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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

    lady chef
  • Mise en Place

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

    chef, waiter
  • Mise en Place

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

    bar man

Eat My Words – The Perfect Trough

This week we chat to self a confessed glutton from the blog – The Perfect Trough. TPT likes pigging out (hence the name of the blog!) and does so in great style. Combining yummy shots of the food and witty writing TPT reviews some of the lesser known places about town, which we think is important.. There are only so many reviews of the starred joints you can read and at the end of the day we don’t eat in them very often, so it’s great to get the low down on what’s happening locally. You can follow The Perfect Trough on Twitter @perfectrough

What got you into food writing?

It was completely accidental actually. I had a slightly more keen than normal interest in restaurants, started following some bloggers as a reader and then eventually thought “I can do that…”

How do you choose a restaurant to review?

I do follow people on Twitter in the industry for new openings, but I also do favourites and places local to me. Sometimes I’m walking past somewhere and like the look of it and go in – often more cafes or coffee joints than big dinners.

And other bloggers’ reviews play a big part too; it’s an interactive community rather than a one-way proclamation.

Who is your current favourite chef?

Sam Harris of Zucca. A great chef; intelligent, modern, original and a thoroughly good guy.

Most underrated Local Restaurant? (and maybe most overrated!)

Underrated: Albertine on Wood Lane, W12. Great unfussy French comfort food, fantastic wine and a proper cheese board.

Overrated: Duck Soup.

How has blogging in general changed your outlook on food/restaurants?

It’s made me a little more clinical. I still enjoy the food and drink as much, but am more alert and distracted about goings on. I don’t revisit as many places as I’d like, as I’m more keen to go somewhere I’ve not reviewed.

What’s the biggest mistake a restaurant can make in your opinion?

Pretentious concepts put my teeth on edge. Unless it’s true fine dining and aimed at the super wealthy, please don’t take it all so seriously. It’s supposed to be about enjoyment and sharing great food and drink.

What do you think the London food scene is missing?

More late night dining which is half decent. It’s a City of Westminster issue. How much better would Soho be if Polpo, Polpetto, Copita, Pitt Cue, Dean St Townhouse, Yalla Yalla, Mele e Pere and others were open until 1am or later.

Who’s your favourite food writer/critic?

I admire Fay Maschler for being so long-standing and venerable, and yet so adaptable and open minded to modern dining trends. I bet she really hates no-bookings though. Marina O’Loughlin is wickedly funny and absolutely on point.

and……

What has been your all-time favourite restaurant experience to date?

The first time I went to Hawksmoor Seven Dials I was actually blown away. The venue is beautiful, the drinks were amazing, but the meticulous attention to detail to every element of the meal was most memorable.

So many steak places will provide a big-deal steak but not bother too much with the chips or sauces. Let alone create the terrible dilemma of duck fat versus triple fried?! (ed. How about triple fired in Duck Fat??? mmmmmm)

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