Alex Dome, Head Chef at Knepp’s Wilding Kitchen, On His Food Philosophy

Alex Dome is head chef at Wilding Kitchen at the Knepp estate, a radical rewilding estate in Sussex led by Charlie Burrell and Isabella Tree that transformed an intensively farmed estate into a nature haven. 

Dome joined the team in 2025 after years working with Michelin-starred chefs and as a food consultant. He was first enchanted by Knepp for its work on the White Stork Project – a project that aimed to reintroduce a breeding population of wild white storks in Britain, about six hundred years after their disappearance. He shares with the Knepp team a passion for food connected to its terroir that is reflected in the menus at Wilding Kitchen. 

In this edition of Fridge Raid – where C&TH speaks to chefs and foodies about their kitchen habits – Dome details how a busy shabbat kitchen influenced his earliest cooking, and how he’d use up roast dinner leftovers in a tasty banh mi.

Fridge Raid: Alex Dome, Head Chef At Knepp’s Wilding Kitchen

Dome’s food philosophy is to present simple food which emphasise the ingredients – as exemplified by this Knepp dish

My food philosophy… 

I try to find the simplest process to not overpower the natural flavours. With my cooking, I want people to recognise the ingredient for what it is, the shape, colour, size and taste. I don’t want to overlay too many techniques or flavours. 

The first dish I learnt to cook… 

I grew up in a religious Jewish house where shabbat was observed, so Fridays were always busy days in the kitchen. My mum taught me my first dish called Kugel. This is a savoury potato dish that simply can’t be overcooked, so it can stay on a hot-plate across shabbat, meaning – when we weren’t allowed to use electricity – we had something hot to eat. The hashbrowns we make at Knepp for breakfast remind me of that dish.

My favourite soon to be in-season ingredient… 

Artichokes come into season in March and I love them. Either deep fried Alla Gudia or stuffed, i.e. carciofi Alla Romana. They are so diverse and the complex nutty flavours really hit the spot.  

My go to throw-it-together meal…

I love rice bowls at the moment. We buy it in big bags, so it’s easy to chuck it into our rice cooker and chuck whatever on top. I’ll always add some sort of pickle, stir-fried veg, and a fried egg.

If you looked in my fridge right now…

You’d find lots of hot sauces and condiments. You need a good selection to make your dinner at home sing. Alongside the usual suspects – sriracha, Cholula and Eaten Alive – I’m a big fan of Thiccc Sauce, particularly its Korean hot sauces. I also always have White Mausu crispy chilli to hand – the peanut rayu is a favourite.

I’m not a fan of Heinz ketchup, which I find overly sweet and vinegary, and I’d always encourage people to explore what else is out there. We use Stokes instead – I love the real tomato flavour and slightly rougher texture.

My unique cooking ritual…

I always have to check if my knives are sharp. I hate blunt knives; they make cooking much harder than it should be. 

When I’m not in the kitchen…

At this time of year, I’m out in the woods foraging for mushrooms. The walk calms my mind and the endorphins you get when finding fungi are intense.

The restaurant I think everyone should try before they die… 

When on holiday with friends in Chiang Mai, Northern Thailand, I went to this restaurant three times in one week – it was that good. It’s called ‘Neng’s Clay Oven Roasted Pork – Muang Mai Market’. Try the sweetcorn salad and ask for it spicy. That and the roast pork belly are among the best food I’ve eaten.

Completely Perfect by Felicity Cloake. £18.99, bookshop.org

My favourite cookbook…

I really like Completely Perfect by Felicity Cloake. She has a wonderful writing style and I love all the research she puts into it. I take a lot of inspiration from reading what other chefs are doing with their dishes.

My comfort snack…

I’m a savoury eater, so for me, it’s cheese and marmite on crumpets. It’s the perfect snack for any time of day. 

If I gave one hack for leftovers… 

If you’ve made a roast dinner, make a Vietnamese Banh Mi. Get a fresh baguette, pop the meat in, and use all the trim from your veg prep to make the pickles. It’s a real treat of a sandwich. 

Try Alex Dome’s food at the Wilding Kitchen, knepp.co.uk