Q & A’s – Head Chef, The New Club Brighton

Chefs full name:  Tom Griffiths                     

Title: Head Chef

Venue: New Club Brighton

Introduction: My name is Tom Griffiths, and I have been at the New Club Brighton from the off – March 2013. What I do here is American comfort food, but taken up a gear.

What is your favourite restaurant in Brighton, Hove or Sussex and why?

To be honest, when I go out to eat, I usually head up to London.  Back home in Brighton, I like to keep it simple – very fresh and good value for money.

What is your favourite food and/ or ingredient to cook with?

Now I should say something North American, but I cook this day, in day out.

When I’m at home with friends and family I do enjoy cooking Thai food – it’s fast/fresh/fragrant/simple and quick.

Being a chef you want to be able to make something and enjoy it at home and you don’t want to be doing the same thing that you’ve been doing all day.

Did you cook when you were growing up, if so who inspired you?

My Dad wasn’t around much, so I spent a lot of time in the kitchen with my Mum.

She worked full time so I got involved in cooking from an early age.

I think this experience was very important because you learn the basic skills through trial and error.

Before you became a chef, did you think that’s what you would be doing or something else?

Absolutely! I did an NVQ in Professional Cookery at Westminster College at the age of 16.  I knew then that I was going to become a chef. 

Where were you trained? Give us a few details and would you recommend it?

I think the best training I got was the year I spent in Italy with my Dad in 2006/7.

He owns a B&B and I learnt how to cook proper Italian food – there’s nothing like it – simple, traditional, regional food  which has stood the test of time, with the best ingredients.

I learnt a lot and nothing can beat that kind of experience.

Best piece of advice you would give a home enthusiast?

Look up recipes online as opposed to using traditional cookbooks.

Read cookery blogs etc.  Buy produce from markets as opposed to supermarkets if you want restaurant quality.

Is there anything else you would like to tell us about?

Before coming to The New Club, I’d never even touched on American food, and simple as it might sound, it’s the most challenging thing I’ve ever done.

Being a chef is about being creative and driven. If you want to come out of a 9 to 5 job to be a chef, do a week in a commercial kitchen first!

More about the New Club Brighton.

At The New Club Brighton they use premium quality seasonal local produce wherever possible, and virtually everything is made on site and from scratch.

They sell direct trade coffee from Union, recycle as much as they possibly can, and absolutely nothing goes into landfill.

Their aim is to serve high quality, inventive food and drink in a relaxing environment, to provide excellent hospitality, and a great experience to their customers.

Read their most recent restaurant review just here and find out what Restaurants Brighton thought of their Dirty Burger.

Executive Chef, Al Duomo Italian Restaurant.

Executive Chef

Introduction:

Elia, 41, was born and raised in Sardinia (Italy), as a child he had a passion for things shared with everyday life, including music, the countryside and the ocean, which are qualities inherited from his parents.

Elia’s fascination with the culinary world has been prevalent for most of his life and has even authored several cookbooks – “La Cucina di Elia” (1998); “Elia’s Recipes” (1990). “Un cuchiaino di spezie”, (1992) and “Le mani in pasto”, (2011)

Did you cook when you were growing up?

Elia’s passion for cooking began with his Grandmother, who was Sardinian, and skillful in Italian national cuisine and also in the traditional cuisine of Sardinia.

She was an amateur cook, but often followed by a large, hungry crowd especially when she made the typical Sardinian sweets.

Elia’s mother, Anna Maria has a passion for making preserves of all kinds – Vegetables in oil and jams, the myrtle red and white.

Various grades of flavored schnapps and, inevitably, the production of fine extra virgin olive oil, which in local areas is commonly called ‘dark green oil’.

Fresh Ingredients

It’s true to say that cooking was really ‘in the blood’!

Where were you trained?

Today, Elia is an expert in his line of cuisine.

He received his diploma at “Le Cordon Bleu”, Paris and Miami. Elia met Deborah, the owner of a private multi course school, located in Desenzano Del Garda, Brescia in the same Institute in Paris, and fascinated by his passion for cooking and music; Deborah offered him the opportunity to teach in her school.

This experience lasted for almost a year with basic and advanced cooking classes.

Elia’s return to Italy enabled him to complete two refresher courses with a term of three months each, at the Gualtiero Marchesi restaurant in Francia Corta, Brescia. 

Authentic Italian recipes

Best advice you would give a home enthusiast?

Don’t ever be afraid to try something new, travel the world and taste everything!

After graduating, Elia gained some invaluable experience, working in Italy, Germany, Spain, France, Holland, the United States, the Caribbean and Latin America.

Among these experiences were the management of a pizza takeaway and three restaurants, including two in Italy and one in America.

Elia was writing for many years at the Italian Federation of Chefs and also worked in many restaurants and hotels both as chef and manager.

The job of chef allows Elia to travel and work seasons in the Mountains during winter and the coast in summer.

Anything Else?

Long Established – Al Duomo

Like most Italian’s, I guess, I’m passionate about what I do and couldn’t imagine doing anything which didn’t allow me to ‘tap into’ my creative passions every day.

I have travelled extensively and truly believe this additional experience visiting, and working with, highly skilled Chef’s all over the world is absolutely crucial to my success today.

I think fresh, quality ingredients are essential to producing wholesome, tasty food and you should try to always work with the seasons and source the absolute best you can get.

The role of an executive Chef is almost a lifestyle, not just a job; it’s about being creative and enjoying what you do with absolute passion.

A great Chef is an artist who understands how foods are grown, produced and prepared to get the very best out of every mouthful!

Find out more about Al Duomo Italian Restaurant just here.

Meet Holly ‘Artisan Award Winning Chocolatier’

Holly Caulfield started her organic chocolate business 7 years ago from her kitchen table in Hove.

With her passion for chocolate the name Chocoholly was born & she went about inventing some unique new flavors which would get her into the likes of John Lewis & Harvey Nichols.

Now she has added chocolate making classes & a hot chocolate café in her Hove shop.

Which is your favourite food to cook with?

My favorite ingredient has to be cacao, apart from making chocolate from it. Its one of the most nutritious fruits in the world.

The seeds are fermented and roasted before they are ground into chocolate.

I love to teach people all about the journey from bean to bar in my chocolate classes at the shop as it is true alchemy.

The health benefits of proper dark chocolate are amazing, as its full of anti oxidants and mood enhancing natural chemicals.

One should have dark chocolate every day as part of a balanced diet, I certainly do!

My 80% Ugandan Chocolate buttons are very popular in the shop or the Peruvian 64% buttons are great for children who are lactose intolerant.

The 100% is sugar free and we have many customers who eat it everyday.

My most magical moment was going to Peru and picking cocoa pods from the trees there on a tiny farm in the middle of the jungle.

The pods are bright orange and red when ripe and look amazing.

Before you became involved with Cholate, did you think that’s what you would be doing or something else? 

Before I became a chocolatier I was an artist creating paintings & exhibiting all over London.

I always felt art was meant to be uplifting to the spirits and focused on quirky fairy tale themes with positive messages.

My style was very appealing to families and I sold a lot of large canvases in bold colours.

Within each of us there is a child who wants to be creative and playful & in touch with a higher energy.

My Art interestingly led me to explore my own potential with chocolate, and on a hunch I started delving into the art of chocolate tempering.

Tempering is a scientific process which makes the chocolate firm & workable for the chocolatier, if its not carried out properly the chocolate will bloom.

I experimented with taste combinations until I had a range I felt happy with, cardamom, geranium, chilli & a darker milk of 46% cocoa solids.

I chose my painting Goddess of love to adorn the bars and several others to package the chocolate fish.

It was so important to me that there would be no artificial ingredients included and that the cocoa beans were grown without pesticides, and I also wanted to be certified by the soil association to show the purity of the product.

All this was an incredible journey of dedication and passion which has paid off.

The chilli & coconut dark vegan bar has been amazingly popular and still is my favorite treat.

John lewis Foodhall started ordering all my range with a short time and they have been ordering ever since.

Winning a Great Taste award for my rich milk chocolate was a very special time for me, and I strive to create the best chocolate in the UK.

Is there anything else you would like to tell us about?

Last week I met Heston Blumenthal, I was invited to take part in his TV show series Hestons Great British feasts.

He cooked up some amazing chocolate treats which I was given to taste. It was awesome and inspiring!

I love the way he tries to create the impossible like the everlasting gobstopper !

Because of this I have decided to create edible wrappers for my fresh cream truffles, so watch this space!!

Chocoholly, Hollys Chocolate Bar, 27 Western Road, Hove, BN3 1AF

www.chocoholly.com

The Profile of a Chef

Chef: Simon Kealoha.

Venue: The Round Georges Pub (Kemptown), Head Chef.

My name is Simon Kealoha and I am the head chef of the Kitchen at The Round Georges Pub in Brighton.

I have been working at this lovely little neighbourhood pub for approximately 5 years focusing on providing creative, quality food at reasonable prices, to our local area.

Favourite food to cook with?

Um that’s a tough one.

I’m half Hawaiian though and we Hawaiians love our pigs, so pork.

I know the current trend is to say game or something of that kind, which yes, we cook alot with in season. I however find the versatility or pork so much more exciting.

It feels like a limitless ingredient that can be treated in so many ways, provides so many cuts, can be the feature or used to provide depth and substance.

A backbone of the food we cook at the our pub. Just think of what you can create from pigs.

Steaks, joints, chops, sausages, hams, bacon, lard, offal, brawn, crispy skin. The list goes on and on.

The humble pig, if treated correctly, given the chance to root around outdoors and generally enjoy life, will provide a wonderfully tasty and succulent meat.

At the pub we are lucky enough to use Bramptons Butchers in Kemptown for all our meats and they provide a product that is second to none.

They know how to treat, care for and butcher the meat and not only that, they have great expertise in cooking themselves.

I mean, Heston managed to get bacon into ice-cream didn’t he?

If that doesn’t show the pigs versatility, nothing will.

Where were you trained?

Ive had no formal training what so ever, which in certain circles is frowned upon but the world of food is so much more open now than it used to be. 

Everything that I have learned has been in pubs, restaurants and various other food establishments.

I’ve worked high volume places, been a line chef, sous chef, worked grills, worked in a fish and chip shop, plus many others and since finishing University I have been franchising kitchens in Brighton.

Would I recommend this approach to training? Most definitely.

You will learn skills under pressure, through constant repetition, experience the reality of the commercial kitchen and most likely have some great chefs above and beside you and some not so great to learn from.

Also don’t limit yourself to any particular type of place or style.

Want to learn how to do a good fish and chips? Then go work in a good chippy and learn from people who know their game.

Since having my own kitchens it has allowed me the freedom to experiment with ingredients, techniques and ideas.

I’ve made mistakes along the way but been able to learn from them, often directly from the customers as we regularly deliver the food to the diners table.

This gives me the chance to meet and chat to those who are eating the food and it is another area I would recommend training in ie front of house.

Learn how to deal with customers and see it from the other side. So many chefs are protected back in their kitchens behind the swing door and treat the front of house as a different entity, even as an enemy.

Great food in pubs etc demands not only good cooking but a good experience as well and that’s gonna come from those people out on the frontline, so get to know what it’s like.

Best piece of advice you would give a home enthusiast?

Buy the best knife you can afford.

Start out with a good quality chefs knife and then gradually work your way up from that to a good collection.

You don’t need every size paring knife or anything like that but just a nice rounded selection.

To start off with though a good chefs knife will be able to do all the jobs you need it to.

Having that knife and learning to use it properly, accurately, safely and with speed will give you a great grounding in all other knives.

If you can go to a good shop and try out the knives for feel it is the best way to find one that is right for you.

Every person likes a different type of thing but you won’t know until you can pick them up and see how they feel in your hand.

You will also hear and read a lot about this knife and that knife, and how the blade is made of this and that and which chef endorses it but really any good stainless steel blade, well tempered, that extends down into the handle and from a good company will last a lifetime if cared for properly.

Treat your knife with respect and it will serve you well for many many years.

“La Cave” is celebrating its 3^rd birthday this summer.  David has been at the shop for two years and, working with his small team, offers the city something different – Specialising in a wide selection of artisan and farmhouse cheeses, charcuterie from across Europe and wines from France.

Which is your favourite cheese?

That’s a hard one.  There are so many cheeses out there to choose from. Cheese to me is like chocolate to others – it depends on my mood and the occasion.

If we are talking about cheese in general, then it is “blue” all the way – in particular “Bleu des Basque”, a ewe’s milk cheese from the Midi-Pyrénées, with a natural sweetness and salty finish.

If we were to pick and English Blue Cheese, then it would have to be the “Barkham Blue” from the South East – a cheese made from Jersey and Guernsey milk, rich and buttery with a nice savoury finish.

I am also partial to “Flower Marie” and “Lord of the Hundreds” both from East Sussex and our own creation “Stilton in Port”.

What was it that got you into cheese?

I have always had a passion for cheese from a young age and, at some point in my career, had hoped to work with cheese.  Cheese is an amazing produce but at the same time a complex one because if it’s diversity as a food or to cook with (at the end of the day it is mainly milk).  Cheese is totally integrated with nature and based on secular savoir faire and human skill.

In 2011, having worked in London for many years for event caterers and becoming a casualty of the economic climate, I decided I wanted to work in Brighton and say goodbye to the commute. Fate brought “La Cave” and me together after a visit to their website to see what tastings they had coming up.  I noticed they were looking for a manager – that was two years ago and I have not looked back.

Best piece of advice you would give a cheese enthusiast?

Buy from an independent cheesemonger where you are guaranteed quality and knowledgeable staff, who are happy to help you choose the right cheese.  It may be a little more expensive than a supermarket but buy small pieces you know you will enjoy.

Store your cheese in waxed paper, never wrap it in cling film as this promotes sweat which, in turn, promotes the rapid growth of mould. Wax paper allows the cheese to breathe.

Any good cheese shop will offer you a taste of the cheeses you are interested in.  If not, never be afraid to ask.

Is there anything else you would like to tell us about?

“La Cave à Fromage” a twice finalist in the Brighton & Hove Business Awards, is not just another cheese shop.

Our Tasting Café is open daily where we serve a selection of tasting platters of cheese and/or charcuterie and a selection of salads.  Our Wine List contains wines from many regions of France, including the Bergerac, Gaillac and the Cahors AOC regions. Our bi-monthly Cheese & Wine Tastings allows you to learn a little more about cheese – or just to indulge in one of life pleasures.

Our motto is “We love cheese and want you to love it as much as we do”

Images courtesy of www.mariasullivan.co.uk and www.jamieosmith.tumblr.com

Chef and Owner at Cocoa Patisserie and Julien Plumart Boutique Et Salon de Thé

Beginning his career at an early age, under the watchful eye of his father, Julien embarked on his quest for perfection. Over the last 20 years, Julien has trained and worked in top establishments; recently accredited to ‘L’Ecole de la Pattisserie Lenotre Paris, for his advanced macaron training and years of experience, including training and working alongside renowned Raymond Blanc.

Which is your favourite food to cook with?

Without doubt chocolate; I’m a huge fan of dark chocolate, it’s more than an ingredient it’s an amazing medicine full of antioxidants and mood enhancing properties.

Just like wine, chocolate can deliver an array of flavours, from soft and gentle to warming and spicy notes.

It’s one ingredient that can easily take on and handle other strong flavours from delicate spices to hot chilli, soft fruits to punchy citrus. It is also wonderful with meat; it can add wonderful bitter earthy tones to a dish particularly good with beef, duck and venison.

70% dark chocolate is my favourite; it’s bold yet rounded and combines perfectly with the freshness and acidity of passion fruit for example. I use this combination extensively in our macaron selection.

We use Valrhona chocolate in our kitchens; they are masters when it comes to chocolate. They come out with something new every 6 months which is really exciting for me as a pastry chef – the possibilities are endless. Honestly, I wouldn’t use anything else.

Did you cook when you were growing up?

I grew up in my parent’s restaurant in the countryside near the French Alps. I have so many wonderful memories, smells and noises from my childhood.

My first cooking lesson happen when I was about 4 or 5 years old. I was asking mum & dad to come and play football outside with me; of course they were busy running the restaurant. So my dad decided to make me stand up on a chair beside him.

He handed me a ball of sweet paste, a bunch of apples and 4 tart tins. To keep me occupied he asked me to kneed the paste, roll it out, line the tin, peel and slice the apples and fill. I probably spent between 2-3 hours doing this, I loved it.

We cooked the apple tarts and shared them with the staff. Everybody congratulated me on my efforts, but honestly, they were as hard as rock!

Quick tip – don’t over kneed pastry. I remember this like it was yesterday, that was really the defining moment for me.

As I got older and the restaurant became ever more popular I would cook dinner for me and my sister after school, so I guess really my career started at 11 with 2 covers 5 days a week.

Where were you trained?

I’ve trained in a few different places; the most noted would be the High National Pastry School of Issingeaux where I completed my master’s degree.

I was 19 years old when entered; I had just finished my chocolate and sweet specialisation. It’s a unique place the teachers are known as “MOF” (Best Pastry Craftsman in France), the highest distinction in our trade. Learning from professionals of this caliber was a real gift and I made sure I learnt and understood every techniques, recipes and tricks.

We were so passionate about learning that we would often go back in the kitchen after diner to do more chocolate painting, sugar pulling until way after midnight.

2 years of training culminated in a 2 day exam proving to a tough jury that you were capable of producing everything from chocolate to pastry, individual sweets to cakes, and ice sculptures to artistic sugar pieces to the highest level.

I’m really proud as only 6 of us received the master’s degree; I worked so hard and loved every minute of it.

I would definitely recommend this place, however, be prepared to do nothing but pastry for 2 years!

www.julienplumart.com

Meet Kanthi Kiran Thamma

Born: Hyderabad, India

Position: Head Chef

Venue: Curry Leaf Cafe, Ship ST, Brighton

Previous Experience:  Food Champion – Jamie Oliver’s Recipease, Western Rd, Brighton (July 2012-October 2013), Chef – The Chilli Pickle, Jubilee St, Brighton (March 2011-July 2012), Visiting ‘Star Chef’ at three Conquistador Hotels in Tenerife & Spain (September/October 2013), Senior Chef de Partie/Pastry Chef – The Imperial Hotel, Torquay, Devon (Jan 2007–Feb 2011)

Which is your favourite restaurant in Brighton, Hove or Sussex and why?

There are two restaurants that I really like in Brighton: Warung Tujuh for all the amazing flavours and for being so consistent since it launched 3 years ago, and The Chilli Pickle, for how it revolutionised the whole Indian dining concept and raised the bar in Brighton.

Which is your favourite food and/ or ingredient to cook with?

My favourite cuisine is Thai and the ingredient that I love to cook with the most is cardamom. I can’t imagine a day without cardamom.

Did you cook when you were growing up, if so who inspired you?

I did cook when I was growing up and I used to ask friends round so I could show off my cooking skills. I learnt how to cook the dishes I loved to eat from my mum, so I could still cook them when she was not around. She definitely is my inspiration.

Before you became a chef, did you think that’s what you would be doing or something else?

I wanted to be a doctor when I was a kid, but then I realised how many years I would need to spend studying to become one. I decided to become a chef when I was 14.

What was it that got you into cooking: cook books, TV, your parents?

I had no access to TV or cookbooks till I was 16. What really inspired me to cook was good old home cooking by my mum and my aunts.

Where were you trained? Give us a few details and would you recommend it?

I started my career as an apprentice at the Taj group of hotels in India. It only became real, however, when I went to work for Iron Chef Celina Tio at Disney’s Grand Floridian Resort. She is my mentor and inspiration. I definitely recommend the training standards of Disney.

Best piece of advice you would give a home enthusiast?

Keep it simple, fun and colourful.

Favourite kitchen gadget?

Can’t beat the good old stone pestle and mortar.

Funniest kitchen incident?

Oh dear, there are many. I don’t know where to start as they were all very funny.

Is there anything else you would like to tell us about?

I landed in Heathrow seven years ago with very little money and a big dream, and it now has become a reality. So, all I want to say is dream big, work hard to make it happen and be patient till the time and the team is right. I would also love to thank my family and friends for all their support and trust.

For more information about Kanthi please click on their main restaurant feature below for Curry Leaf Cafe or refer to their gluten free dining review by our gluten free reviewer Chloe McKellar.

Make a booking on 01273 207070

Meet Semone Bonner

Semone Bonner, the Head Chef at The Ginger Pig in Hove.

Semone at service

I’m a Brighton born chef who started my craft at debatably Brighton’s finest culinary institute One Paston place after finishing catering college.

I went on to work at Hotel Du Vin and the Grand hotel before working in France for 2 years.

On my return I have now been working with the Ginger group for 18 months.

Which is your favourite restaurant in Brighton, Hove or Sussex and why?

Temptation would be to say one of the other Ginger group restaurants but that would just be biased.

I like to eat out in places that are different to the food I cook at the restaurant so I’m going to say La Choza.

Great home cooked fresh food, brilliant atmosphere and concept. I love the selection of beers and tequila and on top of all that its cheap! It’s a busy little restaurant and where some people may see that as a negative surely its popularity means its worthy of a visit.

Which is your favourite food and/ or ingredient to cook with?

Contemporary cuisine

Sounds obvious when you think about it but I love to cook with an ingredient just as its coming into season, that’s when it’s at its best, cheapest and most local.

Normally come the end of the season I’m bored with it but as soon as the year does another cycle I’m excited saying “yes, rhubarb is back soon!”

The same is true of meat and fish and I write the menus with strong consideration as to what is being landed of our coast in plentiful supply and what animals are off to slaughter at that time of the year.

Did you cook when you were growing up, if so who inspired you?

I once almost burnt down the kitchen in my nans house when I was young trying to make everyone sleeping breakfast trying to give my Nan a mealtime off from cooking. My nan always cooked fresh food and we always sat at the table (a dying habit,) we gave half of our garden to the neighbour next door who grew everything possible and had ran out of space, so I was spoilt with fresh food from a young age.

My mum was a publican and I grew up playing in the open market when I wasn’t at school building camps out of potato sacks and mushroom trays. I think looking back I was always going to be a chef!

Before you became a chef, did you think that’s what you would be doing or something else?

Part of the Ginger Group

My first cooking accolade was winning a camp cook trophy whilst in the boy scouts although at that age the only thing I wanted to do was play football. When realising it was a pipe dream I took a job as a waiter after dropping out of college and immediately saw the kitchen environment as a place I wanted to be taking the kitchen porter job as soon as it became available. As soon as September came around again I was enrolled at City College doing my catering NVQ’s and the rest is a straight road of passion and happiness.

What was it that got you into cooking: cook books, TV, your parents?

Pure accidental after failing at being a further education student, the best accident I have ever made and I have completely immersed myself in my craft and trade ever since. I do have a cookbook addiction like most chefs and take inspiration from those and from eating out. Brighton has so many talented cooks and good restaurants now and is fast becoming a real force in the food industry. It’s hard to not take inspiration and motivation from that.

Where were you trained? Give us a few details and would you recommend it?

I went to catering college and learned the basic kitchen requirements but the most shaping years of my career were spent at the now closed One Paston Place. It was under a very committed and tough chef patron Mark Emmerson that I learned more about being a chef and what that meant then just being able to cook well. Working clean and tidy, being punctual, what a long day actually was and how to conduct myself as a professional. I would recommend both college and a work based training scheme as no one is better than the other, it is what you make it.

Best piece of advice you would give a home enthusiast?

Take ideas from eating out, tv and recipes but don’t be scared to deviate from the recipe. At the end of the day you are the one going to be eating it and sharing it so make it your own, if you want to add a bit of that, add it! Don’t like mushrooms, change it! People use recipes as gospel instead of guidelines and it’s important to have confidence in what you are doing, who cares if it’s slightly different I bet it will still taste good.

Favourite kitchen gadget?

My small angled palette knife. I use it for smearing, turning, lifting and as an extension to my hand to stop me destroying my fingertips in molten oil.

Funniest kitchen incident?

I love working in kitchens because every day is fun and makes me laugh, it’s the camaraderie and playful nature of the industry, the desire to make people smile and laugh whether it be the chef working alongside you or the customer at the table when they receive their food. Although that said a game of “would you rather” always ends up with someone crippled over laughing.

Is there anything else you would like to tell us about?

Elegant dishes

Shameless plug but I have my first pop up restaurant coming to Brighton in early July. It’s collaboration with another of the Ginger group head chefs at café Coho, Queens road, delivering a set tasting menu with cocktails and wine alongside.

We will be delivering high standard food that plays with some of your senses with unforgettable food techniques. Have a look at what we do at thesetpopup.wordpress.com

Chef Interview - Neil Ruzicka

Neil Ruzicka

Head chef, the Glass House Restaurant, Albourne

I have been head chef at Wickwoods country club for 2 years now and this is where you will find the Glass House Restaurant.

Prior to this I have worked in several privately owned rosette establishments in and around Sussex including Ghyll Manor in Rusper and The Old House Restaurant in Copthorne.

What is your favourite food and/ or ingredient to cook with?

That’s a very hard question to answer.

I think I would have to say Scallops.

They work so well with a wide variety of flavours such as pork belly, black pudding, chorizo and cauliflower as well as tasting fantastic on their own.

We have only recently started using them here at Wickwoods, but the few dishes that we have done with them so far have been very well received with some excellent comments, and as a chef is always good to hear!

Before you became a chef, did you think that’s what you would be doing or something else?

Trio of pork

Not really.

I always wanted to be a chef but when I first started out in catering, at 16, I spent 5-6 years in a front of house position, working my way up to food and beverage supervisor/ duty manager of a local hotel.

It was at the age of 21 that I recognised I was in a position that didn’t fully take advantage of my qualification and my 2 years spent training at college.

I wished to focus on a career as a chef so I took a step forward and decided to switch teams to work my way up the kitchen ladder.

I think having the knowledge of both front and back of house has helped me to understand the overall picture within each establishment I have worked in.

Best piece of advice you would give a home enthusiast?

Get the best knives you can afford and look after them.

Start with the basics, such a good chef’s knife and a paring knife and move on from there.

Remember not all knives suit everyone so find the right ones for you and make sure they are kept clean and sharp. A clean, sharp knife will make your life so much easier and will last a lot

Sunday Roast

longer.

Also don’t be afraid to experiment, create interesting dishes and challenge yourself!

Favourite kitchen gadget?

Not a gadget as such, but the tool I rely on most of all is my mini palette knife, which I keep on me at all times, I would not be able to do service without it! I use it for virtually everything!

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The Profile of a Food Photographer                               

Hi, I’m Lisa Devlin and I have been a photographer for over 20 years.

The first half of that I spent travelling the world as a music industry photographer and then I switched to shooting alternative weddings and commercial work based here in sunny Brighton.

I work with a few local businesses shooting interiors and food and I believe that chefs and photographers have a close affinity. We are both super passionate about the art of creating something that for mere moments is a work of art.

There is a lot of work behind the scenes to get to that moment when a stunning plate of food is presented and I find that process utterly inspiring.

What are the most important factors for you when setting up that perfect food shot?

For me, it is all about light and narrative. Shooting food can be quite a high-pressure situation.

A lot of the time, a dish will only look at it’s very best for a matter of minutes so you need to plan your shot well and use light to really enhance a dish and draw the viewer into the scene.

As a photographer, I’m all about narratives. So even if my brief seems straight forward, like photograph a chocolate cake.. I will find out the ingredients and place some in the image or think about when the cake might be eaten and add in some props to hint at that.

What type of equipment is necessary for food photography and how does this differ to other types of photography?

The kind of food photography that I offer is really natural so I don’t normally bring specialist lighting to a job.

I’m often working around service and in fairly small spaces anyway plus the food will not want to travel far from where it is created.

The only thing I couldn’t do without is a decent macro lens for lovely detail shots and a tripod. The beauty of food and still life photography is that unlike people it won’t move so I often shoot on fairly long exposures.

Who are your photography inspirations and do you have links to their work?

I find Helene Dujardin really inspirational and refreshing.

The dishes are often half eaten in her shots or cut into and that seems to invite you into the dish more. There are so many incredible food photography blogs around now that finding inspiration is really easy.

The challenge is not to get so lost in them that you while away a few hours. A friend recently introduced me to Local Milk http://localmilkblog.com/ and I love that the images embrace a darkness.

We have really shifted from trying to emulate perfection in food photography to how the imperfect can be more real. I’m always telling the chefs that I work with to loosen up and makes things less chefy!

Who have you worked with in Brighton or Sussex?

I have worked a lot with Pamela and Ben McKellar from the Ginger group of restaurants.

Those two are a great team and their passion for hospitality and food knows no bounds. Every time I see them they are forging forward with a new project and that energy is infectious. Ben’s food is something else so it is always an honour to work with them.

I also recently worked with French Pastry chef Murielle Valette who is based at Ockenden Manor.

She has produced her first book Patisserie and I styled and photographed all the food for it http://muriellevalette.com/

The project took 10 days, shooting a chapter per day so it was pretty intense but such a privilege to be involved in and to see a top chef pouring her passion into those pages. We are both very proud of the book and hope to be shooting a series of them. 

Which is your favourite restaurant in Brighton, Hove or Sussex and why?

 The Ginger Pig in Hove, I have never had anything but a brilliant meal there. When I eat out, I’m either with my young kids so I want decent food that is not straight out of the freezer but that they will eat, I want them to feel it is also a treat for them and they are welcome but I don’t want to spend the best part of £10 on a dinner for them.

So we often head there for the early specials menu. However, when we dine out without the kids, I love that we are guaranteed to have a delicious meal, feel like we have gone somewhere special without the hassle of town and there is always an utterly killer pudding to look forward to. We have had a lot of our celebration meals there and am always super impressed at the menu and how reasonably priced it is.

What has inspired you to become a food photographer– or how did it the opportunity come about?

Back in the 90s I was commissioned by a magazine to photograph Britain’s sexiest chefs.. at the time, chefs has just started to become food rock stars and as I was known for shooting actual rock stars, I was asked to shoot them in their professional kitchens with a edgy feel to the images. The editor asked if I could also shoot the food and I figured I would give it a go..

At the time, a lot of food photography was quite formal and staged but I shot it in a very natural way.. that combination of gritty B&W shots in the kitchen with fresh natural food photography then went on to be copied in a fair few magazines.

Fast forward a few years and I got back into shooting food and restaurants when the Gingers got in touch looking for some images that would express their personality as a company. Although I used that same formula, my skills as a food photographer and my interest in that genre have grown a lot.

I love to get into the kitchen and capture all that energy and I love expressing that process from raw ingredients to magic on a plate.

What do you think of the Brighton and Hove restaurant/ dining scene at the moment?

I don’t think it has ever been more vibrant or exciting.

Brighton loves its food but we don’t like stuffy and formal. We use restaurants as a big part of our family and social life so we like great food and friendly spaces.

I love places like the Curry Leaf Café, the Friday Street Food at Brighthelm or Coggins & Co up on the Dials.

I love that we can move around on a night out too…   a glorious hour of cocktails at BYOC, curry or burgers somewhere amazing and then gelato or crepes on the way home.

Brighton is starting to feel a little bit like the East Village in NYC where my favourite nights out always end up with the most ridiculous ice-cream from The Big Gay Ice-Cream Shop http://biggayicecream.com/

For more information about Lisa, you can refer to her website:

www.devlinphotos.co.uk

Chef Interview - Alan Bruce Parker

The Waterside Brasserie, Head chef.

Unlike his name suggests, Alan’s nationality is actually French.

He grew up in between the Champagne region of France and  Ohio State with his mother and father. His French mother was a heavy influence in his career choice.

Alan has been a chef for 16 years, 10 of which acting as head chef in various restaurants.

Where were you trained? 

I trained with a very famous chef Christian Tetedoie in Lyon, who was himself apprentice to Paul Bocuse. I liked that he used French cooking with Asian fusion. I would definitely recommend him as he has just opened a new Michelin star restaurant, to add to his collection.

I was 15 when I started training. In the beginning it was very tough, it was a very old fashioned training style, but I persevered and the hard work paid off.

What is your favourite restaurant in Brighton?

La Choza Mexican restaurant in the North Laines. I love it there because it has a selection of the finest cocktails and Mexican beers in Brighton.

The Décor is kitch but stylish, it’s very cosy and comfortable and the atmosphere makes you want to come back for more.

The food is fresh, fragrant and the flavours are authentic. Service is quick yet not rushed, they don’t skip on attention to detail and the prices are affordable.

I visit at least once a month and am never disappointed.

Did you cook when you were growing up, if so what inspired you?

Actually I did cook when I was growing up as I was forced every Tuesday to cook for my parents from the age of 8.

I was influenced by my mother, who came from an Italian family, and my Grandmothers were all fantastic cooks.

I had an Asian influence as my Grandfather was a martial arts teacher, Sunday roasts in our house were usually Asian dishes eaten with chopsticks.

Back in America my cousin was also a chef, he worked for Charlie Trotter so he gave me the hunger to succeed and work for a well known chef.

Remember,at the end of the day it’s all about food!

Chef Interview - Burger Kult

Ash & Kenny

Burger Kult is a knock-in shop for serial meat-eaters. It was born from a combination of borderline-sociopathic cynicism, a JD-fuelled taste in music and a propensity toward the ridiculous.

Kenny grew up in South Africa in the ’90s cooking, dj’ing and playing in doom metal outfits, while Ash was an industrial techno DJ and ice skater from the east midlands.

These two jetsetting lifestyles soon became tedious & at different points they both decided to throw in the towel and move to Brighton for some proper peace and quiet. This was a terrible mistake and, when they met in a seedy kitchen of an even more seedy boozer in Brighton’s already seedy underworld they soon became close friends, regularly discussing salad dressings, artificial intelligence and drum machines.

Years later, while watching a witch-house gig, they decided to hatch a plan… it involved meat, mag wheels and all of the ridiculousness of Brighton’

Favourite kitchen gadget?

A paint scraper. We’d be lost without it. Oh and the boombox.

Located at the Mash Tun Pub

Funniest kitchen incident?

When we lost the paint scraper. Hilarious in hindsight, but not at the time.

Best piece of advice you would give a home enthusiast?

If it’s burgers you want then do as the Americans do: keep it basic.

In the States they have never tried to turn the burger into something it’s not and really don’t understand the idea of a ‘gourmet burger’.

Although some would argue that the Brits have a tendency to take American exports, repackage them and send it back – they gave us the Blues, we gave them the Rolling Stones!

But seriously, all you need is a good butcher, a good seasoned skillet (think of them like a steak when cooking) and a good soft bun.

New Menu

Get the basics right. The rest is probably window dressing, although mustard, ketchup and thick-cut dill pickles to a burger are like stockings and suspenders to a pair of stiletto heels.

You don’t need a burger press, or any other swanky kitchen gadgets, just ground chuck steak pressed into a rough shape and cooked on a super-hot skillet to your liking.

We season ours with a dry seasoning on the grill – as seasoning added before hand will dry out the meat, unless you are making and cooking them to order – and we help them along with a knob of butter (#controversial).

It’s worth asking your butcher for a higher fat to meat ratio for more flavour; it helps to stop the meat sticking to your skillet as well.

Patties should be wide and thin – they will cook better and should cover the diameter of the bun. Don’t go for the “hockey puck” look – it’s nonsense.

Very cool!

Is there anything else you would like to tell us about?

We thought it was great that us Brits had fallen in love with the burger all over again and the renaissance has brought a multitude of new ideas to the table since its first inception in the ‘50s.

We thought it just needed some tongue-in-cheek and a bit of rock and roll swagger; that’s our contribution.

Oh, and decent fries. Burgers should come with fries. Period. And don’t take it all too seriously – have fun, laugh, experiment & enjoy it!

We’re proud to be contributing to the scene in Brighton, because in all honesty, the best burgers in the UK come from Brighton. And we all know it

Related articles across the web

• America’s best burgers

Chef Q & A - Matty Bowling

Restaurant and chefs title:  Terre à Terre, Head Chef

Matty works closely with owners Amanda Powley and Philip Taylor to deliver a very Terre à Terre Menu.

Here is our short interview with Matty:

Which is your favourite restaurant in Brighton, Hove or Sussex and why?

This changes for myself consistently. At the moment it would have to be 64 degrees they are getting some great flavours without too much fuss.

Which is your favourite food and/or ingredient to cook with?

As expected vegetables the reason being is there is no limit with the flavours that can be produced.

Did you cook when you were growing up, if so who inspired you?

I did enjoy to cook when I was growing up, and have always enjoyed eating out even from a young age that’s where my inspiration came from to work in the kitchen.

Chefs I get inspired by now would be Renne Redzepi, Ben Shewry, and David Chang as the have all created a unique style.

Before you became a chef, did you think that’s what you would be doing or something else?

No when I was growing up I never thought I would be a chef but now looking back on it all the signs were there.

Growing up my dream was to travel the world surfing. Lucky for me I have travelled the world but it’s been more cooking and food rather than surfing.

What was it that got you into cooking: cook books, TV, your parents?

My parents were a big push and gave me a lot of support when I was starting out and finding it very difficult as all chefs do as commi. Later on my wife has also been great with a push that has taken me to the next stage in my career.

Where were you trained? Give us a few details and would you recommend it?

Yes I was trained in New Zealand it was very useful all my training was done on job. I would recommend training on job as the colleges have lost touch with a modern day kitchen.

Best piece of advice you would give a home enthusiast?

Learn from mistakes and try again as we are all learning in the kitchen.

Favourite kitchen gadget?

Would have to be the thermomix, great machine.

Funniest kitchen incident?

A chef de partie in New Zealand dropping 2kg over turmeric over there head. I’m sure they still would have the stains 12 years on. 

Related articles across the web

• Terre à Terre: The Vegetarian Cookbook by Amanda Powley Book Review

 Chef Q & A - Alex Von Riebech

Restaurant and Position: Limetree Kitchen. Chef proprietor.

Alex is the 33 year old Chef and owner of Limetree Kitchen, a modern European restaurant in Lewes, East Sussex.

He opened Limetree 3 years ago and is passionate about local, seasonal produce which is exhibited in his ingredient driven menus.

Limetree Ktichen serves a lunch menu five days a week (Wednesday to Sunday), including a hearty Roast every Sunday, and an evening menu Wednesday – Saturday. 

Which is your favourite restaurant in Brighton, Hove or Sussex and why?

At the moment I am loving Chilli Pickle. Having grown up in South London and with family born and raised in India I have been spoilt with genuine Indian food all my life.

This modern Indian restaurant is second to none in terms of flavour and presentation and the attention to detail always impresses me.

Which is your favourite food or ingredient to cook with?

I love working with the “cheap cuts” and offal as they are often either avoided or neglected.

I believe that if an animal is good enough or unfortunate enough to give up its life, the least we can do is to use as much of it as possible.

They are more labour intensive than other cuts, but this just makes the final product all the more satisfying. Pig’s heads, ox tongue and liver find themselves as a preference.

 Did you cook when you were growing up, if so who inspired you?

I have cooked since I was 4 years old, with both my mother and grandmother being excellent cooks. It has just been something that I have always done.

Before you became a chef, did you think that’s what you would be doing or something else?

No, I was studying philosophy at university and hoping to spend my time surfing!

What was it that got you into cooking: cook books, TV, your parents?

My mother and grandmother always encouraged me to cook and it was all part of being in the family, that everyone mucked in and I hated washing up, so I would always opt to help cook!

Where were you trained? Give us a few details and would you recommend it?

I trained on the job starting at a French restaurant in Birmingham, when I was studying.

After that I worked in various restaurants and pubs in and around Brighton.

I loved learning on the job as it has allowed me the freedom to experience different styles and varieties of food in a real environment.

There is no substitute for experience in all walks of life.

Best piece of advice you would give a home enthusiast?

Start with the best ingredients that you can afford.

Rest meat: it really makes all the difference.

Favourite kitchen gadget?

Paco jet. Make the smoothest ice creams, sorbets and purees. Also you can puree fresh ingredients through the base mix allowing you the freshest flavours.

Funniest kitchen incident?

Setting my sous chef’s trousers on fire. Sounds more dangerous than it was, but watching him have to wander around for the rest of the day with his bum hanging out… priceless!

Is there anything else you would like to tell us about?

A bit of a plug, but I am really excited about our new Sliders and Craft beer gig, which we are going to host every Sunday at the restaurant as a fun alternative to a la carte and roasts. Should be great fun.

Related articles across the web

• Eating Out: Limetree Kitchen

Interview with Nick Mosley , the Brighton and Hove Food and Drink Festival

Nick

www.brightonfoodfestival.com 

I’ve spent the past 8 years working in hospitality and tourism marketing and events in Brighton and surrounding Sussex, including 5 years at the helm of the Brighton & Hove Food and Drink Festival.

In that time, with the help of my fellow directors, we’ve turned the festival from a provincial event into one of the UK’s largest and most recognised food festivals with a reach across the calendar year including consumer and trade events, our Sussex Wine Bus Tours, and our International Chef Exchange.

What is there to look forward to at the food festival this September?

– I say this every year – in fact I say it twice a year now we have both the Spring and Autumn Harvest festivals – but this September is going to be bigger and better than ever.

Our opening weekend on Hove Lawns sees the Live Food Show, Children’s Food Festival, Sussex & The World Market and Rum Shack joined by the AEG Cookery Theatre where people can cook live with top chefs, and A Taste of Sicily area with live gelato and granita making with Seb from Boho Gelato and our friends from the Nivarata festival in Acireale in Sicily.

Three Chefs Event

Brand new evening events include the Brighton Wine Festival – the city’s biggest ever independent wine festival hosted with Henry and Cassie from Butlers Wine Cellar and packed to the rafters with Sussex and international wines –, plus one night only events with Western Australia, A Taste of Game and Food Lab. Its going to be non-stop.

Here is the full events schedule for this Septembers Autumn Harvest.

What is your favourite part of the food festival?

Henry Butler Wine Events

– There are so many facets to the festival now that its hard to pin-point one element. In terms of events, I always love Make Your Case – our ‘punk’ wine tasting – and, of course, our major free entry outdoor events such as the Sussex & The World Market and Big Sussex Market.

I think I’m most proud that we’ve created a festival that appeals to and attracts such a divergent demographic of people: residents, visitors, industry professionals. From our gala dinners and wine tastings through to the Children’s Food Festival and food trails, we can celebrate provenance and quality whilst also making food and drink accessible to all.

I think the food festival is also one of the biggest champions of English sparkling wine, not just here but anywhere in the world. We put quality producers such as Ridgeview, Bolney, Wiston, Tinwood, Bluebell, Stopham and our colleagues at Plumpton College at the heart of as many events as we possibly can so we can all shout about our emerging world-class wine industry.

What is your vision for the festival?

– The future is bright for our food and hospitality industries in the city and county, and the festival will remain a lynchpin in the nurturing and promotion of both in the future.

We have some of the best produce to be found in England – from our seafood and county breeds of beef and lamb through to our breweries and vineyards – however we haven’t collectively been very good about shouting about it.

Gourmet Bus Tour

Add to this the exciting growth and development of our quality restaurant sector, driven by inspired young chefs, and we have all the ingredients to be one of the premier food destinations in Europe which is something we’re seeing through the keenness of other countries to engage in our International Chef Exchange initiative.

The role of the public sector in driving both tourism and economy is rapidly diminishing whilst the strength and sustainability of organisations such as the food festival are on the rise. Its an exciting challenge.

Favourite restaurant in Brighton, Hove or Sussex?

Now there’s a question to get me in trouble!

Restaurants I admire in the city include Terre à Terre, 64 Degrees, the Ginger Pig, Moshimo, AguaDulce, the Chilli Pickle, La Choza, La Cave à Fromage, Sabai, Boho Gelato, Curry Leaf Café, Bistro du Vin… but that list is by no means exhaustive.

Curry Leaf Cafe

In Sussex, my favourite restaurant has always been Jeremy’s at Borde Hill – my expectations are exceeded with every meal there. I’ve been working on major food events in London this summer and I’ve had some great meals at Pied à Terre (no relation to Terre à Terre) in Charlotte Street, and I’ve been very impressed with the growing chain of Comptoir Libanais restaurants.

Further afield, I fell in love with Le Petit Bistro in St Peters Port in Guernsey in July, and pretty much any Sicilian cuisine… how can you go wrong eating frozen coffee granita and brioche for breakfast?

Favourite food dish or genre of cuisine and why?

I’m a big fan of seafood – lobster, crab, shellfish – which is unfortunately a genre of cuisine that I think Brighton could still do a lot better at. I think there are a lot of pretenders out there on quality, price and consistency, but still no one restaurant that I’d go back to time and time again.

To have a locally caught platter of seafood and good bottle of ice cold white wine is my idea of heaven but one I’ve enjoyed much more elsewhere than here at home. I’m open to being convinced though…!

What areas are of great importance to you when you visit a restaurant?

Cuisine at Terre A Terre

Other than the food, I think service counts for a lot.

For example, Terre à Terre’s front of house staff are the perfect combination of professional and knowledgeable whilst also being friendly and approachable: thats the kind of service I appreciate.

A good wine list is also imperative – and that doesn’t mean it has to be expensive – just well-considered and of a good quality – I think the Ginger group of pubs really excel with their wine lists.

Maybe its a job thing, but I must say I always keep a keen eye out for local, seasonal produce – including wines and beers – when I dine anywhere in the world. I go by the mantra of local isn’t always best, but it usually is.

What has inspired you to get involved with the food festival?

Live Food Show

– I think ‘inspired’ is the wrong word, it kind of landed on my lap by default. The festival founder and chairman Roger Marlowe asked me to get involved with producing the festival brochure. The recession had taken its toll and after a few meetings it struck me that the festival organisation at that time had ground to a stop in terms of funding and energy. Roger asked me to be managing director, I think after a few bottles of wine I agreed, and the rest as they say is history.

I can’t say knocking the festival into touch has been an easy journey but its been one hell of a fun ride.

What do you think of the Brighton and Hove dining scene at the moment?

– Its often quoted that we have more food and drink establishments per head in Brighton than London. Of those, some are truly exceptional whether falling into the cheap eats category – Burger Brothers currently springs to mind –, or gastropub or bistro or fine dining. I have the absolute pleasure of working alongside some great restaurateurs, producers and chefs every day, and seeing their skill, commitment and passion really makes the job worthwhile.

64 Degrees – Meeting House Lane

Over the course of the year we’ve seen some brilliant new businesses open including Kanthi and Euan at Curry Leaf Café, Ed up at Brighton station with The Cyclist pub and dining room, Mattia and Max at Azure on Brighton beach… and, for various reasons, whilst I’m always slightly cautious about the world of pop-up dining, we really do have some inventive chefs doing exciting things right now including Semone Bonner, Matt Gillan, Dan Kenny, Ed Heller.

I’m particularly looking forward to Douglas MacMaster entering the Brighton food scene with his Silo pre-industrial food concept in the old Thorne’s building on Upper Gardner Street.

Is there anything else you would like to tell us about?

– Despite the scale and scope of what we do, the festival is a not-for-profit community interest company and much of the work that we do is done on a voluntary basis by the festival directors and patrons.

We don’t receive a penny of public funding for our activities.

Keeping all of our major outdoor events free of charge for consumers (and our evening ticketed events accessibly priced) takes a vast amount of work and effort so we encourage food and hospitality businesses to join us, the wider businesses of the region to support us with sponsorship and patronage of events, and – most importantly – consumers to come and enjoy what we are showcasing.

Join Nick Mosley on Twitter:           @brightonnick @brightonfood     

Related articles across the web

• The Brighton & Hove Food and Drink ‘Spring Harvest’ Festival
• Brighton’s Spring Harvest Food Festival Programme Announced

Chef Q & A – Stephens W Parsons

Venue and Position: California Soul Bowl, Creator and Chef

Stephen Parsons has led a very colourful life and has plenty of interesting anecdotes.

He is a musician, composer and has been a producer in the past.

Stephen is passionate about improving standard of blends using innovative techniques, which include freezing non-dairy milk or using quick-frozen fruit.

He is determined to bring this healthy approach to healthy snacking into the UK having discovered the concept in the US.                     

Which is your favourite restaurant in Brighton, Hove or Sussex and why?

64 Degrees in Brighton. They go through a great deal and care to source their ingredients.

Their menu and dishes are very innovative. They offer a very flexible menu, which allows you t combine different ingredients. Above all what I enjoy the most is the fine ingredients and quality of the food.

As soon as I first looked at the menu I could tell the Chef is someone who truly cares about ingredients.

I go there very regularly; the location on Meeting House lane is very relaxed. I highly recommend this place to anyone after a good quality meal in Brighton.

Favourite kitchen gadget?

Ever since I began in this fruit-blending career I’ve been fascinated by fruit blenders.

At California Soul Bowl we currently use the Pro Blend Stealth Blender.

It’s a very reliable tool and it allows for settings to be customised therefore achieving more characteristic results.

Many gadgets tend to break shortly after purchase, these blenders could withstand anything! They are incredibly efficient and an important gadget not only at California Soul Bowl, but also at home.

What was it that got you into cooking: cook books, TV, your parents?

My own dietary problems got me into making fruit  blends and investigating tasty yet healthy options.

I suffered from gluten intolerance and dairy wasn’t doing me any good either.

This meant I started working at my diet and being careful about what I ate.

Health food seemed very boring so I began searching for taste. At this point I met The Juice Fairy (1998). He was my music assistant, he learned a lot about music from me- I then learned from him about fruit blending and taste.

Related articles across the web

• Optimum Use of Your Blender

Meet Dave Mothersill, Head Chef at the Coal Shed Restaurant in Brighton.

Dave Mothersill is Head Chef at The Coal Shed in Brighton.  Having worked in kitchens since he was 16, he was worked in some of Brighton’s best restaurants including The Ginger Pig, Havana, Hotel du Vin and The Real Eating Company.

Which is your favourite food and/ or ingredient to cook with?

Absolutely anything that’s happens to be in season at the time; we are really lucky here in Sussex to be able to get our hands on some amazing seasonal produce.

As it is coming into late summer and autumn then I am enjoying working with game at the moment, I have just finished cooking a dish revolving around grouse for the Brighton & Hove Food and Drink Festival AEG Cookery Theatre which was on Saturday 6^th September.

Did you cook when you were growing up, if so who inspired you?

I grew up in Yorkshire and used to love helping my mum cook stews and roasts, it was definitely memories of my mums cooking that made me want to be a chef!

Before you became a chef, did you think that’s what you would be doing or something else?

I always knew I wanted to be a chef, there was never another option.

I left school at 16 and got a job at a restaurant called The Drum and Monkey in Harrogate where I started washing dishes.

I worked my way up from there as I decided it was better to learn on the job and under the pressure of a working kitchen.

I moved to Brighton in 2002 and became head chef at The Ginger Pig soon after.

Favourite kitchen gadget?

At the moment it has to be the Henkleman Vacuum Pack machine we have at The Coal Shed.

It’s a heavy duty vacuum packer that means I can sous-vide steaks and other meat perfectly.

Sous-vide cooking is when you put cook meat within its airtight vacuum pack in a water bath, and cook it for a long period of time at a relatively low temperature.

It basically ensures that the meat is cooked optimally inside and out and keeps its moisture – I’ve even persuaded my new wife that we need a smaller one at home for perfectly pink roast lamb!

Funniest kitchen incident?

I won’t name which restaurant it was at, but we once had a Kitchen Porter who was instructed to wash that day’s batch of mussels before we cooked them.   He decided to run them through the dishwasher.   They were clean but needless to say were no longer fit for purpose…

Is there anything else you would like to tell us about?

I think that Brighton has an incredibly exciting restaurant scene, which has grown hugely in less than the space of a decade.

There are now a good few genuinely great Brighton restaurants, which is starting to entice some really talented chefs who before would have perhaps headed to straight to London.

The residents of Brighton & Hove are becoming really savvy and educated about great food and are demanding London-quality cuisine in what is a relatively small city – it’s really great to be a part of.

Recent Sunday roast review.

Make a Booking on 01273 322998

Related articles across the web

• Molecular Gastronomy At Home: Sous Vide Cooking Made Simple

Meet Ollie Couillaud

Ollie Couillaud was born in Poitiers, France, in 1971.

He studied at the Maison de la Formation in Poitiers, then took his Baccalaureate de Cuisine in 1988. His first cooking job, as an apprentice, was at Le Cheval Blanc in Vouillé, a family restaurant – both his mother and aunt worked there for more than 30 years and Ollie spent most of his childhood there.

Chef at work

Ollie moved to Canada from France in late 1988, working at Chateau Lake Louise in Alberta as Chef de Partie. He then moved to London in 1992, and his first position was as Chef de Partie with Philip Howard at The Square (then one Michelin star) from 1992-1993.

He then joined Eric Chavot at Interlude de Chavot (one Michelin star) as Chef de Partie from 1993-1994, and then to Chez Bruce (one Michelin star) in Wandsworth, London, with chef Bruce Poole, as Sous Chef from 1994-1998.

Staying within that prestigious restaurant group, Ollie moved back to The Square in 1998 as Sous Chef when the restaurant acquired its 2nd Michelin star, and remained with Philip Howard for a further two years. His first Head Chef role beckoned with the same company when they launched La Trompette in Chiswick, west London, in 2001, where Ollie remained until 2005.

In late 2005, Ollie joined The Dorchester Hotel in Park Lane to become Head Chef at The Grill for just over a year. Subsequently, he moved to join Tom Aikens as Head Chef for the launch of Tom’s

Rum Baba

Kitchen in Chelsea, London, in 2006. After a year, he shifted back to Park Lane to launch Bord’eaux in the Grosvenor House Hotel, where he was Chef de Cuisine from 2007-2010.

Ollie then decided to launch himself as a chef consultant, starting with The Hansom Cab in Kensington, a pub that was restored by Piers Morgan and investors, in November 2010. In addition, Ollie collaborated with some restaurateurs in Poland to open Butchery & Wine in Warsaw in March 2011.

He also worked with Giant Robot, the group that owns prestigious private membership clubs such as Milk & Honey and the East Rooms – he assisted with fine-tuning menu concepts and staff training.

Enjoying the consultancy aspect to his career, Ollie then launched his own business – Sunshine Food Concepts – in early 2010, providing private chefs for dinners, cookery classes and tutored wine tastings.

In summer 2011, Ollie then collaborated with restaurateur/investor Akbar Ashurov to plan the launch of The Lawn Bistro, which opened in Wimbledon Village in

Roast Partridge

September 2011. In late April 2012, they will also launch The Lawn Bakery, also in Wimbledon Village. As Head Chef, Ollie oversees both businesses.

In summer 2014, Ollie joined Sam’s Of Brighton as a chef/co-owner in Brighton. Together they are planning to work on new projects and open new ventures in Brighton in the coming year….

Ollie has one child, and lives in Tooting, south London. His personal interests range from outdoors sports and squash to music, film, wine and fine ales.

More about Ollie and his partnership with Sam

Sam Metcalfe

Could there be a better pedigree!?

Ollie will no doubt inject new life into local’s favourite Sam’s of Brighton bistro in Kemp Town as he takes over as Executive Chef alongside Head Chef Amy Peace.

With a similar style of big modern British dishes, Sam and Ollie have known each other since their London days many moons ago and are delighted to be joining forces in Brighton.

With Ollie at the stoves, Sam’s of Brighton is set to be better than ever and there are plans in the pipe to launch new Brighton and Hove ventures in 2015, as well as growing their local Event Catering, Festival and Street Food business.

The beginning of this partnership will see Sam taking a 6 month sabbatical to spend time with family (and the great outdoors…and the food and wine) in New Zealand.

Ollie is delighted to be left to it at Sam’s of Brighton, and if you haven’t visited Sam’s in a while then book a table now to enjoy the celebrated cooking of one of London’s most lauded chefs.

But rest assured that this is a long term collaboration and both chefs look forward to announcing new ventures in 2015.

Meet Giles Thompson

Owner and Executive Chef of The Earl of March, Lavant, and The Partridge, Singleton.

Chef Giles Thompson

Giles Thompson is the former Executive Head Chef of the Ritz Hotel and has over 30 years experience in the food industry. He is very passionate about what he does and continually innovates in the kitchen to keep the high standards at The Earl and The Partridge.

Which is your favourite ingredient to cook with?

At both The Earl of March and The Partridge, we are passionate about cooking with top-quality, seasonal local produce.

My favourite ingredient to cook with is whatever is in season at the time.

At the moment, during the autumn season, I’m really enjoying cooking with our local wood pigeon.

I love creating exceptional dishes around what’s in season.

The best ingredients are fresh ingredients and we are lucky to work with so many local food producers.

Our crab for example is hand caught in Selsey, and all our beef comes from Sussex. We use free range eggs from Hallgate Farm and even sell them in our restaurants to customers. We also enjoy our wine from the local Tinwood Estate.

 What was it that got you into cooking: cook books, TV, your parents?

Lobster dish

I have had a love of good food since I was young, growing up in West Yorkshire with my family.

My Father, Sir Donald Thompson MP, formerly a parliamentary secretary in the Ministry of Agriculture, was a Halifax farmer and butcher, and my Mother was an excellent home cook.

I used to ride shot-gun with the meat deliveries, and I remember visiting canteens run by larger-than-life, love-you-to-death matrons who’d feed you up on Bakewell tart.

This was an environment that made me determined to become involved gastronomy in some way. I have my parents to thank for my passion for my work.

 Where were you trained?

After leaving college in Yorkshire I travelled extensively in the leisure and yacht industry, firstly, in the South of France working in kitchens in St

Views – Earl of March, Lavant

Tropez. I then worked on luxury yachts for Sir David Brown on MY Flying Sun, Dragon Yachts and in the Caribbean on board Wonderlust.

Whilst in the Caribbean, I consulted to The Moorings who had marinas and restaurants in both St Lucia and the BVI.

I was incredibly fortunate to spend nine years training under the brilliant Michel Bourdin at the Connaught Hotel and became his right hand man.

If you ever get the opportunity to work with such an incredible chef as Michel Bourdin I would highly recommend it.

In 1995 I moved to Danesfield House, Buckinghamshire, as Executive Chef. I then joined the Ritz Hotel in London as Executive Chef in 1997 running the Ritz Restaurant, Palm Court, the private dining rooms and room service, before becoming Head of School and Le Cordon Bleu Culinary Academy in Marylebone.

Is there anything else you would like to tell us about?

Pigeon

I am very proud of the achievements I have made during my career. Whilst at Danesfield House in

Buckinghamshire I achieved two AA rosettes and an RAC restaurant award almost immediately for classical cuisine with a contemporary twist.

During my time at The Ritz Hotel, I combined traditional and modern styles to present dishes that fulfilled the customer’s highest expectations and my work was recognised by the accreditation of the Royal Warrant from The Prince of Wales, St James Palace and The Soil Association for my commitment to organic food; of which both achievements were a first in the restaurant world.

Meet Rebecca Weller From Stanmer House

I’m the events and marketing manager for Whiting and Hammond, an award winning Pub Company whose ethos is to use fresh, locally sourced produce in all of its sites.

All the staff, including myself, are passionate about providing unforgettable dining experiences throughout the company. Whiting and Hammond took on Stanmer House a few years ago and with that ventured into the worldof weddings and events.

Rebecca Weller – Stanmer House

What are the most important factors for you to consider when setting up that perfect event?

My events team are extremely thorough when planning any events at Stanmer House so we ensure that we take the time to regularly meet with our clients to go through all the finer details.

We create intricate event plans to ensure that every single member of staff works to the same timescale and knows precisely what is expected.

I’m very particular about attention to detail; if a table cloth isn’t straight or has a tiny mark then I expect it to be re-laid and done correctly. As I studied Interior Architecture at university I do get the most enjoyment out of creating a space ready for an event and embracing that quiet moment when it’s all done before any guests arrive.

What do you like the most about working at Stanmer House ?

Decadent Stanmer House

Every morning I drive up through the park up to Stanmer House I feel so fortunate to work in a place of such beauty.

I love watching the trees change with the seasons and the house sit amongst it all in such grandeur.

The team that work at the house are like family and definitely make it a fun place to work.

Tell us about any exciting events, plans the venue has for the future?

2015 is looking to be a very exciting year of events at Stanmer House with some fun times planned.

Our Masquerade NYE party will kick start the year with monthly events planned such as our Oscars Party in February, annual beer festival in July and a murder mystery evening later on to name just a few.

Which is your favourite restaurant in Brighton, Hove or Sussex and why?

Favourite Restaurant – Chilli Pickle

My favourite restaurant has to be Chilli Pickle. So much so that I even named my two cats Chilli and Pickle!

I just love the depths of flavours that their food delivers where each mouthful is like a party in your mouth. I love spices and trying new dishes.

Which is your favourite food dish or genre of cuisine and why?

I’m very fortunate to have married into a family of Indian heritage so I have enjoyed some wonderfully delicious curries, however I must say that my favourite meal of the day is breakfast and I love the full works of a great British breakfast.

Favourite Food – Indian

It must be made with British pork sausages and bacon, fresh, free range poached eggs and locally sourced tomatoes and mushrooms to ensure a delicious and satisfying meal.

I am a little biased in saying that all the Whiting and Hammond pubs offer fantastic breakfast, but I do also love a Bills breakfast.

How did your involvement in hospitality, marketing and events come about?

My entering into the world of marketing and events was by fluke really.

Stanmer Park, on the outskirts of Brighton

I studied Interior Architecture at Brighton university and discovered Stanmer House when I picked up a flyer for a Christmas Party.

I loved the architecture and hadn’t realised it was so close to Brighton centre.

I was looking on their website and saw they were advertising for staff and applied thinking it would be amazing to work is such a beautiful building, surrounded by history and detailing of architecture. That was 8 years ago.

I’ve worked my way up through the ranks, training as I went and now I run the marketing and events for 7 sites across Kent and Sussex along with my trusted team.

Website address: www.stanmerhouse.co.uk

Make a Booking on 01273 680400