“The Importance Of Dairy In My Kitchen” with Gordon Stott
17 April 2018

“The Importance Of Dairy In My Kitchen” with Gordon Stott

Gordon From The Sun Inn

Gordon Stott trained at the Tante Marie Culinary Academy in Woking, Surrey, and held positions at the Halfway Inn, Hungerford, the Vineyard at Stockcross and the Carnarvon Arms in Newbury. From there he joined the Sun Inn in Dummer, Hampshire, as sous chef. He took over the pub as landlord and head chef in 2012, when he was barely out of his teens.

For sure, I like to know where my dairy comes from. Where and how animals are kept. Plus, farmers work harder than most and deserve to be rewarded properly.

Gordon Stott, head chef at the Sun Inn

Dauphinoise Potato

  1. Finely slice the potatoes using a mandolin and set aside in water until required.

  2. Combine the cream, milk, cheese, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil to melt the cheese.

  3. Once melted, remove from the heat and set aside. Strain the water off the potatoes and layer the slices inside a small oven dish lined with baking paper, being sure to overlap each layer as you go.

  4. Preheat the oven to 160˚C. Pour enough of the cream mixture over the potatoes to cover them and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle.

  5. Remove from the oven and serve.


600g maris piper potatoes, peeled

2 garlic clove, finely chopped

450ml Cravendale, whole milk

200g Arla mature cheddar cheese

300ml double cream

2 pinches grated nutmeg

Salt and pepper


Gordon has been working with Arla mature cheddar cheese, Lurpak® unsalted butter, Cravendale, Quark, Tuxford & Tebbutt Stilton and Trevarrian Brie.