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    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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eat-my-words-phil-howard-blog7

Eat my Words – Phil Howard

This week we introduce another of Britain’s accomplished chefs, Phil Howard co-owner of Michelin Star awarded The Square Restaurant. Phil has achieved great highs in his career and also some lows, some of which he shares below…

Phil, you’re one of Britian’s most accomplished chefs, awarded two Michelin Stars at The Square Restaurant which you co-own and named as the Chef’s Chef of the Year at the National Restaurant Awards last year. These are major accomplishments, where to from here? What direction are you planning to take your career and expertise in the next few years?

In the pursuit of all round fulfilment it is important to achieve in all areas of life and going forward I intend to try and simplify my professional life, to enable me to maintain focus on The Square and to commit any free time to the enjoyment of my family and my interests outside work. I am absolutely determined to keep The Square relevant in the fast changing eating scene in London and this will be my professional challenge over the next few years.

phil_1Working with other chefs, what would be the best tip you’ve received? Who did you enjoy working with the most?

The appreciation of harmony of flavour is perhaps the most important thing I have learnt as it is this, more than anything else that ensures my cooking delivers pleasure. My three experiences prior to The Square were all equally enjoyable and inspiring – albeit for differing reasons.

You’ve had your fair share of challenging times in your life, addressing a drug addiction while running your business at The Square back in the early 90′s. Out of adversity there can be people or moments that one remembers as turning points or learnings. What was a significant learning or turning point that you think has helped you changed your perception and have regularly referred to in order to achieve the success you have now?

Good question! Insuring return business is the key to any successful restaurant and in terms of cooking my partner Nigel helped me to get over my youthful cheffiness and see that honest cooking is the surest route to wonderful food. And wonderful food brings back customers. There is also no shadow of doubt that overcoming drug addiction was instrumental to my growth as a human being and this, above all else has enabled me to stay balanced and grounded through the ups and downs of life.

Where was the last place you ate out and what did you have?

Dabbous – tasting menu and it was a phenomenal display of contemporary cooking.

What is your favourite Local Restaurant?

River Café – it is my local anyway.

Which dish to you have most fun making?

Sunday roast

Which chefs do you most admire and who would you like to work with in the future?

Brett at The Ledbury, Rob Weston at La Trompette, Simon Rogan, Ollie Dabbous – they are all at the top of their game. I hugely admire David Mulcahy and Steve Munckley for their commitment to the profession in general. They give back so generously.

Without giving away any trade secrets, is there a simple recipe that you would like to share with our readers? 

Certainly not!  Two books published in the last year – they are all in those!

We thank Phil for sharing a little about his life and love of food with our readers. For those who would love to learn some of Phil’s recipes, you can follow him on Twitter at @philiphoward8, and buy his books:

Many thanks Phil and we look forward to hearing more about your achievements in the near future!

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