When asked what he’d like to be known for, the first thing that Fletcher thinks of is “to be known as someone who gives something back. I’ve been lucky enough to work with a lot of chefs who’ve taken the time out to work with me” and he is just as keen to pass that knowledge and experience on to others. Fletcher refers back to working with Claude Lamarche, who took him under his wing at the Great Eastern Hotel, as his main influence on the way that he works; “the systems, the way he worked, the cleanliness in the kitchen, how everything was organised, how he worked on a daily basis, hands down, on that side of things, the best chef I’ve ever worked for… even now I still hear him, saying things in my head as I’m working… I’ve never met anyone that passionate about pastry, well food in general”.
Fletcher himself seems to burn with a quiet fervour, he’s modest and accessible, but still talks with conviction; “for me this isn’t a job, it’s my life… it’s part of everything I do” (which he admits is cheesy). He’s clearly shown he has the passion and drive to work at the highest level in the industry, and then to offer advice to his peers, but somehow still seems hungry for more; his own chain of cafés, masterclasses for professionals… “apart from being a professional footballer or golfer, I can’t see myself doing anything else.”
Daniel Fletcher’s pop up bakery Sweet. can be found at South Place Hotel every Saturday 10-4pm.