In part two of our series, Cameron, head chef of Maples and Public House, dives into transforming classic pub dishes into seasonal, local cuisine. He shares techniques such as fermenting, pickling, and preserving to elevate flavors. Embracing whole ingredients and forging bonds with local farmers are his priorities, despite facing resistance from regulars accustomed to traditional fried food. Cameron aims for a delicate balance—challenging palates while offering familiar options like burgers. His philosophy centers on ingredient quality, even down to using specific spoons for tasting mashed potatoes. Tune in as Cameron highlights the significance of proper seasoning and recommends culinary inspirations like Dan Barber.