10/06/2026
This month we’re heading to Dorchester to meet Steve Yates, Head Chef at The King’s Arms. With experience spanning London restaurants and country house hotels, Steve brings a quietly confident style to the kitchen. Recently, he’s been developing an in-house charcuterie range using Duroc Cross pigs from Fossil Farm, working alongside curing expert Steven Lamb. -
1. What first drew you into the kitchen world?
“I’ve loved food since I was young. Seeing chefs on TV making cooking look exciting inspired me to give it a go.”
2. What are the biggest lessons you’ve carried with you?
“London taught me hard work and pace; Somerset helped me develop my leadership and business skills.”
3. What sparked your interest in charcuterie?
“After 30 years in kitchens, charcuterie was one of the only things I hadn’t done before. I shared my interest with Rob & James (Managing Directors), and it grew from there.”
4. Tell us about the process.
“Start with excellent, well-reared meat, then cure, ferment and dry it under the right conditions. The final ingredient is time.”
5. What have you learned from Steven Lamb?
“Lamby has a curiosity and fascination for flavour, and is passionate about what he does. He’s given me the confidence to believe in the process and trust my own judgement.”
6. Do you enjoy the slower pace of curing?
“Absolutely. It’s become my happy place.”
7. What still excites you about cooking?
“There’s always something new to learn, whether it’s a technique, ingredient or flavour combination.”
8. Any local producers you love working with?
“Jurassic Coast Meats, Jurassic Coast Mushrooms and this year’s fantastic New Forest asparagus.”
9. How would you describe your cooking style?
“Simple Mediterranean cooking with Arabic influences and a strong classical foundation.”
10. What should first-time visitors order?
“That’s impossible to choose! Everything we serve is made with care, from breakfast to charcuterie. I’m proud of it all.”
