Tell us about your cooking?

I’m a chef whose cooking is rooted in French and Mediterranean influences, with a philosophy centred on simplicity, balance and respect for ingredients. I believe that great cooking should allow the natural flavours of quality ingredients to take centre stage on the plate.

How did you become a chef?

I trained at Redditch College, where I developed the foundations of my culinary craft. A defining influence on my career came from Andy Waters, who took me under his wing and mentored me into the chef I am today. Under Andy’s guidance, I refined my technique, discipline and understanding of flavour. Food has always been deeply personal to me. My love for cooking started in childhood with my grandparents. One of my earliest memories is my grandfather Rex’s lemon meringue pie – a dish I still remember fondly even though I lost him at a young age. My other grandfather Jim encouraged my curiosity in the kitchen, letting me help cook meals and eventually trusting me to use a knife for the first time. Those small moments sparked a passion that grew into a life-long career.

What was your favourite food as a kid?

As a child, my favourite meal was a traditional roast dinner, a classic British dish that still represents comfort and nostalgia for me today.

What do you eat at home?

At home, I prefer simple, fresh food that reflects my cooking philosophy. My go-to meals are usually pasta dishes, salads, grilled chicken and seasonal vegetables – dishes that celebrate natural flavours without unnecessary complexity.

Who’s the best chef in the world, and the best in Brum?

When it comes to culinary inspiration, I regard Marco Pierre White as the greatest chef in the world. As the first British chef to achieve three Michelin stars, he helped elevate British cuisine on the global stage through his creativity, bold flavours and iconic presentation. Closer to home, I believe Birmingham has some of the UK’s most exciting culinary talent. In my opinion stand-out chefs in the city include Luke Tipping, Aktar Islam and Glynn Purnell, all of whom have played a significant role in shaping the region’s reputation for exceptional food.

What’s the most unusual thing you’ve eaten?

I’m an adventurous eater and enjoy exploring new cuisines and ingredients whenever I can. One of the most unusual foods I’ve tried is alligator, which reflects my curiosity and willingness to experience new flavours. That said, there are still a couple of ingredients I prefer to avoid – parsnips and sprouts.

Share a cooking tip

My advice for both aspiring chefs and home cooks is simple… always let the ingredients be the star of the plate.

If you weren’t a chef what would you be?

Although cooking has always been my clear path, I believe that if I had chosen another career it would have been something equally hands-on and practical. Creativity, craftsmanship and working with my hands have always been important to me.

National Doughnut Week is a nationwide fund-raising campaign that brings together bakeries, cafés, businesses and communities to celebrate the doughnut while raising money for charity. This year, from 16 to 24 May, the week will be supporting the Children’s Trust, the UK’s leading charity for children with brain injury. Simply pop into any one of the participating bakeries and get involved. But if you can’t wait for a bit of doughy goodness, here’s a cheeky little recipe for a simple ring donut to help scratch that itch…!

INGREDIENTS

• 200g Strong white bread flour
• 15g Caster sugar
• 7g Dried fast action yeast
• 50g Unsalted butter
• 100ml Whole milk
• 1tsp Vanilla extract
• 1 Medium free-range egg
• Pinch fine salt
• Sunflower or groundnut oil
• 50g Caster sugar mixed with a 1tsp ground cinnamon

METHOD

Sift the flour into a large bowl, add the sugar, yeast and a pinch of salt, then mix thoroughly. Add the butter, milk and vanilla extract to a small pan and warm over a very gentle heat until the butter has melted and the milk is just warm, but not boiling, then stir in the beaten egg. Gradually add the warm milk mixture to the dry ingredients and stir to form a rough dough.

Tip out onto a floured surface and knead for 10 minutes adding more flour as necessary or until the dough is not sticky and slightly springy to touch. Place into a clean, lightly oiled bowl, cover with a piece of greased cling film and leave to rise in a warm place for about an hour.

When the dough has doubled in volume, knead lightly then divide into 12 equal pieces. Roll into balls and place on baking sheets well-spaced apart. Cover with a piece of greased cling film and leave to rise again for 45 minutes. Roll over the top of the doughnuts to make them approximately 3cm in height and then using a small, lightly oiled pastry cutter, stamp out the middle of each doughnut and set aside.

Pour the oil into a large saucepan to the depth of 10cm and heat to between 50 and 170°C (Too hot, the outside burns before the inside cooks; too cold, and the donuts become oily and dense). Carefully lower 2 or 3 doughnuts at a time on a slotted spoon and fry for 30 seconds on each side or until golden brown. Serve warm.

Tell us about your cooking?

I’m a baker – I make wedding cakes that lean more toward Asian events, simply because my style and designs seem to fit well into the grandeur and ceremony that surrounds a Sikh, Hindu or Muslim wedding. There’s little more exciting than setting up a huge wedding cake in the middle of a dance floor, where the scene is set for it to sit centre-stage, like a chandelier, until the bride and groom make their epic entrance.

How did you become a baker?

My first career involved lots of travel and when I decided to stop, I founded a cupcake business which quickly grew into a cake business as I ploughed all the money I made back into lessons to learning how to make cakes properly. I took a few classes at a cake school, a government-backed course, and several private tutorials from artists I admired. I still take decorating technique classes now – you’re never too old to learn!

What do you eat at home?

Not cake! I do love cooking from scratch though when I get time, and I fancy myself as pretty good at a Thai red curry.

What was your favourite food as a kid?

My parents gave us a huge range of food that most kids don’t try, and consequently I had a quite precocious palette. My mum made a lemon syllabub that I adored and probably shouldn’t have been allowed until I was 18!

Who’s the best chef in the world, and the best in Brum?

Glynn Purnell is undoubtedly the king of chefs in Brum. I’m a regular at Plates by Purnells and I’m off to Trillium this month for my birthday.

Food heaven and food hell?

Heaven is fresh seafood in any shape or form. Especially served with a glass of ice-cold pink champagne. Recently one of the Indian chefs I work with gave me a feta cheese and spinach samosa. Hands down the tastiest samosa I’ve ever had. As for hell… Bizarrely since I love seafood, I don’t like fish.

What’s the most unusual thing you’ve eaten?

In Japan in the early 90’s, if you went to a bar, you’d get a plate of big fat snails. I embraced it at the time. I’m not sure I’d be so keen now though!

If you weren’t a baker, what would you be?

Before I was a wedding cake designer I looked after lots of different bands on tour and actors in theatres in London’s West End. I looked after the backstage area, the dressing rooms and the wardrobe, and was personal dresser to actors like Dame Emma Thompson, Sir Stephen Fry and Sir Michael Gambon. I worked with Iron Maiden, Whitesnake, the Monkees, the Kinks, Squeeze, Sophie Ellis-Bextor and UB40, among many others, from the age of 17. I loved my life then and would do it all over again. It’s also how I met my husband, who was a founding member of, and still is in, Birmingham’s very own reggae stars, UB40.

Share a baking tip

As a cake baker a huge tip is that you can store eggs in the freezer. No one seems to know this! You must crack them into a container and whisk them a little to break the yolks. I always write on the side when they were frozen too. It’s a good way to save eggs if you feel you may end up wasting them. Defrosted, they also create fluffier sponges.

Give us a nice easy recipe for our readers to make at home.

To get a perfect sponge, weigh your eggs in the shell and use that weight for your self-raising flour, butter or margarine, and caster sugar. This works for cupcakes, too.

This recipe for a classic tiramisu comes courtesy of Angelina Adamo who has brought her expertise and Sicilian heritage to the city as the co-founder of Vieni which opened in the Jewellery Quarter last month. Tiramisu is one of those desserts that feels special but is actually very easy to make at home. It’s all about good ingredients and a little patience while it sets.

Ingredients

For the cream:
• 250g mascarpone
• 25g vanilla sugar (or a little vanilla extract)
• 3 egg yolks
• 100g caster sugar
• 3 egg whites
• 250g double cream

For assembly:
• 250-300g savoiardi (ladyfingers)
• 300ml strong espresso, cooled
• 2–3 tbsp Marsala, rum, or coffee liqueur (optional)
• Unsweetened cocoa powder, for dusting

Method

In a bowl, beat the mascarpone, vanilla, and egg yolks until smooth, creamy, and slightly fluffy. Then, in a clean bowl whisk the egg whites, gradually adding the sugar, until you reach firm, glossy peaks.
In another bowl, whip the double cream to firm peaks. Gently fold the whipped cream into the mascarpone mixture, then carefully fold in the egg whites in batches to keep it light and airy.
Mix the cooled espresso with the alcohol if using. Quickly dip each ladyfinger into the coffee (just 1 or 2 seconds – don’t soak them) and lay a layer in your dish. Spread half the cream over the biscuits. Repeat with another layer of dipped ladyfingers, then finish with the remaining cream.
Cover and chill for at least 4 hours – overnight is even better.
Just before serving, dust generously with cocoa powder.

Tell us about your cooking?

My cooking style is based on simplicity and respect for ingredients. I don’t overcomplicate dishes – I believe when you start with great produce your job as a chef is to let it speak for itself. Seasonality is very important because using ingredients at their best gives you better flavour, texture and quality.

I’m very passionate about supporting local and independent suppliers. It’s important to know where your food comes from and to build relationships with the people producing it. Through my cooking, I want to show people that Sicilian cuisine is much more than just pizza and pasta. It’s diverse, seasonal, produce-driven and full of history. 

How did you become a chef?

Through professional training and deep family roots in food. I trained at UCB and then refined my skills working in several Michelin-star kitchens, most notably Simpsons in Edgbaston. But my true beginning as a chef started much earlier – in the kitchen with my Nonna. My family are from Agrigento in Sicily, and cooking with her is where my passion was really born. There were no written recipes or scales — everything was taught through feel, repetition and instinct. Through her I learned that food is never just food – it’s care, memory, and love. Hospitality was also shaped by my family. Spending time with my grandfather on his ice cream van taught me that looking after people is just as important as cooking for them; making guests feel welcome, valued and remembered.

What do you eat at home?

My partner Tom and I both love cooking over fire, so we spend a lot of time using our Gozney Dome and Green Egg. It’s where we switch off, experiment and cook in a more relaxed way. A favourite is a slow, one-pot roast chicken cooked gently in the Gozney – something unfussy, cooked with care and made to share. 

Who’s the best chef in the world, and the best in Brum?

I don’t think there’s ever just one ‘best’ chef in the world, but for me Massimo Bottura stands out. What I admire most is his ability to combine deep respect for Italian tradition with creativity and emotion. In Birmingham, I have a lot of respect for Aktar Islam. He’s done an incredible job of pushing boundaries while maintaining identity and precision. What he’s achieved for the city’s food scene is inspiring, and the level of consistency and standards in his kitchens is something I really respect.

Share a cooking tip

Season as you go – and trust me, it usually needs more garlic.

What was your favourite food as a kid?

Snails or mussels in my Nonna’s sugu. It might not be what most kids would choose, but in our house it was comfort food. Slow-cooked and full of flavour.

Food heaven and food hell?

Heaven for me is any fresh shellfish, smothered in garlic butter. Hell would be faggots and mash… I’ve given it chances, but it’s just not meant to be.

What’s the most unusual thing you’ve eaten?

Probably pani câ meusa in Palermo: veal spleen and lung, fried in lard, in a sesame bun. It’s a historic Sicilian classic and the locals absolutely love it, so I felt duty-bound to try it. I’ll be honest, I admire the tradition more than the flavour!

If you weren’t a chef, what would you be?

Probably a glass blower. I did some work experience in glass blowing and thought I’d found my calling… until I realised I’m too clumsy to be trusted around molten glass. So, I chose knives and fire instead – much safer!

Tell us about your cooking?

My cooking comes from pure passion. It’s intuitive, expressive, and deeply rooted in feeling. While I’m of African heritage and those flavours shape who I am, my palate cuts across continents. I love classic recipes, but I rarely recreate a dish the same way twice I almost always experiment, substitute, or reimagine an element. What excites me is balance: respecting tradition while allowing creativity to breathe. What’s most important to me is that food feels honest, comforting and memorable – food that speaks softly but stays with you. 

How did you become a chef?

I’m self-taught, and I say that proudly. My journey into cooking wasn’t through formal culinary school, but through curiosity, repetition and an unwavering love for food. I’ve learnt enormously from other chefs, cookbooks, travel and television, constantly observing, tasting and refining. Family played a huge role; food was always central to our lives. Meals weren’t just eaten, they were shared, discussed and celebrated. That sense of food as connection has stayed with me. 

What do you eat at home?

To be honest, whatever is available and comforting. I like throwing leftovers together and fleshing it up with some salad, fried eggs or steamed vegetables. No fuss meals that are simple, nourishing and deeply satisfying. 

Who’s the best chef in the world, and the best in Brum?

Best in the world for me is Massimo Bottura. What I admire most is his grace. He isn’t loud or performative, yet his influence is undeniable. He’s known for transforming traditional Italian cuisine with creativity, humility, and purpose, while also using food as a force for social good. That quiet excellence resonates deeply with me. Here in Birmingham, we are incredibly rich in culinary talent, but Aktar Islam of Opheem stands out. His work is thoughtful, refined, and culturally expressive. He’s helped put Birmingham firmly on the global food map while staying rooted in authenticity. That balance is something I truly respect. 

Is the customer always right?

The customer is always important, always to be respected, but not always right. Great dining experiences happen when there’s trust between the guest and the chef, and when both sides value the craft. 

Share a cooking tip

Taste as you go and trust your palate. Recipes are guides, not rules. Once you understand flavour, you gain the freedom to cook with confidence. 

What was your favourite food as a kid?

Rice. I loved rice growing up. I enjoyed it paired with fish or poultry in tomato pepper stews. 

Food heaven and food hell?

Food heaven is well-seasoned, thoughtfully cooked food that feels balanced and intentional. Food hell is food cooked without care, no seasoning, no soul. 

What’s the most unusual thing you’ve eaten?

I’ve eaten a few unconventional things, but what matters more than how unusual something is, is how well it’s prepared. Almost anything can be enjoyable when cooked with respect. 

If you weren’t a chef, what would you be?

I’d be running Oyetty Foundation full time. It’s a charity registered in Nigeria that supports parents and carers of children with special educational needs. It’s very close to my heart, and service has always been as important to me as creativity. 

What do you recommend from this evening’s menu?

The Empress Coconut Rice. It’s rich, fragrant, and deeply satisfying. The coconut is subtle, not overpowering. It’s cooked with smoked goat meat, smoked turkey, succulent prawns and mixed vegetables. If you’re visiting us for the first time, I’ll always recommend our Jollof rice.

What could be easier and more delicious than knocking up an amazing chocolate fondue for your significant other (or bestie) this Valentine’s Day.

Choose dark or milk chocolate according to your preference but get the very best quality you can afford. But sorry, absolutely no white chocolate allowed #choccysnob!. Then go as creative as you like with all the dippers. Marshmallows, strawberries, bananas, pineapple, mini donuts, cookies, sponge cake… it’s all welcome at Brum Towers!

Happy Valentines’ Day, Birmingham!

INGREDIENTS

• 400g finest choccy

• 85g unsalted butter

• 284ml double cream

• 300ml milk

METHOD

Put everything into a saucepan (or fondue if you have one kicking around) and heat gently, stirring occasionally, until melted and smooth. Grab all your dippers and enjoy immediately!

Will Venner kicked off his career in hospitality as a part-time kitchen porter aged just 16. He wasn’t dreaming of a career in food at the time, in fact he was a fussy eater as a boy and cheffing had never crossed his mind. Despite that, he worked his way from kitchen porter to the grill at Miller and Carter where he started out.

Fast forward a few years and heaps of experience and Will is now working as a junior sous chef at the brilliant Michelin-starred Simpsons restaurant where he’s reveling in the creativity and endless possibilities of a high-end kitchen. Securing the job at Simpsons is a big career highlight for Will as well as being named as a finalist in the prestigious Young Chef of the Year awards in 2019.

THANKS DAD!

Despite his fussiness as a child, Will remembers enjoying helping his dad in the kitchen rustling up a Sunday roast or a full English breakfast. He says: “Without knowing it, I suppose my dad inspired me to cook.” For Will, cheffing was a slow burn that really took off when he decided university wasn’t for him. He came back from Southampton where he’d been studying and started working as a commis chef at local gastro pub The Boot Inn in Lapworth where he worked his way up to junior sous chef. Will recalls: “This was my first time cooking fresh food and I quickly found a passion for it.”

Will moved from The Boot to the Eden Collection’s Mallory Court which is a very different beast. Shifting from a fast-paced, high-cover gastro pub environment to a fine dining kitchen where consistency and precision are key was a challenge but one that Will embraced. Under Simon Haigh’s tutelage, Will began honing a classical French style. He says “Simon is more than just a mentor but also a good friend. He gave me my first opportunity in fine dining and taught me a lot which I will be forever grateful for. He is also someone I can always rely on for advice and guidance which is always helpful in this industry.”

WORLD CLASS

After two years at Mallory Court, Will moved to country house hotel Buckland Manor in Broadway before returning to the city to the Simpsons kitchen under the guidance of Luke Tipping. Arriving as a chef de partie in 2024, Will has been promoted to junior sous chef. The kitchen at Simpsons consistently produces world class dishes that excite and wow thanks to a bunch of chefs bursting with creativity and obsessed with flavour and detail.

Will is enjoying the challenge and the opportunity to create. Ultimately he says his ambitions are like most chefs: “To have my own restaurant but aside from that, it would probably be cooking and serving food that excites me and that I’m proud to serve. Most of all it is making people happy when they eat my food.” Will’s excited by the food scene in Birmingham generally. We asked him where he eats when he’s not working and it’s a neat little list that’s worth noting.

Of Stirchley, Will says: “There seems to be a growing food scene developing here but my standout restaurant has to be Eat Vietnam. It’s relaxed, laid back but the food is tasty. It gets better every time I go!” In the city centre, Will raves about Bonehead: “In my opinion it has the best fried chicken in Birmingham. The Nashville hot chicken burger really hits the spot!” For bao buns, Will heads to Tiger Bites Pig: “Whether it’s a couple of bao buns or a rice bowl, it’s always delicious.” And in China Town, Will loves the unassuming, unfussy Peach Garden with its hanging Cantonese meat in the window. He says: “It never disappoints.”

Tell us about your cooking?

I love simple food, done properly, with patience, care, and zero nonsense. That’s what excites me. I like mixing, slow cooking, classic methods, and flavours, I don’t like overworked stuff. Our slow cooked Boston butt pork we do at the shop is a pure example… it’s my favourite thing on the menu right now.

How did you become a chef?

I trained at UCB, which gave me a solid foundation and good basics. After that I only wanted to see how the best kitchens work. I went to work around the world – the Ritz London to a little restaurant in Sennen, Cornwall, to Paris in a one-Michelin-star restaurant. That experience shaped a lot of my approach – work ethic, discipline and determination! I moved to Margaret River in Australia which gave me a completely different perspective – more relaxed, more produce-led, and more honest in a way. It taught me that great food can be simple if the ingredients and technique are right.
My influences have always been chefs who cook with restraint and clarity. People like Thomas Keller, and the ethos at the River Café. Food that looks simple, tastes clean and is built on skill, ingredients rather than decoration.

What do you eat at home?

I love home comforts, like proper pies and steaks. If you want to make me happy, cook me a plate of ham, eggs and chips or a T-bone steak with crusty bread… I’m a purist, nothing fancy!

Who’s the best chef in Brum?

To be honest I’m a bit out of the loop with the Birmingham food scene but I would say someone who has been very interesting to me is Glynn Purnell. We came from the same area and his school was directly opposite mine, and I really respect his hard work and dedication to Birmingham. He is a proud Brummie and I like that about him.

What was your favourite food as a kid?

My nan’s steak, little roast potatoes and gravy. It was a personal treat for me if I cut the grass for her. She’d lay the table for one and would call me in when it was done – the best!

What’s your food hell?

Baked beans. I am honestly repulsed by them and I have no idea why!

What’s the most unusual thing you’ve eaten?

A Vietnamese duck embryo. Cracking open the shell of a warm duck egg to see a part-formed duck – it was brutal.

If you weren’t a chef, what would you be?

I would love to be a gardener at the Botanical Gardens. I love it there and would happily help out. I’d like my own green work outfit and boots.

Give us a nice easy recipe for our readers to make at home

This is a secret that I’m willing to share now with Birmingham – my signature roast potatoes!

Buy red russet potatoes, peel and cut them in half down the middle, part blanch them in salted water until just before breaking point, fluff them up and let them cool down. Place them in a freezer until frozen, then put them in a bag for when you need them. To finish, you put them on a hot oiled baking tray, place them in frozen for 35 minutes on the flat side of the potato, gentle turn each potato over and put them in for another 20 minutes. They will be ultra-crispy and perfect inside. Enjoy!

After all the Christmas and New Year excess, why not tuck into a delicious and healthy reboot using cauliflower which is bang in season right now. This comforting bowl of ‘super food’ gorgeousness is perfect for a cold January day – it’s like a great big healthy hug in the bowl. It’s nutrient-rich, high in fibre and vitamins and a guilt-free treat to kick start 2026.

Ingredients

• 1 large cauliflower
• 25g butter
• 1tbsp olive oil
• 1 large potato, peeled and roughly chopped
• 1 onion, peeled and chopped
• 1.2 litres chicken or vegetable stock
• 400ml whole milk
• 100ml double cream

Method

Remove the stalk from the cauliflower and cut into florets. Heat the butter and olive oil in a large saucepan, then tip in the cauliflower florets, potato and onion. Sweat together for about 10 minutes over a low heat, stirring occasionally, until the vegetables have softened but not coloured. Pour in the stock and bring to the boil. Add the milk with some seasoning and return to a simmer, uncovered, for 10 to 15 minutes until all of the vegetables are soft. Add the cream and purée the soup using a freestanding or handheld stick blender until smooth. Ladle into warmed bowls and serve with warm crusty bread. Perfect!

Tell us about your cooking?

I was classically trained but there’ve been changes in my palate over the years. I’ve now gravitated back to classical cooking – French, simple. The quality of ingredients is first on the list of what’s important. I like cooking something that seems simple, but there’s a complexity of flavour going on. A customer might say, ‘that was the best steak I’ve eaten’ but they don’t why – that’s magic!

How did you become a chef?

I grew up in Charnley Wood and I always enjoyed food – we didn’t have a lot of it, so it was joy. I learned to cook partly by watching my mum cook. She’s from Worcester and used to cook things like pig’s feet and fresh fish roe. Then on a Saturday, I’d go shopping with my dad to buy bits and pieces to cook up. He was a factory man and loved watching Food and Drink. He’d be cooking curries from scratch after watching Maddah Jaffry. I started cooking professionally aged 14 on a work placement at the Metropole Hotel, then moved to Simpsons when it was still in Kenilworth where I worked my way up to Sous Chef. I then trained with chefs like Gordon Ramsay, Gary Rhodes and Claude Bosi and travelled abroad to work with top chefs in Europe.

What do you eat at home?

My partner Molly is pescatarian, so I cook a lot of fish at home. Or, I might make a whole roast belly of pork with polenta and sweet and sour tomatoes if we’ve people coming over.

Who’s the best chef in the world and why? And who’s the best in Brum?

In Birmingham, it’s Aktar Islam. His food is phenomenal, and he’s a proper gentleman. I’d also say, Rob Palmer who is brilliant and is working with me at Trillium. In the world it’s Claude Bosi. I was his sous chef at Hibiscus. Also, Pierre Gagnaire who has three stars in four or five countries.

Share a cooking tip

When you buy a nice steak, take it out of its wrapping, dry it off well with kitchen roll. Put it on a plate uncovered in the bottom of the fridge and leave it for one or two days turning it over after the first day. It’ll dry age the steak so when you cook it, you get that nice brown crust.

What was your favourite food as a kid?

Dad’s poached eggs with hot buttered toast and pepper – and mum’s old school boiled ham and parsley sauce.

Food heaven and food hell?

One of my faves is a big plate of flash fried squid with fresh chilli, lime and sea salt. Food hell – sprouts. People will say to me, ‘oh, but have you tried them with bacon or ginger maybe?’ I’ve been cooking for 30 years, so yes, I’ve thought of that! It’s the only real thing I don’t like.

What’s the most unusual thing you’ve eaten?

Lamb’s testicles. Claude cooked them, then sliced them thinly so it was like a lamb’s testicle carpaccio. It was okay and to be honest it was served with capers so that became the main flavour.

If you weren’t a chef, what would you be?

A rock star, a cage fighter or a zoo keeper. I boxed as a kid and still train a bit at Eastside gym. I wanted to be a zoo keeper as a kid and when Purnell’s closed I applied for the role of assistant zoo keeper at a local zoo – I won’t say which one. I got a phone call from them asking if I was the Glynn Purnell and when I said yes, they asked if I could cook a Michelin-star meal for the penguins as a PR stunt. Obviously, I said no!

We all know the feeling. The silly season is upon us, and time is at a premium. With all the chaos of catering for family and friends, it’s nice to have a simple, delicious recipe at hand for a quick hit of sustenance. So why not keep this one at the ready for a cracking carbonara courtesy of Glenn Pennie, head chef at Edgbaston Priory Club. You’re welcome – Happy Christmas!

INGREDIENTS

• 100g Pancetta or smoked bacon, finely chopped
• 100g Parmesan cheese or pecorino cheese, finely grated
• 3 Eggs
• 350g spaghetti
• Freshly ground black pepper

METHOD

Traditionally you would use guanciale which is pig cheek, but pancetta or smoked bacon works well. You can also use whole eggs or just the egg yolks for a richer flavour.
Start by cooking your bacon or pancetta slowly in unsalted butter so you can render the fat down. Once the fat starts to render and the meat begins to brown start cooking your spaghetti in salted water. While the spaghetti is cooking, mix the eggs with the finely grated cheese and cracked black pepper to make a paste before adding little bit of the pasta water to help prevent the eggs from scrambling.
Take your pan with the pancetta off the heat and add the cooked spaghetti with a little of the pasta water which helps make the sauce creamy. Once the pasta is coated in the oils of the bacon add your cheesy egg mix and mix well. As long as your pan isn’t too hot you should get a lovely creamy carbonara sauce. Enjoy!

Tell us about your cooking?

I wouldn’t say I necessarily have a particular style of cooking. I do like more classical styles of food and I think that shows when I create menus. We get a lot of different requests for menus so it’s important to be able to adapt to the needs of guests. 

How did you become a chef?

I never really intended to become a chef growing up. I always enjoyed cooking and my parents always cooked a lot and I would like to go in and taste the food and try to be a part of that. I originally was going to be a mechanic and spent two years studying mechanics before completely switching and then going to study catering! Once I started with that I’ve never looked back. 

What do you eat at home?

If I’m being honest, I don’t cook anywhere near as well at home compared to the food I cook at work. Most nights, it’s something quick and easy. A couple nights a week though my partner and I do fancy something a bit nicer and it helps that we are both chefs! 

Who’s the best chef in the world and why? And who’s the best in Brum?

The best chef for me would be Heston Blumenthal. I think what he does with food is amazing and how he can make ingredients that would never normally go together work so well is genius. I think I’ve always really liked Glyn Purnell as a chef. With him being from Birmingham, opening his restaurant Purnell’s and being able to attain a Michelin star has always been something that has stuck with me. 

Share a cooking tip

It’s less of a cooking tip but something that will help everyone at home! Put a damp cloth under your cutting board before you start doing any prep work. This will stop the board from moving while you’re chopping and give you more control. 

What was your favourite food as a kid?

Growing up I loved home-style cooking, so something like spaghetti bolognese was always a favourite of mine. Even when we would go out for a meal somewhere I can vividly remember always ordering spaghetti bolognese and garlic bread at one specific restaurant that we would go to a lot. 

Food heaven and food hell?

Food heaven for me would either be a spaghetti carbonara or a simple sirloin steak and chips with peppercorn sauce – either of these two dishes could be my last meal. Food hell would be any kind of seafood. Seafood has never really appealed to me, I’ve continued to try new thing as I’ve got older, but that sea taste has never sat right with me. I’ve always really enjoyed cooking seafood and probably the dish that I would go to if I wanted to showcase my skills and my food would always be a fish dish.

What’s the most unusual thing you’ve eaten?

I can’t think of many unusual things that I’ve eaten, but if I had to pick one it would probably be tripe – the stomach lining from a cow. Tripe is a very old-fashioned dish and not something you would see on many menus anymore. 

If you weren’t a chef, what would you be?

I do think if I had never gotten into cheffing I would have continued down the mechanic path. I’ve always been someone who liked working with my hands.

TRY GLENN’S SUPER EASY SPAGHETTI CARBONARA:

A nice easy recipe for me would be spaghetti carbonara because there’s very few ingredients. All you need is spaghetti, traditionally guanciale which is pig cheek, but pancetta or smoked bacon will work fine, parmesan cheese or pecorino cheese, whole eggs or just the egg yolk for a richer flavour and cracked black pepper.

Start by cooking your bacon or pancetta slowly so you can render the fat down. Once the fat starts to render and the meat begins to brown start cooking your spaghetti in salted water. While the spaghetti is cooking you would mix your eggs with your cheese, I would typically suggest one whole egg or two yolks per person. You want to mix the eggs and enough finely grated cheese to make a paste and once you have made the paste add a little bit of the pasta water to temper the eggs which will help the eggs not to scramble.

Once you’ve done all this the pasta should be cooked and now you just want to add them all together. Take your pan with the pancetta off the heat and add the spaghetti straight into the pan with a little of the pasta water which helps make the sauce creamy. Once the pasta is coated in the oils of the bacon add your cheesy egg mix and mix well. As long as your pan isn’t too hot you should get a lovely creamy carbonara sauce. Enjoy!

The weather has definitely turned and winter’s coming. It’s time for comfort food, so why not try this great recipe, courtesy of Pete Dovaston from Maneki Ramen, recently crowned best Japanese restaurant in UK. Gyudon is a Japanese beef bowl consisting of thinly sliced beef in a lightly sweet sauce that takes just minutes to make – so there’s really no excuse people!

Ingredients:

• Thinly sliced beef (or leftover roast beef)
• 1 onion, sliced
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 100ml dashi or beef stock
• Cooked white rice
• Spring onions or pickled ginger to garnish

Method:

Soften the onion in a pan. Add the soy, mirin, sugar and stock. Simmer for a few minutes. Chuck in the beef – just heat it through. Serve over rice with a bit of garnish. Comfort in a bowl, sorted in 10 minutes!

Tell us about your cooking?

I don’t really think I have a style, I’m classically trained, but I’ve learned a lot of different techniques over the years and always love to experiment and tweak things. I suppose ideas just come to me and my brain works out a way to make it work! Seasons, amazingly fresh and local produce really excite me. I also started foraging many years ago to help with my mental health and it’s now a huge factor in how I approach my cooking. I love being outdoors and just appreciating what is around me and what can be used or preserved. 

How did you become a chef?

My first job was as a pot washer at Mallory Court in Leamington under the watchful eyes of Simon Haigh. I was 15. It had a Michelin star and I just became obsessed with it, the buzz, the routine, how regimented it was. Some of my oldest friends are from back then, and a fair few of them even came to my wedding this year. Proper friends. Within a year I was full-time and loving life.

The chefs who have probably inspired me the most over the years would be Sat Bains, Simon Rogan, Daniel Clifford and obviously Simon Haigh. The list could (and is) huge. Far too many for me to list, but certainly these were the most inspiring when I was young and eager!

Family have always been a huge inspiration for me wanting to cook, and I have fond memories of grandma’s treacle tart, picking blackberries from Abbey Fields and making crumbles. Whenever I was at my dad’s, I was always being shown and taught how to make things from scratch. 

What do you eat at home?

I’m a stickler for beans on toast, loads of butter and some beautifully runny poached eggs. My wife loves it when I do a roast or a risotto. Very few chefs cook properly at home – we hate the washing up! 

Who’s the best chef in the world and why? And who’s the best in Brum?

In the world, I’m not sure. In the UK at the moment, I think Gareth Ward is up there – a third star must come soon. Best in Brum is a difficult question to answer. I love Alex Claridge, his approach to food is fun and intriguing. Kray at 670 is also a bit of a wizard and I love his nods to Birmingham in his menu. 

Share a cooking tip

Always season as you go, build layers of seasoning as you cook and add things, don’t wait until the end. Also, you can always add more, but you can never take away. 

What was your favourite food as a kid?

Jacket potato, tuna mayo, beans and cheese, sweetcorn relish. (judge me all you want) from the jacket potato stall on The Parade in Leamington. Or grandma’s sausage casserole. Dreamy! 

Food heaven and food hell?

I love really buttery, wet, scrambled eggs with loads of salt. But I can also sit down at Ynyshir and indulge in a 30-course tasting menu. Food hell, raw oysters, tripe and deep-fried bugs. 

What’s the most unusual thing you’ve eaten?

Those deep fried bugs in Thailand. You have to try everything once don’t you! 

If you weren’t a chef, what would you be?

I think if the question was what I would tell a younger me, then it would be to find an extremely well-paid job that was based around the Internet. The world is a much, much bigger place than four walls and an office.

Image credit: Dave Perry Photography

Local lass Bianca Rodrigues-Perry is a self-taught chef and foodie and the face behind

Bia’s Kitchen Show that’s streamed to audiences on YouTube, Spotify, Instagram and Facebook and aims to champion local independent businesses. She’s just bought out a new cookbook with some fab recipes, the proceeds of which are benefiting the charity, Coventry and Warwickshire Mind. To whet your appetite, here’s one from the book for beef carpaccio.

INGREDIENTS

• 50g fillet steak

• 1 tbsp capers

• 2 tbsp extra virgin olive oil

• 10g Parmesan cheese

• Handful of rocket

• 2 tbsp balsamic vinegar

• Salt and pepper to taste

METHOD

Freeze beef until very firm but not rock solid. (About 1-2 hours.) While the meat is in the freezer, chill the plates in the fridge. Once the beef is firm, slice thinly against the grain and place slices on chilled plates. Top each serving with a handful of rocket, capers, tomatoes, and parmesan cheese. Drizzle with vinegar or balsamic and olive oil, and add a pinch of freshly cracked black salt and pepper Serve immediately.

Top tip: Add a drizzle of honey for extra flavour.

Tell us about your cooking?

My style of cooking, and what’s important to me, is probably more Italian grandma than fancy! Italian cooking is all about simple cooking with the best ingredients to ensure they shine. What excites me most is regional food, whether in Italy or any other country, as it always reflects the best of what is available in that place. Often in countries with a real food culture, specific dishes that typify the area are only made there and can be so special.

How did you become a chef?

I trained at UCB in Birmingham in 2010 and then went to Ireland as an apprentice for a year. To be completely honest, that was the extent of my cooking career, but I always really wanted to get back into the kitchen. Opening Tropea meant that I could do that and also allow my obsession with Italian cuisine to be fulfilled.

What do you eat at home?

I love my pressure cooker for braising meat and cooking pulses. We eat loads of fresh vegetables from my allotment. Also, I love a roast chicken!

What was your favourite food as a kid?

I loved Pierogi – they’re Polish dumplings filled with potato and cheese and not too unlike ravioli…

Food heaven and food hell?

Grilled fresh fish on the beach VS raw onion! I react badly to them!

Share a cooking tip

Buy the best quality ingredients you can, treat them simply and finally, don’t forget to season your dishes while you cook

What’s the most unusual thing you’ve eaten?

Lightly smoked puffin in Iceland. It’s a bit like pigeon and very delicious, although I felt pretty guilty afterwards as they are such nice birds.

If you weren’t a chef, what would you be?

I would be a gardener or a market gardener. I love my allotment and could definitely do that full-time.

Give us a nice easy recipe for our readers to make at home

Ok, here’s a super simple tomato sauce for four people:

• Thinly slice three cloves of garlic.

• Keeping the juice, drain two tins of the best tinned whole plum tomatoes you can find (Sardinian if you can find them (Anderson and Hill in town sells Antonella, which are great). Mutti if you can’t get the Antonella tins. Drain the tomatoes but keep the juice!

• In a wide-bottomed saucepan (the wider the better), gently fry the garlic on a medium heat in three tablespoons of good olive oil. Add a tablespoon of tomato paste and fry that with the garlic until the oil starts to turn red.

• Now add the drained tomatoes, mash them up with your spoon and fry them on the same medium heat. Make sure you are stirring and mashing constantly for about five minutes until they start to break down and much of the liquid has evaporated.

• Add half-a-teaspoon of salt and the juice from the drained tomatoes and reduce the whole mixture until you have a chunky tomato sauce consistency. Taste and season with salt and finish with torn basil leaves stirred through it.

Perfect on the barbie (or just grill, pan-fry, or bake in the oven if you can’t be bothered) this awesome recipe comes from the head chef of Three Church Road, Gupreet Singh.

Ingredients: 

• 450g Minced chicken breast

• 125g Red onion (finely chopped)

• 60g Red pepper (finely chopped)

• 6g Garlic paste (or minced garlic)

• 12g Ginger paste (or grated ginger)

• ½ Free range egg (beaten)

• 30g Gram flour (besan)

• 10g Fresh coriander (chopped)

• 4g Coriander seeds (lightly crushed)

• 5g Ground cumin

• 8g Ground coriander

• 3g Crushed chillies

• 2g Cracked black pepper

• 10g Salt

Method:

In a large bowl, combine all ingredients – minced chicken, chopped onion and red pepper, garlic, ginger, fresh coriander, gram flour and spices. Add the beaten egg and mix thoroughly until the mixture holds together well.

Divide the mixture into 6 equal portions. Shape each portion into a flat patty. Cook on a grill, pan-fry, or bake at 180°C (fan) for 15 to 18 minutes until fully cooked through and lightly browned.

Serve in a warm pita or flatbread with yogurt-mint sauce and a handful of salad.

Tell us about your cooking?

My cooking is always flavour-led and carefully considered. I just cook the things I like to eat. I don’t just cook something because it’s a ‘classical pairing‘. That said, my execution is always very precise. I started out working on the pastry section, so that never really leaves you. Seasonality is really important – if you can get the ingredient at its peak, you’re guaranteed great quality, and equally, the flavour is unmatched. I still get excited when a piece of meat is slowly rendering on the BBQ. You get those lovely flickers of heat when the fat drops down. The flavour and caramelisation you get from a BBQ just can’t be recreated.

How did you become a chef?

Being a chef was never the dream. I went to a school where they pushed for more academic studies. So, I didn’t even know being a chef was a ‘proper’ job. I just remember speaking to my friends, thinking it was mental that they didn’t do any cooking on a weekend or even enjoy it, for that matter. I realised it could be more than just a hobby, so I left sixth form and started at culinary college. After various work placements, I started at the Man Behind The Curtain in Leeds, where I stayed for four years, learning a lot of what I know.

My family are a big reason that I love cooking so much, my mum would always let me get involved in the cooking and educate us about food, and where it comes from. I became a bit of an egg snob once I learned about battery hens. Just the daily ritual of sitting at the dinner table, talking about your day, was just always something I looked forward to.

What do you eat at home?

At home, sometimes it’s nice to get a bit ‘cheffy‘, especially at Christmas time. But a jacket potato with tuna and green giant sweet corn is honestly 10/10.

Who is the best chef in the world and why? And the best in Brum?

Best chef in the world, I’m gonna say Gareth Ward. Genuinely, I think he changed the way chefs cook and plate food. Best chef in Brum, we’re so lucky there’s loads. I’m gonna say James at Chancers Cafe in Stirchley. The fried chicken is bonkers, and the gaifan is unbelievable with a side of smacked cucumber. Also, shout-out to Luke Tipping, longevity and all that, Simpson’s is beautiful.

Share a cooking tip

If you’re cooking a steak, oil and season it before cooking. Not the pan. You just end up with a smoking pan, and you’ll probably set the fire alarm off.

What was your favourite food as a kid?

Definitely my grandma’s casserole. She would cook it all day while we were at school, and my grandad would make the butteriest mash.

Food heaven and food hell?

Heaven, I’ll go with pizza – P2 from Otto, to be exact. Hell? OMG anything with offal. I know that’s so ignorant, but I just can’t get down with it. Deep-fried monkfish liver, it’s a no from me.

If you weren’t a chef what will you be?

An architect – I love Grand Designs.

Tell us about your cooking?

My style is rooted in refined English fine dining. I’m passionate about crafting dishes that are both elegant and full of bold, unexpected flavour. What drives me is transforming familiar ingredients into something truly memorable. 

How did you become a chef?

I was born into a humble farming family, where early mornings meant feeding cows and long days were spent tending fields. While my mum worked tirelessly outside, I found my joy in the kitchen, helping her cook dinner after her hard day. I was just a child, but those moments – stirring pots, learning to boil rice, watching her hands move with love and precision – sparked something deep in me. As I grew older, I picked up every little detail my parents shared about food. Slowly, I began cooking basic curries on my own. The first time my wife tasted my food, she was amazed. Her encouragement planted a new dream in me – to become a chef.

I started my culinary journey in Chandigarh, Punjab, where I trained with dedication. After moving to the UK, I got an incredible opportunity to work for Gordon Ramsay as a Senior Chef de Partie. There, I discovered the art of British cuisine and sharpened my skills in one of the world’s most demanding kitchens. I later joined Three Church Road as a sous chef and then Jaguar Land Rover group as a hospitality chef before returning home here to St George’s Place as head chef.

What do you eat at home?

Simple foods and a lot of vegetarian options. 

Who is the best chef in the world and why? And the best in Brum?

I am inspired by chef Vikas Khanna’s journey – his life is a powerful example of turning struggles into strength. Born in Amritsar with a clubfoot, he faced many challenges, but with the support of his family and a deep passion for cooking he rose to become a Michelin-starred chef in the USA and gained international recognition. He has cooked for world leaders, authored several books and continues to shine globally. Despite his success, he remains humble and kind. He is also a beloved judge on Indian television’s MasterChef India, and his compassion is seen in efforts like his Feed India initiative. In my opinion, the best chef in Birmingham would be Glynn Purnell. 

Share a cooking tip

To get the perfect Yorkshire puddings always be sure to get that oil smoking hot. 

What was your favourite food as a kid?

Some flavours stay with you forever and for me it’s my grandmother’s home-made rice pudding. The fragrant smell and sweet taste was something I found hard to resist. 

Food heaven and food hell?

My food heaven would be a buttery lobster ravioli in a saffron cream sauce. My food hell would be overcooked liver! 

What’s the most unusual thing you have eaten?

Bheja Fry – that’s goat or lamb brain, delicately cooked with spices, onions and herbs. 

If you weren’t a chef what will you be?

A farmer – that would follow with family tradition.

Tell us about your cooking?

I’d describe my cooking as Tokyo-style ramen with a bit of Brummie soul. I love food that’s thoughtful but not overcomplicated – flavours need to make sense, textures should surprise you, and there’s got to be balance in every bite. I’m big on making sure everything has its place on the plate or in the bowl. I get excited about umami, fermentation, and anything that takes a bit of craft. I’m always learning and always tweaking.

How did you become a chef?

Honestly? It was a bit of a happy accident. I covered a kitchen shift at the pub I worked at, and I just… got hooked. There’s something addictive about the buzz and the pressure. I went on to train in Oxford with Corin Earland, who was at the time chef director at Peach Pubs­ – he taught me the discipline and joy of great food. Then I had the mad luck of working in Tokyo at Les Enfants Gates with Naoki Matazawa. That place changed how I think about ingredients and presentation. It’s been a mix of luck, graft, and just saying “yes” a lot.

What do you eat at home?

When I get home, I’m not knocking out dashi from scratch – I’ll be honest. Sausage and mash hits the spot, properly buttery mash and good gravy. But I do like to sneak in a gyudon or something quick and comforting if I’ve got leftovers in the fridge.

Who is the best chef in the world and why? And the best in Brum?

Best in the world, I’d still say Naoki Matazawa – he just has this precision and flair without being showy. In Brum, there’s serious talent. Brad Carter is doing wicked things. And Andrew Sheridan – what a machine.

Share a cooking tip

Taste everything. It sounds obvious, but I see so many people skipping it. And don’t be afraid of acid – lemon, vinegar, pickles. That little pop can lift a whole dish. Also, read. Just pick up books, watch stuff, go down rabbit holes. And then go cook.

What was your favourite food as a kid?

My nan used to make this roast chicken with proper crispy skin and bread sauce – it still makes me smile thinking about it. That and Angel Delight, specifically banana flavour.

Food heaven and food hell?

Heaven? Tonkotsu ramen, no question. Fatty, rich, warming – you can’t beat it. Hell? Anything overcooked and bland. Or a dry chicken breast. That’s just cruel.

What’s the most unusual thing you have eaten?

Raw horse. No joke. I’d just come off an 18-hour shift in Japan, totally shattered, and met some mates who’d been out drinking all night. It was about 4am and we ended up in this mad little spot where you pay per head and eat as much as you like. A dish turned up on the table that looked like sashimi, so I tucked in without thinking. My girlfriend at the time casually mentions, “That’s horse sashimi.” Honestly? I have no regrets – I’m always up for trying something new. With a bit of soy sauce, it went down alright!

If you weren’t a chef what will you be?

I’d probably be doing something with my hands. Maybe carpentry? I like making things, tweaking and perfecting. Or maybe I’d just be one of those blokes with too many Japanese knives and no real use for them.

Delicious and versatile, Michael’s recipe is awesome served with pasta dishes, tossed with roasted new potatoes – or alongside one of his favourites, steak and chips!

 Ingredients:

• 150g washed wild garlic

• 100g spinach

• 60g lightly toasted pine nuts

• 60g parmesan

• 150g extra virgin olive oil

• 1 lemon zest

• Maldon sea salt

Method:

Place all of your ingredients into a blender. Blend until you have a nice coarse pesto. Season with Maldon sea salt.

Tell us about your cooking?

My cooking style currently is an extension of some of the incredible restaurants and chefs I have worked with, most importantly Tom Shepherd, my current chef patron, who I have known for more than 11 years and who I supported at the restaurant’s launch in 2021 as sous chef. My cooking style is very seasonal and ingredient led, with flavour taking the forefront of the focus, ensuring everything really packs a punch with flavour! 

How did you become a chef?

I entered a professional kitchen at a young age with a part-time job as a KP. I thoroughly enjoyed the atmosphere and being able to work with amazing produce. I have always loved and have been interested by food. This is how my culinary journey started. I then went to work at Michelin star restaurants such as Restaurant Sat Bains, Adams and I was Tom’s sous chef at Upstairs when we won our Michelin star just four months after opening. Sat and Tom have been massive influences for me and my career and so many more in the industry I look up to that have created incredible restaurants. Some of my most inspiring visits have been, The Ledbury, Moor Hall, Row on 5.  

What do you eat at home?

An unhealthy amount of milk chocolate Hobnobs. 

Who is the best chef in the world and why? And the best in Brum?

A very difficult question for me as I don’t think there is any one chef that’s the best! They are all very different and incredible in their own style. For me, based on how many young chefs have been influenced and developed and the impact on our industry, I would have to say Gordan Ramsay. Best in Brum (slightly biased) would have to be Tom Shepherd, I have been lucky to be a part of Tom’s journey during the restaurant and his career and it has been inspiring to me as a younger chef coming through the industry and similar kitchens. 

Share a cooking tip

My tip is for cooking meat. Rest your meat for around the same time as you cooked it, this really retains all the important juices and flavour of your meat. 

What was your favourite food as a kid?

Spaghetti Bolognese and fajitas – still one of my favourite dinners now.  

Food heaven and food hell?

Heaven is spicy buffalo chicken wings with blue cheese sauce. My hell is fermented fish – the worst food experience of my life! 

What’s the most unusual thing you have eaten?

I was very fortunate to eat at D.O.M, a special restaurant in Brazil where I experienced ants – very unusual but interesting. 

If you weren’t a chef what will you be?

If ‘chief milk chocolate Hobnob tester’ wasn’t available at the time, then a job in the motorsport industry for sure, A racing car driver!

A more sustainable option than lamb, hogget is a sheep aged between one to two years. Opting for hogget or mutton means the sheep have had the time to mature at pasture, so the meat has more fat and a greater depth of flavour.

Ingredients: 

• Herdwick Hogget rack and shoulder (bone separate)
• 100g garden peas
• 100g broad beans
• 1 bunch of mint
• 50g goat’s curd

For the sauce: 

• 2 shallots
• 4 cloves garlic
• 3 sprigs rosemary
• 1ltr chicken stock
• 150ml Madeira
• 150ml red wine
• 75ml brandy

Method:

Prepare the lamb shoulder and brine in a 10 per cent salt brine for 24 hours. Cook it for a further 24 hours at 78 degrees after the brining process, make sure you wash the shoulder for at least 20 minutes before cooking. Once cooked, carefully flake it down and roll it into a ballantine (sausage shape) allow to set in the fridge and then slice it into 1cm thick slices ready to fry in pan later.

For the sauce, roast the lamb bones for 40 minutes, take out and drain excess fat. In a large pan, fry the shallots, garlic and rosemary, add the bones and fry for a further 2 minutes. Deglaze with all the alcohol and reduce to a glace, add stock and cook down until desired consistency. Pass through a sieve ready to serve.

Roast the lamb rack for 8 to 10 minutes at 180 degrees, allow to rest for 10 minutes. While the meat is resting, ensure your sauce is hot and begin to cook the peas, broad beans and fry lamb shoulder disc. Once cooked begin to assemble on a plate and finish off with a few spoonfuls of goat’s curd.

Tell us about your cooking?

For me, it’s seasonally based. We look at what’s in season and go from there. My cooking is quite classical and influenced in part by my family in Italy. As a kid, I spent the six-week summer holidays in Benevento near Campania with my Italian family. They have a lot of land with sheep, goats and a vineyard. The produce is incredible and everywhere you walk you can just pick ingredients. It surrounds you. Also, you’ve got to make sure what you’re offering is good. People don’t have much spare income. You’ve got to kind of bend and adjust to the market and situation. It won’t work otherwise. At Cuubo, Wednesdays and Thursdays are quiet so we’re introducing a couple of offers for those days. 

How did you become a chef?

My other half had a hair salon and I was a hairdresser for seven years. I got into cooking quite late at age 26 and learned everything at Simpsons. I’d had no formal college training so when I had a trial at Simpsons, they must have seen something in me. 

What do you eat at home?

I’m terrible at home! Fags and coffee! My oven has blown up, so I have no oven or hob. That aside, after 12 hours cooking, I honestly can’t be arsed. We have the odd Caribbean takeaway which feels a bit healthy. 

Who is the best chef in the world and why?

The best chef in the world is Jordi Roca – he’s a pastry chef at El Celler de Can Roca (in Girona, Spain) and is amazing. In Birmingham it has to be Luke Tipping. He trained me and was the best person to learn under unless I passed him a burnt garnish. Let’s just say I developed a thick skin… 

Share a cooking tip?

Don’t be afraid of food – it’s mostly common sense. And season your water. Taste the water you’re about to cook your food in. Simple. 

What was your favourite food as a kid?

Italian all the way. Bread, olive oil, parmesan and salami. I think I’ve been spoilt with food from a young age so I’m a bit of a nightmare. 

Food heaven and food hell?

Food heaven would be simple spaghetti, pomodoro sauce and parmesan. I love proper traditional Italian food, simple ingredients done really well. I suppose food hell is supermarket food. We’ve been brainwashed into thinking £9 for a ready meal at M&S and Waitrose is acceptable. I guess it’s about food that’s not cooked properly. Just give it a bit of love. 

What’s the most unusual thing you have eaten?

Cow’s head. In Italy, my 80-year-old uncle came home with a cow’s head for my nan to cook. She fried it up whole and it was just weird. It’s the only thing my nan has cooked that I haven’t enjoyed. She used to cook pig’s head slowly for 20 hours which was amazing, but fried cow’s head? No… 

If you weren’t a chef what will you be?

I don’t know what else I could do. Chief taster maybe?

With Lent almost upon us, and no doubt many committed Brummies putting chocolate to one side for 40 days, why not treat yourself to one final little sweet hurrah with this delicious recipe, packed with white chocolate and pineapple goodness.

Ingredients 

• 125g sugar

• 140g egg yolk

• 400g white chocolate

• 50g butter

• 600ml double cream

• Splash of water

• Pre-baked tart case

• Pink peppercorns

• Pineapple prepared into dices

• 50g sugar

Method

Add 50g sugar to 2 tbsp of water in a pan over medium heat. Allow sugar to melt and bring to a boil and wait for it to turn dark amber in colour. Remove from heat, toss in the pineapple chunks until coated in the caramel then set aside until cooled

Add egg yolks into a mixing bowl. Add sugar into saucepan with a splash of water, heat to a soft ball then pour into the mixing bowl of egg yolks while whisking with electric mixer. Continue to whisk the eggs until they become light and form a sabayon (light sauce). Melt the butter and chocolate together over a bain-marie and fold into the sabayon.

Whisk the double cream in a mixing bowl until you get soft peaks, fold into it the sabayon mixture and then using a piping bag fill your pre- baked tart case. Add the pineapple chunks in caramel to the top of the tart. Garnish with the crushed pink peppercorns. And enjoy!

Tell us about your cooking?

I think that my style is cooking food simply with good flavour and texture served with good flavoured sauces – don’t over complicate it – give customers tasty food. I am excited by the young chefs coming through with new ideas and techniques and new ingredients from across the world, also seeing people that I have worked with and influenced doing well. 

How did you become a chef?

I became a chef through necessity as my mother passed away when I was young, so I learned to cook from watching her as a young boy and following the things that I had seen being cooked at home. Then trying them for myself with mixed results! I then started experimenting making simple food cakes, scones and also cooking Sunday roast dinners.

This led to my school form teacher getting me an interview in a local hotel in Leamington Spa. I began washing up on Saturdays, watching the chefs cooking for large numbers of guests for weddings, events and functions as well as food for the restaurant. This fascinated me seeing big numbers being catered for.

I then helped in the Still Room making tea and coffee for lounge service and room service and washing glasses for functions. Washing up glasses on weddings was always a treat as the restaurant manager would always give me a sneaky glass of Champagne from the wedding toast (a great treat for a 14-year-old). I still love the taste of Champagne.

The hotel manager offered me an apprenticeship within the kitchen and I had a great grounding working in all sections of the kitchen, learning about fish, meat, poultry and game, pastry and event catering. I worked at that hotel for seven years in total.

I went to South Warwickshire College in Stratford-upon-Avon going to college on a day release course for four years (a lifetime later I am back in Stratford!). 

What do you eat at home?

At home, I cook simple tasty dishes. After a busy day it’s good to eat simple. One of my go-to dishes is the Captain’s fish fingers, baked beans and creamy mash. 

Who is the best chef in the world and why?

One of the best chefs in the world for me is Raymond Blanc. His food is full of flavour and simply presented and he is a great mentor to many chefs. I ate one of the best meals of my life at his restaurant at Le Manoir aux Quat’Saisons. Luke Tipping and Andreas Antona at Simpsons in Birmingham are two of the best in town. I have dined at Simpsons since their early days in Kenilworth many years ago and the food is always different and unique. 

Share a cooking tip?

My tip would be, if what you are making goes wrong keep at it and don’t give up – practice is the key to success. 

What was your favourite food as a kid?

My favourite food growing was hearty beef stew, lots of veg as beef was very expensive and big suet dumplings in a rich gravy. Perfect! 

Food heaven and food hell?

Food heaven is roast saddle of English spring lamb, cooked pink with a rich sauce.

Food hell – I’m not a fan of caviar… 

What’s the most unusual thing you have eaten?

Crocodile, zebra and horse. 

If you weren’t a chef what will you be?

If I wasn’t a chef, I have no idea what I would be, but definitely something working with people in a creative way.

Let’s face it, great food is symbolic of love. So, for Valentine’s day why not show that special person just how much you love them by knocking up this awesome dish from Mimmo Ruggiero, the head chef of La Bellezza. 

Ingredients for the Genovese sauce 

• 3 types of onions (this is very important!): 2 red onions, 1 white onion, 1 yellow onion

• Meat: Pork or beef cuts such as pork shoulder, shank, knee, or cheek. Use any fatty scraps you have on hand. This dish is all about utilising every part of the animal.

• 1 glass of red wine

• ½ tablespoon of tomato paste

• Salt and pepper to taste

• 1 bay leaf

Method: 

In a large pot, sear your chosen meat cuts over medium heat until browned, pour in the glass of red wine and let it simmer until reduced, leaving behind a rich flavour. Cut the onions into large chunks and add them to the pot. Stir well.

Add the tomato paste for a touch of colour and mix it in thoroughly, then reduce the heat to low and let the mixture simmer gently for 5 to 6 hours, stirring occasionally to ensure it doesn’t stick. Show it some love! Add salt, pepper, and a bay leaf during cooking to enhance the flavours. Once the sauce reaches a creamy rich consistency, it’s ready.

Now cook your favourite pasta, ideally ‘Ziti’, and toss it with the Genovese sauce.

Tell us about your cooking?

I believe that my cooking explores the realms of versatility combined with the authenticity of ingredients. What excites me is the adrenaline rush of being able to refine and produce a dish from something basic to extraordinary. Keeping its originality in mind which makes its resourcing very important. 

How did you become a chef?

By accident or fate… I think that it was written for me. Despite my parents’ numerous efforts of trying to persuade me to become a doctor or engineer, I ended up in a hotel management college where I realised my passion was in cooking and that is where I find my peace and my language of expression.

I trained at places like Centaur Hotel Delhi, Le-Meridian Delhi and Hilton New Delhi but professionally started working in 1998 as a chef in India Habitat Centre, Lodhi Road, New Delhi, where I was the only female chef among the team of 104 male chefs or colleagues. It was a tough fight to start with, but I gave my heart and soul to prove my mettle and secure my place in their hearts and the team.

The family has always been important during my 26-year career. Initially, it just started as a basic job to earn money and support the family financially, but then with time the passion deepened and the hunger to prove and make myself better and better kicked in. Also, I was very influenced by my friends and colleagues finding work abroad, so when I told my mother she said I think you should give it a try – that is how I came to the UK. After marriage, my husband supported me in my career and profession. 

What do you eat at home?

My favourite food is simple Indian lentil and rice with vegetables – in India we call it dal chawal and sabji. 

Who is the best chef in the world and why?

My personal favourite chef Vikas Khanna, due to many reasons like his simplicity and originality, the way he humbly relates to food, culture and emotions. No one does it better, he produces spectacular masterpieces with the basic ingredients.

Is the customer always right?

It is a tricky question, and the answer depends on the situation – there is no black and white because our main motto is to keep the guests happy, we try and make the scenario right for them. As a team we try and ensure every guest who walks through our door has a good time and walks out with a happy face. 

What was your favourite food as a kid?

I loved the rice and choley that were prepared at traditional Indian weddings 

Food heaven and food hell?

An ideal service begins with everything and everyone in place: deliveries are on time, the team is fully prepared with mise en place ready, and a full house of reservations awaits. This creates the perfect environment to focus on guest satisfaction. If even one of these elements is missing it can make things chaotic as it is harder to concentrate on delivering a seamless experience to guests.

Having all these components aligned allows us to provide the level of service that keeps guests happy and coming back.

Share a cooking tip?

Keep your knives sharp and tools clean. 

What’s the most unusual thing you have eaten?

The most unique thing I tried was rabri ka parantha [the traditional Indian snack flavoured with thickened condensed milk, cardamom, saffron, and nuts] in Chandni Chowk, Delhi in the paranthe waali gali. It was just magical to even see it take shape with rabri being in soft, semi-liquid form held and rolled in solid dough – a real art! The chef was making 20 different varieties of paranthas, it was scrumptious. 

If you weren’t a chef what will you be?

If I had not become a chef, I would have been a pilot. It was my dream to fly high… although I still am – but just with my imagination.

Ingredients:

• 1 kg lamb mince
• 2 medium white onions
• I tsp saffron
• 6 cloves of garlic, pasted
• 100gms butter, melted
• ½ tsp black pepper
• ½ tsp rose water
• ½ tsp sumac
• Salt – to taste

Method:

Mix all the dry ingredients with lamb mince. Puree the onions and then strain discarding any water. Mix with the garlic paste and rose water then add to the mince, kneading till all the ingredients are combined.

Divide the mince into 5 portions, shape onto skewers and cook over charcoal grill or barbecue whilst basting with the melted butter. Cook until meat is tender then enjoy with lavash bread or rice.

Tell us about your cooking

Being born and raised in Naples, I am deeply connected to my Southern Italian heritage, so my cooking is filled with Mediterranean traditions, but with a twist and a touch of innovation. I love bold and contrasting flavours, using an array of spices and rich sauces like ragù and béchamel.
Naturally I love working with our fantastic suppliers at Big Mamma – having such excellent Italian produce is always such a privilege, while pairing them with seasonal British ingredients to elevate a simple Italian dish is very interesting. These classic recipes with fun additions are something we have tried to create at La Bellezza – such as our homemade pici served in a rich, but spiced lamb and San Marzano ragu.

How did you become a chef?

My culinary journey began at the age of eight, thanks to my grandmother. She invited me into the kitchen to help prepare family meals, immersing me in every aspect of the process and igniting my curiosity about cooking. By the time I was 13 my passion for the kitchen was blossoming, leading me to apply to a culinary school. I moved to Tuscany, where I learned many of the techniques I still use today. My greatest influences have undoubtedly been my grandmother and a few pioneering chefs who made their mark on television, such as Antonino Cannavacciuolo. During my summer jobs in Naples, I had the privilege of learning from true masters who taught me the art of pizza dough making. These mentors not only imparted their culinary skills but also instilled in me the dedication, commitment, and patience required in the kitchen – qualities that are essential, especially when you consider that pizza dough can take up to 36 hours to rise!

What do you eat at home?

Pasta, pasta, pasta! In all its shapes! There’s nothing quite like a rich ‘pasta al forno’ to get cosy in the winter. One of my absolute favourites is Pasta alla Genovese. This dish holds a special place in my heart, but it requires a significant amount of time to prepare, so often it is best made on a relaxed Sunday as the perfect lunch to enjoy with friends and family.

Who’s the best chef in the world and why? And who’s the best in Brum?

Massimo Bottura of Osteria Francescana is a chef I admire hugely. He is always evolving and remains at the forefront of the culinary world as a true pioneer, not just within Italian cuisine but globally. I also have great respect for Luke Tipping. While I haven’t yet had the chance to dine at Simpsons, I deeply admire his work and would love to experience his cooking.

Share a cooking tip

I have never shared this before, it’s a treasured family secret! But to make her version of Genovese, my grandmother added a pinch of baking soda to make the onions creamier. This little trick not only enhances the texture but also elevates the overall flavour.

What was your favourite food as a kid?

Pizza has always been my favourite! I could never say no to a classic Margherita topped with mozzarella di bufala and plenty of fresh basil.

Food heaven and food hell?

Heaven is all about pizza and pasta. Hell is when Italian recipes are misinterpreted or distorted. I love when people embrace Italian cooking, but you really do need to stick to traditions. Take carbonara, for example, it’s all about those simple, wonderful ingredients: guanciale, eggs, Pecorino Romano, and black pepper. When people toss in chicken and heavy cream, it might make for a creamy dish but it totally misses that authentic vibe.

What’s the most unusual thing you’ve eaten?

Probably crickets in Mexico!

If you weren’t a chef, what would you be?

A career that involves working closely with people. Being surrounded by others is essential to my ideal job. I thrive in environments where I can connect, collaborate, and create memorable experiences, much like I do in the kitchen.

Christmas is all about the love. This year why not show your loved ones just how much you care with some delicious, homemade cranberry sauce rather than the miserable stuff in a jar. And this powerful little winter berry is considered a superfood, a great source of vitamins and antioxidants, helping keep your nearest and dearest healthy this festive season.

Ingredients

• 100g light muscovado sugar
• 100ml orange juice
• 250g pack fresh cranberries (or frozen if you prefer)
• Large pinch ground allspice
• Large pinch ground cinnamon

Optional to make it proper festive:
• 25ml port
• 25ml cider vinegar

Method

Tip the ingredients into a pan, stir and bring to the boil. Then simmer for around eight to 10 minutes until the cranberries are tender but still holding their shape. The sauce will thicken as it cools. It should keep in the fridge for about a week. On the day, bring to room temperature before serving.

Tell us about your cooking

My culinary journey reflects a profound connection to mother nature, respect for top quality produce and commitment towards the art of cooking. I truly believe that if you cook with the best ingredients, you’ll produce the best dish and provide a great culinary experience. My dishes are clean, modern, light and fresh and I like to use techniques that will extract maximum flavour from the key ingredients. Knowing where produce comes from is important to me – where possible I like to source ingredients locally.

How did you become a chef?

I was born in Mumbai and my earliest food memories were visiting the coastal town of Mangalore each summer. We used to cook fresh fish on the BBQ and were surrounded by lush green paddy fields filled with cocoa, vanilla, and peppercorn trees. It was a family effort to harvest all these ingredients and it was here I found my passion for fresh, high-quality and seasonal produce. My mother had a huge influence on my decision to pursue cooking as a career. I have fond memories of her cooking delicious dishes at home from humble ingredients.

After moving to the UK, I completed a degree in hospitality and have now worked in the industry for 21 years. I first joined D&D Group in 2009, working as a chef de partie at London’s La Pont de la Tour. I trained under Lee Bennet, who is currently global culinary director for the Gordon Ramsay Group. I honed my craft under chef Lee, also moving to Singapore with him to learn about Asian cooking styles.

I completed stints in restaurants and hotels in Singapore and Mumbai, before moving back to London and re-joining D&D in 2022. I ran restaurants including German Gymnasium, Skylon and returned to Le Pont de la Tour, before moving to the West Midlands to take up the role of executive chef at Orelle.

What do you eat at home?

Simple meals based on rice, pulses, and legumes. I do a lot of fermentation at home, including cultured milk, kombucha and fermented savoury crepes, which are really good for your gut. I love to bake my own breads at home, I have had a sourdough bread culture for over 12 years that I’ve preserved, I bring it along wherever I move.

Who’s the best chef in the world and why? And who’s the best in Brum?

I was very fortunate to work alongside chef Jason Atherton who has achieved the pinnacle in culinary gastronomy and currently holds two Michelin stars. I also admire my mentor chef Lee Bennett – we still travel around trying new restaurants together today. I think the best chef in Birmingham is Luke Tipping from Simpsons. I was lucky enough to cook for him at Orelle and he welcomed me to Birmingham. It was great to chat to him about the region’s food scene.

Share a cooking tip

Brine your meat or fish to improve the flavour and texture. Make up a brine using a 10:1 ratio (1litre water to 100g salt) and then you can add flavours such as garlic, spices or strong herbs like thyme or rosemary. Another important tip is to taste everything!

What was your favourite food as a kid?

Mum’s home cooked Sunday roast lunches were part of childhood. We used to have savoury crepes, chicken curries, seafood and rice pudding. I also have fond memories of her preserving delicious jams and jellies and making sorbet or ice cream.

Food heaven and food hell?

Heaven is a dish cooked with the simplest and freshest of ingredients. Hell is anything with mock meats – to me plant-based diets should be made of ingredients in their freshest forms.

What’s the most unusual thing you’ve eaten?

Bugs in Thailand. It’s a delicacy there, so I had to try them. I also had cod sperm on my tasting menu in Singapore.

If you weren’t a chef, what would you be?

I couldn’t think of being anything but a chef!

The natural colour for these macarons will be a creamy beige but go bananas and make them as colourful as you like. Then just fill your shells with your favourite ganache or buttercream filling and try not to over-indulge!

Ingredients

• 5 egg whites
• 150g caster sugar
• 150g ground almonds
• 150g icing sugar
• Optional food colouring

Method

Add the caster sugar to the egg whites in three parts and whisk until stiff peaks form. At this stage, slowly fold in any food colouring you may be planning to use.
Next, sieve together the ground almonds and icing sugar.
Fold the meringue into the almonds/icing mixture in stages until a ribbon texture forms, before piping your round shells onto a lined baking tray.
Leave to rest for 20/30 minutes and then bake at 135 degrees Celsius for 17/18 minutes before removing and allowing to cool.
Pair your shells, fill with your filling of choice ¬– and enjoy!

Tell us about your cooking

I use a traditional Brazilian gaucho style of cooking – selecting different cuts of fresh and succulent meat which is then seasoned and slowly roasted over a charcoal fire.

How did you become a chef?

When I was 18, I started working in a restaurant and fell in love with the Brazilian gaucho style through watching a chef prepare this type of cuisine. I worked in several restaurants with different chefs and learned a little from each one.

What do you eat at home?

Everyone in my house loves eating a variety of meat and fish. We try to sit down as a family as much as we can to enjoy eating together.

Who’s the best chef in the world and why? And who’s the best in Brum?

It’s impossible to pick just one! I believe that each chef has their own essence and their own way of preparing food that creates something special and unique.

Is the customer always right?

Yes! But there are some exceptions…

Share a cooking tip

Don’t be afraid of seasoning your meat well – there’s nothing worse than a bland, tasteless steak! It’s also very important to take care of the temperature of the meat so that it comes out succulent, tasty and cooked to preference.

What was your favourite food as a kid?

Definitely a good lasagne

What’s the most unusual thing you’ve eaten?

Fish soup with milk

If you weren’t a chef, what would you be?

An electrical engineer

What do you recommend from this evening’s menu?

Picanha asada a su punto – a cut of steak with fat that melts in your mouth.

This recipe from John Almeida of SOKU is a perfect autumnal pick-me-up. It’s a favourite Portuguese dessert called Leite de Crème that’s very similar to crème brulee. It consists of a Portuguese custard that you can flavour with anything. Make sure to caramelise the top with some Demerara sugar for that extra texture.

Ingredients

• 1ml Whole milk
• 70g Caster sugar
• 40g Cornflour
• 120g Liquid egg yolk
• 2 Vanilla pods

Method

Bring the milk with the vanilla pods to a boil. Make sure you scrape the pod too. Mix the sugar with the egg yolk and cornstarch. Add a bit of milk while mixing to temper the mix. Pour everything back into the pan and cook until it thickens and the flavour from the cornstarch is gone. Leave in the fridge to set. Sprinkle some sugar on top and pass the blowtorch to caramelise the sugar.
Happy eating!

Tell us about your cooking

My style is simple, fresh ingredients done in a street food style. It’s traditional Vietnamese street food, but with a British twist. Food has always been big in my family and recipes have been passed down through the generations. However, the food at Seafood City is all about diving right in, putting your bib aprons on and getting your hands messy so that you can enjoy seafood in an unpretentious way, enjoying the riches of the sea in the simplest way possible. 

How did you become a chef?

I kind of fell into cooking. I worked in front of house for a while then took a job in the kitchen at District One in Putney in London which is a Vietnamese street food restaurant. I just fell in love with cooking. I’d always loved eating and trying different flavour combinations, but when I experienced life in the kitchen my eyes were opened. It was always dynamic – the early morning shifts baking bao buns and fresh baguettes, the marinating, grilling and brining of the meat for maximum tenderness and flavour. It was exciting! 

What do you eat at home?

Mainly Vietnamese food – I just love it or an Indian curry.

Who’s the best chef in the world and why? And who’s the best in Brum?

The best chef in the world is Jamie Oliver. A British guy taking on another country’s cuisine is brave and some might not agree with the authenticity, but I appreciate adapting to suit a market. I can’t say the best chef in Birmingham, but the restaurant I love more than any other is Ken Ho next to the Hippodrome. The service is – let’s say – not amazing, but the food is 10 out of 10.

Is the customer always right?

No. If you want to please everyone, you please no one. You have to be confident and think ‘this is what we offer. This is our food’. 

Share a cooking tip

Use the freshest ingredients you can.

What was your favourite food as a kid?

Banh Mi which is essentially a French baguette – there’s a lot of French influence in Vietnam. The baguette is filled with pate, ham, pickled carrot, mayo. The flavour profile is spot on. The way the ham is marinated, the pickled tones. It’s amazing. Try it!

Food heaven and food hell?

Heaven is a well-made traditional Balti curry with fresh naan. Hell is anything bland with no flavour.

What’s the most unusual thing you’ve eaten?

On a trip to Vietnam, I ate a beating snake’s heart in vodka. It just tasted of vodka and slipped straight down.

If you weren’t a chef, what would you be?

A stand-up comedian. I like instant feedback, so I think that would be good.

The summer is nearly over (sob!) but we’re not ready quite yet to bid it farewell. So, please join us as we enjoy one final summery huzzah with this delicious little dessert. Next stop Christmas…

Ingredients

• 300g gingernut biscuits
• 100g butter
• 1-2 tsps vanilla extract
• 300g mascarpone cheese
• 300ml whipped double cream
• 400g strawberries
• 50-100g sifted icing sugar

Method

To make the base, put the biscuits in a food processer and blend until crumbled. Meanwhile, gently melt the butter in a large saucepan and leave to cool slightly. Transfer the crumbs into the pan and mix thoroughly. Tip them into a loose bottomed cake tin, press down firmly to create an even layer. Chill in the fridge for an hour to set firmly.

Chop the strawberries lengthways. Place the strawberries against the inside wall of the cake tin, with the bottom of the slices directly on the biscuit base.

Whip the double cream in a bowl until it starts to thicken. Place the mascarpone in a bowl and soften. Add the icing sugar and vanilla extract, mix thoroughly until smooth. Gently fold in the whipped double cream.

Tip the mixture into the cake tin in two or three parts. With each part, add to the centre then push the mixture firmly to the edges to secure the strawberries and fill in the gaps against the side of the tin. Refrigerate ideally overnight but for at least three to four hours until the filling is firm.

Remove from the fridge. Remove from the tin – place the base on top of a flat-bottomed tumbler or tin can, then gradually pull the sides of the tin down. Place the cake onto a serving plate and pile the remaining strawberry pieces or a mixture of summer berries on top. Serve at room temperature.

Tell us about your cooking

For me, it’s all about showing respect for the ingredients. Before the products came to me, someone had to work very hard to produce them. It’s about showing respect not just for the ingredients but also for their producers. I like to mix different styles of cooking, pick different ingredients from the places I travel to and just experiment. Ultimately, it’s about well-balanced food packed with flavour.

How did you become a chef?

It all started when I was 14-years-old and I knew I would need to know how to cook to fend for myself once I moved out of my parents’ home. Little did I know I was about to find my passion for the culinary world and become addicted to it. Understanding the hard work that goes into each product to achieve the best always fascinated me. That’s how it all started for me, watching my grandparents sustainably grow and nurturing every crop to provide for themselves and the family back in Portugal. Such a childhood opened the doors to creativity which led to exciting new beginnings.

I went through culinary school in Portugal and worked in diverse places to discover what route I wanted to follow. Fine dining was always in the background of what I wanted to do. When I moved to England to do my degree in Culinary Arts Management at University College Birmingham, I came across some great opportunities in the fine dining world. Places like The Wilderness and Opheem were probably the highlights until I started to work at Soko Patisserie.

What do you eat at home?

I like to vary – anything like curry, stir fry or some good traditional Portuguese dishes. A cheeky Ramen and sushi Deliveroo once in a while. I always keep some ice cream in my freezer.

Who’s the best chef in the world and why? And who’s the best in Brum?

There are too many great chefs in the world that I look up to. Currently, for me in the patisserie world, I would have to say one of them is Amaury Guichon. In Birmingham, I can’t answer that – but in Portugal, no one beats my grandma’s or mother’s cooking. However, I will have to mention my pastry mentor Bharat Chandegra with his work ethic and amazing products.

Share a cooking tip

Always season your ice creams or ganaches with a bit of salt. Salt is a flavour enhancer and trust me it will make all the difference in the world.

What was your favourite food as a kid?

I wouldn’t be a good Portuguese if I didn’t say a good Pastel de Nata. However, eating a freshly picked tomato from my nan’s farm with a sprinkle of salt with my sister every summer will always be a fond memory of my childhood.

Food heaven and food hell?

Food heaven – Petiscos! Portuguese tapas on a late afternoon with a nice chilled bottle of white wine with a table full of friends and family. Food hell – Anything that involves Marmite!

What’s the most unusual thing you’ve eaten?

Not so unusual in Portugal, but one of my favourites would be chicken gizzards slow-cooked with beer, wine and port and loads of piri-piri and aromatics. A nice cold beer to go with that, please.

If you weren’t a chef, what would you be?

I don’t see myself doing anything else apart from being a chef! I think it’s something that just runs in my blood and will always be something that will influence my life. But if not that, maybe the next Cristiano Ronaldo… haha!

Give a nice easy recipe for our readers to make at home using those lingering items in the store cupboard

This recipe is one of my all-time Portuguese favourite desserts and super easy to do at home. It’s called Leite de Crème and consists of a nice Portuguese custard that you can flavour with anything. Make sure to caramelise the top with some Demerara sugar for that extra texture.

To make Leite de Crème, you will need:

• 1,000g whole milk
• 170g caster sugar
• 40g cornflour
• 120g liquid egg yolk
• 2 vanilla pods

Bring the milk with the vanilla pods to a boil (scrape the pods). Mix the sugar with the egg yolk and cornstarch. Add a bit of milk into the mix while mixing to temper the mix. Pour everything back into the pan and cook it until it thickens and the flavour from the cornstarch is gone. Leave in the fridge to set. Sprinkle some sugar on top and pass the blowtorch to caramelise the sugar.

Happy eating!

In France wine tourism in Bordeaux, Burgundy and Champagne has always been popular and due to Chateauneuf-du-Pape’s fame the Côtes-du-Rhône is also a favourite. So, when Wendy Gedney, once a wine teacher at University College Birmingham, decided she wanted to start a wine tourism business why did she head to the little-known Languedoc-Roussillon region?
For centuries Languedoc-Roussillon had been the bulk producer of rustic and oft times poorly made wine destined to quench the nation’s thirst when water was unsafe to drink. It wasn’t until the 1980’s that the wine makers of Languedoc started to wake up to the jewel they held in their hands and we have Australia and California to thank for that.
At the time New world ‘varietal wines’ were being released onto the European market. Until then we were used to buying wine by provenance rather than grape variety. You bought a Chablis not a Chardonnay, a Bordeaux not a Cab Sav but overnight the ‘new kids on the block’ had found a way of making wine accessible and that was the kiss that woke the sleeping princess.

WINE-MAKING RUSH

Losing market share France introduced the Vins de Pays category and Languedoc-Roussillon embraced it to make the first Vins du Pays d’Oc in 1987. Whereas AOC rules restrict and protect name and style, Vins du Pays is much more flexible allowing innovation and creativity. Think Terroir v Territory. The release of this label coincided with the rush of people from all over the world wanting to become wine makers. Most were looking for a place where their vision of wine making could be expressed, where the land was affordable and where organic farming would be easier. For lots of people Languedoc was that place.

Following their dream and bringing passion and commitment with them they bought up small parcels of land and resurrected old vines that had fallen out of favour such as Carignan. Many of them also made new plantings and almost every French grape variety you can think of was planted there. Some made simple, ‘cheap and cheerful quaffers’ appealing to the price sensitive market and those who like the familiar name of an international grape variety. Others sensitively nurtured the traditional Languedoc varieties, coaxing the best wines they could from them. Today Languedoc-Roussillon is the most diverse wine region in France where just about every style of wine can be found, much of it organically grown in a beautiful landscape and made by impassioned people.

MEDIEVAL BACKDROP

Languedoc is the undiscovered France even though it’s the largest vineyard in the country. Many people go there to visit Carcassonne, a town Ryanair flies to from many UK cities. They taste the wine, meet the friendly people and look out across the ramparts of the medieval town to the swathe of vines peppered with ancient villages wishing they could discover the place. This is why Wendy started her vineyard tour business Vin en Vacances here 15 years ago. She runs day trips to all of the wine districts that surround Carcassonne as well as a tour that includes a wine tasting cruise along the Canal du Midi. Alongside winery visits many of the tours include tastings of olive oil, artisanal vinegar and vermouths as well as visits to beautiful villages, an abbey with a wine connection and a couple of the Cathar castles.

Of course, wine is at the heart of every tour which is a great way to discover the region and the wines styles. In general, the red wines are full bodied, spicy and often peppery with flavours of black fruits whereas the whites are more difficult to pin down as there isn’t a typical style made here. You will find everything from rich, full bodied, oak fermented wines, to mineral, deeply complex, lean styles to simple fruity ones. Rosé drinkers who prefer it bone dry and fruity with refreshing acidity will love a Languedoc rosé and fizz lovers have Crémant de Limoux or the more simple style of Blanquette de Limoux to choose from.

If you’re into sweet wine you’ve come to the right place. Vin Doux Naturel is a wine making method invented in Languedoc in the 1400’s and Wendy’s favourite is Muscat de Saint-Jean de Minervois. The favours of fresh grapes, the nose of roses in bloom and its crisp acidity make it the perfect match for a chunk of blue cheese drizzled with honey. Something to enjoy whilst sitting in the Languedoc sunshine.

OUR TOP TASTE PICKS

Baron De Badassiere Carignan – Loki Wine £10.99
This red made from 100 per cent Carignan grapes is a rich and full-bodied wine, sourced from the estate’s vineyards in the Pays d’O, and it perfectly captures the essence of the Languedoc. It has been aged for 12 months in oak barrels, which impart a subtle hint of vanilla and toasted oak flavours. In the glass, Baron De Badassiere Carignan has a deep ruby colour with purple highlights.

Gérard Bertrand ‘Hampton Water’ Rosé 2022/23, Languedoc – Majestic £17.99
Hampton Water is the result of a collaboration between rock star Jon Bon Jovi, his son Jesse Bongiovi and iconic winemaker Gérard Bertrand. This elegant rose combines the winemaking skill of Bertrand with the glamour of America’s favourite summer retreat. Every year it receives rave reviews from top wine critics. Its fresh berry and citrus flavours make this a perfect pairing for a fresh goat’s cheese salad or seafood platter.

Katie Jones, Me & Monsieur Jones Blanc – Naked Wines £11.99
Katie and her Monsieur Jones were set on showing Angels that whites can hold their own here and boy have they gone and done just that! She added a smidgen of Muscat to their traditional Grenache and Macabeo blend – but don’t be fooled, there’s none of the sweetness that usually comes hand in hand with Muscat here. This is an aromatic, fresh, fruity and seriously easy-drinking wine.

Few things taste as good as sweet, juicy British strawberries. Why not combine with this easy-peasy recipe for shortbread for a delightful summer dessert? Go on, you know you want to…

INGREDIENTS

For the shortbread

• 250g plain white flour
• 200g unsalted butter (chilled)
• 100g icing sugar
• 2 egg yolks (free range)
• 1 tsp vanilla extract

For the coulis

• 300g raspberries
• 300g strawberries
• 2 tbsp icing sugar
• 1 lemon

For the decoration

• 300g strawberries
• 300g double cream

METHOD

Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Line a baking tray with baking paper.
In a bowl add the butter, sifted flour and work the mixture with your fingertips to form crumbs. Make a well and add sifted icing sugar, the egg yolks and the vanilla extract. Mix the ingredients together until combined and forms into dough. Wrap in cling film and leave to rest in the fridge for at least 30 minutes.
After the dough has chilled, remove from the fridge and knead for 5 minutes. Roll the dough out to 5mm thickness and using a circular cutter, stamp out the biscuit shapes. Place on the lined baking tray and chill again in the fridge for 30 minutes. Bake the biscuits in the preheated oven for 10 to 12 minutes then transfer to a cooling rack.
For the coulis, put the raspberries and half of the strawberries into a food processor and add the icing sugar and juice of the lemon. Process until pureed. Pass through a sieve into a bowl.
Whip the double cream, then on a serving plate place a shortbread, whipped cream and sliced strawberries. Top with another shortbread and if you want to be really indulgent, repeat with strawberries and cream. Otherwise finish with a dollop of cream and a strawberry. Dust with icing sugar, spoon some coulis around the shortbread stack and garnish with more fresh strawberries.

Tell us about your cooking

I’m really just about natural cooking that’s honest, not fussy and or too complicated. Things like cooking meat and fish on the bone. Cooking with three ingredients, but ingredients that are simple, really good quality ones. Easy-going and relatable food. I sometimes say I cook from the hip – I put great, simple ingredients in a pan and make it the best I can.

How did you become a chef?

I was a pot-wash at school and used to work evenings. I thought chefs were rockstars. I was quite fussy when I was younger and didn’t really eat very much of anything. But when I did start trying food, it really opened my eyes to what food was and it really interested me. It sparked my passion. I went on to study at University College Birmingham and had some great stages in places like Purnell’s and Simpsons before getting the chance to work under chef Lionel Levy at the Hotel InterContinental Marseille – Hotel Dieu. That was an amazing time and taught me a lot. As did Brad Carter. I wouldn’t be the chef I am today if it wasn’t for him, Glynn Purnell and Luke Tipping – Brummie chefs who I worked with early in my career. They inspired me when younger to go into fine dining and cooking came naturally. Now, I’m always cooking to the best of my ability.

What do you eat at home?

I do love a crumpet, so I’d like to make my own at some point. My favourite topping is scrambled egg. When eating out I love a good pub roast and a good curry.

Who’s the best chef in the world and why? And who’s the best in Brum?

Very difficult to answer, there are too many! Best in Brum, I can’t answer that – but they know who they are!

Share a cooking tip

If doing a one pot, poach chicken in stock. Remove when cooked and wrap in foil. Throw your veggies in to cook then remove. Reduce the sauce and add spices and then cook with noodles. Add everything back in and serve. Great for sharing and minimal washing-up.

What was your favourite food as a kid?

I was very fussy. I pretty much lived off chips for most of my youth!

Food heaven and food hell?

Food heaven would be a custard slice and a whole pot of tea. Hell is Heinz baked beans.

What’s the most unusual thing you’ve eaten?

Ants at Carters! Tasted great though… but they are ants!

If you weren’t a chef, what would you be?

Probably unemployed. There’s nothing else I would want to be doing! That said, I would have loved to have been a fighter pilot. Maybe, in my next life…

Tell us about your cooking

My cooking is totally inspired by my surroundings, I like to call it proper country food. We work really closely with our community of local farmers and estate owners and the menu is written around the best that each season has to offer – be that wild fallow shot a mile from the front door and skinned by my apprentice, or squirrel to help a local estate manage their woodland, world-class farmed meat supplied by our neighbours at Paddock Farm, who rear grass fed Herefords or Tamworth pigs that respectively graze and rout near the pub.

How did you become a chef?

I went to school in Chipping Campden in the Cotswolds and started working in kitchens as a kitchen porter because it was warmer and better paid than my paper round! I really enjoyed the environment and went full-time after school in what was supposed to be a gap year before university. After initially ‘falling’ into the industry I came to the realisation that it had become a career that I would pursue. I spent time in South Africa which was a great source of inspiration to me – the restaurant at Le Quartier Francais had a distinctive style using local, sometimes unusual ingredients with a strong focus on the indigenous game. It made sense to highlight all the amazing produce available in the Cotswolds when we returned to England.

What do you eat at home?

Simple, seasonal dishes. My wife Solanche always says that when we first met l was working in an Italian restaurant and that it made me an attractive proposition… so I don’t stray too far from those early dishes!

Who’s the best chef in the world and why? And who’s the best in Brum?

I know and have eaten with a lot of the Birmingham chefs, so that’s a really tough one. I love eating at Carters, and obviously Aktar Islam has just become Birmingham’s first two Michelin-starred chef. My old sous chef John Bluck is head chef at Grace and Savour and very talented. And I’m really looking forward to eating with Ash and Erin at Riverine Rabbit in Stirchley soon. The best chef in the world is incredibly tough and personal. I think it depends on your mood, there are restaurants that can be inspiring and luxurious and those that are for family. Food can be so powerful and evocative, and for me, the best chef was my grandmother, or Pauline as she would have preferred to be known.

Share a cooking tip

Make a big batch of homemade wild garlic pesto and Aglio e Olio (garlic, chilli and parsley) and keep it in Kilner jars in the fridge under a little olive oil, the olive oil seals it and it will keep for months and is perfect fast food with dried pasta.

What was your favourite food as a kid?

Dad’s self-proclaimed ‘poor man’s risotto’, which wasn’t a risotto as you know it now. It had long-grain rice cooked with the chicken carcass from the weekend roast and any vegetables we had to hand.

Food heaven and food hell?

Heaven is my grandmother’s strawberry trifle. Hell would be smoked kippers, not great early in the mornings when I worked breakfast shifts in hotels.

What’s the most unusual thing you’ve eaten?

I’ll eat almost anything, the strangest would definitely be reindeer penis at Restaurant Frantzen. It had been cured and grated as a seasoning, rather than a dish with texture thankfully.

If you weren’t a chef, what would you be?

When I was at school we had a careers test which suggested a gamekeeper or working in conservation, both of which I would have definitely enjoyed. As a youngster living in the countryside, the outdoors was always attractive to me, helping my dad with odd jobs or beating for an informal shoot on the farm that we lived on the edge of.

Give us a nice easy recipe for our readers to make at home that makes use of those lingering items in the store cupboard.

We always seem to have a jar of lentils in the cupboard and lots of dried spices. Boil the lentils for 10 to 15 minutes until soft with a little bite, heat butter and oil sweat off an onion, garlic and chillies (or use chilli powder) add cumin, cardamom, cinnamon and garam masala. Add a tin of tomatoes and tomato paste. Simmer for a few minutes before adding the lentils and combining together and season with salt. If you have fresh coriander it’s even better.

The British version of asparagus is absolutely the best on the planet but it’s a pretty short season and only available from May to July, so don’t delay. Not only does it taste awesome, but it’s also jam-packed with high levels of vitamins A and C, potassium, iron and calcium. When cooking, simplicity is the key, so why not try this lovely little recipe from celebrity chef Matt Tebbut.
Top tip: We’re sure you already know this, but remember to prepare asparagus simply snap off the woody ends wherever they naturally break and you’re good to go.

Ingredients:

• 4 asparagus spears
• 100g ricotta
• juice of ½ lemon
• 2 spring onions
• 1tbsp chopped fresh mint leaves
• 1 small green chilli, chopped
• olive oil
• 1tbsp honey
• salt and pepper

Method:

Mix the ricotta with the lemon juice and a pinch of salt and black pepper. Set aside.
Cut the prepared asparagus into quarters and add to a large pan of boiling, salted water. Blanch for 2 minutes until just tender.
In a bowl, toss the asparagus with spring onions, mint, chilli and drizzle of olive oil.
Spread the ricotta onto a dish, drizzle over the honey and spoon over the vegetables.
Serve and enjoy!

Spring heralds the start of British watercress season. Grown in flowing spring water the peppery plant clings to the bed’s gravel base, absorbing minerals and vitamins. Packed with more than 50 minerals and vitamins and super-rich in iron, watercress boasts great health benefits and even has its own special celebration – the Alresford Watercress Festival which this year marks its 20th anniversary on 19 May. The Watercress Company, the UK’s biggest grower of watercress, has developed some delicious new salad recipes perfect for bright spring days stretching into summer – including this tasty little number. So go on, give it a whirl…

HOT HONEY SALMON AND WATERCRESS SALAD

Serves 2
Prep time: 15mins
Cook time: 20mins

Ingredients
• 80g watercress
• 2 salmon fillets
• 1 lemon, quartered
• 1 avocado, sliced

For the Hot Honey:
• 50ml honey
• 2 garlic cloves, halved
• 1 to 2tsp chilli flakes

For the quick pickled red onions:
• ½ red onion, thinly sliced
• 2tbsp vinegar – white wine or apple cider
• ½ tsp salt
• 1tsp sugar

Method
For the hot honey – warm the honey gently in a small pan. Add the garlic and chilli flakes and allow to infuse. Once fragrant and spicy, remove from the heat. For the red onions – in a bowl or jar with a lid, add the sliced onion. Pour over the vinegar before sprinkling in the salt and sugar. Give it a mix, or shake, to combine and let it sit while you prepare everything else.
Brush one side of the salmon with the hot honey. Lay it coated side down in a hot pan and cook for 5 to 6 minutes. Brush the topside with a little more of the honey, flip and repeat.
To assemble the salad – split the watercress between two plates. Add ½ the avocado to each plate. Top with the salmon fillets and a spoonful of the red onion. Drizzle everything with a little more of the hot honey. Serve with the lemons, squeezing fresh lemon juice over everything.

Tell us about your cooking

My cooking style is simple. I work with different key ingredients to keep the dish simple and tasty. Presentation is crucial with simplicity.

How did you become a chef?

Since childhood I was very fond of street food and home cooking. I used to help my mom in the kitchen, and I was trained in the Radisson hotel. My mom played an important role as she taught me home style cooking and introduced me to the world of our culture’s cuisines.

Who’s the best chef in the world and why? And who’s the best in Brum?

My mom is the best chef in the world. She was my first teacher who taught me that cooking is an art and it can only be done from the heart and with love. People can have techniques but not the love that comes from within. In Birmingham all our chefs are the best because all are working with passion.

Share a cooking tip

Always taste the dish in between as the taste changes during cooking time, so check that the right flavours are coming through.

What was your favourite food as a kid?

Samosa chaat – a traditional Indian dish made from boiled potatoes, lentils, spices and samosas.

Food heaven and food hell?

Food heaven is eating Aloo Paratha in the mountains of Indo-Persia and hell was when I ate chilli samosa in 50c temperature.

What’s the most unusual thing you’ve eaten?

Frog.

If you weren’t a chef, what would you be?

A cop.

TRY DEEPARK’S RECIPE FOR DELICIOUS PERSIAN KOOBIDEH KEBABS 

Ingredients

• • 1kg lamb mince
• • 2 medium white onions
• • 1tsp saffron
• • 6 cloves of garlic, pasted
• • 100gm butter, melted
• • ½tsp black pepper
• • ½tsp rose water
• • ½tsp sumac
• • Salt to taste

Method

Mix all the dry ingredients with lamb mince. Puree the onions and then strain discarding any water. Mix with the garlic paste and rose water then add to the mince, kneading until all the ingredients are combined.

Divide the mince into five portions, shape onto skewers and cook over charcoal grill or barbecue while basting with the melted butter. Cook until meat is tender then enjoy with lavash bread or rice.

INGREDIENTS: 

For the cupcakes:

• 175g butter

• 175g self-raising flour

• 175g caster sugar

• 1/2tsp baking powder

• 1/2tsp vanilla extract

• 3 large eggs

For the icing: 

• 175g butter

• 1/2tsp vanilla extract

• 3tbsp milk

• 350g icing sugar

METHOD: 

Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake cases. Put all the cupcake ingredients into a large bowl and beat until smooth then divide evenly between the paper cases. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.

For the icing sugar, put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Then beat in the remaining icing sugar and the remaining milk.

When the cakes are cool, spoon the icing into a piping bag fitted with a star nozzle and pipe swirls of the icing on top of each cupcake. Decorate with shaped marshmallow for ears and pink sweets for the bunny nose.

Tell us about your cooking

I love casual dining; conceptual restaurants that stand on their own two feet even when sitting within a luxury lifestyle hotel. Throughout my career I’ve been exposed to different cuisines – fine dining to street food, banqueting to coffee shops – and I really enjoy the exposure and experience of all these outlets coming together under one roof to deliver all-round excellent food and drink.

How did you become a chef?

I was never much of a cook at a young age – I was interested in becoming a firefighter. I’ve never been academic, so to raise some cash as a teenager I started pot washing and was quickly exposed to a kitchen environment. It wasn’t an easy ride from that point, but I’m proud now that I stuck with it and found a real passion for quality ingredients, designing dishes and giving guests an elevated culinary experience.

What do you eat at home?

The one thing I’ll say about chefs is that we don’t cook out of work! I am very partial to a lasagne and chips – who doesn’t love carbs on carbs? And a dirty burger will always have a special place in my heart.

Who’s the best chef in the world and why? And who’s the best in Brum?

We lost a lot of excellent chefs last year, including Michel Bourdin, Nico Ladenis and Bill Granger and I always feel this gives us an opportunity to look back and reflect on our inspirations through our career, of which there are so many for me that I couldn’t choose one. We’re lucky in Birmingham to have the number of Michelin-starred restaurants that we do and I’m grateful to my colleagues and pals Aktar Islam, Brad Carter, Andreas Antona and Adam Stokes who really push the boundaries.

Share a cooking tip

Taste, taste, taste! It’s something I drill into my children at home as much as the team in the kitchen.

What was your favourite food as a kid?

Chocolate eclairs. I was allowed them as a treat from Druckers, which was a patisserie.

Food heaven and food hell?

Simple comfort food is my heaven – shepherd’s pie on a Sunday afternoon or a bowl of pasta. While I love eggs as an ingredient to make something tasty, I’m not a fan of the texture of poached or fried.

What’s the most unusual thing you’ve eaten?

Sea urchin in a restaurant called Niechel in Spain that was run by a British husband and wife. We got chatting and by the end of the night I had joined the rest of the chefs in the kitchen!

If you weren’t a chef, what would you be?

I’d like to think I’d have pursued my dream of being a firefighter but now, as I’m here in my mid-40s and reflecting on my career, I wouldn’t change a thing.

Give us an easy recipe readers can make using those lingering items in the store cupboard

Jazz up frozen chips. Put a family-size portion into a mixing bowl, add two teaspoons of vegetable oil, two pinches of salt, your choice of dry herbs like paprika or chilli flakes, and give them a good shake. Bake as normal for a really tasty tray of chips.

Some combinations are just meant to be. Like love and chocolate. Why not show your special someone just how much you care by knocking up these lovely little homemade chocolate cookies. And to go that extra mile (and why wouldn’t you on Valentine’s Day?) you could even shape them into little hearts… you’re welcome!

Ingredients

• 250g butter, softened
• 350g light soft brown sugar
• 2 large eggs
• 350g self-raising flour
• 100g cocoa powder
• 200g chocolate chips or chopped chocolate chunks

Method

Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs one at a time. Sift over the flour and cocoa powder and beat into the butter mix, then fold through the chocolate chips. The mix can be made up to two days ahead and chilled.
Preheat oven to 190C/170C fan/gas 5. If the mix is at room temperature, place evenly spaced spoonfuls on parchment-lined baking sheets, allowing 2 tbsp for each cookie. If the mix is fridge cold, you can roll it into 40g balls before baking. Bake for 12-15 minutes until spread out and crusty around the outside. Leave to cool slightly and enjoy warm or leave to cool completely. Best served with a glass of fizz!
For extra indulgence, the biscuits can be dipped in the melted chocolate of your choice before being allowed to cool. And then let love take over…

Tell us about your cooking

My cooking style is simple food cooked from my heart, my mind and my memories. Understanding your ingredients is very important to be able to produce great taste and flavours. What excites me is keeping a traditional dish as your base and then mixing and matching the spices – underpinned with an understanding of what it does to the taste, flavour, and the body – until you get something interesting and playful that makes sense. 

How did you become a chef?

I was a very fussy eater as a child, so my family – especially my aunt – would try different twists on my usual meals to try and encourage me to eat. Because of her, I became fascinated and intrigued by the process of cooking, the ingredients used and the taste that was created – and I became more involved with cooking at home. This gave me an amazing opportunity to learn about eastern spices, herbs and recipes at an early age. After school and college, I undertook a diploma in hotel management which gave me opportunities to work in 5-star hotels in India where I learned from some of the greatest chefs of Indian cuisine. 

What do you eat at home?

Something simple and fresh. Nowadays, I have to cook food from various cuisines to satisfy my eight-year-old son as he likes trying different cuisines. His favourites at the moment are Chinese and Korean. 

Who’s the best chef in the world and why? And who’s the best in Brum?

I admire chefs like Alain Ducasse who operate dozens of restaurants without compromising on quality. Also, Pierre Koffmann and the Roux family for the love and passion they have for their craft. However, in my personal experience the very best chef in the world is the legendary grand master chef of Indian cookery Imtiaz Qureshi (who I was lucky enough to work under). In Birmingham, I think Glynn Purnell and Luke Tipping are incredibly exciting chefs, and Dan Lee is most definitely one to watch. 

Share a cooking tip

Nutritious and healthy food needs time both before and during cooking. For example, the soaking of rice and lentils is very important. The longer it takes time to grow in nature the more time it needs to do good for you. And using all your senses to taste and adjust your dish at every stage is important. 

What was your favourite food as a kid?

Momo! A meat dumpling encased in flour pastry, steamed, and served with a light soup. This is a Tibetan influence in Nepali cuisine eaten with dale chilli (a type of chilli found in the Himalayan ranges near Nepal and Darjeeling) and served with roasted tomato chutney. 

Food heaven and food hell?

Heaven is fresh home cooked food, especially vegetarian dishes, eaten with loved ones. Hell would be something overcooked and reheated, with no life (prana) left in it.

What’s the most unusual thing you’ve eaten?

Goat testicle. I absolutely would not recommend! 

If you weren’t a chef, what would you be?

Maybe a schoolteacher in my hometown in Kalimpong, Darjeeling, Northeast India. Or, a painter – my portrait and abstract works won some awards when I was growing up.

We love prawns and sweet potato at Brum Towers and this awesome recipe for Chermoula Prawn Curry with Sweet Potato Chunks only takes 20 minutes to make, is heart-warming and healthy – in short, a perfect January dish. For a vegetarian or vegan alternative, just swap the prawns with your favourite protein alternative.

INGREDIENTS – Serves two

• • 300g sweet potatoes
• • 120g king prawns
• • 350g green beans
• • 30g flat leaf parsley
• • 1 tsp Chermoula spice blend*
• • 1 carton of finely chopped tomatoes
• • 2 garlic cloves, chopped garlic
• • 80g spinach
• • ½ vegetable stock pot

*consists of: 

• 2 tbsp ground cumin

• 1 tbsp. ground coriander

• 1-1/2 tsp chili powder

• 1-1/2 tsp sweet paprika

• 1 tsp ground cinnamon

• 3/4 tsp ground allspice

• 3/4 tsp ground ginger

• 1/2 tsp cayenne

• 1/2 tsp turmeric

METHOD

First, peel and dice the sweet potatoes and place on a baking tray with a drizzle of oil, season with salt and pepper and then roast in the oven at 180 degrees for 30 minutes, turning halfway through. Next, chop the green beans and then fry them with a drizzle of oil and the Chermoula spice for two minutes. Add in the chopped tomatoes, garlic and stock. Simmer on a medium heat for three minutes. Add the prawns and spinach and cook for another four minutes. Meanwhile, roughly chop the parsley.

Dish up the Chermoula prawns with the roasted sweet potato and sprinkle the parsley to serve!

Did you always want to be a chef?

No is the basic answer. I was brought up in restaurants as my dad was a chef, so we always lived above them. Dad was always working so I had a poor upbringing in that respect, but it gave me a good insight into how restaurants work. It wasn’t until I was 20 that I became interested in cooking. I had a misspent youth after leaving school and in a desperate bid to get me into a proper job, my dad rang around all the restaurants in the area. I ended up working at the Plough and Harrow on the Hagley Road, which was kind of like the Simpson’s of its time.

How would you describe your cooking?

Very natural, very seasonal and free flowing. We buy good ingredients and treat them simply. There’s nothing in the menu that wouldn’t be in season – we like creating natural marriages. We don’t put things together to look good, we put them together because they taste good. We don’t go singing and shouting about ourselves – it’s about quality and it shines through. We’re not the cheapest restaurant in the area but people will always buy quality.

What do you enjoy most about being a chef?

I love the thought of cooking something beautiful and the reaction from customers enjoying what I do. I also enjoy nurturing young talent and bringing through promising young chefs is really what it is all about. It’s very important to me that they are given the opportunity and the right avenues if they have the potential and are good enough.

Which chefs do you admire?

I admire any chef that can hold their own in the kitchen and spend 18 hours a day working. I’d say I admire the profession. Alain Ducasse is obviously legendary and Simon Rogan from L’Enclume is an inspiration. I really love his approach to food, his simplicity on the plate. He’s been successful without losing his true goal whilst training some incredibly talented chefs.

How would you sum up the food scene in Brum?

There’s a wealth of restaurants and eateries in the city and there’s so much diversity on offer, from the Balti to Michelin stars and there’s award-winning street food, too. It’s a great place.

What do you cook for yourself at home?

Very simple stuff. We eat a lot of salad and when the kids were younger, we’d make pizza and lots of pasta. It’s so important with a family to bring them up with a healthy diet full of fresh foods. One of the good sides of the job is that I was able to take them to school, pick them up and have dinner with them.

What is your favourite comfort food?

I do 90 per cent of the cooking at home so I find food comforting when the family like it too. I do a chicken, leek and smoked bacon pie which pleases everyone as it’s enjoyable and comforting.

Pop them in a decorative bowl or stuff them in a stocking, there are few more Christmassy fruits than clementines and tangerines. They can also make a fantastic little festive cake, so why not try this scrumptious recipe. Personally, we prefer to use tangerines for their richer, sweeter flavour. 

Ingredients 

• 250g soft unsalted butter
• 250g runny honey
• 250g self-raising flour
• 200g ground almonds
• 1 tbsp vanilla bean paste
• 6 large eggs
• 4 tangerines
• 100g icing sugar

Method 

• Grease a two-litre, non-stick bundt tin with butter.
• Add the softened butter to a food processor with the honey, flour, almonds, vanilla paste, a pinch of sea salt and the eggs. Add the finely grated zest of two tangerines and then mix all the ingredients together until smooth.
• Pour the mixture into the bundt tin and bake in a preheated oven to 180°Cfor 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely.
• For the all-important drizzle, sift the icing sugar into a bowl and stir in some freshly squeezed tangerine juice to make a thick drizzle. Pour or spoon over the cool cake. Slice and enjoy!

Tell us about your cooking

I would describe my style as ‘fusion cuisine’. This is a cuisine that combines elements of different culinary traditions that originate from different countries, regions or cultures. As a Malaysian, I grew up in a multi-cultural country where the food reflects the multi-ethnic make-up of the population. During my time in Malaysia, I realised that food is a beautiful way to connect people from different cultures and origin. This influenced my decision to become a chef focusing on fusion cuisine.

How did you become a chef?

I was inspired by my mother to become a chef. I loved the innovative way that she cooked when creating new dishes – blending different cuisines, experimenting with new ingredients, spices and techniques to create dishes that are not limited by traditional dishes. Every Malaysian’s home must have its own unique dishes created by the mother which you can’t get anywhere else.

What do you eat at home?

As a Malaysian-born Chinese, I can’t live without rice. Rice with different dishes is my daily diet

Who’s the best chef in the world and why?

Gordon Ramsay. His passion, work ethic and self-confidence has no doubt inspired the world. He is not only a chef, but also a leader, a mentor – many of his protegés have gone on to shine on their own and very brightly.

Is the customer always, right?

No, but no matter if the customer is technically right or wrong, always listen to the customer feedback and concerns and make sure they feel heard. Every complaint is an opportunity to collect valuable feedback.

What was your favourite food as a kid?

All types of snacks. In Malaysia, even the snacks are multi-cultural!

Food heaven and food hell?

My food heaven is anything with seafood. Food hell can be anything prepared by a chef that has lost passion for cooking.

What’s the most unusual thing you’ve eaten?

Ant eggs. They taste a little bit sour and have a creamy and nutty flavour.

Share a cooking tip

The secret technique to roast the crispy pork belly is to apply a layer of white vinegar on the pork skin to enhance its crispiness. The critical part is to ensure the honey roasted pork is thoroughly marinated by repeatedly ‘bathing’ the roast pork using the honey glaze every 15 minutes and returning to the oven.

What do you recommend from this evening’s menu?

Our house roasted crispy pork belly and honey roast pork.

If you weren’t a chef, what would you be?

I would have loved to play badminton for a living. I still try to play as often as possible. Even though I did not become a badminton coach, my son did!

Image credit: Picture by Ossie Goldhill

Tell us about your cooking

I always dreamed of working in three Michelin-starred restaurants but came to terms with the fact it wasn’t making my heart happy. It taught me so much, but food that gives you a hug and seasonal, quality ingredients that you don’t have to mess around with, makes me happy.

How did you become a chef?

I did well at school but remember teachers being disappointed about my career choice, saying I was going to waste all my hard work. To prove them wrong, I started my training at University College Birmingham. My first job was in a sports bar flipping burgers and steaks 300 times a night – at least it taught me how to cook a steak, wash up fast and listen in service. I worked in a big hotel under head chef Charlotte Foster, who I’ll always be grateful for, before landing a job at Harvey Nichols and then going to work in Yorkshire and being asked to join the junior culinary team for England. The run-through kitchen was in Birmingham, where Leo Kattou of Simpsons restaurant offered me a job. Chef Luke Tipping, Andreas Antona, Leo and everyone who worked there are real influences.

What do you eat at home?

After an 18-hour shift, it’s either beans on toast with the plastic sausages and the most mature cheddar going, or a plate of momma’s finest pasta that still gets left in the microwave for me!

Who’s the best chef in the world and why? And who’s the best in Brum?

Besides my Nonna, it’s Italian three Michelin-star chef Massimo Bottura. The guy is a legend. Best in Brum? If I really have to go there, the pizza chef at Otto’s has my heart. The sous chef nick-named ‘Cheese’ at Purnells cooks meat and fish like I’ve never seen – and he even texts me the greatest dish ideas at 3am!

Share a cooking tip

There’s power in resting meat, and fish and garlic is queen. Also, experiment. It’s okay to close the recipe book and do what you feel is right.

What was your favourite food as a kid?

Mom’s amazing picnics. We’d make a den in the garden and enjoy the best charcuterie, cheeses, scotch eggs and even those horrific processed sea food sticks! And dad would make the biggest Cadbury’s hot chocolate with a custard cream.

Food heaven and food hell?

Heaven is spaghetti vongole and a wedge of tiramisu or a Greek souvlaki, Greek salad, and a chunk of watermelon. As for hell, I am a drama queen with spice, so anything hot and spicy is no-go.

What’s the most unusual thing you’ve eaten?

Alex Claridge from the Wilderness restaurant gave me ants on my ice cream… delicious in all honesty!

If you weren’t a chef, what would you be?

A glass blower. I think it’s incredible and if cheffing all goes pete-tong, maybe I’ll give it a shot.

Give us a nice, easy recipe our readers can make at home using some of those lingering items in the store cupboard

Everyone’s got dried pasta, a bit of cheese and a pepper grinder. Cacio Pepe is one of my favourite dishes. Boil your pasta, drain and save two ladles of the water. Emulsify Parmesan off the heat to make a creamy sauce. Add as much pepper as you want. If you’ve got a lemon, grate and squeeze that in there and go and pour yourself a glass of Amerone.

 Image credit: Copyright Faydit Photography

Tell us about your cooking

The style of patisserie I create is based on the modern, American way as opposed to a more classic French style. I love creating desserts which make people question whether or not they are real-life, or in fact ‘edible art’, but that also taste incredible. 

How did you become a chef?

I started off as a kitchen porter while studying at college and worked my way up through the ranks to become head chef of an award-winning hotel in Cornwall at age 23. After working in some demanding kitchens, I fell out of love with the ‘hot side’ and wanted to explore the pastry section. I taught myself everything I know about pastry, mainly from watching videos, reading books and practice. 

What do you eat at home?

I like simple, traditional meals – shepherd’s pie is a favourite – but I also enjoy Mexican dishes and can’t say no to a takeaway.    

Who’s the best chef in the world and why? And who’s the best in Brum?

Cédric Grolet would take the award for ‘best chef’ if you were basing it on public popularity, but in reality I believe the best pastry chef in the world is probably working away in a kitchen somewhere, serving sensational desserts to lucky customers, just without the social media following. 

How is your restaurant adapting to the current climate?

Things are difficult for everyone, we aren’t oblivious to that, we just keep trying to create delicious treats that the public can’t say no to! 

Share a cooking tip

Be meticulous. With pastry you can’t take shortcuts or ‘wing it’, you have to be thorough and precise. Follow a recipe to the T, and the likelihood is it will work. 

What was your favourite food as a kid?

Turkey Twizzlers were always popular in my house, until a certain celebrity chef banished them! 

Food heaven and food hell?

Heaven is a huge bowl of fizzy sweets. Hell would be a box of macarons from anywhere other than the Edible Art Patisserie Macaron Boutique! 

What’s the most unusual thing you’ve eaten?

I have tried all sorts of weird and wonderful things, but shark has to be the most unusual for sure. 

If you weren’t a chef, what would you be?

I studied at university to become a PE teacher, so if the kitchen hadn’t won me over I would have probably stuck with that. 

Give us a nice, easy recipe our readers can make at home using some of those lingering items in the store cupboard

Believe it or not, a simple recipe to make at home could be a basic French meringue-based macaron.

Just make a French meringue with five egg whites and 150g of caster sugar until stiff peaks form.

Next, sieve together 150g of ground almonds and 150g of icing sugar. Fold the meringue into the almonds/icing mixture in stages until a ribbon texture forms, before piping your round shells onto a lined baking tray.

Leave to rest for 20 to 30 minutes and then bake at 135 degrees Celsius for 17 or 18 minutes before removing and allowing to cool. Pair your shells and fill with your favourite ganache or buttercream filling.

June is the month when the tennis season really kicks off, starting with the Rothesay Classic Birmingham at the Edgbaston Priory Club followed by Wimbledon at the end of the month. And, of course, that means strawberries and cream! For a real treat try this gorgeous summer tart – you can make your own pastry but why not cheat, like us, with some shop bought stuff!

INGREDIENTS 

• • 375g pack all-butter shortcrust pastry
• • 600g small strawberries, hulled and halved
• • 2-3tbsp strawberry jam

For the crème pâtissière:

• • 350ml whole milk
• • 1 vanilla pod, split lengthways
• • 4 large free-range egg yolks
• • 100g golden caster sugar
• • 25g plain flour, plus extra for dusting
• • Finely grated zest of a lemon

METHOD 

Roll the pastry out on a lightly floured surface to the thickness of a pound coin. Use to line a deep, 23cm fluted, loose-bottomed tart tin. Trim the excess and prick the base all over with a fork. Chill for 30 minutes.

Meanwhile, make the crème pâtissière. Put the milk and vanilla pod in a large pan, bring to the boil, then turn off the heat. In a large bowl, whisk the yolks and sugar for 10 minutes until voluminous, then beat in the flour and lemon zest. Strain the warm milk slowly into the egg mixture, whisking continuously. Clean the pan, then pour the mixture back in and gently bring to the boil, stirring constantly until it has thickened. Take the pan off the heat, cover the surface of the crème pâtissière with baking paper and leave to cool.

Preheat the oven to 180°C/fan160°C/gas 4. Line the pastry case with baking paper and fill with baking beans or rice. Place on a baking sheet and blind-bake for 15 minutes. Remove the beans/rice and paper, then cook for a further 10-15 minutes until golden. If the edges look too dark, cover with foil. Leave for 5 minutes, then transfer to a wire rack to cool completely.

To assemble the tart, place the cooled tart case on a serving plate. Spoon the crème pâtissière into the tart case, spreading it evenly and level off with a spatula.

Slice the hulled strawberries into threes or fours. Fan the strawberry slices out over the cream working from the inside out until the the tart is covered.

Using a pastry brush, lightly brush over the strawberries with the strawberry jam just enough to give the strawberries a light glaze and sheen. And serve!

Tell us about your cooking

My style is loose, I like to be relaxed in my kitchen. I like to feel at one with my equipment, obviously I am closest to the grill as I have been cooking on a parilla for a number of years.

How did you become a chef?

Back home, I had a different line of work and I used to work at my family’s seafood restaurant during the weekends. This influenced me greatly and made me fall in love with fresh ingredients and coal fired cooking. My uncle was my biggest inspiration. We used to go out fishing together at night and we would catch squid, lobster, octopus, sea bass, sardines, prawns and small swordfish. We would then prepare, cook and serve these fresh on the very same day. Since then, I followed my passion for cooking and have been at Fiesta del Asado for almost a decade.

What do you eat at home?

I BBQ a lot at home when the weather is good. When it’s not, there’s nothing better for me than a good salad with some grilled lamb and olives. 

Who’s the best chef in the world and why? And who’s the best in Brum?

I don’t take too much notice of others, for me it’s my relationship with my team and the dishes I cook that I concentrate on. What others do is not my concern.

Share a cooking tip

Always rest your proteins after cooking, whether meat, fish or shellfish, and use a good quality finishing salt. 

What was your favourite food as a kid?

Greek salad with grilled halloumi and souvlaki. These take me back to my childhood and remind me of family holidays where my Mum would cook traditional food. 

Food heaven and food hell?

Heaven is the Fiesta empanadas, while hell is lentils. Instead of ‘eat your greens’, for me it was ‘eat your lentils’. I never enjoyed the earthy flavour or texture of these. 

What’s the most unusual thing you’ve eaten?

That would be buffalo. A couple of years ago we were travelling back home from Wales and stopped off at a farm shop. Here I noticed buffalo at the butchers and picked some up to cook at home on the BBQ. Whilst cooked to perfection, the flavour was not to my liking. The buffalo had a sweet, earthy taste and whilst it was lean, the flavour wasn’t as strong as beef. 

If you weren’t a chef, what would you be?

Rich!  

TRY ARIS’S’S RECIPE FOR PIZZA DOUGH

Aris says: “In my opinion this is the best pizza dough in the world. It’s not my recipe and I can’t remember where I got it but it’s amazing and I have been using it for years. 

First you need to make the poolish pizza dough – and the ingredients for this are:

• 200g of water

• 5g of honey

• 5g of yeast

• 200g of OO flour

Mix by hand for 15 minutes, leave out for 15 minutes uncovered, then cover and leave out for 1 hour.

Then refrigerate for 16 to 20 hours. 

To complete the dough:

First, place the poolish in a bowl and add 300g of Manitoba flour. Then mix 300g of water with 20g of salt. Add 200g of OO flour to the poolish and Manitoba then combine with the salted water until all is used and mix by hand until the dough starts to even out. Oil it lightly and rest for 15 minutes then fold until a ball forms, being careful not to over-work the dough. 

To cook:

Split the dough into two, 270g balls depending on size required. Evenly flatten the dough by pressing the air towards the edge, when you get to the edge press down to seal the air in.

Don’t use too much flour as it burns, then place it on a sheet of baking paper. Using something flat, scoop it up and place straight onto a hot tray in a preheated oven that’s as hot as possible. 

For the tomato sauce:

Simply place 400g of good tinned whole Italian plum tomatoes in a bowl with salt, ripped basil and olive oil.

This traditional Sicilian dish from Chris Emery, the head chef at Orelle, is perfect for a warm summer’s evening. It is best served at room temperature, or even cold, with warm bread but can be added to spruce up any cupboard or fridge leftovers and is especially delicious on top of any toasted bread for a quick take on bruschetta.

Ingredients 

• 2 aubergines

• 1 white onion

• 1 tin of chopped tomatoes

• 1tbsp cumin powder

• 1tsp smoked paprika

Method

Dice the aubergine and onion – fry in a pan with a drizzle of olive oil on a high heat until golden brown. Add the spices and cook for around 1 to 2 minutes. Finish by adding the chopped tomatoes, cook around 5 to 6 minutes, season to taste.

Tell us about your cooking

It’s innovative and has a strong French foundation. Using fresh local produce and foraging for ingredients is what excites me the most about cooking. For example, using the first Girolle mushrooms of the late summer season in a wild mushroom broth to accompany my slow cooked oxtail bon-bon. 

How did you become a chef?

I actually became a chef by mistake! I came to the UK from Spain when I was 18 and got a job as a kitchen porter. Eventually I got offered an apprenticeship which allowed me to gain experience with prepping and cooking food. I went on to work with the Roux brothers for nine years and spent time in their Michelin-star restaurants in London, Wales, France and the US. I joined the Belfry two years ago.

What do you eat at home?

As a family we eat simple foods – I’m more than happy cooking something like an omelette. Other favourites are fresh pasta and antipasti and cured meats.

Who’s the best chef in the world and why? And who’s the best in Brum?

In the world for me, it’s Ferran Adria, a Catalan chef who was the owner at El Bulli, not far from where I grew up near Barcelona. Although El Bulli is no longer a restaurant, Ferran has opened his own cookery school. The best Birmingham chef is Tom Shepherd. Just four months after opening his restaurant, Upstairs by Tom Shepherd, he received a Michelin star which is an amazing achievement.

Share a cooking tip

Make sure you check your ‘mise en place’ (that’s pre-prepare all your ingredients, have them out and make sure you have worked out all of your timings before you start). This will help to keep everything on track and make the whole experience a lot more enjoyable. Secondly, taste, taste, taste! People don’t do this enough when cooking.

What was your favourite food as a kid?

Growing up in Spain my favourite food was a dish called Arroz a la Cubana. It’s a simple dish of boiled rice, two fried eggs and tomato sauce made from canned tomatoes, onions and garlic sautéed in olive oil. 

Food heaven and food hell?

Heaven is an aged Iberico ham with fresh tomatoes. Hell has to be liver – the texture and smell massively puts me off! 

What’s the most unusual thing you’ve eaten?

That would be tripe. I can categorically say that the texture is not for me. I’ve also tried a fisheye – the worst bit is when you bite into it and it explodes! 

If you weren’t a chef, what would you be?

When I was younger, I used to play for the academy at FC Barcelona and if I carried on playing, who knows where I would be now. I’m not talking about the next Messi, but I would have enjoyed playing semi-professionally!

TRY JAVIER’S CHICKEN SUPREME RECIPE

An impressive dish that you can make home with ingredients that you’ll probably have at the back of the cupboard is a Chicken Supreme. Pair this with fire roasted almonds, sweet potato mash, braised baby gem lettuce and a smoked garlic jus and you’ve got a dinner party style dish. You can find an easy recipe to follow below.

For 2 People

1 Whole Chicken (Corn fed)

•              Butcher the chicken by separating the breasts and wings from the carcass and keep a side (you can ask your butcher to do this for you and ask him to give you the bones for making the sauce)

•              Season the breast with salt and cook skin side down in a pan until golden, flip it over and colour it slightly on the other side. Roast in the oven together with the chicken wings for 20 minutes. Until it reaches a temperature of 75C.

20g Smoked Almonds Nibbed (you can substitute for Flaked Almonds)

•              Toast the almonds lightly until golden and set aside.

Braised Baby Gem

•              1 baby gem lettuce

•              30g unsalted butter

•              15g shallots (finely chopped)

•              1 carrot (small diced)

•              1 celery stick (small diced)

•              1 garlic clove (minced)

•              1 sprig of thyme

•              500ml chicken stock

•              Salt to taste

Wash the lettuce to remove dirt and cut in half lengthwise. Sweat down the prepared vegetables then add the butter and chicken stock. Add the baby gem and cover with tin foil. Bake in the oven @180C for 15 minutes. Once ready spoon the veg on top and keep warm.

Sweet Potato Mash

•              1 large sweet potato

•              30g soft unsalted butter

•              2g Maldon salt

Bake the sweet potato in the oven @180c until soft. Let it cool down slightly and peel off the skin. Mash or blend in a food processor with the soft butter and salt until smooth.

Spinach Puree

•              100g baby leaf spinach (washed)

•              50ml double cream

•              Pinch of grated nutmeg

•              Salt to taste

Cook the spinach in salted boiling water until tender. Drain and squeeze out the excess water. Bring the cream to the boil and thicken until it coats the back of the spoon, add the nutmeg and drained spinach. Cook for 2 minutes and blend well. Keep warm.

Smoked Garlic Jus

•              1 chicken carcass or 500g of chicken bones

•              1 head of smoked garlic

•              2 shallots

•              1 carrot

•              1 stick of celery

•              2 sprigs of thyme

•              30g tomato puree

•              50ml brandy

•              5ml sherry vinegar

•              2l water

Roast the bones in the oven until golden brown together with the smoked garlic. Roughly chop all the vegetables and caramelise in a pan until golden. Add the tomato puree and cook for a few minutes. Deglaze with brandy and reduce until evaporated. Add the bones and cover with water. Cook for at least 4 hours. Strain the liquid and reduce by 1/8 to intensify the flavour. Add the sherry vinegar and season to taste.

This fabulous recipe for Chooza Makhani chicken dish comes from the talented Divesh Anand, the head chef a Five Rivers A La Carte in Walsall

Ingredients 

• 1kg fresh tomatoes
• 2 tbsp tomato paste
• ½ kg diced chicken breast
• 250g butter
• 1 cup vegetable oil
• 2 tbsp cashew nut paste
• 20g Khoya (Curd) – or use condensed milk a substitute
• 1 ltr single cream
• ½ tbsp Kasoori Methi
• ½ tbsp coarse black pepper
• 1 tbsp Garam Masala
• 2 tbsp honey
• Coriander, finely chopped
• Red chilli powder as required

Method

Make the Makhani gravy first. Boil the tomatoes, then sieve out the tomato skin and seeds. In a separate pot put some vegetable oil, add ginger and garlic paste and cook until slightly brown. Add the boiled tomatoes, cook until the oil separates from the mixture. Add remaining spices, butter, honey and a small amount of water. Cook for up to 10-15 minutes. Add the single cream and cook for a further 20 minutes Now add chicken pieces and cook through. Garnish with fresh cream and fresh coriander Serve with steamed Rice or Tawa Roti/Tandoori Naan.

Tell us about your cooking

My style is innovative and contemporary. I have a vast knowledge of traditional Indian cooking methods and recipes and bring an exciting fusion in marrying authentic Indian cuisine with contemporary plating that’s on trend. 

How did you become a chef?

I have always had a passion about great food from a young age and was encouraged to follow this by my family. I pursued my hobby and instantly knew – when I enrolled for an internship at the Oberoi Hotel Group – that I was born for hospitality! You have to be cut from a certain type of cloth to succeed in this sector, and especially a vibrant kitchen. I rapidly grew through the ranks and have had the pleasure of catering for many celebrities, government officials and VIPs in my career. 

What do you eat at home?

I am obsessed with Indian cuisine but enjoy exploring and broadening my knowledge on world cuisine. I particularly like Thai and Italian and will experiment at home from time to time. 

Who’s the best chef in the world and why? And who’s the best in Brum?

There are many great chefs in the world, but Gaggan Anand, for me, is the best among the modern Indian cuisine sector. As for Birmingham, I haven’t been here long as I arrived from UAE in summer of last year, but working very closely with executive chef Rashpal Sunner here at Five Rivers, I understand why he has been so highly acclaimed in the Birmingham scene. 

What was your favourite food as a kid?

No brainer… Nihari Gosht, served on the bone, which will be a new addition and feature on our new a la carte menu – a must try! 

Food heaven and food hell?

Heaven is black daal because it’s wholesome, flavoursome, affordable and reminds me of my childhood and home comforts. As for hell, when I came to this country I discovered beans on toast – it’s so plain! But if you spice it up with masala I might be willing to give it another go… 

What’s the most unusual thing you’ve eaten?

When in Paris, I had to try snails. They were well marinated in a fresh garlic puree. Very unusual for me, but I was pleasantly surprised. 

If you weren’t a chef, what would you be?

Tough question! I really can’t imagine life doing anything else, although I do enjoy travelling – so maybe a pilot? I am very lucky that I can share my passion and love for food and travel while doing it. This is my fourth country where I can showcase my culinary style after India, Qatar and the UAE.

It’s Valentine’s Day and love is in the air. You’ve been planning to pop the question for ages but still a little nervous that you may not get a yes. Ease things along by serving up this gorgeous little piece of chocolate heaven… you can thank us later!

Ingredients 

For the chocolate cake 

• 25g cocoa powder, plus extra for dusting

• 3 tbsp boiling water

• 100g caster sugar

• 100g self-raising flour

• 1 level tsp baking powder

• 2 large free range eggs

• 100g margarine, plus extra for greasing

• 2 tbsp brandy

For the mousse 

• 300g dark chocolate (no more than 40 to 50 per cent cocoa solids), broken into squares

• 450ml whipping cream

Method 

Preheat the oven to 180C/160C Fan. Grease an 8-inch cake tin and line the base and sides with baking paper.

Firstly, for the cake, add the cocoa powder to a large bowl, add the boiling water and mix to a paste. Add the rest of the dry ingredients, then the eggs, followed by the margarine and beat until smooth. Spoon the mixture into the cake tin, level the surface and bake in the oven for 20 to 25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch. While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin.

Next, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water. Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little. Whip the cream until soft peaks and then carefully fold in the melted chocolate until smooth and not streaky.

When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm. Dust with cocoa powder and then add anything you like on top, but you can’t go wrong with some berries and some more cream.

Tell us about your cooking

I would describe it as quite unique as I’m Asian and most of my cooking style has an Asian influence and obviously a Western influence as well. I like to bring together different types of cooking techniques from various cultures.

How did you become a chef?

I was trained in Malaysia where I did a diploma for two years. I then arrived in the UK to study for my degree which took three years and since then I’ve trained at Simpsons. Ever since I was young, I was influenced quite a lot by Jamie Oliver – as a chef he’s known world-wide, including in Malaysia.  I like that his cooking style is homely, comfort food which inspired me especially as a young kid not knowing how or what to cook. Looking at his dishes reminds me of how much I liked cooking back then as a child.

What do you eat when at home?

I eat a lot of Asian food at home and occasionally Western. Even though I’ve been here for three years, I still miss my Asian dishes which tend to centre around rice.

Who’s the best chef in the world and why? And who’s the best in Brum?

There’s so many good chefs that it’s hard to say who’s the best in the world but a chef who does inspire me is a French pastry chef called Cédric Grolet whose desserts have his own unique style.

The best chef in Birmingham has to be Luke Tipping – he has inspired and influenced me a lot when it comes to Western cooking.

Share a cooking tip

Try not to burn anything! When it comes to cooking rice there is a certain ratio you need to get right, as in Asia we cook without using weighing scales

What was your favourite food as a kid?

It was almost like a soup which featured pork cooked in Chinese herbs and spices. It isn’t something you find in the UK but it’s a very heart-warming soup that I still like to cook at home.

Food heaven and food hell?

My food heaven is street food. My food hell is food that is not cooked properly.

What’s the most unusual thing you’ve eaten?

I’m not a big fan of raw seafood or insects, which are used in a lot of South East Asian dishes. 

If you weren’t a chef, what would you be?

If I wasn’t a chef, I would be working in the finance industry.

Like Marmite, Brussels sprouts are a deeply polarising food, although if you reckon you hate them, it’s probably because you’ve been emotionally scarred by the overcooked monstrosities you were served at school. When prepared with a little care and cooked properly, sprouts are utterly delicious and trust us, they’re not just for Christmas. They’re bang in season this month, so why not try knocking up this simple, healthy and delicious little side dish with pancetta…

Ingredients

• Salt

• 900g/2lb 4oz Brussels sprouts, trimmed and loose leaves removed

• 2tsp olive oil

• 225g/8oz pancetta, cut into cubes

Method

Bring a saucepan of salted water to the boil and add the sprouts. Cook for 8 to 10 minutes, or until tender, then drain in a colander. Heat a frying pan over a high heat until hot. Add the olive oil and pancetta cubes and fry for 5 to 7 minutes, or until the pancetta is crisp and golden brown. Add the drained sprouts and stir together to warm through. Serve immediately.

Tell us about your cooking

I cook food I grew up with and love to eat. Good honest food done really well. There aren’t too many ingredients – I’m beyond the stage of using 300 ingredients just for the sake of it! 

How did you become a chef?

I was 17 and getting drunk and generally being stupid and my mum and dad got me a job working all hours in the local pub, so I didn’t have time to misbehave. I used to watch Ready, Steady, Cook and get inspired. I moved to work under Michael Caines and seriously worked my arse off. 

What do you eat when at home?

I love to eat healthily. Thai stir fry, Moroccan-inspired food, good old cottage pie. I like sticking big pots in the middle of a table and everyone dives in. 

Who’s the best chef in the world and why? And who’s the best in Brum?

With something like 12 Michelin stars it’s got to be Thomas Keller. The best in Brum is a tough one. Birmingham’s so diverse. How do you compare Aktar Islam’s cooking with Glynn Purnell’s for example? They’re so different. 

Is the customer always right?

If someone has dietary requirements we’ll happily accommodate those, but if Doris comes in without any prior notice asking for a seven-course vegan tasting menu or a cheese and ham omelette that isn’t on the menu, then no. 

Share a cooking tip

Put unpeeled garlic cloves between two metal bowls and shake around. The skin just slips right off. In the restaurant where we might need 50 cloves at a time it’s great but it works just as well at home with two or three cloves. 

What was your favourite food as a kid?

M&S crispy chicken breasts with sweet and sour sauce and rice. Also, my mum’s Sunday roast. 

Food heaven and food hell?

Heaven is a Five Guys burger – double bacon, cheese, onion, mustard mayo with cajun fries. Hell is a bowl of cockles or similar. 

What’s the most unusual thing you’ve eaten?

Ants. They were minging. 

If you weren’t a chef, what would you be?

A fitness instructor and nutritionist. I’ve always been big into keeping fit but during lockdown I’ve really focused on it. I’ve lost two stone and feel great.

Tell us about your cooking

My style of cooking is very much ingredient led. The way I like to cook is to take the best produce we can find, respect it and let it do the talking. What excites me is the quality and variety of produce that we get in at Orelle. My menu has been designed to showcase the best of British produce and celebrate the stories behind locally sourced ingredients. 

How did you become a chef?

I became a chef when I was 16 after going to catering college, but I knew it was what I wanted to do from the age of five. Both of my grandmothers were a strong influence on me. One was a baker, and I spent a lot of time with her, the other was a very proud lady who would always host dinner parties, and I would run around her feet and get in the way! I’ve worked at some incredible restaurants including The Alice in Oxford and Jason Atherton’s Michelin-starred Pollen Street Social in London and The Clocktower in New York, and I’m excited to be bringing my own menu to Orelle. 

What do you eat at home?

On my days off I like to cook simple food that my partner likes to eat, which is usually classic British dishes. We love a good pie, and if I’m off on a Sunday it has to be a roast dinner! 

Who’s the best chef in the world and why? And who’s the best in Brum?

Chef Daniel Humm is a huge inspiration, not only has he won three Michelin stars at his restaurant Eleven Madison Park in New York, but he has achieved this with an entirely plant-based menu, showcasing huge creativity. He is also widely respected for his charity work. Birmingham’s reputation for good food is continuing to go from strength to strength. I’ve recently moved to the city so I’m excited to be able to try more of our fantastic restaurants. 

Share a cooking tip

Over lockdown I really got into growing my own produce and I would encourage anyone to try the same – the flavour and enjoyment you get from picking and cooking fresh ingredients from your own garden is incredible. 

What was your favourite food as a kid?

My parents both had busy jobs so growing up I literally lived on frozen meals. My all-time favourite was chicken nuggets, chips and beans. 

Food heaven and food hell?

I’m surrounded by food heaven every day but my number one has to be freshly baked bread. For food hell, that’s a difficult one as I eat pretty much everything, but I would have to say steamed cabbage! 

What’s the most unusual thing you’ve eaten?

I tried scorpion on holiday in Egypt when I was about 13 – it really didn’t have a great flavour and was a bit bland! 

If you weren’t a chef, what would you be?       

Going back to my love for produce, I would say a farmer. That stems from the enjoyment I got from growing produce over lockdown, I got a new-found respect for it.

TRY CHRIS’S DELICIOUS CHICKPEA PANISSE RECIPE

Ingredients:

• 85g Chickpea Flour
• 35g extra virgin olive oil
• 350ml tap water
• Salt to taste

Method:

-              Boil the water and the butter together, pour half the water and butter mix into the chickpea flour and mix to a smooth paste

-              Pour the paste into the remaining water and cook for 4-5 minutes medium heat

-              Pour into baking tray lined with cling film and refrigerate until set

-              Punch out with a round cutter and deep fry for 2-4 minutes until golden brown

Tell us about your cooking

My cooking style could be known as any or all of these: rustic, country house, hearty and wholesome. Developing recipes for our menus is very exciting, although waiting to see how our customers receive these creations can be a tense time. If the dish works and is complimented that’s fantastic – if not, then it is removed from the menu.

How did you become a chef?

While I was at secondary school, I had several part-time jobs – an early morning milk round boy, a green grocer’s boy and a butcher boy. I met a friend who had a part-time job at Jonathans Restaurant and I was introduced to one of the two Jonathans, the owners. They were looking for a washer-up and that quickly became another of my part-time jobs!

While working there, Jonathan Bedford suggested that I become a chef. There weren’t any vacancies at the time but I was offered a part-time waiter position instead and I loved it. When I left school, I was offered a trainee chef position at Jonathans – I was trained on the job and at Halesowen college, and by the age of 17, I was promoted to joint head chef. Years later I moved on to work and live overseas – I worked in the US, France, Corsica and the Channel Islands. 

What do you eat at home?

It’s a very basic diet as I still spend lots of hours working at the restaurants. My staple food loves are ancient grain breads with cheese and homemade chutney, vegetable stews and casseroles and, when I have a little more time at home, I love cooking Indian foods. My weak spot is puddings though – fresh fruit crumble is just irresistible! 

Who’s the best chef in the world and why? And who’s the best in Brum?

That’s a difficult question to answer as it depends on so many different aspects. The chef I respect the most is Marco Pierre White. He really knows his stuff from the type of cookware to use, utensils, ovens, storage preferences, fast cook, slow cook… 

Share a cooking tip

Let your food cook down as they do in Caribbean cookery. Over a low heat, stir a little and allow your chopped onions, garlic, fresh herbs and spices to really get to know one another in that pot. This can be the base to a curry, a hot pot, a stew or a pie filling, and remember to add lots and lots of love to it. 

What was your favourite food as a kid?

My mom’s stews with bread and her Yorkshire puddings on Sundays. 

Food heaven and food hell?

My heaven is organic, well-prepared and lightly cooked vegetables au natural. My hell is fast processed foods filled with sugars and salts. 

What’s the most unusual thing you’ve eaten?

When I was working at Jonathans, Jon Bedford gave me some raw pigeon breast to try and I wasn’t impressed. 

If you weren’t a chef, what would you be?        

I’d probably be an antiques dealer working and living in Paris.  

PAUL’S NICE AND EASY BIRYANI RISOTTO 

This is Paul’s go-to recipe is for a biryani / risotto:

•             Use a heavy bottomed saucepan and put in one large onion and four cloves of garlic roughly chopped, plus three carrots scrubbed or peeled and sliced

•             Begin to slowly fry this in two tablespoons of cooking oil on a low heat, then add one can of tomatoes chopped or whole, stir in well and leave to simmer for five minutes (stirring every now and then)

•             Put any of your favourite herbs in, about one teaspoon full, and if you like chicken, slice two chicken breasts and add to the pan

•             If you prefer not to include meat, use a peeled and sliced butternut squash instead, but stir and fry on a slightly higher heat, then add one measure, say a teacup, of washed rice

•             Keep stirring and frying, then add two measures, say two teacups of cold water

•             Stir everything well, turn up the heat and bring to the boil, then lower the heat to a simmer

•             Finally, add two crushed vegetable stock cubes, stir again, put a lid on the saucepan and leave to simmer for approx 25 minutes

•             You’ll need to then season to taste. Bon appetite!

Low in calories yet high in valuable vitamins and minerals, especially rich in folate (vitamin B9), the mighty beetroot can help cleanse the liver and lower incidences of heart disease. It’s bang in season this month and paired with creamy goat’s cheese, it makes for a lovely light supper.

Ingredients 

• 4 raw beetroots

• 2 x 100g goat’s cheese rounds

• 6 tbsp olive oil

• 3 tbsp red wine vinegar

• 1 tsp sugar

• 1 tsp thyme leaves

• Rocket

Method

Mix the oil, vinegar, sugar and thyme in a shallow dish and season well. Peel, then thinly slice the beets before adding to the mix and marinating for at least one hour, or preferably overnight

Halve the goat’s cheese rounds, season then place on an oiled baking tray and grill on high heat for a couple of minutes until golden and melting.

Divide the sliced beetroot between four plates. Top with the rocket, a round of goat’s cheese and then drizzle with the marinade. Serve with some crusty bread – and enjoy!

Tell us about your cooking

My food takes a lot of influence from my travels. I spent five years living and travelling around Asia, so it has a big influence on my dishes. I try not to complicate things, making the most of the ingredients I can source.

How did you become a chef?

I’d always been interested in food from a young age. My interest increased from trying foods from different countries and watching cookery shows on TV. I don’t have any professional training, everything I’ve learnt has come from watching others and teaching myself.

What do you eat at home?

Mostly Asian-influenced food if I’m cooking, but I try to go out and try different restaurants as much as I can.

Who’s the best chef in the world and why? And who’s the best in Brum?

So many to choose from… I admire what René Redzepi (of Noma in Copenhagen) has been doing over the years to develop so many new ideas and techniques in cookery. As for Birmingham, I think Brad Carter’s food is top notch and he’s become a great ambassador for food in the city.

How is your restaurant adapting to the current crisis?

When we closed the second time, we started making and delivering meals around the city and further afield – we had a couple of orders going to Scotland and one to Northern Ireland! We decided to move to a smaller site, making use of the downtime to refurbish that. It turned out to be the best thing we could have done.

Share a cooking tip

Make sure you have everything ready before you start cooking (mise en place, as the French say). it will make everything go a lot smoother.

What was your favourite food as a kid?

Fish finger sandwiches.

Food heaven and food hell?

Not a massive fan of livers or kidneys and I really can’t stomach durian. Apart from those, I pretty much love to eat everything else.

What’s the most unusual thing you’ve eaten?

In South Korea, I had a dish called sannakji which is basically raw octopus, except it is cut still alive onto you plate and it continues to wriggle around for a good 10 minutes. Not easy to pick up with chopsticks either!

If you weren’t a chef, what would you be?       

I began studying sound engineering and production at university before dropping out to work as a chef, so probably something to do with music.

Tell us about your cooking

Having grown up in the black country, I used to have a lot of wholesome home cooked meals and that’s what I bring to my menus. Simple, great food with the best quality ingredients. Food that makes you feel warm and happy inside. 

How did you become a chef?

I started training in 2001 and I’ve never looked back. I have worked in all sorts of kitchens from pubs to hotels and even in a teepee! My biggest influence is my grandfather who was a chef in the army – as a child I used to read his recipe books and I was fascinated. He is the reason I wanted to be a chef. 

What do you eat at home?

My partner and I like eating Asian-inspired food, so a stir fry or rice dish is always a winner.

Who’s the best chef in the world and why? And who’s the best in Brum?

I like and respect too many chefs for me to say who the best in the world is! The best in Brum though for me is Brad Carter. His passion for British produce and a mixture of new and classical techniques is top notch.

How is your restaurant adapting to the current crisis?

Opening a new restaurant/cafe during this difficult time does have its hurdles to overcome but it’s all worth it to be able to provide great food in an iconic venue such as Symphony Hall.

Share a cooking tip

My tip is simple. BUTTER! Butter makes everything better!

What was your favourite food as a kid?

Sausage and mash with onion gravy. It doesn’t get better than that on a cold winter evening. 

Food heaven and food hell?

Heaven would be a beautifully cooked ribeye steak. Hell would be anything with banana!

What’s the most unusual thing you’ve eaten?

That would be deep-fried crickets!

If you weren’t a chef, what would you be?       

I’d love to have been a farmer. I do love a flat cap!

LEE’S RECIPE FOR DELICIOUS IRISH SODA BREAD

Ingredients 

• 250g plain white flour
• 250g plain wholemeal flour
• 100g porridge oats
• 1tsp bicarbonate of soda
• 1tsp salt
• 25g butter (cut up into pieces)
• 500ml buttermilk

Method

Preheat oven to 180c, dust a baking sheet with flour, mix all your dry ingredients in a large bowl, then rub in the butter, add your buttermilk, and mix together quickly. Bring the dough together using your hands and shape it into a flat round loaf.

Place the loaf on to your baking sheet and score a deep cross on the top of the loaf using a knife.

Bake for 35mins or until the bottom of the loaf sounds hollow when you tap it.

Leave the loaf to cool and cover with a clean tea towel. This helps to keep the crust soft.

Once cooled, serve with lots and lots of salted butter!

Summer is made for relaxing with good food and good friends. This dish for Pan Seared Scallops, Roast Cauliflower Puree, Chorizo Crumb and Crispy Cavolo Nero makes for the perfect light summer supper.

INGREDIENTS:

Serves 4

• 12 plump scallops, cleaned, roe removed

• 100ml double cream

• 1 cauliflower

• 1 lemon

• 100g salted butter

• 150g good Spanish chorizo

• 200g cavolo nero

• Rock salt and crushed black pepper

• Sunflower oil for frying

• Pea shoots for garnish

METHOD:

Remove leaves from cauliflower, rub with butter, season well and roast until soften and charred on the edges. Cool, chop into small pieces and blitz with a touch of cream, adjust seasoning. Place to one side or pop in the fridge until needed.

Remove skin from chorizo, break into small pieces and roast on a low heat, 140c for 35mins. Remove from oven, cool, then break or cut the pieces until a course crumble texture and roast for a further 10mins. Place on kitchen towel to cool.

Prep cavolo nero by removing leaves from the stalk and wash thoroughly in cold water. Cut into lengthy rustic pieces, fry until crispy. Place on kitchen towel to cool.

Pre-heat a medium-sized or sauté pan. Add a large knob of butter and splash of olive oil until hot. Place scallops into the pan, sear until lightly charred for 2 minutes. Turn scallops over, cook for a further minute. Cut lemon in half and squeeze juice into pan, season well and remove from heat.

Tell us about your cooking

I enjoy cooking different foods, whether it’s Indian or continental for example. Actually, my preferred style probably is continental. When I moved here in 2018, I started to work as a continental chef and began to get my hands on all kinds of foods, European, American… The important thing is the flavour. If there’s a good combination of flavours from the ingredients, then I’m happy. 

How did you become a chef?

It wasn’t planned! When I finished school my father suggested that I do hotel training and step outside the box. No one in my small village had ever done such a thing! I went to hotel school for four years where I trained with Radisson and Marriot hotels – and then I wasn’t sure what to do. I was a bit shy, my English was not that good, so I just wanted to be behind the scenes and thought the kitchen was a place where I could still prove myself but without having to interact much with people. Then when I started to cook, I felt that the kitchen really was for me and I’ve never looked back. 

What do you eat at home?

I was born in Gujarat, so I prefer Gujarati food. I like a touch of sweetness in my food – even if it’s curry, I always need some tamarind and jaggery in there. 

Who’s the best chef in the world and why? And who’s the best in Brum?

I have a list of chefs from when I started out who guided me and taught me everything I needed to know – so for me everyone who I worked with was the best. This is my first job in Birmingham, so for me the best in the city is Darren Rowe, my executive head chef here at Park Regis. He has guided me in continental food and he’s also the one who told me that I should try and do more Indian food too. 

Is the customer always right?

From a business point of view, yes – to some extent! 

Share a cooking tip

Always use fresh ingredients. Also, less is more when it comes to spices. Don’t try to put too many different spices in there. 

What was your favourite food as a kid?

I love sweet food because I’m a Gujarati. My favourite was probably Shrikhand, which is strained yoghurt with sugar, saffron and cardamom.

Food heaven and food hell?

If you love eating different foods, then food in general is heaven because you can enjoy everything. Food hell…  that’s probably karela, a type of bitter gourd. It’s also probably the most unusual thing I’ve eaten! 

If you weren’t a chef, what would you be?       

A teacher, maybe of literature. When you’re in your final year of school in India you need to get a certain percentage to become a teacher, but I didn’t make it. And when I didn’t get good marks, my father said I should go for hotel school. 

What do you recommend from this evening’s menu?

The menu is a choosing menu, so it’s designed for everything on it to have a combination of the best flavours and highest quality. To really get the most out of the menu you’ll have to keep coming back to try new dishes the next time!

Tell us about your cooking

I would describe my classic cooking style as both clean and unique. I like to combine unusual flavours to create an unexpected yet tasty dessert. While I always aim to deliver dishes that are both elegant and simple in concept, packing in an explosion of flavour is always a top priority.

How did you become a chef?

I am originally from North Africa and grew up surrounded by spices and different types of mini-pastries. As a child, I was always baking and experimenting with new recipes with my mum but I never thought that one day I would be a pastry chef! I have also always loved watching cooking shows on TV. One of my biggest inspirations and influences has been chefs like Gary Rhodes – he championed classic cooking and flavours.

What do you eat at home?

Anything simple and flavourful!

Who’s the best chef in the world and why?

Marco Pierre White. He’s my personal hero, I love that he has a strong personality in the industry.

How has your restaurant adapted to the current crisis?

Obviously, the pandemic has had a huge impact on our industry and many businesses are now struggling in lots of different ways. However, maintaining a strong team culture and working together while remaining both respectful and disciplined is the key to weathering any storm.

Share a cooking tip

Be organised and plan ahead, even if you’re planning something as simple as frying an egg! Failing to prepare is preparing to fail in the kitchen.

What was your favourite food as a kid?

Boiled potatoes with a salt and smoked paprika. It’s a very simple dish but always reminds me of home.

Food heaven and food hell?

Heaven would be white chocolate and passion fruit. Hell is definitely bread and butter pudding.

What’s the most unusual thing you’ve eaten?

Caramelised onion ice cream.

If you weren’t a chef, what would you be?       

A personal trainer.

MAKE MUSTAPHA’S DELICIOUS BLUEBERRY AND CINNAMON MUFFINS

Here’s a great, easy recipe for you to make at home using items from your store cupboard.

Ingredients

• • 115g plain flour
• • 15g baking powder
• • Pinch of salt
• • 70g brown sugar
• • 10g ground cinnamon
• • 1 egg
• • 175g whole milk
• • 45g vegetable oil
• • 120g fresh blueberries

Method

Sift the dry ingredients. Once fully mixed, add the wet ingredients and whisk the mixture until fully smooth. Fold in the blueberries. Spoon the batter into muffin cases and bake at 175C for 20 to 25 minutes depending on the size of the muffin cases.

We asked fine dining chef Richard Bramble, of Warwickshire-based private dining and waiter service Bramble Dining, for a nice, easy recipe to get your tastebuds tingling – and he produced this winner… Orange and Pistachio Sponge with Crème Anglaise. So, go on, get baking… you know you’ll love it!

Serves 8

INGREDIENTS 

For the sponge:

• 150g self-raising flour

• 150g caster sugar

• 150g margarine

• 3 medium free-range eggs

• ½ tsp vanilla paste

• ½tsp baking powder

• zest of 1 orange

• Small handful of shelled pistachios

For the Crème Anglaise:

• 500ml double cream

• 100ml full fat milk

• 150g caster sugar

• 6 egg yolks

• ½tsp vanilla paste

You will need a 30x20x4cm Swiss roll tin

METHOD 

To make the sponge:

Mix all of the sponge ingredients, apart from the pistachios, into a large mixing bowl and whisk until smooth. Pour into the lined baking tin and place into a cold oven. Bake at 160c for 25 to 30 minutes. Once golden and bouncy to touch, remove from the oven and place the tin on a cooking rack. Crush and chop the pistachios, sprinkle on top of the sponge.

To make the Creme Anglaise:

Place sugar, vanilla paste and egg yolks in a bowl, whisk together until they become pale and fluffy.

Add your double cream and milk into a saucepan on a low heat to heat through. Do not boil.

Pour the warm double cream and milk into the sugar and egg yolk mixture, steadily whisking the mixture as you pour. Pour the Creme Anglaise mixture into the saucepan and stir on a low heat until you reach your desired thickness. Be careful to not let it burn the bottom of the saucepan; the thicker the consistency the more likely this will happen.

Serve the sponge with your Creme Anglaise and, if you want to, add dehydrated rose petals or edible flowers for that show-stopping dessert!

Tell us about your cooking

My approach is to keep things very simple. I like to use good quality ingredients and treat them with respect to produce the best flavours. 

How did you become a chef?

Having a Greek heritage, I’ve always been around food. When I was young, we sat down as a family at mealtimes. Food was such a big part of family life but I didn’t want to work in our fish and chip shop forever. I told my dad that I wanted to be a chef but he played some reverse psychology by saying that I should stick to cooking fish and chips. Little did I know that he’d already spoken to his friend Andreas Antona about giving me an opportunity at Simpsons.

I joined Simpsons on work experience in 2009 and started working there weekends. I was also studying at catering college and working part-time during the week at both the fish and chip shop and Andreas’ restaurant in Kenilworth, Beef. 

What do you eat at home?

I rarely eat at home as I tend to eat out a lot. When I do have the time what I cook depends on what mood I’m in. It will either be a Sunday roast on any day of the week, or a Greek barbecue – I love a BBQ. 

Who’s the best chef in the world and why? And who’s the best in Brum?

The best chef in the world is Daniel Humm from 11 Madison Park. I love his food philosophy and people should take note of his mantra “Make it Nice’ because it holds a lot of truth in its meaning. We’re lucky to have many brilliant chefs in Birmingham, but for me the best has to be Luke Tipping. If it wasn’t for him I wouldn’t be where I am now. I also have a huge amount of respect for Matt Cheal, who taught me so much during his time at Simpsons. 

Is the customer always right?

Yes, but there are occasions when we need to bite our tongue and agree to disagree! 

Share a cooking tip

When it comes to cooking meat or a roast bird, cook it low and slow to retain and increase flavour and make the meat more tender. 

What was your favourite food as a kid?

It’s as much for the experience as the food itself. I always remember eating octopus and grilled fish in a beach restaurant in Cyprus during a family holiday. I’ve tried cooking octopus since and it tasted good but it just wasn’t the same as back in Cyprus. 

Food heaven and food hell?

Heaven would have to be octopus and hell would be anything from the squash family (butternut squash, pumpkin and sweet potato) and oysters. 

What’s the most unusual thing you’ve eaten?

At a Greek wedding in Cyprus the family tradition was to serve sheep’s brain inside its head. I looked, tasted and said ‘no thanks’! 

If you weren’t a chef, what would you be?       

Easy, I’d be a golfer. I’ve played golf since I was four and if I could play every day I would. I still like to play two rounds on my days off when possible. I won several golf awards including a Young Masters when I was young.

To celebrate Aldo’s exciting partnership with Lucarelli restaurant in the Mailbox, the celebrity chef is sharing one of his favourite and incredibly tasty recipes with us this month. There’s only one word to add – Enjoy!!

Ingredients

• 200g risotto rice

• 2 tbsp white wine

• 600ml vegetable stock

• 20g onion, chopped

• 50g mozzarella, cubed

• 20g Parmesan cheese, grated

• 200g breadcrumbs

• 5 eggs

• 100g flour

• 30g wild mushrooms ragu (see below for Aldo’s special recipe)

• 60g butter

• 500ml vegetable oil (for cooking)

• Salt/pepper

Method: 

The rice needs to be precooked at least two hours before.

Place the chopped onion in a large pan with 20g butter at low heat, when the onions are soft and cooked add the rice. Leave for few minutes and add the wine. Leave to evaporate and start to add the stock just to cover the rice. Stir during the cooking and add more stock when necessary. The rice will take about 19 minutes to cook.

When the rice is cooked take off the heat, add the Parmesan cheese, butter, adjust with salt and pepper to taste. Leave to cool in a ventilated area.

Place the flour in a tray, whisk the eggs in a bowl add salt and pepper, place the breadcrumbs in a tray. When the rice is cold with your hand form a ball, make sure you wet your hands so the rice will not stick to your hands. When you have done all the balls, with your finger make a hole in the middle, insert some mushrooms ragu and reshape the arancini. Place them in the flour, then in the eggs and at the end in the breadcrumbs.

Set on the side. When all are done, place the vegetable oil in a pan, bring to about 170c. Place the arancini in the oil and leave them to cook until golden brown. Drain the rice balls on kitchen paper and serve with tomato sauce on the side.

Aldo’s Wild Mushrooms Ragu recipe:

Ingredients:

• 100 g mix wild mushrooms
• 4 cloves of garlic, chopped
• 1 tbsp parsley, chopped
• Salt/ Pepper to taste
• 2 tsp extra virgin olive oil
• 1 tsp fresh chilli
• ½ tsp thyme
• 1 tbsp white wine
Method:
Wash and dry the wild mushrooms, slice them if necessary. Place the oil in a pan on low heat, add the garlic, chilli, thyme. Add the wild mushroom increase the heat. Add the wine and leave to evaporate. Mix well. When mushrooms are cooked add the parsley, salt and pepper. Leave to cool down. Chop the mushrooms fine and use.

Tell us about your cooking

Although my roots are in the food of the Philippines, my professional passion has grown into grilling, BBQ and smoking which I’ve honed over the years. Now at Albert’s Schloss, I’ve combined that with bakery skills with daily fresh pretzels and breads.

How did you become a chef?

I didn’t go to college to study food, so my route was a bit different. My dad was a private chef in London and growing up I was always around food. As a child I asked him to teach me the basics. As a grown-up, having worked in a bank and studied business, a friend opened a Thai restaurant and asked if I wanted to get involved.

I started working as a porter and quickly progressed to the kitchen. When the head chef realised I had skills, he made me prep chef, then I moved to the grill and woks. I worked my way up to sous chef then moved to Grill on the Market where I was promoted to head chef within two months.

I met my other half who’s from Brum during this time and when she became pregnant, we moved to Birmingham. I worked at Hickory Smokehouse then Gusto and when Albert’s Schloss opened, I couldn’t resist coming here.

What do you eat at home?

My wife is a bit picky with food and only eats chicken breasts and beef! I go to back to my Filipino roots and cook chicken adobo which has dark soy, vinegar, ginger and garlic.

Who’s the best chef in the world and why? And who’s the best in Brum?

I wouldn’t like to say, but one thing’s for certain – my role model as a chef has to be my father.

How has your restaurant adapted to the current crisis?

We had a bit of a crisis in December when half the team had Covid, so on odd days we had a reduced menu due to lack of staff. There was a Sunday when we only had two chefs in the kitchen, so we had to serve main courses only. That wasn’t great, but thankfully disruption has been minimal. I think customers ‘get it’ and really appreciate being able to be allowed out again.

What was your favourite food as a kid?

Lechon which is crispy pork. You boil belly pork with spices like star anise, cinnamon and ginger, then take it out, dry the meat, roast for an hour then deep fry it until the skin starts to bubble.

What’s the most unusual thing you’ve eaten?

Frog soup. It tasted just like chicken really. I lived in a village in the Philippines for seven years and remember eating some pretty unusual things.

If you weren’t a chef, what would you be?       

I’ve always had an interest in numbers, so I’d probably be in finance.

Tell us about your cooking

There are two key things for me in my cooking. Seasons are important and freshness is important. Simple methods are what Italian food is known for, but to achieve great Italian food you must have the very best, freshest ingredients. My style is very regional as ‘Italian food’ actually doesn’t really exist in Italy. 

How did you become a chef?

I started learning to cook when I was very young as a small boy with my mum. I loved to watch and learn and help my mum cook and once I was old enough, I went to catering college in Pescara, a city which is on the Adriatic Sea. After my studies were complete, I then went to France and Munich to work. I came to England in 1978 and opened my first restaurant in 1986. My influences are from Southern Italy where I grew up in fishing village – hence my love affair with fish. 

What do you eat at home?

I love to sit round with the family and my kids, and I like my wife to cook – ideally on a Sunday. We eat a lot of fish and sea food. My kids favourite though is my macaroni cheese. They love to tuck into that!

Who’s the best chef in the world and why? And who’s the best in Brum?

That’s difficult as I have met so many. But for me it is my mentor Luca Parosi, a Sicilian chef who cooked French food. He was the most talented person I have met in my life. He inspired me to carry on in this business at 18, and I learned so many techniques from him. In Birmingham, I think Glynn Purnell is an exciting chef. 

How has your restaurant been adapting to the current crisis?

Training and service is so important, service is more important than ever. We must give diners a good time when they decide to venture out. They are not going out so much now, so when they do we must give them the best experience possible.

Share a cooking tip

Always put pasta to sauce, never sauce to pasta.

What was your favourite food as a kid?

I am the youngest of nine children, so food was scarce and we didn’t get a chance to have a favourite. However, I will never forget the gnocchi my mother made. It was so good I am planning to introduce that in Lucarelli.

Food heaven and food hell? 

My heaven is shellfish or lobster thermidore. Hell for me is tripe. 

What’s the most unusual thing you’ve eaten?

Insects in a restaurant in China. That was interesting! 

If you weren’t a chef, what would you be?       

An actor.

Fish and chips, salt and pepper, Ant and Dec.  Some combinations are just meant to be. Just like chocolate and Valentine’s Day – so why not indulge with this awesome recipe for chocolate brownies

And it’s not just hype. According to a whole bunch of studies, chocolate contains two chemicals, Phenylethylamine and Serotonin, that help trigger the brain to release endorphins, the feel-good hormones that are associated with heightening romantic urges.

For a few extra ‘brownie’ points, why not go the extra mile and shape these little beauties into perfect heart shapes. Delicious when served with some fine vanilla ice cream…

Ingredients:

• 350g unsalted butter
• 250g dark chocolate
• 250g golden caster sugar
• 3 eggs
• 135g plain flour
• 30g cocoa powder
• 40g white chocolate, chopped
• 40g milk chocolate, chopped
• 50g roasted hazelnuts

Method: 

Place butter and dark chocolate in a pan over a bain-marie on a low heat and allow to melt completely until butter and chocolate are well combined. Remove from heat and allow to cool slightly. Sift flour and cocoa powder together. In a large mixer, place sugar and eggs, whisk until thick and pale (double in size). While still whisking, pour in melted chocolate mixture until just combined, remove from mixer.

Fold in flour and cocoa powder with a large whisk, do not over-fold mixture. Add chopped chocolate and roasted hazelnuts, fold in gently. Cook at 175C for 20 minutes (even crust will form on top). Remove from oven and allow to cool completely.

Tell us about your cooking

My cooking style is modern British. I think I only use a couple of ingredients that are not grown in the UK. This is very important to me. It would be very easy to use imported fruit and vegetables, but this country has amazing produce which needs to be championed!

How did you become a chef?

I think my love of cooking comes right back to the days watching my nana cook when I was younger. Seeing what she did and how good her food tasted planted the seed of cooking in my head. I first wanted to join the RAF as a pilot when leaving school but changed my mind after visiting an open day at the cooking college in Birmingham. I enrolled and fell in love. From there I’ve never looked back. I trained at world-renowned restaurants including Marcus Wareing, La Becasse, Five Fields and Story, as well as stints at Noma, Eleven Madison Park & Quay. I recently competed in Series 16 of TV’s Great British Menu 2021, representing the Central region. I have been chef-owner of the Michelin-recommended and 3 AA Rosette restaurant, the Boat Inn, in Lichfield since 2017.

What do you eat at home?

I love really simple fish dishes or a ‘one pot wonder’. If it’s after work and I’m won out and tired it’s usually something like peanut butter on toast or cheese!

Who’s the best chef in the world and why? And who’s the best in Brum?

That’s a tough one as there are so many chefs to choose from and so many different styles – so I’m going to skip giving you a name for either of those questions if that’s OK! It’s impossible to single anyone out as there are so many brilliant chefs around these days.

How has your restaurant adapted to the pandemic crisis?

We set up a Heat at Home packaged meal box. That was easy to bring together and also quite cost affective. We also turned the restaurant into a fried chicken takeaway which was a big hit and lots of fun. We also took the opportunity to do extensive work on the restaurant and the grounds during the closed period. We now have our own chickens which we get all our eggs from, a polytunnel for growing small amounts of produce and had the chance to change the dining space too.

Share a cooking tip

Don’t be scared to eat British pork that is not cooked well done. Single muscle pink pork isn’t a problem and hasn’t been a problem since the late 70s. 

What was your favourite food as a kid?

Potato faces. No, really, truthfully… I loved them! 

Food heaven and food hell?

Heaven is shellfish, and I’m not very fussy which. Hell is avocados, hate them with a passion!

What’s the most unusual thing you’ve eaten?

Grasshopper & grub garum while I was blending it to a paste at Noma. It was delicious! 

If you weren’t a chef, what would you be?

A racing driver or something in motorsport.

Tell us about your cooking

Modern fresh British is my style of cooking. It’s important to be passionate and positive in this line of work and I love working with the finest local sourced ingredients that Britain has to offer – from the veg in Worcestershire and Evesham, fresh fish from Brixham Fish Market or delicious Cornish lamb.

How did you become a chef?

I don’t have a formal catering education as I started out as a pot washer in a hotel to earn some money. I was always in the kitchen with the chefs helping out when I could, then one day I was offered a position as commis chef. So, I have learned everything I know on the job. I don’t have one particular chef as an influence as I like to take ideas and put them together to come up with something of my own.

What do you eat at home?

A nice roast dinner, a Bolognese or even my wife’s jacket potatoes ­– she does the best potatoes! Everybody thinks that a chef would be eating a top restaurant dinner even at home, but this is not always the case as I spend most of my time behind a stove at work. But I do really enjoy cooking with produce straight out of my allotment that my young son and I work together. We’re also raising quail (fresh quail eggs in the morning – you can’t beat that).

Who’s the best chef in the world and why? And who’s the best in Brum?

If I had to choose a best chef then it would have to be Michael Caines as I had the pleasure to work alongside him, watching him prepare and produce the finest of foods. Michael is an inspiration as he only has one arm but always gives it his all to show his staff that anything can be accomplished when you put your mind to it. Best chef in Birmingham?  Well, they all excel in their own way, but they can only be as good as the team behind them that help to make it happen.

Share a cooking tip

If you are ever slow-cooking a piece of meat then always allow it to cool down in the braising liquor so it doesn’t steam dry. Steam is moisture and it will affect the end product.

What was your favourite food as a kid?

It would have to be a nice roast dinner with all the trimmings that we had every Sunday. I mean who doesn’t like a roast dinner!

Food heaven and food hell?

Hell for me would have to be things like liver and onion or anything offal unless you use a lot of butter, eggs, reduce port, madeira, thyme and garlic and make a nice parfait out of it! Heaven is spring-time when we have some nice fresh lamb, wild garlic and asparagus finished with roast Jersey royal potatoes, all in rich red wine sauce.

What’s the most unusual thing you’ve eaten?

That’d be snake! It was very early in my journey to become a chef, but I remember it having a fish- like texture, a very strong meat taste and a touch of iron in the flavour.

If you weren’t a chef, what would you be?

I would be in the engineering industry as I went to college and I did mechanical engineering and I did boat building engineering.

Tell us about your cooking

There is an implicit simplicity with good food – I like to work with nature, following the seasons and using great produce to bring my ideas to life. My style comes from a mix of my life experiences. I trained for five years at Le Manoir with Raymond Blanc. I’ve travelled to Scandinavia, where the culture is all about foraging for beautiful freshness. I also worked in the Basque region of Spain, cooking over fire and tasting some of the most beautiful food imaginable. Working in a beautiful kitchen with a fantastic team is what excites me and that’s what we have at Adam’s.

How did you become a chef?

I wasn’t always passionate about food as a child – I was more interested in sports and physical activity. I did enjoy being at school but didn’t want to go to university. When school finished and it was time to look at what I could do next. I always enjoyed eating food and watching Ready, Steady, Cook with my mom so thought I’d give cooking a go. As soon as I stepped into my first kitchen, I really loved it and I’ve just kept learning ever since.

What do you eat at home and what was your favourite food as a kid?

My mom would make a homemade meal for the family every day when I was growing up. I’ve travelled all over the world but when I go back home to Warwickshire, that’s what I crave. A nice cottage pie or a stew are among my favourite dishes even now.

Who’s the best chef in the world and why? And who’s the best in Brum?

I’ve worked with some amazing chefs across so many different styles of cuisine. I don’t put one on a higher pedestal than another, so I’d have to play it safe and say my mom is the best chef in the world for me! Obviously, Adam Stokes is a fantastic chef and someone whose food I greatly admire. I am relatively new to Birmingham so I am excited to meet some of the talented chefs across the city! 

Food heaven and food hell?

Heaven for me is all about my days off in the Basque country. Myself and the team would use the money we’d saved through the week and go out to get a whole grilled turbot, caught on the day and cooked over coals, slowly and beautifully. Served on a beach in San Sebastián with a fresh tomato salad on the side, it felt like heaven! Hell for me revolves around kidneys! I appreciate being resourceful and not being wasteful with food but that’s one thing I just can’t eat. 

Share a cooking tip

There is a real amount of skill in putting together a really well-cooked breakfast – making sure the bacon is crispy and getting the sausages just right. Eggs are a big one too. Poaching an egg is relatively simple but so worth doing right. I think if you take the time to learn how to do each element of a traditional cooked breakfast properly, you will acquire skills that help you in other areas.

If you weren’t a chef, what would you be?

I’d love to say I’d be a footballer, ever since I was old enough to kick a ball I loved it. If I wasn’t doing that it would be something sport related.

Tell us about your cooking

Burgers! It’s what we do. It’s casual, relaxed eating, but don’t expect a filthy burger. We’re all about ingredients and quality. We use local suppliers where we can, so the buns are from Garrett’s Green and the beef is from Aubrey Allen. We smoke our own brisket, we make our own mayonnaise and bacon jam. Everything’s made from scratch and you can now find us at The Flapper. The ethos and the passion of the people behind the pub really appealed to us. It’s small, family run and I just thought that when so many people care about what they do, it can’t fail. They care about the bar, I care about the food and it all works. 

How did you become a chef?

I was working in a restaurant in Ireland while studying, but the course wasn’t great. Back home, it’s fairly remote and not very foodie, so I moved to Birmingham to study Culinary Arts Management at BCU. Then in 2009, I worked at Marcus Wareing. Life in a kitchen was a bit different in 2009 – it’s all a bit more PC now, but then it was pretty god-damn rough. I wouldn’t change it though. It set me up well and gave me a hard skin. I went back to uni to finish my studies, but realised the books were not for me. I just wanted to be in a kitchen. In 2011, I worked at Purnell’s before moving back to Marcus followed by a stint with Sat Bains. I then worked on private yachts which was amazing. We travelled SE Asia, Sri Lanka, the Komodo Islands and thankfully had enough down-time to go out and experience the food which was incredible. 

What do you eat at home?

I BBQ even in the winter, but not on the grill. I wrap stuff up and put it in the coals using them as a cooking vessel. 

Who’s the best chef in the world and why? And who’s the best in Brum?

Bjorn Frantzen of Frantzen in Stockholm and sister restaurant, Zen in Singapore. The food’s incredible, but it’s not just about that. It’s the whole experience. In Birmingham, it has to be Glynn Purnell. 

Is the customer always right?

Sometimes, not always. It depends how they conduct themselves. If they’re rude they’re immediately wrong. 

Share a cooking tip

Always work tidy. It changes the end product and makes you feel more organised and in control. 

What was your favourite food as a kid?

My mum’s roast dinner. Every Sunday growing up surrounded by family and friends. It’s what food’s all about. It was roast beef.

Food heaven and food hell?

Food heaven is pork belly. I tried it aged 19 at Marcus Wareing and I thought, ‘holy shit this is the best thing I’ve ever eaten’. We didn’t eat pork belly growing up, we were a bit sheltered from a food point of view, not very adventurous.

What’s the most unusual thing you’ve eaten?

Lamb’s brain in Sri Lanka, which was okay, and pig’s intestines in Thailand which was not appetising.

If you weren’t a chef, what would you be?

A carpenter or an architect. I was training to be a carpenter at 16 before I fell into cooking. 

What do you recommend from this evening’s menu?

The OG Stack which is a dry aged beef patty, smoked bbq brisket, cheese, pickled red onion, lettuce and Stackz burger sauce in a brioche bun.

Autumn has arrived and winter is around the corner, spelling colder days and a yearning for hearty, warming dishes. And what could be better than this delicious recipe for beef and watercress bourguignon, supplied courtesy of chef Suze Morrison and the Watercress Company? The addition of watercress to this classic favourite adds a peppery, punchy taste as well as loads of extra vital vitamins. So, make, cook and enjoy…

BEEF AND WATERCRESS BOURGUIGNON 

Serves 6 

Prep time: 30 minutes

Cook time: 3 hours 20 minutes 

Ingredients: 

• 1 tbsp rapeseed oil

• 1kg braising steak, with some fat, or chuck/ skirt, shin, cut into large pieces

• 2 onions, finely sliced

• 3 cloves of garlic, minced

• 200g button mushrooms, whole

• 50g watercress

• 1 tbsp plain flour

• 2 tbsp tomato puree

• 500ml red wine

• 500ml rich beef stock

• 4 bay leaves

• 10g parsley stalks

• 3 sprigs thyme

• Salt and  black pepper 

Method: 

This is best made the day before you want to serve to allow the flavours to develop.

Preheat oven to 115C. Heat the oil in a large casserole dish over a medium high heat. Mix the flour with a little salt and use to coat the beef.

Brown the beef in 4 batches on all sides, waiting until the meat releases itself from the pan with ease. Do not overcrowd the pan or else the meat will steam instead of caramelising. Remove with a slotted spoon to a plate to rest.

In the same pan, add the onions and a small splash of water. Scrape the base of the pan to release the crusted pieces and reduce the heat to medium. Cover and sweat the onions for 10 minutes or until soft, translucent and sweet. Add the garlic and mushrooms and cook for 4 to 5 minutes more or until the mushrooms begin to caramelise and lose their moisture.

Add the tomato puree and cook out, stirring for 2 minutes. Add the meat back to the pan and pour in the wine. Increase the heat and bubble for 3 to 4 minutes or until reduced by one-third. Add the stock and tie the bay, parsley and thyme in a bundle with string. Add this to the pan along with the watercress. Cover with a lid and pop into the oven for 3 hours. Check the meat, it should easy yield to a blunt fork. When done, remove and allow to cool to room temperature. Chill in the fridge overnight.

The next day, bring the stew back to room temperature before heating in a low oven until hot through. Taste and adjust the seasoning with salt and pepper as the flavours will be more mature by now. Serve with pillows of mash and green vegetables. Delicious!

Tell us about your cooking

My cooking is all about clean, fresh, honest food. I believe good ingredients from great suppliers is the key and I don’t like to ‘play’ around with them too much to produce fantastic food. I am privileged to work with great ingredients and I love it when a dish comes together, but what most excites me is seeing others enjoy my food.

The most important thing about my cooking has to be that it doesn’t just look good but each mouthful tastes amazing; respecting each element of the dish to provide that ‘wow’ factor. I’ve got dishes I’ve been cooking for years that I still tweak all the time. Every dish is a work in progress. So much passion and time and effort goes into every one of them.

How did you become a chef?

My love affair with food began aged just 16 when I took on a part-time job as a kitchen porter. I went on to learn new skills while working with chefs at independent restaurants where I also perfected my favourite English modern and classical French cooking styles.

What do you eat at home?

As a rule, we eat as family but on the occasions when Claudia and I eat together we love to enjoy dishes from our own menus. We don’t serve dishes to our customers that we don’t enjoy and haven’t been taste-tested by us.

Who’s the best chef in the world and why? And who’s the best in Brum?

The best chef in the world for me must be Anthony Bourdain, not only the food that he produced but from reading Kitchen Confidential he produced such honestly about his love for food and a chef’s way of life. The best of chef in Brum is a hard one as there are so many, but I love to eat at the Wilderness and at Simpsons.

How is your restaurant adapting to the current crisis?

We have been so lucky during the pandemic as our business lends itself to being flexible as we bring the restaurant to you at home. We have been restricted but haven’t had to stop for long throughout the last 18 months. We have so many loyal customers and new opportunities have grown organically through this wonderful network we have created.

Share a cooking tip

Food doesn’t need to be complicated to be amazing. It is all about using good produce and don’t play around with it too much. Simplicity is key.

What was your favourite food as a kid?

A loving memory for me as a child must be having fish and chips on holiday with my foster family; nothing better than sitting on the beach together.

Food heaven and food hell?

Food hell has to be kidneys and liver! My food heaven is most definitely medallions of beef fillet with rocket, parmesan and fresh truffles, with a side of skinny chips and Dijon mayonnaise.

What’s the most unusual thing you’ve eaten?

Dried crickets, mealworms and ants have to be three of the most unusual things I have eaten… surprisingly they were better than I had imagined!

If you weren’t a chef, what would you be?

I would love to be part of the sporting world. My biggest passion (after food) is football and I support Liverpool FC.

England have been beaten on penalties by the Italians in the final of the Euros, but here at Brum Living Towers we’re not ones to bear grudges – especially when it comes to tucking into some of our favourite Latin food. We’ve got the award-winning chefs at Lucarelli at the Mailbox to thank for this gorgeous recipe which will bring a taste of Italy to your home. Bellissimo!

RISOTTO FONTINA E SALSICCIA 

Ingredients for the risotto: 

• 350gm Carnaroli rice

• 1ltr vegetable stock

• 100gm Fontina cheese

• 80gm fresh pork sausage

• 40gm butter

• 40gm parmesan cheese

• 1 white onion, finely chopped

• 40ml white wine

• 1tbs olive oil

• 5gm salt fine

• 5gm ground pepper

Ingredients for the vegetable stock: 

• 4 celery sticks, chopped in chunks

• 2 leeks, chopped in chunks

• 2 carrots chopped in chunks

• 1 onion, chopped in chunks

• 2 garlic cloves

• 5 peppercorns

• Bouquet garni – 2 parsley stalks, 2 springs of thyme, 2 springs of rosemary, 1 bay leaf, tied with string.

• Pinch of salt

Method: 

First, make the stock by tipping all the stock ingredients into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and set aside.

Then heat the olive oil in a flat-based saucepan and gently fry the onion until softened but not brown coloured. Add the sausage and gently cook it for 5 minutes. Add the rice and stir vigorously using a wooden spoon. Once the rice has become shiny start adding the white wine, letting the wine evaporate as you continue to stir.

Add a ladle of hot stock, continuing to stir vigorously and let the rice absorb the stock before adding another ladle. Continue this process for about 15 minutes until the rice is soft.

Then remove the risotto from the heat and add the Fontina cheese, butter and Parmesan cheese. Cover with a lid and set aside for 3 minutes. Stir the melted cheese through the risotto, and season with salt and pepper if necessary. Serve immediately and enjoy!

Tell us about your cooking

The food I cook is Modern Mexican and traditional Texas BBQ. I draw inspiration from my travels to Texas and their style of bringing in the Mexican garnishes and tortilla to add vibrancy to my food. I specialise in heritage and rare breed meats, so the Texas way of cooking appeals to me as it is simply salt, pepper and oak letting the meat shine through. It’s crucial to me to work with small farms who select meat to my exact spec and to support our amazing produce which I strongly believe is the best in the world! 

How did you become a chef?

I taught myself how to cook after being made redundant from a factory job eight years ago. At the time, Jamie Oliver was a big influence as he made cooking accessible to home cooks with shows like his American Road Trip. Around the same time, I was going to the Notting Hill Carnival (I was and still am heavily into reggae and hip hop) and seeing the families on the corner cooking with their jerk pans, with clouds of wood smoke and aroma billowing across the street blew me away and sparked an interest into exploring BBQ.

What do you eat at home?

It all depends on how long I’ve been at work that day. I’ve always loved to cook Indian and Caribbean food. At this time of year simple grilled fish and tomato salads are a fave moving into braises and ragus when autumn hits. 

Who’s the best chef in the world and why? And who’s the best in Brum?

It’s hard but if I had to pick one it would be Sean Brock from Virginia, US. His passion and obsession over ingredients blew me away. He goes above and beyond to source heritage ingredients and only works with the best produce so his style of cooking influences me every day! In Birmingham, I think I’d have to say Glynn Purnell. He is a great ambassador for our city and has always supported me when I’ve seen him. I like how he stick to his guns and stays true to himself as a Brummie chef!

Is the customer always, right?

Of course, me and my team will always go above and beyond to make sure every aspect of the customer’s experience with us is incredible, but sometimes expectations and attitude can be beyond realistic. I will always try my best but I believe you simply can’t please everyone, all of the time! 

Share a cooking tip

Seasoning! I eat so much food that’s just a pinch of salt away from being amazing. Also, use the best produce you can, cook with respect and let the ingredients do the talking.

What was your favourite food as a kid?

Ha ha that’s a funny one! I was famous for going camping with a crate of beer and a tin of all-day breakfast. My mom’s always cooked lovely pasta dishes with rich tomato sauces that I loved!

Food heaven and food hell?

Heaven is slow cooked food like a ragu or Ossobuco alla Milanese. It warms my soul and is so satisfying. Hell is a hard one as I like most things. Dusty old bulgur wheat or dry couscous dishes make me weep with boredom and I hate raisins or pomegranate in savoury dishes!

What’s the most unusual thing you’ve eaten?

Maybe calves’ testicles in Texas. They thought I’d hate them or be weird about it, but they were lovely!

If you weren’t a chef, what would you be?

In another life I’d have gone more into my music. I was a grade five trumpet player in high school until I discovered hip hop, cider and girls. I’m also massively into interior design and gardening believe it or not.

What do you recommend from this evening’s menu?

The Achiote pork steak with heritage tomato, watermelon and nasturtium. It’s grilled over beautiful ash charcoal and ticks all the boxes as a perfect summer dish.

Tell us about your cooking

Naturally, I lean on my Italian heritage with my cooking. It is really important to me to always use the best, fresh ingredients and to respect the traditional Italian way of cooking. We personally select and import the highest quality Italian ingredients – it’s what really sets Lucarelli apart.

How did you become a chef?

I was formally trained at IPRA (Institute of Professional, Regional Hospitality) for five years. I was determined to become a chef from the age of five. Luckily my parents understood my ambitions and supported me in pursuing this.

What do you eat at home?

My fiancée is actually vegan so she has introduced me to a whole new world of food. You can see that influence on the menu for Lucarelli, for example our deep-fried Avocado Fries. I would like to say I always have time to cook from scratch, but sometimes you can’t beat a quick cheese sandwich on fresh white bread!

Who’s the best chef in the world and why? And who’s the best in Brum?

I would have to say my dad, Mario. He inspired me to become who I am. Throughout the lockdown period he has been sending me photos of new dishes and ideas, and I can’t wait to go back to Italy to try some of them! My favourite celebrity chef has always been Gordon Ramsay, and it’s a dream of mine to cook with him one day. Don’t worry, there’s not as much swearing in my kitchen though! As for Brum, can I say myself? Just joking, I’m too fickle to just pick one, as it really does depend on what kind of food I’m craving at the time. I think that’s the great thing about Birmingham, we have so many different types of wonderful food, from fine dining to street food, and more. There are always new and exciting restaurants and chefs to keep the food scene buzzing.

Is the customer always, right?

I don’t think it’s about being right or not, but at Lucarelli we always say: “May all who enter as guests leave as friends.”

Share a cooking tip

I have two tips for cooking pasta. Always salt the water as soon as it starts boiling and drain the pasta one minute before the suggested cooking time to ensure it is the perfect al dente finish.

What was your favourite food as a kid?

It’s exactly the same favourite that I have now – pizza! You can’t beat a perfectly prepared Margherita pizza with high quality mozzarella cooked in a woodfired oven drizzled with extra virgin olive oil and topped with fresh basil.

Food heaven and food hell?

Heaven is easy. I’m an absolute cheese monster. For me the best cheese in the world is Fontina, which is from my hometown of Aosta Valley. It’s smooth and nutty and really packs a flavour punch. My food hell would be cinnamon, it’s the only flavour in the world I really don’t like and I have no idea why.

What’s the most unusual thing you’ve eaten?

During my studies we tried some weird and wonderful things, I remember trying cow’s brain and being surprised at how strong the metallic flavour was.

If you weren’t a chef, what would you be?

Firstly, I would definitely have a few less friends. I’ve met so many interesting people through my love of food. If I wasn’t a chef, I would probably be a film critic as movies are my other big passion. I’m an Avengers nerd at heart!

What do you recommend from this evening’s menu?

I would have to suggest starting with our Trio Bruschetta, my favourite of the three is the classic tomato with plenty of garlic. Next up would be Risotto Fontina e Salsiccia, followed by Carré D’Agnello Arrosto, which is oven-baked rack of lamb served with rosemary roast potatoes. For dessert it would have to be the Italian classic tiramisu served with an espresso. Is that too much food? Never!

It’s National Cupcake Day on 17 June, and the Alzheimer’s Society is hoping as many people as possible will dust off their baking trays and make lots of the gooey goodies to sell to friends and relatives. Each cupcake sold will help raise money for vital support services – like the Dementia Connect support line – which have been used nearly three million times since March. What better excuse to give some help to a great cause while feasting on some tasty treats? Here’s some inspiration with a recipe for delicious red velvet cupcakes courtesy of food author and nutritionist Joy Skipper. Enjoy! 

Red Velvet Cupcakes

Makes 12

Prep time: 15 mins

Cooking time: 25 mins

Ingredients:

• 50g unsalted butter, softened
• 150g caster sugar
• 50ml vegetable oil
• 1 large egg, beaten
• 100ml natural yoghurt or buttermilk
• 1tsp white wine vinegar
• 150g plain flour, sifted
• 1tbsp cocoa powder, sifted
• 1tsp bicarbonate of soda
• 2tsp red food colouring

For the icing:

• 100g unsalted butter, softened
• 225g icing sugar, sifted
• ½ tsp red food colouring
• red sprinkles (optional)

Method:

Preheat the oven to 180°C, 160°C fan, Gas mark 5.  Line a 12-hole muffin tin with paper cases.

Cream together the butter and sugar until light and fluffy. Slowly beat in the oil, followed by the egg, yoghurt and vinegar. Fold in the flour, cocoa powder, bicarbonate of soda and red food colouring, until you have a smooth batter. Divide between the 12 paper cases and bake for 25 minutes, until lightly risen and springy to the touch. Remove the cakes from the tin and allow to cool completely on a cooling rack.

Cream together the butter and icing sugar. Divide the mixture in half and add the red food colouring to one half. Spoon the red icing into one plastic piping bag and the white into another. Cut the ends of both and then place both of these together into a third piping bag with a star shaped nozzle.

Pipe the icing onto the cooled cakes to give a two-tone topping and sprinkle with red sprinkles.

Tell us about your cooking

My style is not to over-complicate things. I like to let the ingredients do the talking and treat them with respect. I love working on desserts and anything pastry – they are always my favourite dishes to develop when the new menus come around. Right now it’s so important to support local businesses as much as we can. We do that by using a local baker for all of our breads. For meats we buy from Pat’s Butchers in Four Oaks. They have been fantastic and a huge support to us right from the beginning.

How did you become a chef?

It all started with my Nan. I used to do loads of baking with her.  That’s where my love for pastry came from. Then growing up, my mum was general manager of a hotel in Kenilworth so I started working in the kitchen to make some money. I loved the buzz in the kitchen and knew that’s what I wanted to do. I did a year’s training at Turners and learned so much from Richard and his team which gave me a solid foundation that took me to Hotel du Vin and Andersons before arriving here at Cornerstone.

What do you eat at home?

It depends on what mood I am in. As soon as the sun comes out, I enjoy cooking in the garden and I especially love cooking with my four-year-old daughter Bella, seeing her get involved whether it’s baking some cakes or making a spaghetti bolognese for dinner. My go-to dish at home is mac ‘n’ cheese, which I love.

Who’s the best chef in the world and why? And who’s the best in Brum?

I am inspired by chefs just wanting to do

it properly, no cutting corners. Marco Pierre White was the first chef I saw doing it that way, he has massively influenced the whole food scene with some of best chefs in the world having done their time with him. In terms of Birmingham, I couldn’t answer that, there are too many good chefs to pick from now. One to watch, though, is Liam Dillon at the Boat Inn. I love his style of cooking.

Share a cooking tip

Easy answer…. butter. Everything tastes better with a load of butter in it.

What was your favourite food as a kid?

Ice Cream. I just love it. Still do today. Also, proper Staffordshire oatcakes. If I ever see them anywhere I will always buy some.

Food heaven and food hell?

Heaven would have to be croque madame – back in the day when I worked at Hotel du Vin they were just perfect. Honestly, I do not have a food hell, there really isn’t anything I would say no to.

What’s the most unusual thing you’ve eaten?

Frog legs, snails, kangaroo, crocodile, mealworms, ants… to name a few, all of which I really enjoyed!

If you weren’t a chef, what would you be?

I love the outdoors, going hiking, taking my tent. I will camp anywhere. I am really happy when doing that, so I guess something in the outdoors. Or a carpenter. I love being practical and building things especially working with wood. 

What do you recommend from this evening’s menu?

Pork cheeks, cauliflower puree, Dauphi

noise potatoes , black pudding crumb, roasted apple and cider sauce. It’s a hearty dish but not heavy – which I think is just right for a springtime plate of food.

As you’d expect from the wonderful Monsieur Blanc, this recipe is utterly delicious, with the bonus that it’s easy to make too. If using fresh pears is just too fiddly for you lazy people, tinned ones work just as well. So there really is no excuse for not having a go…

Ingredients 

• 6 pear halves

• 100g unsalted soft butter

• 100g caster sugar

• 100g ground almonds

• 1tsp cornflour

• 1tsp vanilla extract

• 1 egg

• Toasted flaked almonds

• Optional icing sugar, for dusting

Method

Preheat the oven to 200°C fan. Grease a 20cm tart ring. Rub the inside edge with unsalted butter and then stick a strip of greaseproof paper all the way round. Place the tart ring on a lined baking tray.

In a bowl, mix the butter and sugar, then add the ground almonds, cornflour, vanilla and egg. Mix well then spoon into the tin, spreading evenly.

Drain the pears, then arrange evenly around the outside of the tart, resting them on top of the almond sponge mixture.

Scatter with a handful of flaked almonds and then bake for 20 to 25 minutes, until golden. Leave the cake to cool for a few minutes before removing it from the ring. Dust with icing sugar to serve.

Tell us about your food

The restaurant scene in Birmingham is great and outside London, better than any city, but if you want to eat fantastic food without paying £120 for a tasting menu, well, there’s a bit of a gap. It’s the middle ground that’s lacking. We’re offering an affordable experience that’s a bit different and customers are happy. I want people my age to be able to come here and eat great food affordably. My style is quite unique. Flavour obviously comes first, but presentation is really important. I like to build the colours up on the plate. There are no swipes across white crockery. It’s a bit different. It’s food that people like to eat and there are no unusual ingredients for the hell of it. 

How did you become a chef?

I started washing pots at the Asquith in Edgbaston under Glynn Purnell when I was 15. I did that for a year then Jason Eaves took on the Asquith and I started doing more and more. Initially I just worked weekends then started going after school too and got more into it. My family didn’t really get cheffing. They couldn’t understand why I was working 70 hours a week for £600. They work traditional nine-to-five jobs. It was only when I was on TV they understood! 

What do you eat at home?

Takeaways! Peri chicken with wraps and loads of sauces from Peri Lick on Coventry Road. 

Who’s the best chef in the world and why? And who’s the best in Brum?

Best in the world is Albert Adria from El Bulli. Everyone credits Heston Blumenthal with transforming cooking and pushing it to another level, but it was Adria. In Brum, it’s got to be Glynn Purnell for all that he’s achieved. It’s harder to be consistent once you’re well known, but he’s managed it. 

How is your restaurant adapting to the pandemic?

We’re in a better position than a lot of restaurants. The pandemic delayed our opening last year from June to August which meant we had time to ensure every detail was absolutely perfect. Also, the restaurant is small, so rent and staffing bills are minimal. If you’re a 40-seat restaurant this is crippling. We aren’t entitled to grants or loans because we don’t have 12 months trading behind us, but we have benefited from the furlough scheme which has been great. We’ve also started doing At-Home boxes. We’ve done six so far and they’ve all sold out. We’re using it as opportunity to play around with menus. Each box has been different. To win the Young Chef of the Year award was a nice thing to happen in lockdown too. I had no expectations this year. Michelin gave me the nod four days before the announcement. Awards aren’t everything, but it’s just a nice thing to have. 

Share a cooking tip

Don’t worry if your vegetables aren’t chopped the same. 

What was your favourite food as a kid?

Mini chocolate Weetabix. I think it’s because I was only allowed it at certain times, so it made me love it more. 

Food heaven and food hell?

Food heaven is grade 5 wagyu beef and food hell is white asparagus – it tastes even more like piss than the green stuff. 

If you weren’t a chef, what would you be?

A footballer. You’ve got to dream.

Rhubarb is bang in season right now – and utterly delicious! For something a little different why not try this simple recipe for rhubarb ketchup which works amazingly with pork belly. It’s a cross between a jelly and a puree that can brighten a main course, making for a cracking weekend dish or maybe something a little different for Easter.

Ingredients 

• 250g trimmed rhubarb

• 100g apple juice

• 8g agar agar

• sugar

Method 

For the ketchup:

Poach the rhubarb until soft then add the apple juice, agar agar and sprinkle sugar to taste. Boil for 20 seconds then pop in fridge to set.

For the roast pork belly:

Score 1.5 kg of pork belly using a very sharp knife, salt and roast skin side down on a non-stick tray at 180c for an hour. Turn and then roast till crisp (around another hour).

The pork will be ready when the juices run clear and the flesh is tender when pierced with a knife. Remove the pork from the oven and leave to rest for 10 to 15 minutes before carving.

Once cooked, drain the fat, add a ladle of chicken stock and a teaspoon of flour to make a nice meaty sauce.

To serve

Blitz the rhubarb ketchup in a blender until smooth and pour into a bowl. Garnish the pork belly with watercress and a little shaved fennel. Serve with the rhubarb ketchup alongside. Yummy!

Ingredients: 

• 175g light muscavado sugar
• 175g butter, softened
• 175g self-raising flour
• 3 large eggs
• 25g ground almonds
• 2 tbsp milk
• 100g sultanas
• 100g cherries, quartered, washed, and dried
• 100g dried apricots, snipped into small pieces
• 100g stem ginger, finely chopped
• 1 tsp mixed spice
• 2 tsp ground ginger

To serve: 

• 450g golden marzipan
• 3 tbsp apricot jam
• 1 egg, beaten

Method: 

Preheat oven 160C/320F/Gas 3. Grease and line the base and sides of a 20cm/8in deep round cake tin with baking parchment. Measure all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Place half the mixture into the prepared tin and level the surface.

Take one third of the marzipan and roll into a circle the same size as the cake tin, place the circle on top of the cake mixture. Spoon the remaining mixture on top of the marzipan and level the surface.

Bake for about one-and-three-quarter to two hours or until golden brown and firm in the middle. If toward the end of the cooking time the cake is getting too brown, loosely cover with a piece of foil. Allow the cake to cool in the tin before turning onto a cooling rack.

When the cake is cool. Brush the top with a little warmed apricot jam. Roll out half the remaining marzipan to the size of the cake and sit it on the top. Crimp the edges of the marzipan and make a lattice pattern in the centre of the marzipan using a sharp knife. Make 11 even-sized balls from the remaining marzipan and arrange around the edge.

Brush with beaten egg and glaze under a hot grill for about five minutes, turning the cake round so it browns evenly, so the marzipan is tinged brown all over. (You can do this with a blow torch if you prefer.)

We’re starting the new year as we mean to go on – healthy! And this tasty smoothie, which comes courtesy of the Watercress Company, is a perfect choice. Watercress is one of the healthiest veg you can eat. It contains more than 50 vital vitamins and minerals – gram for gram there’s more Vitamin C in watercress than in an orange, more calcium than milk, more folate than a banana and more Vitamin E than broccoli.  Watercress also boasts high levels of Vitamin A, fibre, iron, protein and a full complement of essential amino acids. So, now you know! 

WATERCRESS, AVOCADO & LIME SMOOTHIE 

Ingredients: 

(Serves 1)

• 1 small avocado, peeled and seed removed

• 50g diced pineapple, fresh or frozen

• 33g watercress

• 23g baby spinach

• 1 whole lime, peeled

• small handful mint leaves

• 250ml chilled coconut water 

Method: 

Add all ingredients into a blender or smoothie maker and blend thoroughly. Add more coconut water to achieve desired consistency if necessary, then either serve immediately or keep in the fridge for up to three days.

Tell us about your cooking

If I had to describe my style in just one word, it would be ‘classical’. I enjoy working with traditional tastes, taking flavours that are known and loved, but creating brand new dishes with them. The key here is to use only the finest quality produce and ingredients. At Hotel du Vin, we change our menus to only use seasonal ingredients that are in their prime at the time and we do our best to source them locally so they can keep their freshness.

How did you become a chef?

From a young age, I was always interested in the kitchen and captivated by the magic of cooking. I’d try and experiment with new styles, interesting flavours and exotic dishes. Finding that school wasn’t really for me, I decided to jump straight into pursuing a career at 16 and I joined a modern apprenticeship scheme. I trained at Birmingham College of Food one day a week and worked at St John’s Hotel in Solihull for the other four days, learning on the job and trying my hand at as many different dishes as possible. From there, I went to Marriott Hotel before joining Hotel du Vin 15 years ago as chef de partie and working my way up to head chef.

What do you eat when at home?

I don’t really have a ‘go-to’ dish at home but one of my all-time favourites is my homemade lasagne! It’s the perfect comfort food that’s both hearty and delicious.

Who’s the best chef in the world and why? And who’s the best in Brum?

I think Pierre Koffmann is the best chef in the world. He was one of a handful of chefs in the UK to have been awarded the coveted three Michelin stars at his restaurant La Tante Claire in London. He has also trained some of our greatest chefs including Gordon Ramsay, Marco Pierre White, Marcus Wareing and Tom Kitchin. Closer to home, there’s no question about it ¬– Glynn Purnell is the best in Brum.

Is the customer always right?

Unfortunately not…

Share a cooking tip

Always try to use fresh ingredients that are local to you. All of the produce we use at Hotel du Vin has been produced less than an hour’s drive away.

What was your favourite food as a kid?

I may have been captivated by cooking from a young age, but I do always remember being a big fan of Bernard Matthews turkey drumsticks as a kid!

Food heaven and food hell?

I have a sweet tooth and chocolate is my food heaven. When it comes to hell, I have never liked beetroot.

What’s the most unusual thing you’ve eaten?

As someone who’s been on the food scene for a long time, I’m no longer easily surprised by unusual dishes. One thing I have tried is an ostrich burger. Needless to say, it’s not going to making an appearance on the bistro’s menu anytime soon…

If you weren’t a chef, what would you be?

I have always had an interest in music and would quite like to think that maybe I’d be a DJ or even a music producer.

Try Greg’s amazing recipe for Crispy Gressingham Duck Salad, Radish, Carrot, Watercress, Soy Sesame & Stratford Honey Dressing

Ingredients for 4 Portions:

• 2 legs Female duck legs
• ½ bunch Radish
• 1 bunch Watercress
• 1 carrot
• 10g White sesame seeds
• 50ml Dark Soy sauce
• 100g Stratford honey
• 1 thumb Root Ginger
• 10ml Cider vinegar
• ½ Red chilli (deseeded and finely chopped)

Method:

• Prep duck for confit by cutting through the skin on the leg bone and salt the skin and flesh
• Cling film and leave overnight
• Wash salt off
• Confit legs @ 110 for 2hrs or until meat is ready to come off the bone easily
• Pick meat down into large pieces
• Grate the ginger on a microplane
• For the dressing combine the honey, soy, vinegar, ginger and chilli in a pan and bring to the boil
• Peel the carrot and cut on a mandolin using the fine teeth cutter
• Slice radish on mandolin and keep in cold water
• Crisp duck meat in a little confit oil
• Build salad with watercress, carrot, radish and duck meat
• Plate on Starter Plate
• Dress with soy dressing and finish with toasted sesame

Forget the tweeness of GBBO, the Bakeking’s creations are edgy and graphic – much like him – think Mary Berry meets Banksy via Yardley. The tattooed baker/artist makes hyper-realistic pieces that mess with your mind like raw chicken breasts, a lifelike forearm or tasty looking Sunday roast. Thanks to Channel 4’s Extreme Cake Makers, he’s becoming more recognisable although he says that’s mostly confined to the baking section of the supermarket. He says: “If I need to feed the ego, I lurk in the baking aisle! People are so supportive and positive.” Ben has won a gold award at Cake International every year since 2015 and was named one of the UK’s top 10 cake artists at Cakemasters in 2019 as well as being nominated for the Rising Star award at the Cake Masters Magazine awards.

GAP IN THE MARKET

More into drawing than baking, Ben left Brum to study fine art and graphic design at the University of Chester. He says: “Tattooing was what I was really into. I had no idea cake making was an art form. Initially it was just a joke. I thought it would be fun. It was just a hobby that got out of control.” Ben started visiting the big international cake shows and saw a gap in the market. “There were no young lads from my background. There was a gap in the market for something a bit more edgy. I tried to do a few things that broke the mould.”

When he had a go at sculpting with fondant icing Ben realised it was the medium for him. Initially, he started making cakes for family and friends while working as a graphic designer, but eventually, the cake making took over and the hobby became a business in 2016 which was ‘scary’. Having had zero interest in baking a few years before and keen to make the cakes taste as good as they looked, Ben learnt quickly.

He started to create exhibition pieces to hone his craft and get to grips with the baking as well as the finish. He explains: “Sometimes there’s an acceptance in the industry that you sacrifice taste for art, but I didn’t want that. I wanted to make great tasting cakes too.” Ben’s a grafter and while building the brand has been hard, he works tirelessly to be the best he can be and ‘hasn’t looked back’.

Each cake can take anything from three days to a week. Ben says: “Time is limited in order to keep the cake fresh. It’s the delivery that’s the hairy bit!” Ben ducked out of weddings early on saying it just wasn’t for him and the vibe of his cakes doesn’t scream bridal. Making cakes for some high-profile names such as Rita Ora is fun, but Ben’s dream customer would be Sylvester Stallone. “As a massive Rocky fan that would be great. Any excuse to meet him!”

OPPORTUNITY KNOCKS

Extreme Cake Makers came about because someone saw Ben at Cake International and thought he’d fit the bill. The producers didn’t have anyone like him. “I love the video side of my cake sculpting, so the programme is a great fit for me although I do sometimes wonder what I’ve said and done when I sit down to watch it back!” Ben’s You Tube following has grown to 30,000 subscribers and he prioritises his videos. Most of the cakes that make it to You Tube are actual bakes for real clients, but even if he doesn’t have a paying client, he sets a day aside each week to create something and video it. Eventually Ben would like his own TV show which seems a natural next step.

We’ll forgive Ben for leaving Brum as he’s back in the city regularly to see parents and friends. He particularly loves a grubby old man’s pub and the edgy vibe of Digbeth. He says: “Birmingham’s home, i.e. I would never spend Christmas anywhere ese. I’m always back home with my family in Brum.”

Tell us about your cooking

My style of food is derived from many corners of the world, bringing together multiple different flavours to create a unique fusion. I’m always excited by the idea of learning new things and showcasing new techniques and skills to make people happy.

How did you become a chef?

I trained in Spain in a small restaurant after I had finished secondary school but also had a passion to cook for my younger sister and learn new recipes to make for her. I left for the army for five years and then came to the UK where I worked at El Barracho and began to train more in food with the head chef at the time, Nacho Castells.

What do you eat when at home?

I love to eat and create Italian food which I share with my family as we are all very close. My wife Pamela is Argentinian and also loves to cook traditional Argentinian dishes.

Who’s the best chef in the world and why? And who’s the best in Brum?

Joan Roca is my favourite chef because he started in his family business and has worked his way up, constantly involving his family with his success. In Birmingham, I admire Leo Kattou from Simpsons restaurant. He also started working with food from a young age, taking his skills and knowledge to further his career, while also being a good person.

Is the customer always right?

You always try your very best to satisfy your customers. Nothing is more important to me than making people happy with my food.

Share a cooking tip

To cook with love, passion and enjoy what you are doing.

What was your favourite food as a kid?

I have great memories of my father cooking lamb and the house would smell strongly of the wonderful aroma – although it was a dish my mother didn’t enjoy…

Food heaven and food hell?

Heaven would be a luxury kitchen, so I can have all the resources to create and experiment. I don’t dislike anything in the food world, but it’s best to keep me away from peanuts and prawns to prevent an allergic reaction!

What’s the most unusual thing you’ve eaten?

Cow tongue, which is a traditional Argentinian dish. It was tasty but the texture was very strange! Sea urchin straight from the sea also has an extremely strong flavor.

If you weren’t a chef, what would you be?

Still in the army, as this was my other passion. But if I could start over, I would love to be a vet.

What do you recommend from this evening’s menu?

The Colombian Arepas. It’s fantastic and allows me to showcase my heritage.

How are you adapting to the Covid-19 restrictions?

We are going to be offering more deals for two to encourage households to still dine together. We always maintain the safety of those around us, including our guests and staff.

Yup, winter’s coming. When you start getting chilled to the bone it’s time to forget the salads and warm up your soul with a hearty pie. This little recipe is a much-loved favourite at Rock Hopper Towers. It’s speedy, simple and bloomin’ delicious.

Ingredients 

• 350g cooked chicken, chopped
• 75g smoked bacon, finely chopped
• 25g butter
• 1 medium onion, finely chopped
• 75g mushrooms, sliced
• 25g flour
• 350ml chicken stock
• 2 tablespoons of brand
• 75ml cream
• I tablespoon finely chopped parsley
• salt and black pepper
• 1 pack fresh ready-rolled puff pastry
• Beaten egg to glaze

Method 

Melt the butter in a large saucepan and gently sauté the onion for five minutes, then add the mushrooms to soften for another five minutes. Using a draining spoon, remove to a plate. Next add the bacon and fry until pale gold at the edges then return the mushrooms, onion and any juices and sprinkle in the flour. Using a wooden spoon, sprinkle in the flour and stir so it soaks up all the juices.

Add the chicken stock a little at a time, stirring as you go until all the stock has been incorporated. When you have a thick sauce, add the parsley cream and brandy. Season, remove from the heat and allow to completely cool.

When you’re ready to cook, mix the chicken into the cold sauce, put in an oven-proof dish and top with the ready rolled pastry. Brush the edges with the beaten egg yolk and make a cross in the middle to allow the steam to escape. Pre-heat oven to 200 degrees/180 degree fan and cook for around 35 minutes or until the pastry is golden brown. Serve with potatoes and green vegetables (or a salad if you must).

Tell us about your cooking

The priority is always fresh and local. We launched Sticky Fig six years ago just as street food was becoming a big thing which we embraced, then we moved into weddings and festivals as well as film crew catering. We’ve met some fabulous people. We’re also on our third series of catering for Great British Menu, which is being filmed in Stratford-upon-Avon, feeding the likes of Tom Aikens and the country’s finest home economists. It’s quite the endorsement. 

How did you become a chef?

I’ve been working in food since I was 14. I started in a bakery. It’s always been about food for me. We grew up on a sort of small holding with loads of animals – cattle, ducks, etc – and my parents were hippies really. We were a bit feral! My aunty was behind Berkswell cheese and I used to drink the milk. I was a head chef for someone else for 13 years working 90 hours a week before going it alone. Now I work hard, but if I want to take time off to go and do something I can. 

How did you adapt to the restrictions around Covid-19?

Initially it looked like a whole summer gone. Weddings, festivals, events all gone. It was horrible getting calls from brides and grooms. Thankfully most of them have moved their weddings to next year. Luckily, we had the Revival trailer already, so we started doing pop-ups. The first was the Swan at Chaddesley Corbett which got us rolling again and it built up to five days a week in different villages in the area. It could be fish and chips, really good burgers – we make our own buns, pizza, brownies. We also started doing picnic boxes for delivery which worked well, so much so that we’re planning Christmas hampers. 

What do you eat when at home?

We’re very lucky, we get to eat leftovers! 

Who’s the best chef in the world and why? And who’s the best in Brum?

I’d probably say David Everitt-Matthias at Le Champignon Sauvage. If he’s not cooking, the restaurant doesn’t open and I like that. I think there are a lot of Michelin-starred chefs who don’t actually cook in their kitchen and that’s not for me. In Birmingham, Harborne Kitchen is top of my list. 

Is the customer always right?

Yes. It has to be like that. We’re built on reputation, so yes always. 

Share a cooking tip

Don’t overcook eggs. 

What was your favourite food as a kid?

Meringue or a Sunday roast at home. 

Food heaven and food hell?

Heaven is a really good chin of beef cooked on the bone with plenty of fat. Hell is any kind of processed food. KFC would be pretty hellish.

What’s the most unusual thing you’ve eaten?

A few weeks ago in Borough Market there was a long queue for one of the stalls, so I thought I’d join it. I ended up eating sea urchins – I won’t be doing that again! 

If you weren’t a chef, what would you be?

Poor…

Hubble, bubble, toil and trouble! This timely recipe for pumpkin soup is anything but trouble – it’s so simple to make and spookily delicious. There’s loads of ways to up the Wooo factor, too. Try drizzling with cream to make a really awesome cobweb design. A great way to make sure your pumpkin is more than just a scary face this Halloween…

Ingredients

• 2 tablespoons of olive oil
• 2 finely chopped onions
• 1kg pumpkin peeled, de-seeded and chopped into chunks
• 700ml vegetable or chicken stock
• 150ml double cream

Method 

Heat the olive oil in a large saucepan, then gently cook the finely chopped onions for five minutes, until soft but not coloured. Add the pumpkin to the pan and cooking for 10 minutes, stirring occasionally until it starts to soften and turn golden.

Pour the stock into the pan and season with salt and pepper. Bring to the boil, then simmer for a further 10 minutes until the squash is very soft. Pour 150ml of double cream into the pan, bring back to the boil, then purée with a hand blender. Serve with croutons and a handful of toasted seeds.

Plums. Outside of Pershore, where they’re slightly obsessed, why don’t we celebrate this little fruit more?  They’re great value, work in sweet or savoury dishes or eaten as a snack and they’re bursting with vitamins and antioxidants which are helpful for reducing inflammation. Plus, plums are great for bones and may even help cut the risk of heart disease and diabetes.

They’re also bang in season this month so why not give them a whirl?  Who doesn’t love home-made afternoon teas – so why not knock up this simple little plum cake as the centrepiece?

Ingredients 

• 150g caster sugar
• 115g butter
• 140g plain flour
• 1 tsp baking powder
• 2 eggs
• 1 pinch salt
• 12 plums, pitted and halved
• 1 tsp ground cinnamon

Method

Preheat oven to 180C/Gas 4. Beat the sugar with the softened butter until fluffy. Mix the flour and baking powder and then sift into creamed mixture. Add the eggs and salt and thoroughly mix everything together.

Grease a 26cm round springform tin then add the mixed batter and smooth it out. Top with the plums (cut side up) and sprinkle with two tablespoons of caster sugar and the cinnamon. Bake on the lowest shelf for 40 to 50 minutes or until a skewer comes out clean. Serve warm or at room temperature – either way it’s bloomin’ lovely!

Tell us about your cooking

I set up XO Patisserie to offer Birmingham a range of Petit Gateaux, macarons, eclairs and celebration cakes. With my experience I am keen to bring something really special and along the lines of the amazing cakes presented in the famous patisseries of Paris and London. Flavour is absolutely key and I like to give classic combinations a twist. For instance, I add blackcurrant to peanut butter jelly to balance the sweetness. While flavour comes first, each creation needs to look eye-catching. I like to entice people to want to eat each piece and then the flavour takes over.

How did you become a chef?

My uncle inspired my interest in food. I would work alongside him in the kitchen and he would teach me skills such as chopping vegetables from the age of about six. I studied catering at the College of Food in Birmingham where I qualified with NVQ Levels 1, 2 and 3. That’s where I fell in love with pastry work. I’m lucky to have had many chefs influence my career. These days I follow pastry chefs on social media and I find Amaury Guichon particularly inspiring.

What do you eat when at home?

I’ve been living with my parents since lockdown. Mum is vegetarian so I tend to eat vegetable-based food at home. They taste just as good as meat dishes – especially mum’s lentil dishes.

Who’s the best chef in the world and why? And who’s the best in Brum?

For me that would be Amaury Guichon. Closer to home, I’d have to say Stu Deeley – his food is an explosion of flavours.

How are you adapting to the current crisis?

I launched XO Patisserie during the lockdown so my business adapted to the crisis at the outset. I was lucky to have been offered the opportunity to have my cakes delivered by Andreas Antona of Simpsons and the Cross, Kenilworth. Since the lockdown has been eased, I’ve been supplying various cafes and restaurants.

Share a cooking tip

To avoid caramel crystalising during preparation add a couple of drops of lemon. And using light soft brown sugar in cakes instead of caster sugar gives a softer consistency.

What was your favourite food as a kid?

Chocolate cake and custard.

Food heaven and food hell?

Despite loving vegetarian food, I’d have to say heaven is fried chicken. I can’t think of anything I’ve eaten that would be my hell…

What’s the most unusual thing you’ve eaten?

Dehydrated crickets – they had a slightly malty flavour and added texture to the dish.

If you weren’t a chef, what would you be?

A carpenter as it’s a creative job where I could create and sculpt, much as I do with my showpieces.

Who doesn’t love an indulgent, gooey chocolate fondant? But making them is anything but easy, right? Wrong! Follow this great recipe from Dean Cole, the head pastry chef at the Belfry Hotel & Resort, and you’ll have the richest fondants this side of Masterchef!

Ingredients: 

(Makes six)

• 140g of 85 per cent dark chocolate
• 125g unsalted butter
• 4 large eggs
• 120g caster sugar
• 75g plain flour
• Butter
• Cocoa powder

Method: 

Melt 140g of dark chocolate with a 125g unsalted butter over a pan of hot water.

Once melted remove from the pan, add two eggs and whisk the mixture. Add the last two eggs and continue to whisk the mixture before adding 120g of caster sugar. Continue to stir the chocolate mixture. Then add 75g of plain flour and stir the mix until smooth.

Lightly butter your moulds and coat with cocoa powder before transferring the mix (approx 120g).

Place the filled moulds on a tray and bake for eight minutes at 180C. After eight minutes, remove from the oven and leave to rest for two minutes.

Serve as desired. We recommend with berries and whipped cream or ice cream.

We’re all going a bit stir crazy so why not try this simple recipe with the kids that’s fun, tasty and also kills another half-hour or so…

Ingredients: 

• 100g rice
• 1 finely chopped onion
• 20 peeled prawns, chopped
• ½ chopped courgette
• 25g grated emmental cheese
• 1 ball of mozzarella cheese
• Salt and oil
• Flour, 2 eggs, milk and breadcrumbs

Method: 

Boil the rice and let it cool. In the meantime, fry the onion, courgette and prawns. Add the rice and leave it all in the pan for a few minutes. Add the grated cheese and pieces of mozzarella and mix it all up really well. Put to one side until it cools.

With a spoon, take a small amount of the mixture and form into balls using your hands.

Prepare a bowl with flour, another with the beaten eggs and another with the breadcrumbs. Take each ball and pass it through each one in this order until they are completely covered. Fry the balls in hot oil until golden brown and crisp then put them on a plate with kitchen paper and leave them to cool.

Add a stick and enjoy!

Eating out is a no-no and takeaways are a distant memory… we’re all having to get creative in the kitchen right now. You may not think you’re a great cook, but needs must. And one brilliant way to make your meals ‘sing’ is to spice things up a bit.

We know from experience that most kitchens will have a shelf where the spices are stored. Chances are there are quite a few that have been pushed to the back and almost forgotten. Now’s the time to bring them out, or restock at the supermarket, and try something different. Your family will thank you for your efforts!

Not all of us are clued up on which spices are which and how best to use them. So, we asked spice kit brand Spicentice.com to put together a beginners’ guide to all things spicy. Here’s their flavour profiles of 13 common spices and advice on how best to use them in the kitchen to transform a dish.

The experts say that cumin carries a smoky and earthy flavour that’s best used in Mexican cuisine, but oregano’s peppery and aromatic qualities are great in Mediterranean, Greek, Italian, Mexican and Cuban cooking. And while sweet and pungent nutmeg is most often used in baked goods, it can also be added to savoury dishes for a warm note.

Ketan Varu from Spicentice.com said: “Many home cooks are wary about experimenting purely because they’re unsure how a particular spice is going to affect the dish. Spices can transform a meal by adding a range of flavours, from a hint of sweetness to a kick of heat – not to mention, many also boast fantastic health benefits which will help boost your immune system. Now’s a great time to take the plunge and spice up your home cooking.”

SPICE AND EASY

1. Cardamom

This warm, aromatic spice is widely used in Indian cuisine. It’s also great in baked goods when used in combination with spices like clove and cinnamon.

2. Cayenne Pepper

Made from dried and ground red chilli peppers, Cayenne Pepper adds a sweet heat to soups, braises, and spice mixes.

3. Cinnamon

Found in almost every world cuisine, cinnamon serves double duty as spice in both sweet and savoury dishes. It has a very unique flavour and is extremely aromatic. Cinnamon goes well with apples, beef, chocolate, in curries, stews and spicy dishes.

4. Cumin

Smoky and earthy, cumin is used in a lot of south-western US and Mexican cuisine, as well as North African, Middle Eastern, and Indian dishes. It can be found ground or as whole seeds, and is great in curries, soups, stews, and spice rubs, or with beans.

5. Fenugreek

Although this herb smells like maple syrup while cooking, it has a rather bitter, burnt sugar flavour. It’s found in a lot of Indian and Middle Eastern dishes and the ground seeds are often used in curry powder, spice blends, dry rubs and even tea blends. Fresh and dried fenugreek leaves can be used to finish dishes like sauces, curries, vegetable dishes and soups.

6. Garlic Powder

Garlic powder is made from dehydrated garlic cloves and can be used to give dishes a sweeter, softer garlic flavour.

7. Ginger

With a spicy, zesty bite, ginger can be found fresh in root form or ground and dried. Fresh ginger is great in stir-fries and marinades or grated into cookies and muffins, while ground ginger works well in curry powders, spice mixes and in general baking.

8. Nutmeg

Sweet and pungent, nutmeg is often used in baked goods but it also adds a warm note to savoury dishes. It’s often used with cheese sauces, too.

9. Oregano

Used primarily in Mediterranean, Greek, Italian, Mexican and Cuban cooking, oregano is amazing fresh but is just as good if you use a good quantity of dried. It’s peppery, aromatic, and earthy and is great with vegetables, in beef stew, in sauces, with meat and fish and with beans.

10. Paprika

Paprika can be sweet, hot or smoky, but most often adds a sweet note to dishes, as well as a brilliant red colour. You can also get a spicier version which is often labelled ‘hot paprika’. Use it in stews, spice blends, and goulash, or as part of a dry rub for roast potatoes. It’s also a great way to add a kick to burgers. Just sprinkle some on the raw meat or across the top when on the grill.

11. Rosemary

Strong and piney, rosemary is great with eggs, beans and potatoes, as well as grilled meats. Fresh rosemary is also good for adding to soup and stew, or you can stuff poultry with a few sprigs during cooking. Many people also use it during grilling – when laid in coals it gives a great flavour to meat and vegetables.

12. Saffron

Saffron is the most expensive of spices and has a very subtle but distinct flavour that adds bitterness to food that, when used in dishes with lots of sweet or acidic flavours, balances out perfectly. It is used mostly with fish and rice and is a key ingredient in paella.

13. Turmeric

Sometimes used more for its yellow colour than its flavour, turmeric has a very mild woodsy flavour. It is used in many curry powders for colour and flavour.

Tell us about your cooking

My cooking style is influenced by my life’s journey and travels. I lived in Madrid for a while and spent time in the incredible kitchen of Sergi Arola. This opened my mind to a whole different style of cooking, working with amazing ingredients and different flavours and made me the chef I am today. The buzz of seeing people enjoying my food never leaves me. I love cooking dishes people recognise but I always add a twist.

How did you become a chef?

I left school at 16 to work on a farm in Lancashire. It was here I learned to make Mrs Kirkham’s famous cheese. One day, they took me to a food festival where I got asked to cover a bread stall while the owners were doing a cookery demo. I sold all the bread and a chef from North Wales asked me to go and work for him. After two years, I moved back to Lancashire and cooked with some excellent chefs like Warrick Dodds and Marc Guilbert. Then I spread my wings and cooked in Spain in some amazing restaurants.

What do you eat when at home?

My wife is Spanish, so we try and eat Spanish and Mediterranean food quite often to keep her happy! I love it too.

Who’s the best chef in the world and why? And who’s the best in Brum?

I have to say that Gordon Ramsay influenced me a great deal. Growing up at the time, he was everywhere and his cookbooks played a big part of my study of cooking. I also admire Tom Kerridge whose food is fantastic and yet very down to earth. I can’t wait for our slot at his Pub in the Park event in Warwick in June. Best in Brum? I’ve only lived in the area for a short time but of course Glynn Purnell’s reputation precedes him.

Is the customer always right?

Theoretically no, but in essence yes. At our pub, we want everyone to have the best experience they can so we do everything we can to make them as happy as possible.

Share a cooking tip

Keep things simple, taste and season as you go. It’s amazing how much a difference a pinch or two of salt can make to a dish.

What was your favourite food as a kid?

I think chilli con carne was probably my favourite.

Food heaven and food hell?

Heaven is a nice fish like turbot, a good steak or a selection of cured meats with a glass of wine. Hell is sprouts and parsnips.

What’s the most unusual thing you’ve eaten?

At the time, I thought it was either snails or frogs’ legs. But nowadays, they are not really unusual anymore.

If you weren’t a chef, what would you be?

I’d develop my Spanish to a better standard and teach it.

What do you recommend from this evening’s menu?

The Brixham hand-picked potted crab, topped with lobster glazed butter.

Tell us about your cooking

I like to do restaurant-style dishes in burger form, so classic big flavours in a burger.

How did you become a chef?

I started cooking in the local pub aged 15 and I just loved the atmosphere in the kitchen. I moved to London for a while and when I came back I worked at Simpsons in Kenilworth and then in Birmingham when it moved to Edgbaston under Luke Tipping. I left and did various things including opening my own restaurant but that didn’t go so well.

I started doing farmers’ markets before the street food scene really kicked off and when Digbeth Dining Club took off I got involved. I’ve a lot to thank founders Jack Brabant and James Swinburne for. They gave me loads of help and support. Street food is completely different to being in a restaurant setting. No two events are the same and you meet really nice people. There’s a freedom it gives you, too.

What do you eat when at home?

Funnily enough a lot of vegetarian food – risotto, pasta, curries. Cooking meat for weeks on end means I’m ready for some veg at home.

Who’s the best chef in the world and why? And who’s the best in Brum?

It’s a tough one, but probably Gordon Ramsay. There are loads of chefs I look up to, but Ramsay springs to mind. In Brum, I have to say Luke Tipping as he was my boss! Brad Carter’s pretty good though and I met Glynn Purnell last month and he’s pretty nice, so we’re spoilt for choice.

Is the customer always right?

Yes. My dad always said the customer is king and I agree with that.

Share a cooking tip

Just season really well. A little salt can absolutely transform a dish.

What was your favourite food as a kid?

Cake! My mum is a very good cook and I used to love baking cakes with her as a child.

Food heaven and food hell?

Heaven would be wild mushrooms simply fried. I love them. Hell would be raisins.

What’s the most unusual thing you’ve eaten?

Probably something like sheep’s intestines. I’m not keen on offal.

If you weren’t a chef, what would you be?

An astronaut!

What do you recommend from your menu?

I’d go for the burger that won the British Street Food award – the Truffle Boy. It’s a steak burger with smoked streaky bacon and black truffle mayo.

Tell us about your cooking

My cooking is both modern and progressive which stems from my passion of authentic flavour. It offers a modern approach to traditional cooking and breaks down the conventional boundaries. It’s important for me to use seasonal and local produce in my cooking, as well as inspire and educate people about the finer side of Indian cuisine. For me, it’s all about being the master of my own domain, pursuing my passion and using my creative skills every day. I enjoy collaborating with farmers to find the best and most inspiring ingredients and, most importantly, I relish working with a stellar team that ensures that customers always leave happy and full.

How did you become a chef?

My passion for cooking started when I used to watch my grandmother cooking in the kitchen. She was an exceptional cook. I then went on to complete a degree in Catering Technology & Applied Nutrition in the Institute of Hotel Management and subsequently trained in Taj and Ambassador Group of hotels, which is where I honed my skills. When I came to the UK, I continued to refine my skills and trained in a Michelin-starred French restaurant.

What do you eat when at home?

Cooking at a high-end restaurant means you are dealing with a lot of good food and sometimes I almost have to force myself to eat because the hunger just isn’t there! At home I am a very simple eater, my go-to is usually a freshly made salad with seafood.

Who’s the best chef in the world and why? And who’s the best in Brum?

There is a long list of chefs who have left their legacy to follow, it’s all about what they have bought to the food trade and encouraging the new generation of chefs. With this in mind, I am inspired by the late, great Joel Robuchon and Alain Ducasse, Ferran Adria and Thomas Keller. In Birmingham it would be unfair to choose just one, but with that being said the food scene in the city has changed dramatically in the last few years with the highest number of Michelin star restaurants outside London, which is a remarkable achievement. My top list includes Andreas Antona and Luke Tipping at Simpsons, Glynn Purnell, Adam Stokes, Brad Carter and David Colcombe.

Is the customer always right?

From a chef’s point of view not always, however from a business point of view, yes. We need to be flexible in order to run a successful business and understanding a customer’s needs and priorities comes hand-in-hand with that.

Share a cooking tip

Always choose the right ingredients. Ensure you use the right quantities and make sure you follow the sequence of cooking – and never cut corners!

What was your favourite food as a kid?

Noodles with sweet and sour sauce.

Food heaven and food hell?

I love fish! Spiced pan-fried sea bass with coconut milk and tamarind reduction, finished with lemon rice – that’s one of my favourites! My hell is black pudding.

What’s the most unusual thing you’ve eaten?

Snake meat, which was an unbelievable experience because it tasted so delicate.

If you weren’t a chef, what would you be?

I was always very academic growing up and as I was raised in an Asian family, I was more inclined to study medicine. However, I insisted I become a food doctor.

What do you recommend from this evening’s menu?

Spiced pan-fried sea bass, spiced potato and spinach gateaux, topped with moilee sauce.

Tell us about your cooking

I am classically trained and have spent my whole career in Rosette kitchens. May the cholesterol gods forgive me, but I really do believe that butter makes everything better. I also love ‘nose to tail’ cooking, squeezing the best possible flavour out of every ingredient and minimising on waste. I hate waste!

How did you become a chef?

Food has always been important in my family. My great gran was a cook and my mother is a pastry chef so it was pretty much obvious from the word go! Mum always said I was cooking from the moment I could hold a spoon.

What do you eat when at home?

My wife is Taiwanese so I cook a lot of oriental style food at home (under her watchful eye) and my daughter would go through walls for a good bowl of rice!

Who’s the best chef in the world and why? And who’s the best in Brum?

It saddens me to say that my first and biggest influence has recently departed us. Gary Rhodes was, and will remain, a true legend. I followed him religiously at the beginning of my career and have pretty much all of his cookbooks, many of which I still thumb through. I would say the best chef to me right now would be Tom Kerridge, I love how he champions British food as we really do produce some world-class ingredients. There are several amazing restaurants in Birmingham and it would not do for me to try and put one above the others.

Is the customer always right?

I really wish I could say yes, however… while most people are great, even when something isn’t quite to their taste, there seems to be a nucleus that seems to think they know more than the chef! These people do their best to tell you that the way they want it is the way everyone should have it.

Share a cooking tip

Put butter in it! Seriously, taste as you go and try to season a little with each additional ingredient. If you throw a lot of salt and pepper in at the end that is when you have a habit of going overboard. You can always add more but can’t take it away.

What was your favourite food as a kid?

Mums ‘spaghetti jumble’. I have never been able to recreate it but it was essentially Bolognese with cheese beaten into it! Gooey, cheesy heaven!

Food heaven and food hell?

Heaven is Taiwanese Bento box. Taiwan is reputed to grow the world’s best rice… they do! Hell is overly spicy food. I don’t mind a bit of a kick but too much and my taste buds are too busy screaming to allow me to taste anything.

What’s the most unusual thing you’ve eaten?

While working in Australia I tried alligator, mildly fishy chicken I have to say! During our trips to Taiwan there has been more than one occasion I have asked my wife what we are eating only to be told: “I can’t translate, just eat it!”

If you weren’t a chef, what would you be?

A nuisance! I really cannot picture myself behind a desk all day long and even after 23 years in the trade I have to say there is very little that excites me more than food.

What do you recommend from this evening’s menu?

The sea bass with gnocchi and a butternut squash and truffle sauce on our festive menu is probably my favourite dish on our menu. The gnocchi is gluten free so great for those with an allergy, and the aroma is a wonder on the senses!

Tell us about your cooking

It’s all about simplicity on the plate but complexity in the components. What excites me most is when you have just three or four things but the flavour smacks you in the face and leaves you smiling. What’s important is love, care and understanding of the ingredients.

How did you become a chef?

My grandad was a chef in the Navy and he passed down his love of food to my mum, which then got passed down to me. When I got a job working at Michelin-starred Adlards in Norwich, my love of food amplified. And then a young chef taking on his first head chef role at Adlard’s, by the name of Tom Kerridge, caused my love for food to explode. I went on to work with Tom for the next few years and was with him when he opened the Hand and Flowers in Marlow. I still class him as family to this day.

What do you eat when at home?

I love cooking family meals for my wife and two children, who are five years and 18-months-old. I like them to eat what we eat, exploring flavours and seeing their reactions. Normally on my two days off, I’ll cook a big family meal on one of the evenings and then on the other I like to take them out to experience a restaurant environment. My go-to meal at home would be a nice steak from the local butcher.

Who’s the best chef in the world and why? And who’s the best in Brum?

For me, it’s about longevity and what they’ve brought to the industry while remaining relevant. Examples would be Thomas Keller, Ferran Adrià, Heston Blumenthal and Gordon Ramsay. It’s about the legacy that a great chef creates and builds on. In Brum there are so many talented chefs, which is reflected in how many Michelin-starred restaurants we now have. When I moved to Birmingham there was only one chef I wanted to work for – Glynn Purnell.

Is the customer always right?

Simply… no. It’s about a mutual respect and understanding between the restaurant team and the guest (I hate the word customer).

Share a cooking tip

If you’ve got any meat to cook, the day before leave it uncovered in the fridge on a plate with some kitchen roll to dry out the outside of the meat. Take it out of the fridge a minimum of 45 minutes before you want to cook it. The drying out process extracts the moisture from the outer layer of the meat, which will give you a better caramelisation of your steak, or a crispy skin to your chicken.

What was your favourite food as a kid?

I loved going to the Norfolk coast, especially Cromer, and getting a little polystyrene pot of prawns, cockles, mussels and whelks, all doused in vinegar. Walking along the seafront, eating it all with a wooden fork was a proper childhood treat. I still do it now when I go back with my own kids.

Food heaven and food hell?

Heaven is crispy duck and hoisin pancakes – either homemade of from the Chinese. Hell is offal – mainly brains and kidneys.

What’s the most unusual thing you’ve eaten?

Dried wasps dusted in barbecue seasoning!

If you weren’t a chef, what would you be?

Lead guitarist in a heavy metal band.

What do you recommend from today’s menu?

The apple choux bun from the Purnell’s lunch menu. It’s seasonal, made with a classic technique but with a modern twist and full of flavour.

Tell us about your cooking

My style of cooking is simple, fresh, light and healthy. I love to mix Peruvian ingredients with local ones – this makes sense in so many ways, and I’ve found great produce from all around the British Isles.

How did you become a chef?

I’ve loved to be in the kitchen ever since I was very young. My key early moments were probably a school competition and then being introduced to international cuisine when I moved to the capital, Lima. The biggest influences were my grandmother and my mother. I spent most of my evenings helping them prepare food at home. I still remember the wonderful aromas of their cooking.

What do you eat when at home?

I love roast chicken with potatoes and lots of vegetables – mostly comfort food.

Who’s the best chef in the world and why?

I don’t believe there is one best chef. The ones I admire are those who bring inspiration to chefs, are conserving nature in as many ways as they can and are teaching the next generation. I’m getting to know the Birmingham food scene – perhaps ask me again in six months’ time!

Is the customer always right?

Absolutely. We have to be focused on their needs above all.

Share a cooking tip

Boil your potatoes for a couple of minutes before baking them. They will caramelise and crumble slightly better.

What was your favourite food as a kid?

I used to love to eat root vegetables like yam potatoes and fresh river fish.

Food heaven and food hell?

Food heaven is slow-cooked octopus with achiote and quinoa. I don’t like dried fish with nuts…

What’s the most unusual thing you’ve eaten?

Fried Amazonian ants.

If you weren’t a chef, what would you be?

In another life I’d be a vet or an archaeologist.

What do you recommend from this evening’s menu?

Try everything! The menu is made up of elements that are designed to work in combination.

Tell us about your cooking

As a pastry chef, I would describe my style as fairly classical, as most pastry chefs would I’d imagine. I draw a lot of influence from previous places I’ve worked at, such as the Café Royal in London and Michelin-starred Adam’s here in Birmingham. I’m fascinated by the science behind working with pastry. There are so many variations and techniques to play around with and when you combine this with the huge amounts of ingredients at our disposal, the possibilities are almost endless.

How did you become a chef?

I never intended to be a chef in all honesty. I have a degree in biochemistry and a Masters in bioinformatics so I pretty much always thought I’d continue working in the world of science, perhaps as a researcher. But I took a year out and simply started cooking and fell in love with it. I saw an ad for Cordon Bleu and wanted to give it a go so I saved and saved and put all my money into doing Cordon Bleu – and here I am!

What do you eat when at home?

In truth, I don’t cook much at my own house. However, if I want to eat I normally go round to my parents’ house for some Hong Kong traditional cooking. My dad was a chef for a number of years and he still loves cooking and has retained his competitive edge, so he’s always keen to show off his cooking.

Who’s the best chef in the world and why?

Every chef has their own chef who they look up to and admire. For me, French chef Joel Robuchon has to be up there with the best. To have the impact he did across the world and to achieve so many Michelin stars in so many places is incredible. I recently read Gordon Ramsay’s autobiography and was inspired by his incredible story and also David Chang over in the States. He was probably the guy who made me want to be a chef and his story is similar to mine in that he fell into a career in kitchens late on through his love of food. By coincidence, he even worked at a restaurant called Craft early on in his career!

Is the customer always right?

No… I’ll leave it at that!

Share a cooking tip

Always follow the recipe, especially when cooking pastry, and don’t try and put your own spin on it.

What was your favourite food as a kid?

Pizza – and it still is!

Food heaven and food hell?

Heaven is anything that’s bad for you and really indulgent, or that you shouldn’t really eat lots of. Like a proper croissant, made with ludicrous amounts of butter! Hell is celery. I can’t stand the stuff.

What’s the most unusual thing you’ve eaten?

I would say beef tripe, the lining of a cow’s stomach and I actually enjoyed the taste and texture of it.

If you weren’t a chef, what would you be?

A biochemistry researcher.

What do you recommend from this evening’s menu?

BFC Chicken (Birmingham Fried Chicken) and for dessert the souffle.

Tell us about your cooking

I’d describe it as a combination of modern British cuisine with Punjabi influences. My style is inspired by my heritage and my experience, using garden-led British produce, from my time at Hampton Manor. I use only the best quality produce, letting perfectly paired ingredients speak for themselves. There will be only two or three elements on the plate – sleek and simple. Something I’m really passionate about is making fine dining more accessible to a younger audience. Since taking on the role as head chef at Maribel, I’ve worked with the team to craft a menu that is not only more approachable, but also has a price point to reflect that. A top dining experience isn’t about wearing a suit and tie. You can rock up in your trainers and be welcomed here with open arms.

How did you become a chef?

Alongside my school studies, I worked for David Colcombe at Opus during the weekends, before being offered a full-time position. David’s influence has shaped the chef I am today – he bought me my first pair of chef shoes! He taught me the importance of trust and discipline – not only in the kitchen but also in life. Now 10 years later and a head chef myself, I owe David so much for putting me on the right path.

What do you eat when at home?

The women in my family have had a huge influence on my love for cooking. As a child, I would watch my grandma cook, creating home-style traditional food that fed our whole family. My favourite meal has to be her chicken curry. The recipe is secret ¬– the amount of times I’ve tried to recreate it and failed is ridiculous! Something I shouldn’t admit, but am going to anyway, is that I am also partial to a McDonald’s every now and then…

Who’s the best chef in the world and why? And who’s the best in Brum?

Best in the world for me has to be Gordon Ramsay. His core values and dedication are something that I like to align myself with. For years I’ve watched and admired him. I watched Boiling Point, where he opened his first restaurant on Royal Hospital Road, London and that programme was a real eye-opener and showed me that it’s not always going to be a smooth ride but if you put in the hours and dedicate yourself, you will achieve success. The Midlands culinary scene is thriving, there are tons of chefs I look up to that I could mention. To pick one, Rob Palmer at Hampton Manor is someone who has been instrumental in my career. I really admire the culture he’s created and how he really made the team feel like a family.

Is the customer always right?

Within reason…

Share a cooking tip

Big pot blanching.

Food heaven and food hell?

Again, I hate to admit it but my food heaven has got to be a Big Mac. Hell is tinned fish… it’s just so wrong!

What’s the most unusual thing you’ve eaten?

It’s got to be a fish eye, which wasn’t by choice!

If you weren’t a chef, what would you be?

At school I loved anything to do with history, so probably something that involves that.

What do you recommend from this evening’s menu?

It’s got to be the monkfish dish from the a la carte menu.

Apple season is here! With such a massive variety of taste and texture on offer – there are more than 7,000 varieties – there’s something to suit everyone. So, as the nights draw in why not indulge in this glorious, sticky sweet toffee-topped classic…

Ingredients

• 300g all-butter puff pastry
• 2lb of dessert apples (Cox or Braeburn are usually considered best), peeled, cored and quartered
• 100g golden caster sugar
• 60g of diced, chilled unsalted butter
• 25g melted unsalted butter
• Plain flour

Method

Roll the pastry to a 3mm-thick round and cut a 24cm circle, using a plate as a guide. Lightly prick with a fork, wrap in cling film on a baking sheet and then freeze while preparing the apples.

Add the sugar to either a flameproof 20cm ceramic dish or a heavy-based, oven-proof frying pan and place over a medium-high heat. Cook for five minutes or so, until the sugar turns a dark amber caramel syrup that’s starting to smoke. Turn off the heat and stir in the diced chilled butter.

Arrange the apple quarters very tightly in a circle around the edge of the dish, rounded-side down, then fill in the middle in a similar fashion. Gently press so there are no gaps then brush with the melted butter.

Bake in a preheated oven at 180C/160C fan for 30 minutes, then remove and top with the disc of frozen puff pastry. As it thaws, tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40 to 45 minutes until the pastry is golden brown and crisp.

Allow to cool to room temperature before running a knife around the edge of the dish and turning over on to a serving plate that is deep enough to contain the juices.

Serve with a high quality ice cream of your choice (can’t beat vanilla!).

A quick search on Google reveals in seconds hundreds of recipes for smoothies of every conceivable type, from rich and indulgent to light and calorie-free – and a whole lot in between! We reckon this recipe for a frozen banana smoothie is the best of the bunch when you want something that’s really tasty that’ll also cool you down in the August sunshine. And it couldn’t be easier to make…

FROZEN BANANA AND PEACH SMOOTHIE 

Ingredients: 

• 1½ Chiquita bananas
• 2 peaches
• 2½ cups of water
• 1 lemon (zest + juice)
• 2 tblsp of pistachio nuts
• ½ a pomegranate

Method: 

Grate the lemon zest in a separate bowl. Cut up one banana and grind the pieces together with the peaches, the lemon juice and the water to a smooth mixture. Pour the mixture into a low metal baking tray and put it in the freezer for an hour. When the mix freezes, stir with a fork to create ice crystals. Put the mixture in summery glasses and garnish with half of the banana, the pomegranate, lemon zest and pistachio nuts.

Tell me about your cooking?

I’ve been in the kitchen since I was quite young so I guess my cooking is a combination of old and new techniques that I’ve picked up along the way and tried to make my own.

How did you become a chef?

My mum and uncle were both good chefs so I was always in the kitchen as a boy. I guess you could say I was born into it.

What would you eat if you were at home?

If I was cooking for myself at home it would have to be a steak. You can’t beat a good steak that you’ve cooked yourself.

Who’s the best chef in the world and why and who’s the best in Birmingham?

My favourite chef for his style and complexity is Peter Gilmore of Quay in Sydney. I would say the best chef in Birmingham is Glynn Purnell.

What was your favourite food as a kid?

I loved my mums fish pie- always a winner!

Food heaven and food hell?

Food heaven has got to be a good Sunday roast. My food hell is anchovies- can’t stand them.

What’s the most unusual thing you’ve ever eaten?

This is an easy one. I once ate a sea urchin- it’s definitely the most unusual thing I’ve eaten. Safe to say I probably won’t eat one again.

If you weren’t a chef, what would you be?

I’m pretty sure that if I wasn’t a chef, I would still be working with food in some way so I think I would be a butcher.

What do you recommend from this evening’s menu?

We recently launched our new menu so there’s lots of nice dishes to try. However if I was really pushed, I would recommend starting with the black pudding Wellington, followed by the pan roasted cod which is served with steamed razor clams and chive gnocchi- it’s a really fresh dish for Spring. And if you still have room after that, I’d recommend a visit to our cheese table to try some of the amazing cheeses we have to offer.

Tell us about your cooking

There are two sides to my cooking. The first relates to my background which means my food is creative, playful and sophisticated. The second is my rustic side – after five years with Fazenda I’m trusted to play with fire and wood, so now my style has evolved into a combination of both aspects. When it comes to designing dishes for the restaurant my main priority is quality, in both the meat and techniques applied to the ingredients to enhance the textures and flavours.

How did you become a chef?

My family has always been involved in hospitality and eating in a restaurant every day is a main memory of my childhood. I went to culinary school in Alicante when I was 17. After three years in college, I spent a season at El Bulli in Catalunya – a Michelin three-star restaurant – which taught me everything. After that, I had different experiences in Germany, Spain and China before moving to the UK.

What do you eat when at home?

My fridge here in the UK is always empty – I travel a lot, so not much cooking at home!

Who’s the best chef in the world and why? And who’s the best in Brum?

In the world it would be Ferran Adria who was my mentor and head chef at El Bulli. Birmingham has many great chefs, but I would have to say Glynn Purnell. Purnell’s is a chic, contemporary fine-dining restaurant.

Is the customer always right?

I use the word right in a different way as I believe our guests always have the right to disagree, give feedback or complain. Dining out is an experience and my job is to make the food as well-received as possible.

Share a cooking tip

It’s a buying tip. Spend your money on good quality proteins. If you start your recipe with the wrong ingredient then you probably know the outcome from the beginning.

What was your favourite food as a kid?

Seafood rice, which we are specialists at in my area in Spain. It comprises a thin layer of rice with Mediterranean seafood, which sounds like paella but it’s not – this is precision in a big pan. I have my own secret recipe that I’ve never shared with anyone.

Food heaven and food hell?

Heaven is seafood rice with my closest family and friends. Hell is seafood rice if I have it on my own because food for me is not just what we eat, it is the whole act of what, where and with who you dine.

What’s the most unusual thing you’ve eaten?

Being in China for two years gave me the opportunity to have a big, big list of unusual things I’ve eaten…

If you weren’t a chef, what would you be?

Probably an engineer as I’ve always liked to create and build. In a way Fazenda highlights that side of me, as we are always implementing new systems.

What do you recommend from this evening’s menu?

Picanha – our signature beef cut. It has the perfect balance on every aspect important of beef: tenderness, flavour and juices.

Apparently the fine weather is coming, so it’s time for sun, sand and picnics. Along with the French bread, pies and pates, why not knock up this rather tasty treat that celebrates the glorious marriage of beetroot and goat’s cheese. And as it’s for a picnic, please treat yourself to some shop-bought short crust pastry.

BEETROOT QUICHE 

Serves 8

INGREDIENTS 

• 5 eggs
• 250ml milk
• 250ml cream
• Pinch cayenne pepper
• 400g goat’s cheese
• 400g cooked beetroot (shredded)
• 1 onion (peeled, sliced and fried until soft and golden brown)
• Shop-bought short crust pastry

METHOD 

Pre heat oven to 180 degrees C. Roll out the pastry to a thickness of 2 ½ mm (able to line an individual pastry case). Flour eight pastry cases and then blind bake for 20 minutes. Remove the beans and cook for a further five minutes or until the pastry is crisp.

Mix the eggs, milk, cream and pepper seasoning and pass through a chinois. Cut goat’s cheese into 2cm cubes. Split the goat’s cheese, beetroot and onion between the eight tart cases and fill to the top with the egg mixture. Reduce oven temperature to 150 degrees and cook for 25 minutes.

Serve with a salad of leaves, beans and tender stem broccoli.

Tell us about your cooking

My cooking is modern with classical twists, flavour-driven, uncomplicated and simple – and with respect to the seasons at all times.

How did you become a chef?

I started cooking at a very early age. There was only me and mum at home and after school I would make my signature cheese and potato pie with baked beans. I trained at Solihull College of Technology in 1985 under chef lecturers Richard Brocklesby and Nigel Duncan. While at college, I worked for chef Peter Inger, then of the Albany Hotel, Birmingham.

After finishing college, I worked at the Savoy Hotel in London and then went to work for eight years under Michelin star chef Andreas Antonna. I can claim to be his first ever apprentice! I personally owe much gratitude to Andreas who taught me the respect and the ethos of a professional chef.

Before my accident I was responsible for an 80-strong brigade, spread across six Michelin-listed and multi-AA Rosette fine dining sites across the Midlands. I am vice-president of the British Culinary Federation, helping young chefs develop through competitions and mentoring.

What do you eat when at home?

Home cooking is very traditional for us. My wife Tina is a great cook, we indulge in beautiful roast beef and Yorkshire pudding, risottos, pasta and homemade pies, with buttery mash and cabbage.

Who’s the best chef in the world and why? And who’s the best in Brum?

The best chef in the world is a very difficult question as there are many who have become living legends. Respect has to go to original masters, such as the Roux brothers, Nico Ladenis, Pierre Koffman, Thomas Keller, Heston Blumenthal, Anton Mossiman, Marco Pierre White, Gordon Ramsay and Joan Roca. All have had a major role in our profession. There are many great chefs in Brum but for me Andreas Antona is the godfather of Midlands cooking.

Is the customer always right?

Yes, the customer is always right because we aim to please. But obviously opinions do vary with different styles of cookery.

Share a cooking tip

My one and only cooking tip… don’t forget to season!!!

What was your favourite food as a kid?

My favourite plate of food was mum’s roast pork belly, mash, peas and carrots.

Food heaven and food hell?

Heaven would be dry aged rib eye steak, triple cooked chips in dripping with béarnaise sauce. Food hell is anything with sprouts in – never liked them as a kid and I still shudder at them now!

What’s the most unusual thing you’ve eaten?

That’d be sea urchins. They still fascinate me today. Very unusual but delicious.

Tell us about your cooking

My style is all about pushing boundaries, creating bold dishes with playful flavours. The majority of dishes I create are totally off-the-cuff (admittedly some dishes are better in my head than in reality!) but when it works, it’s pure magic. Take our chicken balti pie – something that’s a complete British classic but totally transformed to fit perfectly into a restaurant environment. That’s what excites me, creating that friendlier approach to fine dining and celebrating proper food without the pretence.

How did you become a chef?

Age 14, I was playing hockey at a fairly high level, which meant most of my mates were older. They were downing beers on pub crawls around Moseley and I, of course, wanted in on that – meaning I needed to get myself some sort of income. So, I started off as a pot washer to earn some pennies in exchange for pints and I became intrigued by the processes that went into cooking.

I used the opportunity to observe and ask as many questions as I could. Then, I started an apprenticeship at Metro Bar & Grill in Birmingham and moved through the ranks within the Lovely Pubs company before eventually leaving to gain more experience with contract catering, outside catering and working at University College Birmingham.

I was appointed consultant executive chef at West Bromwich Albion, which led to multiple awards and gaining recognition within the food industry, including the Craft Guild of Chefs Award for Banqueting Chef of the Year. I also spent some time in New York working for Le Bernadin (three Michelin stars), Per Se (three Michelin stars) and the Breslin (one Michelin star).

Being a Brummie born and bred, it was really important to me to return to my roots and bring that Birmingham heritage to my food. I was inspired by Glynn Purnell and my cooking embodies Brummie heritage.

What do you eat when at home?

I never eat at home. When I’ve been working in the kitchen, the last thing I want to do is spend my downtime in there too! I’ve got two young boys and of course I cook for them. Simple, hearty meals like homemade curry and pasta dishes – the type of wholesome, comfort food that reminds you of home.

Who’s the best chef in the world and why? And who’s the best in Brum?

It’s difficult to pin it down to one! For me, it has to be Thomas Keller. He’s totally changed the approach to modern cooking, creating a new pattern within the hospitality profession. Something that really resonates with me was a quote from him: “A great meal is a journey that returns you to sources of pleasure you may have forgotten and takes you to places you haven’t been before.” That’s something that sits at the heart of my cooking and the culture of the Butchers Social.

In the West Midlands, it’s also hard to put the spotlight on one. Matt Cheal of Cheals is producing some great food at the minute. Just over the road (literally) from the Butchers Social, Cheals is helping to put Henley on the map as a foodie destination.

Is the customer always right?

They pay the bills.

Share a cooking tip

Salt is your best friend. So many people use salt as an afterthought but I can’t stress how important it is to use during cooking to enhance the flavour. I couldn’t cook without it. Or butter. The only other thing I would say is, keep it simple, use natural ingredients and you can’t really go wrong.

What was your favourite food as a kid?

A fish finger sandwich, complete with both tartar sauce and ketchup. Oh, and that awful burger cheese that can’t even really be classed as cheese…

Food heaven and food hell?

Heaven has got to be anything meaty – beef, short rib, ribeye. It’s a yes from me. My hell is horseradish. It’s the devil’s work.

What’s the most unusual thing you’ve eaten?

Weird stuff in Thailand… I’m still not exactly sure what it was.

If you weren’t a chef, what would you be?

It’s got to be a fireman. There’s something very appealing about four days on and four days off!

What do you recommend from this evening’s menu?

Masala chicken, Balti pie and spiced lentils or a good old-fashioned ribeye.

Few things are tastier than a fresh doughnut so why not celebrate National Doughnut Week – from 11 to 18 May – by having a go at this (relatively) easy recipe.

Ingredients:

• 250g strong white flour
• 40g caster sugar
• 7g sachet fast-action yeast
• 1 tsp salt
• 1 egg, lightly beaten
• 150ml warm milk
• 50g unsalted butter, melted and cooled slightly
• Vegetable oil
• 50g vanilla or caster sugar
• 350g jam (optional)

Method:

Sift the flour and sugar into a bowl then ad the yeast, salt and fork together. In a separate jug mix the egg, warm milk and melted butter. Make a well in the centre of the dry ingredients and pour in the liquid. Mix then bring together with your hands until you have a soft dough.

Lightly grease a clean work surface with vegetable oil and knead the dough for 10 minutes until it is smooth, shiny and elastic. Grease the inside of a large bowl with a little oil, add the dough then cover with cling film and leave in a warm place for about an hour until it doubles in size. When it’s doubled, knock back the dough to remove the air.

Divide into 12 equal pieces and shape into balls then place on a greased baking tray and cover with a piece of oiled cling film for 30 minutes to 1 hour until the dough again doubles in size and springs back when you press with your finger. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 190C. Fry the doughnuts in batches, cooking for 3 minutes on each side, moving them around in the oil. Drain briefly on kitchen paper, then toss them in the vanilla sugar.

If you are filling with a jam of your choice, make a hole in side of each doughnut and pipe in the jam.

April Fool’s Day always brings forth incredible tricks and pranks – whether it’s kids or grown-ups acting the clown! But we can assure you there is nothing crazy or spoofy about with this special April Fool recipe. Just the taste of chilled, smooth, sweet and simply smashing strawberry…

STRAWBERRY FOOL 

Ingredients: 

• 450g strawberries
• Juice of ½ lemon
• 100g icing sugar
• 300ml double cream
• 200ml fromage frais

Method: 

• Wash and remove the stalks from the strawberries. Place in a large bowl and add the lemon juice (or some strawberry liqueur if you want to pimp it up!) Next, sieve over the icing sugar then mash up the strawberries so that they are juicy but still with some texture.
• In a separate bowl, whisk the cream until it forms firm peaks. Stir in the fromage frais and then fold in the crushed strawberries. Spoon into individual glasses and chill in the fridge for a couple of hours.

Tell us about your cooking

I like to take a classic dish and add my own spin. I feel it’s important to work in a seasonal, sustainable style and let the quality of the fresh food shine through. What excites me the most is creating a great plate of food that the customer will enjoy and talk to other people about.

How did you become a chef?

I started at the age of 15 in a local kitchen and fell in love with the energy and work ethics of a professional kitchen. I then worked in a number of rosette restaurants around the Cotswolds, including the Lygon Arms. This is where I developed my love of fresh seasonal food – working closely with the head gardener and working to use products at their absolute peak. I spent six months working in a number of hotels and restaurants in Spain which also helped.

What do you eat when at home?

I like to eat a lot of simple fish dishes, especially those with little washing up after! I really enjoy eating food with my family and friends.

Who’s the best chef in the world and why? And who’s the best in Brum?

My favourite chef is Claude Bos [at Bebendum, South Kensington, London]. I really like his simple menu style, but with the exceptional ingredients he uses. In Birmingham, I really enjoy the work of Brad Carter. The service and food at his restaurant is exceptional.

Is the customer always right?

To a point. Food is a very personal thing to everyone. But sometimes the customer should trust the chef with the combination of flavours on the plate and not try to change them.

Share a cooking tip

Always dry the skin of a fish before pan-frying it. It will help keep the skin crispy.

What was your favourite food as a kid?

When I was younger I really enjoyed strong flavours. One of my favourite dishes used to be pan-fried liver with bubble and squeak. Delicious!

Food heaven and hell?

My favourite would be mussels, prawns and clams with lots of fresh chili, garlic and herbs. Hell would be anything with rhubarb.

What’s the most unusual thing you’ve eaten?

Snake. It’s not the greatest thing I’ve ever eaten – it has quite a muddy flavour. I don’t think I would serve it on my menu.

If you weren’t a chef, what would you be?

I think I would be an electrician or possibly in the armed forces.

What do you recommend from this evening’s menu?

We have a lovely megrim sole dish with a leek mousse and plankton macaroon. The colours and flavour of the dish are amazing.

TRY MAKING JAMES’S SMOKED RABBIT AND CHICKEN TERRINE

INGREDIENTS

• 1 whole rabbit
• 4 chicken legs
• 2 bay leaves
• 1 blub of garlic
• 500ml vegetable oil
• 100g chopped parsley
• 2 shallots, finely diced
• 50g cornichons

METHOD

Cover the whole rabbit and chicken legs in oil in a deep tray. Add the bay leaves and garlic and cover with parchment and foil. Place in the oven at 80C for 8 hours.

Once cooked allow to cool in the oil until cool enough to handle. Remove the meat from the bones and shred the meat. Add the shallots, parsley and cornichons. Season the mix with salt and pepper, and place in a lined terrine mould adding a little of the cooking oil to help it set.

Chill overnight, slicing before serving. Serve with parsnip crisps, pickled walnuts and toasted rye bread.

Mussels are bang in season and this classic French dish, Moules Mariniere, is so easy to make and ultra versatile. It works just as well as a quick weekend lunch as it does as an impressive starter for dinner with friends. This method from Gavin Allcock, group head chef of CD Pub Co, will serve two as a starter portion. Double the quantities for a larger meal!

MOULES MARINIERE

INGREDIENTS 

• 700g prepped mussels
• 80g butter beans
• 40g banana shallots
• 80g smoked bacon lardons
• 10g garlic puree
• 100ml white wine
• 20g chopped parsley
• 160ml double cream

METHOD 

Place a pan over a high heat for two minutes prior to cooking. Empty the mussels into the pan along with the shallots, garlic, wine, bacon lardons and butter beans. Cover and cook until the shells have opened. Discard any unopened shells.

Add the cream and parsley and season to taste. Serve with crusty French bread or fries. Enjoy!

Tell us about your cooking

My style is simple and not over-complicated. I strive for bold flavours using the freshest ingredients that people can relate to. We’ve a great team spirit in the kitchen which is hugely important and getting everyone involved in developing menus fosters that.

How did you become a chef?

This is a bit embarrassing, but I credit the TV show Ready, Steady, Cook with inspiring me to become a chef! I used to come home from school between the age of 13 and 15 and watch it religiously. I’d tell my mum, ‘I think I’m gonna be a chef,’ and she’d just say ‘okay love,’ and carry on with what she was doing. I trained at UCB where the lecturers were some of the best chefs in the country. I’m inspired to push on now by my family. I’ve a two-year-old daughter who I want to make proud. Being a chef is the kind of career in which you have to have your family behind you and mine always have been.

What do you eat when at home?

A lot of Italian food with simple flavours. I was given a pizza oven for Father’s Day which is right up my street. True to form I’ve become obsessed with making the perfect pizza which so far seems to be the simpler the better – mozarella, tomato, basil, parmesan.

Who’s the best chef in the world and why? And who’s the best in Brum?

The best chef in the world is Gordon Ramsay. He’s done everything and his food is amazing which is overshadowed a bit by all the TV work he does now. I used to watch Boiling Point (the 1999 documentary about Ramsay) to rev me up for service. It was a revolutionary piece of TV and an inspiration to chefs everywhere. In Birmingham it would be unfair to choose just one, but the food scene in the city right now is just unbelievable.

Is the customer always right?

Yes! They pay our wages.

Share a cooking tip

Don’t cook. Go out. Sky By The Water perhaps…

What was your favourite food as a kid?

I’d have to say dad’s tinned corned beef hash with beans and sweetcorn. He’d microwave all the ingredients together in one bowl and it tasted brilliant.

Food heaven and hell?

My last supper would be my wife’s sirloin steak with peppercorn sauce and food hell would be mackerel. I just can’t get on with it at all.

What’s the most unusual thing you’ve eaten?

When I was 15, Brad Carter was my first head chef and he cooked up some lamb’s brain for me to try. It was just mushy and horrible.

If you weren’t a chef, what would you be?

I’d be a gardener. My mum does mine at the moment. I like to grow my own veg – not in winter though! Just up to October.

What do you recommend from this evening’s menu?

Confit pork belly slow cooked for 12 hours with sweet potato mash, savoy cabbage and cider sauce.

What can be better for Valentine’s Day than a splurge of chocolate? This recipe for a chocolate brownie is sweet, indulgent and perfect when served with some fine vanilla ice cream. Knock this one up on the 14th and win a few extra ‘brownie’ points in the love stakes!

CHOCOLATE BROWNIE 

Ingredients:

• 350g unsalted butter
• 250g dark chocolate
• 250g golden caster sugar
• 3 eggs
• 135g plain flour
• 30g cocoa powder
• 40g white chocolate, chopped
• 40g milk chocolate, chopped
• 50g roasted hazelnuts

Method:

Place butter and dark chocolate in pan over a bane-marie on a low heat and allow to melt completely until butter and chocolate are well combined. Remove from heat and allow to cool slightly. Sift flour and cocoa powder together. In a large mixer, place sugar and eggs, whisk until thick and pale (double in size). While still whisking, pour in melted chocolate mixture until just combined, remove from mixer.

Fold in flour and cocoa powder with a large whisk, do not over fold mixture. Add chopped chocolate and roasted hazelnuts, fold in gently. Cook at 175C for 20 minutes (even crust will form on top). Remove from oven and allow to cool completely.

Tell us about your cooking

I like to keep things simple, respect the ingredients and the equipment and the fire. At the Pint Shop we’ve designed a menu that uses a lot of coal cooking, using an awesome charcoal spit roast and grill. It’s a really cool way to cook because you have to control it and feel and understand how it works. It’s not like your average chargrill or oven!

How did you become a chef?

I was looking for a job when I first moved to England from Northern Ireland and I had been a silver service waiter part-time, but no one understood my accent (some still don’t!!) so I asked the local pub if I could wash up or fry chips. After two shifts the head chef wouldn’t allow me to do pots and wanted me to help him out on the food side. I had enrolled at college in York doing construction but after a few months working in the kitchens it felt so natural and in my blood. I moved to Middlethrope Hall Hotel in York to work for a couple of years then spent a few more at Studley Priory before joining the Castle Hotel in Taunton, initially as a Chef de Partie, then Senior Sous Chef where we were able to retain three rosettes and a Michelin star. My main influences would be my father, Marco and Escoffier. My family is and has always been supportive in everything I have done throughout my career.

What do you eat when at home?

In truth, probably not the healthiest things. Anything from tacos to stir-fry to roast chicken dinners.

Who’s the best chef in the world and why? And who’s the best in Brum?

I’d probably say Joel Robuchon is one of the best chefs in the world. As the owner of 12 restaurants with more than 28 Michelin stars to his name, I’d say he’s pretty good! Brum has so many fantastic chefs, all of them have different styles and qualities. There are a few I have yet to try so I’ll have to wait to finish the list of restaurants before I give you my final answer.

Is the customer always right?

Oh, yeah always. Everyone can have an opinion.

Share a cooking tip

Don’t add salt to water when boiling eggs – it makes them harder to peel.

What was your favourite food as a kid?

I loved dulse. It’s a type of seaweed that has a lovely salty flavour.

Food heaven and hell?

Truffles ,white and black – both are heaven. Hell is anything with nutmeg.

What’s the most unusual thing you’ve eaten?

Squirrel, which we de-boned and made into a ballotine. Really nice but a bit gamey though…

If you weren’t a chef, what would you be?

Well, I’d probably be a divorced architect!

What do you recommend from this evening’s menu?

Our now-famous onion bhaji scotch egg, tandoori chicken flatbread and the octopus carpaccio. I’d finish with the lemon meringue fool.

MARK’S DEEP FRIED CAPRICORN GOAT’S CHEESE & RED PEPPER MARMALADE

For the red pepper marmalade:

• 2.5 kg red peppers
• 1kg red onions
• 100ml sherry vinegar
• 30g garlic

Method:

Slice down the red onions and garlic and sweat down until translucent. Slice the red peppers and add and cook down until it becomes sticky. Then deglaze with the sherry vinegar.

For the balsamic puree:

• 400ml balsamic vinegar
• 2g agar
• 50ml maple syrup

Method:

Bring the vinegar to the boil and add the maple syrup, check the levels. Add the agar, cook for five minutes, chill and blitz pass and bottle for service.

Preparing the goat’s cheese:

Take five Capricorn Somerset goat’s cheese, cut in half and pane two or three times. (Pane cooking is simply about passing food through seasoned flour, beaten egg and white breadcrumbs to give your food a coating.) Heat a large non-stick frying pan (or griddle pan) and over a gentle heat brown the goat’s cheese for one to two minutes on each side.

Tell us about your cooking

Seasonality is really important to me – I like to use fresh ingredients for the fullest flavour. I also like to experiment with new or different ingredients from time to time. There’s no room for complacency in the kitchen so I like to try new ideas when I come across them.

How did you become a chef?

I always struggled at school, whereas cooking seemed to come naturally to me. Not only did I enjoy it, but I was good at it. I trained at Highpeak College which was a really good catering college. From there my passion and skill grew and I haven’t looked back.

What do you eat when at home?

I don’t! As unbelievable as it sounds, I think I’ve used my own kitchen a handful of times. But I love sushi so when I have spare time, I like going out for sushi.

Who’s the best chef in the world and why? And who’s the best in Brum?

That’s a tricky one. Can I say Marco Pierre White? Nineties’ Marco to be more specific. He was an innovator. As for the best chef in Birmingham, Glynn Purnell has to be up there.

Is the customer always right?

No, but they think they are! In all seriousness, cooking for someone is a two-way conversation and I want anybody who tastes my food to be happy and enjoy it. I always welcome feedback and try to learn from it.

Share a cooking tip

We’re well into Sunday roast season and Christmas is just around the corner so I’ll share a tip for the perfect Yorkshire puddings. Always add a splash of very cold water to your batter just before you put them into the oven – it’ll make them extra crispy and light. And make sure the oven is turned up as high as it will go.

What was your favourite food as a kid?

It’s a simple dish but holds very happy memories. My dad used to crack an egg into a dish with a bit of butter and some cheese, then bake it. I’d dip fresh bread in and it was bliss.

Food heaven and hell?

Heaven is raw fish and any type of fruit. Not together! Food hell are cauliflower and broccoli.

What’s the most unusual thing you’ve eaten?

I don’t tend to eat anything really unusual, I guess I’m more about traditional flavours and classic dishes done well, when it comes to eating as well as cooking.

If you weren’t a chef, what would you be?

I honestly can’t imagine doing anything else but I’ve just bought a forge to try my hand at metalwork in my spare time. So perhaps I’d be a blacksmith!

What do you recommend from this evening’s menu?

I’d suggest something from the daily specials as I’m all about seasonality. We change these every day depending on the fresh produce we have available.

TRY GAVIN’S PASSION FRUIT CRÈME BRULEE

Ingredients:

Serves 6

• 9 egg yolks
• 105g sugar
• 450ml double cream
• 175g passion fruit

Method:

This is the perfect dessert if you’re entertaining this Christmas.

Boil the cream and passion fruit puree together in a saucepan. Whisk the eggs and sugar together in a separate bowl.

Once combined, pour in the hot cream mix. Keep whisking the eggs and sugar as you add the warm mix to the bowl – this will prevent the eggs from cooking. Once you have combined both mixes, return to the saucepan and cook until the mixture coats the back of your spoon.

Fill six ramekins and bake at 110 degrees C for 15 minutes in a bain-marie. To check that the brulees are ready, gently tap the bain-maries. They should have a firm wobble. If the mix still seems wet, return them to the oven and bake for a little longer.

Once you are happy the brulees are cooked, allow them to cool before dusting each one with muscovado sugar. Heat under a hot grill or with a blowtorch for a caramelised crispy top.

Serve with a shortbread biscuit or tuille – perfect for dunking!

Tell us about your cooking

My style is uncomplicated rustic, classical and bold. I like to fuse delicate flavours with attractive but not over-the-top presentation. I’ve been lucky enough to do a lot of travelling over the last 30 years, lived in different parts of the world and had some incredible experiences. This has all helped develop the style I’m very comfortable with today.

How did you become a chef?

My mom, nan and auntie are all great cooks, so there was a positive influence around me from an early age. Every Saturday morning I would wander around Wolverhampton market and loved the vibe of all the food stalls. I didn’t do very well academically at school but luckily for me, my inspiring home economics teacher Mrs Black noticed I had an ability in the kitchen and encouraged me to follow this path. I was cooking Chinese dishes, mainly pancake rolls and selling them in the playground! I went on to get fully qualified at college then gained my experience as an army chef posted in Germany for 4 years. It defined me as a man and taught me some of the qualities you need to thrive in the kitchen; discipline, empathy, hard work and humour! I’ve worked in some great places, in some fabulous parts of the world and was lucky enough to join the Hyatt as head chef 2 years ago.

What do you eat when at home?

I love a good pasta dish, roast meats, fish and soup. My partner is Polish so there’s always some great Polish food on the go too. With two ravenous small kids, wholesome freshly cooked food is the way forward. To be honest we rarely eat out but my close friend Miles and his wife love cooking, so we’ll often visit them because something awesome and tasty is always served, usually a Keralan inspired dish of some kind.

Who’s the best chef in the world and why? And who’s the best in Brum?

Without a doubt it was Joel Robuchon, a legend with 32 stars in 13 countries. I spent a month at the Fat Duck and Heston Blumenthal also personifies gastronomy. It was a proper Wonka experience, on a different level. I also really admire the late Keith Floyd. In Birmingham, Glyn Purnell is pretty special.

Is the customer always right?

No! Regardless of whether they’re right or wrong they’ll always post whatever they want on social media and you always have to respect the customer.

Share a cooking tip

Just be brave and experiment!

What was your favourite food as a kid?

Fantastic stews with fluffy dumplings. Awesome!

Food heaven and hell?

I can’t stand tinned plums – reminds me of 80’s plum crumble. You can’t beat crispy salmon skin California rolls

What’s the most unusual thing you’ve eaten?

Crispy fried locusts and salty dried maggots – you’ve got to love the bar snacks in Thailand…

If you weren’t a chef, what would you be?

I’ve spent the best part of a decade snowboarding and sailing and as a kid I loved skateboarding and my BMX, so I would definitely be involved in Extreme Sports.

What do you recommend from this evening’s menu?

The scallops with burnt cauliflower puree, chorizo crumb and crispy cavolo nero.

JUSTIN’S PAN SEARED SCALLOPS, ROAST CAULIFLOWER PUREE, CHORIZO CRUMB, CRISPY CAVOLO NERO

Serves 4

INGREDIENTS: 

• 12 plump scallops, cleaned, roe removed
• 100ml double cream
• 1 cauliflower
• 1 lemon
• 100g salted butter
• 150g good Spanish chorizo
• 200g cavolo nero
• Rock salt and crushed black pepper
• Sunflower oil for frying
• Pea shoots for garnish

METHOD: 

Remove leaves from cauliflower, rub with butter, season well and roast until soften and charred on the edges. Cool, chop into small pieces and blitz with a touch of cream, adjust seasoning. Place to one side or pop in the fridge until needed.

Remove skin from chorizo, break into small pieces and roast on a low heat, 140c for 35mins. Remove from oven, cool, then break or cut the pieces until a course crumble texture and roast for a further 10mins. Place on kitchen towel to cool.

Prep cavolo nero by removing leaves from the stalk and wash thoroughly in cold water. Cut into lengthy rustic pieces, fry until crispy. Place on kitchen towel to cool.

Pre-heat a medium-sized or sauté pan. Add a large knob of butter and splash of olive oil until hot. Place scallops into the pan, sear until lightly charred for 2 minutes. Turn scallops over, cook for a further minute. Cut lemon in half and squeeze juice into pan, season well and remove from heat.

(Tip: don’t overcook your scallops, medium rare is my recommendation.) Go for a ‘freestyle’ presentation – if you’re happy with it I’m sure your lucky guests will be too.

Tell us about your cooking

I like to cook fresh delicious food that’s seasonal and colourful. I’m really passionate about flavours and high quality produce.

How did you become a chef?

I always enjoyed cooking. I started baking when I was five and was cooking family dinners by age 10. I had a passion for creating amazing flavours, so why not do it every day for a living? I joined the Hippodrome as a sous chef and was quickly promoted to head chef, so I’m now responsible for everything from menu creation right through to health and safety.

What do you eat when at home?

I love Caribbean food so when I’m home those are my go-to dishes. My top meals are Caribbean steam fish with vegetables and curried mutton.

Who’s the best chef in the world and why? And who’s the best in Brum?

There are too many to name. I couldn’t possibly whittle the long list down to just one. So many chefs have contributed to this industry in completely different ways. It’s not about the accolades for me or even how well known they are, it’s about their contribution. But if I definitely had to pick it would be my mom! No one’s food is better.

Is the customer always right?

You can’t deny someone’s opinion, everyone is entitled to one, but that doesn’t mean that I have to agree. I want my customers to leave happy so if there’s something I can do to make their visit more enjoyable I will.

Share a cooking tip

Adding an onion to most dishes will change your life!

What was your favourite food as a kid?

My mom’s dinners, all of them. She’s an amazing cook.

Food heaven and hell?

I tasted food heaven when I was in Jamaica and went to one of the local restaurants. They served the most amazing curried lobster with roti. Anything that’s bland and has no flavour is my idea of food hell!

What’s the most unusual thing you’ve eaten?

I had cooked snails, or escargot, once and let’s just say I’m not in a hurry to try them again but it wasn’t particularly unpleasant.

If you weren’t a chef, what would you be?

A surgeon, something completely different from what I do now.

What do you recommend from this evening’s menu?

The Keralan spiced cod. An authentic take on South Asian cuisine, with trademark Hippodrome style.

MELISSA’S TARKA DAL & KERALAN SPICED COD

Serves 5

INGREDIENTS:

FOR THE TARKA DAL:

• 250g yellow split lentils
• 7g cumin seeds
• 250g onion fine dice
• 4 green chillies split
• 30g ginger julienne
• 15g crushed garlic
• 2g turmeric
• 2g garam masala
• 3.5g ground coriander
• ¼ bunch coriander
• 150g butter
• 750g water

METHOD:

First, wash the lentils until water runs clear. Then pick fresh coriander leaves but make sure you save the stalks. Chop this all up finely. Fry cumin seeds in a little oil until fragrant, or they start to pop. Add the onions, ginger, green chilli, garlic and spices and sweat it all until the onions are nice and golden. Add lentils to the water and boil uncovered until water is fully absorbed.

FOR THE COD:

• Keralan spice
• 2 tsp cloves
• 2tsp cardamom
• ½ tsp cinnamon
• 1 star anise
• 2 tsp fennel seeds
• 1 tsp pepper
• 5 cod loins

METHOD:

Crush all the spices together in a pestle and mortar to a fine powder. Then add a little water to form a nice smooth paste. Rub onto the cod loin and marinate for 20 minutes. Once complete, place the cod on a lightly oiled tray and bake for 8 to 10 minutes at 175°C.

To serve spread a generous amount of the dal on a plate and place the cod on top. Finish with a sprinkle of fresh coriander.

Tell us about your cooking

It’s modern, flavour driven, educated, clean and seasonally led. The start of every season excites me when all the new ingredients come into fruition, especially when we work so closely with our suppliers. All the hard work has been done by the growers and producers, we’re the lucky ones who get to finish it off and showcase it to our customers.

How did you become a chef?

I fell into cooking really. I was a trainee manager at New Hall Hotel in Walmley and part of the training was working for three months in the kitchen. Within a week, I discovered a genuine passion for the environment.

Who are your influences?

The main influence that got me into cooking was Gordon Ramsay. Watching his programmes and seeing his natural desire and demands inspired me greatly. Also, my family. They have always been so supportive and so proud of my achievements.

What do you eat when at home?

I love a bacon sarnie on a Sunday morning and still adore my mom’s roast dinner. I rarely cook on my days off so a takeaway is often on the cards.

Who’s the best chef in the world and why? And who’s the best in Brum?

One of my personal favourites is Daniel Humm at Eleven Madison Park in New York. His simplistic approach and level of execution is of the highest I’ve seen and I am lucky enough to be dining there in August. In Birmingham, I love the fact that my generation is coming through the ranks and taking charge of some of the best kitchens in the city. Such as Leo Kattou at Simpsons and Brad Carter and Ben Tesh. I’ve had fantastic meals at both Carters and Folium.

Is the customer always right?

At the end of the day the customer is here to try our food and hopefully enjoy it. But we have to accept that we can’t please everyone all the time, as much as we try.

Share a cooking tip

Make sure meat is always brought to room temperature before cooking – it’s vitally important if you want even cooking throughout your meat. Also once cooked, remember to rest it.

What was your favourite food as a kid?

Sausage and mash. I literally lived off it and was all I would ever ask for.

Food heaven and hell?

Heaven is anything rich and indulgent, such as roast pork belly in a great sauce made from its own juices, followed by a large portion of tiramisu. Hell is sea urchins.

What’s the most unusual thing you’ve eaten?

I was at a friend’s restaurant and was served chicken’s feet with a wild garlic pesto. The idea was to mop up the pesto using the feet. It wasn’t for me!

If you weren’t a chef, what would you be?

Involved in sports in some way, football or motor racing. Maybe a coach or a technician.

What do you recommend from this evening’s menu?

Our Best End of Herdwick hogget with English peas, broad beans, mint and goat’s curd. A celebration of everything that is in season right now, and all British.

TOM’S HOGGET WITH PEAS, BROAD BEANS, MINT AND GOAT’S CURD

Ingredients:

• Herdwick Hogget rack and shoulder (bone separate)
• 100g garden peas
• 100g broad beans
• 1 bunch of mint
• 50g goat’s curd

For the sauce:

• 2 shallots
• 4 cloves garlic
• 3 sprigs rosemary
• 1ltr chicken stock
• 150ml Madeira
• 150ml red wine
• 75ml brandy

Method:

Prepare the lamb shoulder and brine in a 10 per cent salt brine for 24 hours. Cook it for a further 24 hours at 78 degrees after the brining process, make sure you wash the shoulder for at least 20 minutes before cooking. Once cooked, carefully flake it down and roll it into a ballantine (sausage shape) allow to set in the fridge and then slice it into 1cm thick slices ready to fry in pan later.

For the sauce, roast the lamb bones for 40 minutes, take out and drain excess fat. In a large pan, fry the shallots, garlic and rosemary, add the bones and fry for a further 2 minutes. Deglaze with all the alcohol and reduce to a glace, add stock and cook down until desired consistency. Pass through a sieve ready to serve.

Roast the lamb rack for 8 to 10 minutes at 180 degrees, allow to rest for 10 minutes. While the meat is resting, ensure your sauce is hot and begin to cook the peas, broad beans and fry lamb shoulder disc. Once cooked begin to assemble on a plate, and finish off with a few spoonfuls of goat’s curd.

Tell us about your cooking.

My style is true Indian, but India is a vast country with so many regional styles and great variety. At Lasan, we draw on those regional influences, retaining the authentic flavours but adding finesse. We are faithful to India but not bound by tradition and are more interested in the values that underpin those traditions and have made Indian food so captivating.

How did you become a chef?

I began cooking in 1996 in my home state of Bihar in East India and have worked in high-end restaurants and hotels in India, Saudi Arabia and Dubai. I enjoyed learning new things and gaining more experience.

What do you eat when at home?

We’re always trying new things at home. There’s new stuff coming on the market all the time to try. But seasonality and freshness is always important.

Who’s the best chef in the world and why?

I have a lot of respect for Gordon Ramsay who I met when Lasan was named Restaurant of the Year on his programme The F-Word.

Is the customer always right?

There are times when the customer isn’t right, but it’s important for restaurants to always listen to what they have to say because customers are paying and their feedback is important to us.

Share a cooking tip

Planning is absolutely crucial ¬¬– whether you’re cooking in a restaurant or at home. Work out your timings and have ingredients ready prepared to use as they are needed. If you don’t plan, you can become rushed and confused and things can go wrong.

What was your favourite food as a kid?

The dish I always enjoyed as a child in Bihar was biriyani and I’m happy to say that we serve absolutely fantastic biriyanis in the restaurant!

Food heaven and food hell?

My idea of heaven is Indian food that has been prepared with skill and love and with an understanding of the values that make it unique. To be honest, I’d be hard-pressed to say what was my idea of food hell because I enjoy most types of food.

If you weren’t a chef, what would you be?

I’d be a lecturer teaching people to cook. I’m so passionate about this industry that I’d want to pass on that passion together with my knowledge and skills to the next generation.

What do you recommend from this evening’s menu?

I have to smile at that question because I’d recommend any of the dishes on the menu. But, because of my love of biriyani, that would be high up the list.

KHALID’S ROASTED QUAIL AND SAFFRON POTATO (KESRI BATAER)

Ingredients:

• 1 whole skinless quail
• 5g cumin seeds
• 1 whole red chilli
• 50ml hung yoghurt
• 10g ginger and garlic paste
• 20g boiled onion paste
• 1/2tsp raw mango powder
• 1tbsp Channa Masala
• 5ml lemon juice
• 10ml mustard oil
• Salt to taste

Method:

• Rub salt, ginger and garlic paste, lemon juice onto the quail and rest for 1 hour.
• Lightly toast the cumin seeds and red chilli, then blend into paste.
• Together with the remaining ingredients mix the marinade and apply on to the quail, keep aside for another hour.
• Cook in preheated oven on a tray, under moderate heat for approx 15 to 20 minutes.

(PS: You can use the same marinade to bring barbecues alive!)

Tell us about your cooking

I try to stick to the classics with a few twists and modern interpretations. I’m particularly excited by bold flavour combinations and local seasonality is very important to me

How did you become a chef?

I’ve always wanted to be a cook from an early age but my mother was a hugely influential factor in my choice to embark on cheffing as a career. We moved around a fair bit when I was young and got to see food from different cultures so it made my mum really experimental and an excellent home cook. I was lucky to train under former Dorchester and Savoy chefs at North West Kent College of Technology who really inspired me.

What do you eat when at home?

On my own, something quick and simple, however when with my family I generally tend to cook a belting curry – thankfully I spent time with an excellent Punjabi chef and learned authentic Indian cuisine

Who’s the best chef in the world and why? And who’s the best in Brum?

From a celebrity point of view, I think Gordon Ramsay’s legacy speaks for itself and I’ve always been a huge admirer. However I believe it’s the unsung heroes of the catering world who are the biggest influence on me, so my friends and mentors Mark Kember and Matthew Reynolds would be my choice. As for in Birmingham, the dining scene has really evolved over the last decade, with huge leaps to becoming one of the most exciting scenes for dining at the moment, producing several great chefs.

Is the customer always right?

Most definitely not, but we all have to adapt to try to please…

Share a cooking tip

Never compromise quality by rushing

What was your favourite food as a kid?

There was nothing better than looking forward to my mom’s Sunday roasts, especially her roast lamb

Food heaven and food hell?

I absolutely love beef Wellington but hell would be a creamy risotto

What’s the most unusual thing you’ve eaten?

A very fresh, wild boar testicle.

If you weren’t a chef, what would you be?

After 23 years, I honestly can’t think of anything else that I would want to be. I guess if I’d chosen a different path then I’d probably be a bit more ‘normal’!

What do you recommend from this evening’s menu?

To start, our pomegranate molasses cured salmon followed by the duck Wellington and then to finish our amazing double layer chocolate cheesecake

RECIPE:

Dan’s sloe gin cured sea trout, burnt apple puree, watercress & radish salad

Serves 4

To cure the trout, use equal quantities of table salt, sea salt and sugar, mixed with sloe gin, lemon and juniper berries. The process takes 3 to 4 days, dependent on the size of the trout.

Ingredients

• 4 portions cured sea trout
• 1 Granny Smith apple
• 25g butter
• 30g caster sugar
• 1 radish, finely sliced
• ½ bunch watercress
• 8 apple blossom flowers
• 1 Pink Lady apple (half dried into fine crisps, the other half cut into Julienne)

Method

To make the burnt apple puree, quarter the Granny Smith, remove core, sprinkle over sugar. Place the butter on top and roast in a hot oven (190⁰C) until the caramel just starts to burn. Remove from the oven and blitz everything together until smooth, set aside to cool.

To present the dish, arrange four or five pieces of thinly sliced sea trout across the plate. Carefully arrange the watercress and radish around. Place the Julienne apple around, as well as the puree. Finish with the apple crisps & blossom flowers.

Tell us about your cooking

It is very natural and all about being inspired by the best produce available and then I let the ingredients speak for themselves. My training was very French and I love the way food is cooked and served in France and for me it’s still the food capital of the world. I like to think I’m developing my style every day in terms of inspiration and flavour combinations and it’s really important that we stay abreast of the new techniques available to help extract the very best flavours. We’re doing a lot more smoking, brining and because of our amazing location, a lot more foraging which is really inspiring. I bought an allotment too, so we’re growing a lot more of our own stuff which is just fantastic.

How did you become a chef?

I’m a local lad, born and raised in Solihull, and my family have been in the hotel game for nearly 50 years so I was always hanging around the kitchen watching dad cook and would often help out for some extra cash. I really enjoyed it so I decided to go all the way and enrolled at the College of Food (now UCB). It was a phenomenal place to learn about cooking and they arranged for my first placement at Simpsons. I was there for about 15 years working my way up to head chef before I opened my own place in Henley two-and-a half-years ago. Where has the time gone? Along with my dad and Luke Tipping, Andreas Antona has been my biggest influence.

What do you eat when at home?

With a young family we try to eat as healthy as possible with loads of fresh produce and vegetables but it also tends to be a lot of simple food like beans on toast! My wife always cooks an amazing Sunday lunch and we try to eat out at least once a week with the girls as it’s such a great way to catch up without the distraction of phones, iPads and swimming.

Who’s the best chef in the world and why? And who’s the best in Brum?

In the world I would say Massimo Bottura who’s the chef patron of Osteria Francescana in Modena and I recently had an incredible meal at Quique Dacosta in Denia. As for home soil, there’s such a glut of top chefs in the Midlands. I think people like Brad Carter and Luke Tipping are both great guys and great chefs. All the chefs from our region with Michelin stars fully deserve the accolade.

Is the customer always right?

It’s a tricky one. Feedback, both good and bad, is so important and you have to be sensible about criticism but the simple answer is yes and no! However, happy customers is what it’s all about and we give everything to try and deliver an amazing experience every time.

Share a cooking tip

It sounds so simple but you’ve got to season food properly. Keep tasting and remember you can always add but you can’t take away.

What was your favourite food as a kid?

My mum’s fruit cake. It’s unbelievable good and I actually served it in the restaurant recently with some seared foie gras. It went down really well – I guess I should have given her a credit!

If you weren’t a chef, what would you be?

Well I wouldn’t mind being a Michelin star inspector but my uncle was in the air force so I think I might have followed him and become a jet fighter pilot. Top Gun was definitely one of my favourite films.

Food heaven and hell?

A guilty pleasure would have to be Five Guys! As for hell, I really don’t like squid but top of the list would be Nandos; deep fried hell.

Most unusual thing eaten?

Not so much unusual but I had jellied eel recently in a very well-known restaurant that was particularly unpleasant.

What do you recommend from this evening’s menu?

We’ve just revamped the menu and we’ve added a Cornish Brill dish which I’m very excited about. It’s served with braised celery, truffles, pomme pure and an apple vinegar. Very nice.

It’s the start of a month when you’re never quite sure what is fact and what is fake. April Fool’s Day always brings forth incredible tricks and pranks… whether it’s kids or grown-ups acting the clown! But we can assure you there is nothing crazy or spoofy about with this special April Fool recipe. Just the taste of smooth, sweet and simply smashing strawberry…

STRAWBERRY FOOL 

Ingredients

• 450g strawberries
• Juice of ½ lemon
• 100g icing sugar
• 300ml double cream
• 200ml fromage frais

Method

Wash and remove the stalks from the strawberries. Place in a large bowl and add the lemon juice (or some strawberry liqueur if you want to pimp it up!) Next sieve over the icing sugar then mash up the strawberries so that they are juicy but still with some texture.

In a separate bowl, whisk the cream until it forms firm peaks. Stir in the fromage frais and then fold in the crushed strawberries. Spoon into individual glasses and chill in the fridge for a couple of hours.

Tell us about your cooking

My style is very much my own. I think it is important to be true to yourself and cook what you are passionate about. Generally, I like to keep it simple, preferring clean, clear and precise flavours, nothing too fussy or heavy. If you use the freshest seasonal produce and only the finest quality ingredients, the flavours should just come through.

How did you become a chef?

My love of food began in my nan’s kitchen. I was in awe of how she created flavoursome home-cooked dishes from the constant supply of fresh fruit and vegetables my grandad produced from the garden each day. As a very young boy, I would stand on a footstool at the kitchen sink armed with a mixing bowl and a wooden spoon and experiment with my often inedible ‘special mixes.’ Hopefully, I have upped my game a bit over the ensuing years. My formal training began at Birmingham College of Food & Technology. I moved to London a few days after leaving college to a Michelin-starred restaurant where I did a placement while in my final year of college and was offered a position. From that point on, I was totally smitten ¬– not to mention exhausted and broke trying to work and play on a commis chef’s wages in west London.

What do you eat when at home?

There’s nothing better than getting home to some hearty comfort food. I love how quick and easy it is to rustle up a pasta dish or a delicious sausage casserole. The best thing about comfort food is that I can make extra portions to warm up the next day, which helps me with my busy schedule.

Who’s the best chef in the world and why? And who’s the best in Brum?

Every chef and critic would be hard-pressed to answer this one as everyone prefers different styles and flavours. For me personally, the best chef in the world is Thomas Keller. His experience, exceptional standards and culinary skills are second to none. In Birmingham, Luke Tipping at Simpsons is someone I admire. His creative simplicity and true passion are clear to see. My other inspiration is one of my old mentors, Simon Haigh at Mallory Court, who I look up to a great amount. I spent many happy years at Mallory Court working with Simon and learned a lot of techniques from him. Finally, working with Robert Bates, the Belfry’s executive chef, has been a fantastic experience.

Is the customer always right?

The short answer is yes, if they are reading this! The most important thing for me is ‘is the customer always happy’? By providing the best possible culinary delights and fantastic customer service, the customer will always be happy.

Share a cooking tip

Use the best seasonal produce you can afford and treat it with respect when cooking.

Food heaven and food hell?

Heaven is a relaxing Sunday lunch of a traditional roast, eaten at home with my wife and family. Although the health benefits are amazing, I am not a huge fan of spinach. However the good thing is that it can be cooked in many forms, so I don’t mind it in a puree to accompany a meal.

What’s the most unusual thing you’ve eaten?

The street food in Thailand trying the deep fried ‘delicacies’.

If you weren’t a chef, what would you be?

I’m used to the heat of the kitchen so if I wasn’t a chef I would love to become a firefighter.

What do you recommend from this evening’s menu?

Here at the Belfry we have just launched our new spring menu. The monkfish is definitely a dish I would pick if I was dining here.

Tell us about your cooking

It’s definitely modern British, but some French influences do sneak in because I was classically trained in the French Alps for more than two years, which was amazing and had a huge impact on me. Other than that, we always try to use local ingredients and to really get the best out of the food, rather than just brainlessly cooking it.

How did you become a chef?

My nan was always cooking and we would always bake together at Christmas time – everything from baking Christmas puddings and cakes to making soups together. Those memories are really important to me and I know I got my love of cooking from my nan.

What do you eat when you’re at home?

Like most chefs, I love to eat simple, tasty things at home… like shepherd’s pie. My favourite meal is probably spaghetti bolognese.

Who’s the best chef in the world and why? And who’s the best in Brum?

In Birmingham, for me it has to be Brad Carter. He’s really done it all on his own and had no help getting his Michelin star, but really just pushed on and got it through hard work. In the world, I’d say Marco Pierre White, purely because he was the first chef in London to get a Michelin star but ended up putting his foot down and giving it back. I think this is so admirable because of the way it is easy for restaurants to be walked all over by that world, and in giving it back, he really showed a true passion for food.

Is the customer always right?

No. [Laughing] Absolutely not. But, you have to be able to play the game and if you like going out and meeting the guests in the restaurant, which I like to do, you need to be able to make that person happy and always recognise that some opinions are better off not voicing!

Share a cooking tip.

Okay, I’ve got a really good one actually. Making eggs Benedict seems to be a bit of a trend at the moment and so, instead of standing there whisking hollandaise by hand, use a food processor, add your eggs and white wine reduction and all that slowly, and you’ll end up with the best hollandaise sauce you’ve ever made with the best consistency.

What was your favourite food as a kid?

My mum was one of those strict mums who never let us eat too many sweets growing up. I was never allowed fizzy pop or Smarties! But my nan used to make homemade jam and we’d have these great homemade jam tarts. They were such a big treat to me because we weren’t normally allowed sugary things.

Food heaven and food hell?

Heaven is definitely a lamb Sunday roast. Hell is smoked salmon, even in sushi. I don’t know why, I just can’t get past the texture.

What’s the most unusual thing you’ve eaten?

Well, I had a cockroach while I was in Thailand, and that was horrible. I tried scorpion too. I’m not sure which was worse!

If you weren’t a chef, what would you be?

A primary school teacher. I had a bit of experience working in schools and I think it would be a really rewarding career to have. And I think, like being a chef, when you work with kids if it’s gone a bit wrong you know about it very quickly – immediate feedback!

What do you recommend from this evening’s menu?

The roasted striploin of lamb with sauteed green beans, potato dauphinoise, watercress puree and a mint jus is fantastic.

Tell us about your cooking

Being responsible for the dedicated events space for a Michelin star-starred restaurant creates fairly hefty expectations from clients, with the added challenge of cooking for up to 120. The biggest part of my job is to take the dishes we’re serving in the restaurant and to recreate them so they can be served for larger numbers while still impressing the guests. We keep our food focused on a few main ingredients and try to avoid too many distractions on the plate. Everything we do is freshly made in-house, so seasonality and the garden-led approach of the restaurant is evident in my cooking.

How did you become a chef?

I started out as a kitchen porter and within six months became a chef. It was a choice between pushing on with football or becoming a chef and I think I made the right choice. My football career would probably have been very short-lived!

What do you eat at home?

When I’m feeding the family I normally cook up a roast to try and get some vegetables down the kids. I also cook a lot of shellfish and enjoy a good oven-roasted camembert.

Who’s the best chef in the world and why? And who’s the best in Brum?

Well my brother-in-law is the head chef of Peel’s so I would be in big trouble if I didn’t back him [nervous laugh]. To be fair though, you have to love Glynn Purnell. Rob and I started cooking at the Hilton where Glynn also began his career, so he became a bit of a legend when he won his own Michelin star. The best in the world – I think I need a bigger research budget to make that call!

Is the customer always right?

If you prepare for the unexpected you can normally avoid most challenging customer situations. In our game though you do still meet a fair few wallies and on those occasions you have to protect your team and your business from them.

Share a cooking tip.

Always rest your steak for as long as you’ve cooked it for… so obvious, but so few people do it for long enough.

What was your favourite food as a kid?

Mum’s hotpot of lamb, mushrooms and onions. She is a great chef and now cooks for kids in schools.

Food heaven and food hell?

Heaven is moules-frites with a pint of Carling. Hell is a Caesar salad full of anchovies.

What’s the most unusual thing you’ve eaten?

Tim Anderson’s monkfish liver slider – it wasn’t for me.

If you weren’t a chef, what would you be?

A handy man.

What do you recommend from this evening’s menu?

From our event menu I would go for the pork, celeriac and apple. It is a simple dish but full of flavour and delicious.

STEVE’S PORK, CELERIAC AND APPLE

For the pork belly:

Brine for 2 hours (cover the pork in a solution of 100g of salt, 100g of soft brown sugar to 1 litre of water). Flavour the brine by adding thyme and raw garlic. Remove the pork and place in a roasting tray. Place another roasting tray on top to compress and cook for 2.5hrs at 130 degrees C. Chill in the fridge over-night. Next day just portion, seal in a pan (fat side down) until golden brown and heat through in the oven for 8 minutes at 180.

Celeriac puree:

• 1 celeriac
• 100g butter
• 50ml chicken stock
• 100ml milk

Peel and finely slice the celeriac. Cook in the pan with all the ingredients, bring to the boil and simmer for 10 to 15minutes. Stir regularly. Once the celeriac is soft, blitz, pass through a sieve and season to taste.

Celeriac remoulade:

• 1 celeriac
• Equal amounts of shallot, gherkin and capers (approx. 50g each)
• 100g white wine
• 200g chicken stock

Sweat the shallots and celeriac in the pan, put aside and then add the wine to the pan. Reduce by half. Return all the ingredients to the pan and simmer for 10 minutes. Season to taste.

Serve with apple puree, salt baked celeriac and spinach.

Tell us about your cooking

Traditional, seasonal, fresh, French influenced with modern techniques, that’s what my cooking is all about. I love the satisfaction you get when you’ve created something that others enjoy. As chefs we are learning from each other every day and trying new styles of cooking – knowledge is power. Flavour is crucial, along with seasonality – using a product at the time of year when it’s at its best is a real benefit. Then there’s my team, who are vital to help deliver the end goal. Last but not least is creativity and execution on the plate, as at the end of the day we also eat with our eyes.

How did you become a chef?

My uncle was a chef and every summer we would visit him and he would show me around his kitchens. He was a very big part in why I became a chef. I trained at Hartlepool College while working in hotels evenings and weekends before moving to Slaley Hall, Northumberland where Albert Roux was consultant chef. I went onto the Chateau de Montreuil in northern France at Michelin level before moving to Hotel Metropole, Restaurant Joel Robuchon in Monaco, again a multiple Michelin star hotel. After 4½ years I came back to the UK to work with Michel Roux Jr at Le Gavroche which was such an amazing influential experience. After that, working for Family Roux as a consultant chef was one of the highlights of my career to date. Family is extremely important to me and I’m lucky enough to have one that’s supported me whatever path I’ve taken.

What do you eat when at home?

The kids love simple things like toad in the hole, pasta, Thai noodles and stir-fry. That’s what I tend to eat but I do love a really well cooked Sunday roast. After a busy week at The Belfry it’s nice to go back to basics – simple but very tasty.

Who’s the best chef in the world and why? And who’s the best in Brum?

That’s tough to answer as most of the top chefs have different ideas and techniques, not to mention personalities. I have been lucky enough to have worked with a few over the years. They are all great in their own way and I have taken the best from all of these experiences.

Is the customer always right?

You have to respect your guest’s opinion, but only after reflection does this give you a true indication. We can all learn from positive and negative comments given to us by our customers.

Share a cooking tip

The most important tip of all is ‘mise en place’ which is French for ‘everything in place’. Before you even put the pan on the stove to start cooking make sure you have everything measured out, chopped up, peeled, laid out and ready to go.

What was your favourite food as a kid?

My mum’s Sunday roast with her special crunchy suet puddings. Must be a North East thing, they were amazing!

Food heaven and food hell?

Heaven is well-aged rib eye steak with sauce béarnaise … delightful. Hell is kidneys. Yuk! Not a fan of the texture or flavour.

What’s the most unusual thing you’ve eaten?

Crocodile or horse, both very interesting and better than I expected.

If you weren’t a chef, what would you be?

I’d have to say a police officer. I would have said pro golfer but I’m just not that talented unfortunately.

What do you recommend from this evening’s menu?

It’s all good, but I would suggest Craupadine beetroot, beef short rib and peach melba brulee. You won’t be disappointed!

Robert’s delicious Beef Short Rib

Ingredients

• 175g Beef short rib
• 80g Parsley mash
• 60g Salt baked white onion
• 50ml Beef jus
• 10ml Tarragon oil
• 20g Marrow crumb
• 100g Summer truffle

Method

Cure the ribs for 6 hours with 2kg caster sugar, 4kg sea salt, Paprika, light soy sauce. Wash off cure and steam cook for 12 hours.

For the parsley mash, add whipping cream, unsalted butter, and parsley puree to potatoes.

Mix 50ml rapeseed oil and 15g sea salt, cover the white onion and wrap in foil before baking in the oven until soft.

For the marrow crumb, remove the marrow from the bones and fry off in a pan. When the fat is released, add 1kg Panko Japanese breadcrumbs and cook for a minute. Take out, leave to dry.

Bring a pan of water to boil and blanch 400g curly Parsley. Refresh in ice cold water and thoroughly dry. Add 200g Tarragon and Pomace Oil into a thermomixer for 4 mins, 80c. Pass through muslin cloth before plating.

Finally for the beef jus, heat up 200ml rapeseed oil and cook beef trimmings until golden brown. Remove excess fat. Add 500ml red wine and reduce by half. Strain through a sieve and reduce to a syrupy consistency. Add celery, carrots and shallots, reduce heat and cook until golden. Finally, add 1 ltr beef stock and simmer for 3 hours. Taste, check seasoning and chill.

Tell us about your cooking

I call it ‘organised rustic charm’. The emphasis is on flavour and the presentation is rustic but in an ordered way. While we have classics on the menu such as a gorgeous steak and chips, I like to put some unusual flavours together, too.

How did you become a chef?

Mum had been in the pub trade, so I was influenced by that. I went to Halesowen College and loved it. It was just me and mum so I had to work part-time to earn money to get me through college. I was at Jonathan’s restaurant, Oldbury from the age of 15, where I must have peeled hundreds of carrots putting those little grooves down the sides which was a bit trendy back then. I used to go home with orange hands. Dad died around this time and one of the bosses at Jonathan’s took me under his wing and nurtured me. Mr Gregory at Halesowen College was also really supportive and helped me a lot.

What do you eat when at home?

Basic stuff but really good quality, so if I have steak or sausages they’ll be top notch. I also like a really good curry.

Who’s the best chef in the world and why? And who’s the best in Brum?

The best in the world is Raymond Blanc. He’s so passionate and to grow your own produce, pick and cook it the same day is perfection. In Birmingham, I’d have to say Glynn Purnell. The way he extracts flavour from his food is incredible.

Is the customer always right?

Usually, but there was a customer a couple of weeks ago who sent back a dish because the poached egg was cold. I told the waiter to take it back and explain it’s cold because it’s buffalo mozzarella not an egg!

Share a cooking tip

Slightly undercook your fish and rest it on a warm plate to cook to perfection.

What was your favourite food as a kid?

I loved strawberry jam and cheese sandwiches but I also liked squirting tomato sauce into salted crisps and giving it a shake. Well… I was only 10 afterall

Food heaven and food hell?

Heaven would be a perfectly BBQ’d shoulder of lamb and hell will have to be offal – I just never got a taste for it.

What’s the most unusual thing you’ve eaten?

Sea urchin straight from the sea in New Zealand which I dived for with a chef colleague.

If you weren’t a chef, what would you be?

It’s really impossible for me to imagine doing anything else but at a push, probably an antiques dealer.

What do you recommend from this evening’s menu?

Halibut with a duo of artichokes, forest smoked ham, white truffle oil and edible flowers from our organic supplier.

Tell us about your cooking

I’m not one that’s terribly excited by foams and jellies. You have to do what you’re best at and I’m a classically-trained chef and I would describe my style as modern British. I get really excited about using great produce to create outstanding flavours. Ultimately you need to get to know what your customers want and reward them for their loyalty.