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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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Ben_Mulock

Eat My Words – Ben Mulock

We have been joined today by the talented Ben Mulock – Sous Chef at the Opera Tavern situated in Catherine Street, London. Ben caught our attention tweeting about Bikes for Boobies, cycling London to Paris in aid of Breast Cancer…with pink hair. Here he tells us more…

You can taste Ben’s cooking  at  Opera Tavern . Follow Ben on Twitter to keep updated on his training. If you would like to sponsor Ben and donate to a worthy cause, please visit his Just Giving page.

How did you get involved? Who are you doing it with and what will you be eating during your training?

While I’m training it’s a lot of protein and plenty of fluids –  lots of grilled chicken with lots of veggies. On the nights before training rides I’m demolishing big bowls of pasta and big hearty stews. I wanted to raise money for breast cancer care because unfortunately, a number of friends and family have been affected by breast cancer and the charity does great work in supporting people. The trip is organised by @skylineoverseas and I’m doing it with people from all backgrounds who are raising money for various charities.

What are your cooking plans for the future? Anyone you’d really like to work with?

I think my plans for the immediate future are getting my own  restaurant and exploring a slightly different concept style to that which I am working in now. I love tapas and this is service style which I believe I  am likely to continue for the rest of my career.  I would quite like to work with Adam Perry Lang, I’ve always enjoyed his style.

Last restaurant you ate at that you really enjoyed? Where? Why?

That would have to be Zoilo by Diego Jacquet. It’s an Argentinian small plate restaurant really close to Selfridges. I really love Diegos approach to food, every single plate was perfectly balanced.

Which Chef have you enjoyed working with the most? Best advice?

There’s two really, I got a great lot of discipline  and work ethic installed in me whilst working under Ian Rhodes at Le  Talbooth when I was a Comi which I think has kept me pushing while working  in the industry. And secondly Ben Tish the Chef Director of Salt Yard Group for giving me the freedom as a sous working with Jamie Thickett to develop my own style of food and plating. And the best advice I was ever given was go with your gut and Always work with people that will push you.

Chefs most admired growing up? Now?

I always admired Pierre Koffmann’s style and honesty holds true and to this day I remember the first time he came to Opera Tavern with Richard Vines and I got to shake his hand. I also have huge respect for Jason Atherton, not only is Pollen Street Social one of my favourite places, the food and atmosphere he creates there for me are truly excellent.

Favourite local restaurant and meal?

I love the Begging Bowl on Bellenden Road, Peckham.  It’s all good and very simply presented.

Best piece of advice that you’d give someone wanting to be a chef?

Keep at it! It takes years of graft but I can think of no other job that could give me the same level of satisfaction.

Favourite thing to cook?

I really enjoy working with all the different cuts of iberico pork, braising collar is currently my favourite. I really enjoy a good braise, slow cooked shoulder of lamb with cavelo Nero and truffle mash would make me a very happy bunny!

Favourite thing to eat if someone else cooks and who would you want to cook?

I really enjoy a good roast especially if its cooked by friends on a Sunday after work, nothing can beat that!

Where would you like to go locally to eat in the future but just haven’t had the time?

I haven’t been to the Delauney yet which is really local to work and I really should get myself down there!

Thanks Ben and GOOD LUCK!
Photo courtesy of Paul Wynch Furness

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