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Le Cochon Aveugle

Le Cochon Aveugle

The Chef

Josh Overington

When York-born and raised Josh left home on his gap year, he did so with no expectations of becoming a chef. He wanted to see the world – specifically Australia – and travelled to Sydney with a dream of freedom and discovering his independence. ‘I never really intended to start a career cooking,’ he explains. ‘I never had that idea in my head, really. It was more about necessity – I’d moved abroad and the only job I could get was washing pots, so I started from there.’


His family enjoyed eating together – ‘we always sat down for Sunday dinner,’ he says – but it wasn’t until Josh immersed himself in the food culture of Sydney that he realised a broader appreciation of food and cooking. After a few months spent elbow deep in a sink of hot, soapy water, Josh was promoted to prep chef and then moved onto the line, and discovered a passion for food that has birthed a career. He returned to the UK with a plan to take his cooking seriously and enroll at Le Cordon Bleu cookery school in Paris, but he got his hands dirty at a couple of British institutions first – The Pipe and Glass in nearby Beverley, East Yorkshire, and the Roux brothers’ legendary Waterside Inn in Bray. With no formal training and limited kitchen experience under his belt, the latter particularly was a real trial by fire for the young chef.

His family enjoyed eating together – ‘we always sat down for Sunday dinner,’ he says – but it wasn’t until Josh immersed himself in the food culture of Sydney that he realised a broader appreciation of food and cooking. After a few months spent elbow deep in a sink of hot, soapy water, Josh was promoted to prep chef and then moved onto the line, and discovered a passion for food that has birthed a career. He returned to the UK with a plan to take his cooking seriously and enroll at Le Cordon Bleu cookery school in Paris, but he got his hands dirty at a couple of British institutions first – The Pipe and Glass in nearby Beverley, East Yorkshire, and the Roux brothers’ legendary Waterside Inn in Bray. With no formal training and limited kitchen experience under his belt, the latter particularly was a real trial by fire for the young chef.