Welcome to New Executive Head Chef Sam White

We are delighted to welcome Sam White as the new Executive Head Chef at St Edmund Hall. Sam joined us on 22 November 2022 from Abingdon School after three years at Magdalen College School as Head Chef. He has worked as a chef for 15 years, following in the footsteps of his father and grandmother. From his first day as a chef in a central Oxford hotel, Sam knew that was his passion and what he wanted to do. Sam has travelled a large part of the world: Australia, Southeast Asia, and Europe to name a few, where he has picked up many culinary skills and concepts.  His travelling can clearly be seen in his daily menu here at Teddy Hall.  Sam has also worked in Rosette awarded restaurants in Brighton and 5-star hotels in Perth.

We recently interviewed Sam to find out more about his culinary plans for Teddy Hall.

Why did you decide to join the Hall as Executive Head Chef?   

I spent a small amount of time at the beginning of my career at Brasenose College, where I picked up my love for Oxford colleges.  My father also worked for Oxford University as a chef for 40 years. It was always my dream to come back to the University as a Head Chef one day.  As soon as I walked into Teddy Hall and met all the staff, I knew this was the one.  One of my other passions which runs alongside cooking as well is sustainability. So, when I realised that Teddy Hall has the same ethos, it was a no brainer.

What are your plans for Teddy Hall’s menus?

I’m implementing a modern touch on the menus with street food dishes and food from around the world.  There’ll be more to choose from every day with the salad bars and extras too.  I have also introduced a plant-based course at lunch and supper times, to help with the sustainability of the College, which has been greatly received.  On certain days we sell more of the plant-based dishes than the meat main, which is always positive.

What are your favourite and least favourite foods?

My favourite foods are Southeast Asian cuisine, I love the flavours and freshness.  I’ve really taken to plant-based dishes too. The world is changing and I have enjoyed creating new dishes for Teddy Hall.  Also, the home cooked comfort foods such as lasagne, beef and ale pie and roast lamb on a Sunday.  I don’t have any dislikes, as long as it is cooked well.

Teddy Hall members and those with culinary interests can follow Sam and his team’s excellent work via his St Edmund Hall Kitchen Instagram account.