second home and greatest love second only to food and my beautiful daughter
Which is your favourite restaurant?
Currently Fara in Glastonbury – newly opened by chef Dominic Bell, a Middle Eastern-inspired menu and homemade tonka bean syrup for your coffee, it's my little slice of brunch heaven! We are surrounded by excellent restaurants in the South West. It's truly hard to choose, so I prefer to visit a new one every month
What is your favourite drink?
Double shot of Martin Miller's gin, with lots of lemon, and a dash of tonic
What is your favourite food/cuisine?
I love eating sashimi, but being Israeli – Middle Eastern food will forever have my heart
Which ingredient do you hate the most?
Controversially, the tomato! Less controversially, coriander
What flavour combinations do you detest?
It's not so much of a hate, just a lazy pairing – goat's cheese and peppers – do better!
What do you always carry with you?
A high protein snack
Which person in catering have you most admired?
Chef Ana Ortiz. Incredible woman, outstanding chef
Cast away on a desert island, what luxury would you take?
Coffee
What daily newspaper/website do you read?
My daily reads consist of three to six bedtime stories chosen by my four-year-old, Martha
Tell us a secret...
I am neurodivergent! Or neurospicy as I like to call it. Diagnosed as autistic at 24 years old
If you had more time, what would you do?
Work out more
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