Rosie is vibrant and full of fun and her love of food shines through when you meet her. She leads a dedicated, enthusiastic team and there is always a warm welcome when you dine there. The style of the Fig is hearty, healthy, feel-good food inspired by her travels. Rosie recently took part in the BBC’s ‘MasterChef the Professionals’ and reached the final twelve.
Rosie, who has inspired you most on your culinary journey?
I have to be honest – cooking is something I sort of fell into. I didn’t spend my youth in awe of chefs, or dedicating my time to becoming one; I just found it was a great creative outlet, and way to express myself.
I did an art degree, but somehow cooking felt more purposeful. Yes, it’s creative but I’m still fundamentally just feeding people. People have to eat, and I’m providing that service, but hopefully through my food I am also giving joy. That is what it’s all about really – making people happy through something you love doing. I count myself very lucky that I am in that position to be able to do so.
My father is a huge inspiration to me. He is a farmer – and he is the hardest working person I know. He is the best at what he does and is so incredibly dedicated. He instilled a very strong work ethic in me – and I want to keep achieving and pushing myself. I think he has played a huge part in my desire to succeed.
What three words describe you best?
Stubborn, ambitious and wild.
What has been the best advice that you have been given?
I am incredibly bad at taking advice. In fact, if someone offers advice, however good, I usually do the opposite.
You have travelled to many countries but which has influenced your style of cooking the most?
I don’t think one place has influenced my food more than another. India has a very, very special place in my heart. I can’t quite explain it. It’s magical to me.
If you could have any chef cook you a meal, who would you choose and why?
Give me a meal cooked by a loving mother in any part of the world, over a fine-dining restaurant any day of the week.
What do you have on your bucket list that you would like to achieve in the next few years?
I would really like to open a second restaurant in Rye.
What do you consider your strengths?
Being determined, being bold, and keeping pushing myself to move forward. I never want to stay still and get complacent.
When I think of how the Fig started off and where it is now I feel very proud. I have pushed constantly to get it where I want it – which wouldn’t have been possible without an incredible team of staff who are the absolute best. They work so hard for the business and make me feel so proud every day with their dedication.
What do you do in your downtime, if you ever have any?
I spend time with friends and family. My mum and I are very close and spend a lot of time together. I have a four-year old son who takes up most of my days off from the Fig. I eat out a lot! A decent Sunday lunch in a lovely pub with a glass of red is my idea of heaven. My best friend Rajh has two fab. restaurants in Rye – The Union and The Plough – where you will often find me scoffing my face.
What advice would you give a youngster starting out as a chef today?
Be prepared for the sacrifices that being a chef entails, such as at weekends and bank holidays when everyone else is off and you are working: but if you love what you do, it shouldn’t feel like you are missing out. Have faith in your judgement and value yourself because if you don’t, no one else will.
Why did you choose Rye for your restaurant?
Rye is my hometown and I just love it.
Being on MasterChef must have been an amazing experience: what were your favourite moments?
Honestly, it was a blast. I didn’t enter hoping to win, I entered to see how I compared with other chefs and whether I could hold my ground. I am so very proud of getting into the final twelve. It by far exceeded my expectations. Everyone I met, from the producers to the contestants, were just gorgeous, lovely people. Tommy and Charlie, who I cooked with for the start, have a special place in my heart and I was so incredibly proud to see them both make it to the final four. The three of us getting through two rounds together to make the final twelve was just an amazing feeling. We built such a lovely bond.
The experience overall has given me the validation that I was desperately seeking. I had a point to prove to myself, and I did just that.
Image Credits: Kt bruce .
Enjoyed this article. Many of Rosie’s answers resonated with me. Congratulations – already a Winner in terms of what she brings to Rye- quality produce, cooking with passion and love, that naturally transcends to the customers. Onwards Rosie goes to even greater success.
My favourite Q&A-
If you could have any chef cook you a meal, who would you choose and why?
Give me a meal cooked by a loving mother in any part of the world, over a fine-dining restaurant any day of the week.