Infotel Magazine | Edition 8 | 2016

INTERVIEW
What’s proving to be the most popular
dish on your menu this month and why
do you think that is?
My signature dish of Braised Lamb Shoulder
is an extremely popular choice. It’s a great
looking dish, packed with flavour and cooked
until the meat is rich and tender.
It makes me hungry to just talk about it!
I think guests initially choose it because it’s
a hearty, traditional dish and has a broad
culinary appeal. They choose it a second time
because they fall in love with the flavour!
When you go home, who does the cooking?
Are you territorial in the kitchen!?
When I’m home I do the cooking. I love to cook
for my wife because she will give me feedback,
good or bad. I also get to try out new ideas and
development dishes at home before I decide if
they will appear on my menus. My wife is my
worst critic and my biggest fan, and that’s
good for me! I know when I am on to a winning
dish if she gives it her ‘royal’ seal of approval!
I am very territorial with my kitchen at home
and cannot stand when people put things
where they should not be! My family have
learned to stand well clear!
Which famous person,
dead or alive, would you love
to cook for and what would you
serve them?
Billy Connelly (above, left). I would love to cook
him my Nan’s traditional Meat and Potato Pie
as that’s the dish that first made me want to
become a chef. To this day I still love that dish
more than anything else, and I think Billy
would appreciate its simple honesty.
If you were stranded on a desert island
and allowed one item or ingredient from
your kitchen, what would it be and why?
Chorizo - it goes with so many things and can
be dried or fresh. It’s good with fish, shellfish
and vegetables (desert island cuisine!), or just
lovely on its own.
The #shelfie - a chef’s five must have herbs
and spices always available on the shelf!
What are yours and why?
Smoked Paprika - it’s so versatile and adds
flavour and enhances any dish. Pepper - it’s a
basic, but can be overlooked too often. Harissa -
to give a punch of flavour. Peashoot - because
it makes every dish stand out. And finally!
Coriander - in all forms from fresh seeds to
ground. It’s an essential in my kitchen.
What’s your
favourite cuisine
and why?
French/British cuisine.
I love the flavours and
simplicity, although
I’m starting to add
more Spanish and
Mexican flavours into
my cooking - it is that
warmth and aroma
from using different
spices that appeals.
Do any celebrity
chefs inspire you?
And if you had to
compare yourself to one,
who would you say you most
resemble in terms of cooking style
and/or temperament?
Simon Rogan (above) is my favourite ‘celebrity
chef’ at the moment. I love the fact that he grows
his own produce to ensure it’s the very best, and
his creative style of cooking. In terms of myself,
I suppose from working with Gary Rhodes (left)
for five years I probably most resemble him in
terms of cooking style. Simple dishes done
with the best ingredients and with great
attention to detail.
You’re sharing a recipe with our readers
today, why did you choose this one?
I chose the Braised Lamb Shoulder with
Dauphinoise potato and glazed baby
vegetables as it’s the most popular dish
on my menu at the moment. As one of my
signature dishes it epitomizes my style of
cooking perfectly. Enjoy!
Go to page 28 for
Simon’s free recipe >>
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