Nottinghamshire &amp; Derbyshire


<p><a href="https://www.hartsnottingham.co.uk/" target="_blank" rel="noreferrer noopener">Hart&#8217;s Kitchen</a> has been a long time favourite for Nottingham foodies and its back in the <a href="https://nottsderbyshire.muddystilettos.co.uk/eat-out/restaurants/review-harts-kitchen-nottingham/" target="_blank" rel="noreferrer noopener">fine dining</a> game, led by Head Chef Lewis Ward. Lewis’s passion for local, seasonal food shines through in his cooking (the new summer menu looks delish) and his years of working in London’s vibrant culinary scene gives him heaps of experience. We caught up with Ward to talk famous guests, flavour-first cooking, and saucy spills.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="1024" src="https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-chef-1024x1024.jpg" alt="Head chef at Hart's Kitchen" class="wp-image-17494" srcset="https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-chef-1024x1024.jpg 1024w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-chef-300x300.jpg 300w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-chef-150x150.jpg 150w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-chef-768x768.jpg 768w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-chef-500x500.jpg 500w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-chef-1100x1100.jpg 1100w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-chef.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<h2 class="wp-block-heading" id="h-your-first-catering-job">Your first catering job?</h2>



<p>Chef de Partie at a hotel close to East Midlands Airport, 2007</p>



<h2 class="wp-block-heading" id="h-career-highlight">Career highlight?</h2>



<p>My first job in London, working at The Anglesey Arms at Raymond Park. It was award-winning and I gained a lot of experience there. It pushed me to improve and raised my standards.</p>



<h2 class="wp-block-heading" id="h-sum-up-your-cooking-style-food-philosophy">Sum up your cooking style/ food philosophy?</h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-seared-tuna-1024x683.jpg" alt="seared tuna dish at Hart's Kitchen Nottingham" class="wp-image-17490" srcset="https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-seared-tuna-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-seared-tuna-300x200.jpg 300w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-seared-tuna-768x512.jpg 768w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-seared-tuna.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>British/Mediterranean cooking. Seasonal ingredients. I respect how long food takes to grow and believe in using it properly. I grow my own vegetables at home, which keeps me connected to the ingredients.</p>



<h2 class="wp-block-heading" id="h-most-memorable-moment-at-work-ever-cooked-for-anyone-famous">Most memorable moment at work? Ever cooked for anyone famous?</h2>



<p>I’ve cooked for many well-known people. The most memorable was Ainsley Harriott, who came into the kitchen to say hello while attending a function we were catering. He was very happy and enjoyed the food, which meant a lot.</p>



<h2 class="wp-block-heading" id="h-your-biggest-mistake-at-work">Your biggest mistake at work?</h2>



<p>One restaurant I worked in had a layout where you had to walk quite a distance between prep and the main kitchen, including across the restaurant and up a staircase. On a 130-cover night, I was carrying a 50-litre container filled with oils, sauces, herbs and spices for service. I was taking the stairs two at a time, tripped, and everything went everywhere &#8211; walls, stairs, the lot! I had to remake all the sauces before service. I never rushed on stairs again after that.</p>



<h2 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner">You’re tired, starving and impatient: what do you cook for dinner?</h2>



<p>Shakshuka – simple, quick and full of flavour. It’s comforting but doesn’t take much effort.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-strawberries-1024x683.jpg" alt="Hart's strawberry dessert" class="wp-image-17496" srcset="https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-strawberries-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-strawberries-300x200.jpg 300w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-strawberries-768x512.jpg 768w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-strawberries.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date">What would you cook to impress a date?</h2>



<p>It depends. I like to cook biryani using homegrown chillies for my partner, or a good fresh steak from the butchers. Keep it simple but do it well.</p>



<h2 class="wp-block-heading" id="h-favourite-chef">Favourite chef?</h2>



<p>Keith Floyd. He made cooking approachable and enjoyable. He travelled, respected local ingredients and didn’t overcomplicate things. It was about good food and good company.</p>



<h2 class="wp-block-heading" id="h-favourite-cookbook">Favourite cookbook?</h2>



<p><em>Guide to Modern Cooking </em>by Auguste Escoffier, first published in 1903. It’s full of classic techniques and variations that are still relevant today. It teaches strong foundations.Guide to Modern Cooking by Auguste Escoffier, first published in 1903. It’s full of classic techniques and variations that are still relevant today. It teaches strong foundations.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="1024" src="https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Lewis-Ward-Harts-chef-1024x1024.jpg" alt="Lewis Ward head chef at Harts Kitchen nottingham" class="wp-image-17497" srcset="https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Lewis-Ward-Harts-chef-1024x1024.jpg 1024w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Lewis-Ward-Harts-chef-300x300.jpg 300w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Lewis-Ward-Harts-chef-150x150.jpg 150w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Lewis-Ward-Harts-chef-768x768.jpg 768w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Lewis-Ward-Harts-chef-500x500.jpg 500w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Lewis-Ward-Harts-chef-1100x1100.jpg 1100w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Lewis-Ward-Harts-chef.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<h2 class="wp-block-heading" id="h-favourite-type-of-cuisine">Favourite type of cuisine?</h2>



<p>I go through phases. At the moment it’s Japanese cooking. I like the precision and the respect for ingredients.</p>



<h2 class="wp-block-heading" id="h-favourite-kitchen-gadget">Favourite kitchen gadget?</h2>



<p>The Pacojet high-speed food processor. It allows you to create incredibly smooth purées and emulsions straight from frozen. My favourite thing to make with it is an oyster emulsion &#8211; fresh oysters blended until silky smooth with a little acidity and seasoning. It’s light, intense and works beautifully with seafood dishes.</p>



<h2 class="wp-block-heading" id="h-favourite-local-restaurant">Favourite local restaurant? </h2>



<p>The Lobster Pot on Mansfield Road.</p>



<h2 class="wp-block-heading" id="h-your-three-favourite-local-markets-and-suppliers">Your three favourite local markets and suppliers?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="666" src="https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2024/06/west-bridgeford-shop-front-1.jpg" alt="Hambleton Bakery shop front west bridgford" class="wp-image-9185" srcset="https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2024/06/west-bridgeford-shop-front-1.jpg 1000w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2024/06/west-bridgeford-shop-front-1-300x200.jpg 300w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2024/06/west-bridgeford-shop-front-1-768x511.jpg 768w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>Hambleton Bakery, the Grantham Farmers&#8217; Market and Redhill Farm.</p>



<h2 class="wp-block-heading" id="h-favourite-things-to-eat-when-you-re-on-holiday">Favourite things to eat when you’re on holiday?</h2>



<p>Prawn cocktail. It’s especially good in Greece. A classic dish that’s perfect in the sun.</p>



<h2 class="wp-block-heading" id="h-what-mistake-do-inexperienced-cooks-tend-to-make">What mistake do inexperienced cooks tend to make?</h2>



<p>Overcomplicating dishes with too many ingredients. I did it myself early in my career. It’s important to understand the value of each ingredient.</p>



<h2 class="wp-block-heading" id="h-favourite-ingredient-and-why">Favourite ingredient and why?</h2>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-fish-dish-1024x683.jpg" alt="fish dish at harts kitchen nottingham" class="wp-image-17492" srcset="https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-fish-dish-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-fish-dish-300x200.jpg 300w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-fish-dish-768x512.jpg 768w, https://dev.muddystilettos.co.uk/nottsderbyshire/wp-content/uploads/sites/23/2026/04/Harts-fish-dish.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<p>It changes, but at the moment it’s horseradish. I grow my own at home. It’s versatile and can lift almost any dish with its heat and freshness.</p>



<h2 class="wp-block-heading" id="h-most-overrated-ingredient">Most overrated ingredient?</h2>



<p>Avocado, or anything overly focused on brunch trends.</p>



<h2 class="wp-block-heading" id="h-the-dish-you-re-most-proud-of-creating">The dish you’re most proud of creating?</h2>



<p>Early in my career I created a partridge dish with artichokes, redcurrants and game sauce. I felt it needed something extra, so I made a sweet, rich horseradish ice cream to go with it. I wasn’t sure who would order it, but two French women tried it first and loved it. It stayed on the menu for a week and I’ve made it again since.</p>



<h2 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip">Tell us your best ever cooking tip?</h2>



<p>Buy seasonal and buy local. Use your local butchers, fishmongers and greengrocers. They’re knowledgeable, often family-run, and keen to help. You usually get better quality and value than supermarkets, and it supports local suppliers.</p>



<h2 class="wp-block-heading" id="h-three-dishes-every-home-cook-should-master">Three dishes every home cook should master.</h2>



<p>A proper Sunday dinner, chilli con carne and a good ragu.</p>



<h2 class="wp-block-heading" id="h-in-the-mood-for-more">IN THE MOOD FOR MORE?</h2>



<p><a href="https://nottsderbyshire.muddystilettos.co.uk/life/people/whats-cooking-restaurant-sat-bains-nottingham/" target="_blank" rel="noreferrer noopener">What&#8217;s cooking? Michelin star chef Sat Bains spills all</a></p>



<p><a href="https://nottsderbyshire.muddystilettos.co.uk/travel/uk/travel-guides/insider-guide-to-nottingham/" target="_blank" rel="noreferrer noopener">Insider guide to Nottingham</a></p>



<p><a href="https://nottsderbyshire.muddystilettos.co.uk/eat-out/pubs-inns/best-beer-gardens-champagne-terraces-garden-rooms-notts-derbyshire/" target="_blank" rel="noreferrer noopener">Beautiful beer gardens, champagne terraces &amp; garden rooms</a></p>


What’s cooking? Lewis Ward, head chef at Hart’s Kitchen, Nottingham

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