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  • Mise en Place

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

  • 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

Posts Tagged ‘london hospitality recruitment’

Eat My Words – Ben Mulock

Monday, February 18th, 2013

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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Eat My Words – Tom Kerridge

Tuesday, February 12th, 2013

In this week’s edition of Eat My Words we have the lovely Tom Kerridge. Tom is Chef and owner of The Hand and Flowers situated in the beautiful town of Marlow, the first Pub to ever achieve Two Michelin stars. We’ve just seen him in BBC’s Food, here’s what he has to share. You can go and enjoy Toms cooking at The Hand and Flowers and follow Tom on Twitter @ChefTomKerridge

You’re known for being a dedicated Chef and an all round nice guy. Do you feel like your cooking has changed since you received your second Michelin star? What do you consider your biggest achievement in your cooking career?

If anything our cooking has become simpler and is very product focused and letting the ingredients and simplicity speak for itself. The biggest achievement is, without a shadow of a doubt, is achieving the first 2 Michelin stars for a pub in the world.

You’ve worked with some high profile chefs – who gave you the best tip and what was it? Who did you enjoy working with the most?

The best tip I received from any chef was when I first started cooking was from a college teacher, who said respect the ingredients, and the ingredients will respect you back. I massively enjoyed my time working for Stephen Bull under head chef Jon Bentham in the centre of London, just off Leicester Square, in a basement kitchen for 3 years. Play hard, work hard, and didn’t see day light for the winter months.

We just saw you on BBC Food, what was your time like behind the scenes? What did you enjoy the most? Any juicy goss?

Behind the scenes was a very family based atmosphere with lots of people who had worked together before. Working with Michel Roux Jnr was a massive honour, as he is a hugely respected and massively influential chef on the British food scene. No juicy gossip I’m afraid, everyone was highly professional and very friendly.

After your tv debut at an early age – would you consider having your own cooking show?

Would love to do more TV, the parallels between tv and catering are really similar. Long hours, low pay but full of highly passionate and motivated people.

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

Claude Bosi’s new pub, the Malthouse tavern in Fulham. There was a big table of us and we ate the whole menu, particular favourite was bavette based in hay. Michelin star in the making!

What is your favourite Local Restaurant?

Sunday lunch, the Royal Oak in Paley Street. Best Sunday lunch around. Or mid-week, the Hind’s Head in Bray for a brilliant steak.

Which dish to you have most fun making?

I love cooking absolutely anything to do with meat. Thoroughly enjoyed my time as a sauce chef over the years, its the most exciting, dramatic, hardcore section in a kitchen.

Which dish do you enjoy as long as someone else prepares? Who would you want to cook for you?

Really love a Sunday lunch with all the trimmings. A food hero of mine, who unfortunately is long gone, is the great French gastronom Fernand Point

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

There are a huge amount of chefs that are cooking today that really are world class, Sat Bains, Claude Bosi, Simon Rogan, Daniel Clifford, Nathan Outlaw to name a few. I have done some work with Sat and Claude and to be honest, working with those guys is always a great laugh and great food.

Thanks Tom!

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Eat My Words – Tom Greening

Thursday, January 31st, 2013

This week in Eat My Words we speak to a Private Chef, Tom Greening who previously worked at Swan @ The Globe. We place a lot of Private Chefs so if you are interested in hiring one or are looking at moving into the private sector yourself, be sure to check  our latest vacancies

Which is the last restaurant you visited and what were your thoughts?

The last Michelin I ate in was Guatier Soho and I was hugely disappointed as the service was terrible and the food was very average

Which is your favourite local restaurant?

Favourite local place to eats a tough one because Iv only just moved to a new part of London so I’m yet to discover my new ‘local’ eatery. Although I worked the a few years ago The Swan West Malling has always been a great local brasserie that really supports the area .

What is the most difficult part of your job?

Hardest part of my job is time management, as a private chef I cook,clean and do all my own shopping which in London is a blessing as I can hand pick the very best seasonal produce, see my fish and meat before I buy it which is very satisfying.

What annoys you in the hospitality industry at the moment?

The most annoying thing about the industry for me is the velocity of which ‘trends’ seem to come and go and as a result you see these new openings see a boom and then there forgotten about.

What personal attributes do you think make a good chef?

I think a good attribute for a chef is to stay positive regardless as a kitchen feeds off emotions so if there’s a bad air it can affect the whole team which then leads to the food suffering.

If you had to give one piece of advice to an up and coming chef, what would it be?

Master the classics!!
I completely embrace modern cooking techniques but you should always learn and enjoy making the classics there the backbone to food worldwide!

What should a chef working for you, never do?

Don’t clock watch!!! If your worried about losing time don’t be a chef.

Which Chef (Chefs) do you most admire?

I admire most chefs but food wise, Tom Aikens, Tom Kerridge , Sat Bains and Wylie Dufruse at WD50 NYC best meal I have ever had !!!

People always ask chefs what their last meal on earth would be… Instead, if you had to cook one last meal (the last dish ever!) what would it be and why?

Last meal to cooks easy, A rib of beef for Sunday lunch because that’s the meal for friends and family!

Thanks Tom.

Posted By Mise En Place Private Chef Recruitment


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Eat My Words – Sam Harrison

Thursday, January 24th, 2013

Sam’s has been open for about 7 years now, I am sure that time has flown! What has been your greatest achievement in that time?

I was so proud of when we opened the doors initially and was able to welcome people in to my own place. It makes you very proud when you receive good reviews from the likes of AA Gill and Fay Maschler. We were very chuffed to win Time Out Best Local Restaurant and The Evening Standard Best Value in London. I think one of the greatest achievements for any small business has been to try and ride out the recession and just survive- makes me very proud that I am able to employ 65 staff across my two restaurants.

We think it’s great that you have such a dedicated ethic towards sustainability and are transparent about your suppliers. Is this something that you are continually working towards and if so how?

I think that this is very much an ongoing process. It is something I work on with both my Head Chefs every time we are looking at new dishes for the menus. I think it is very important to work very closely with suppliers and see what you can achieve together.

What was the last restaurant you ate at? And what did you think?

Last week I had dinner at Electric Diner in Notting Hill. I thought the design, buzz and atmosphere were spot on. It just felt like somewhere you wanted to hang out. I also had a great Bloody Mary and cheeseburger.

What is the best advice you have ever been given, and by whom?

I am very lucky to have three very supportive business partners. Rebecca Mascarenhas (Sonny’s Kitchen & KitchenW8) is the most involved and has been invaluable with advice. Rebecca has taught me to not get swayed by your vision- it is very important to listen to other peoples opinions and feedback, but sometimes you have to go with your gut and know what you are trying to achieve is right for you. Restaurants are as simple as warm food, cold beer, the right price and a great smile- all the rest is cosmetics

Rick Stein is involved in Sam’s and you worked for him for years. How has he helped shape your own career?

I love working for Rick and Jill Stein down in Padstow and they both taught me so much. They are both so passionate about their business and hospitality in general. They so focused on the customer experience and always looking for ways to enhance this. I think I probably was a workaholic anyway (hard not to be in this business) but Rick and Jill’s work ethic rubbed off on me!

What is your favourite local restaurant?

I love Franco Manca for a great pizza. The pizza is damn good, its very affordable and very quick. Boys Thai is my local Thai and do great food. I love the spice and heat and sometimes they really crank up the chills!

What is the favourite thing on your menu at the moment?

I am trying to eat as much fish as possible and so a big fan of Head Chef Mark’s- Chargrilled Whole Sea Bream, Curly Kale, Lemon Creme Fraiche. Also I think Mark has done a great stater of Lambs’ Belly Fritters, Pumpkin Puree and Salsa Verde.

Did you enjoy your time in Australia? There are some amazing restaurants in Sydney, did you have any favourites?

I loved Sydney- what a lifestyle. I lived ten mins walk from the beach and could go for a swim before heading in to work. At one of my jobs we would go surfing in the afternoon, between lunch and dinner service. So many great restaurants in Sydney- many had an influence on my own places- here are three of my favourites.




What annoys you most in the hospitality industry at the moment?

I think a lot people have forgotten the importance of hard work and biding your time- careers don’t need to happen over night :) Because of the number of restaurants opening, a lot of people seem to get promoted too quickly and often don’t have the skills to match the level of employment they are seeking. Experience is so important and I am always pleased to see CVs where people have stuck at jobs and not moved around every six months.

Thanks so much,

Posted By Mise En Place Hospitality Recruitment


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Eat My Words – Carla Spuri

Monday, January 7th, 2013

Welcome back to another segment of Eat My Words.  This time we are speaking with Carla of the glorious CanBeBridedWithFood, packed full of wonderful recipes and cooking advice.  You can also follow her on twitter @bribedwithfood, and Facebook

What got you into food writing?

When I first moved to university I realised with a sense of impending doom that the only thing I knew how to cook were pancakes and Macaroni and Cheese out of a box so I applied myself to follow and learn some of the basic recipes my parents had sent me away with. Since then I have been the one amongst my friends always volunteering to host dinners and cook for everyone – I liked to show off my newly acquired kitchen skills but I also wanted to experiment and demonstrate how anyone could make lovely meals. As time went by friends started calling, texting and emailing asking for what they could cook at their own dinner parties and so to save everyone time and large phone bills I decided to start Can Be Bribed With Food.

How has writing about food changed the way you cook and eat?

When I first started out I was all about eating pasta, using pre-made sauces or getting take-aways having a blog, though, as lead me to shed most of my bad habits and I try to make as much as possible from scratch as well as experiment and treat myself to varied menus every week.

What has been your biggest success in the kitchen?

In general learning to recreate Panamenian and Italian dishes in a UK kitchen makes me feel a little bit proud; when my parents and I moved to Italy I was only 10 and I was homesick. Mum tried to make us rice and peas, chicken casseroles and anything that would feel the gap but at that time it wasn’t easy to come by the right ingredients so her attempts were seldom; it made me appreciate her efforts more and I now know how to feel closer to home via cooking which in itself is an achievement for someone who, like me, likes to travel and change location on a regular basis.

And your biggest disaster?

I was hosting a lunch for 40 people and one of the dishes on the menu was tamal de olla: a set cornmeal and chicken casserole typical of Panamá. It was the one dish I was 100% confident about as I’ve made it so many times but at the last minute I decided to use a different brand of cornmeal to my usual… The casserole came out as wet as porridge and not set at all. Needless to say that went straight into the bin.

Name 3 of your favourite food blogs

This is a difficult question to answer: I have about 50 food blogs I read regularly! However, if I had to choose only three to read for the rest of my life I’m pretty sure I would go for Jul’s Kitchen, Smitten Kitchen and Joy the Baker. They are beautifully written and photographed and always prove to be a source of inspiration for me in one way or the other.

What do you think about the Bristol food scene? Which up-and-coming restaurants should we look out for?

Bristol is exciting for locally source produce as well as independent businesses; I love how most menus reflect seasonality and simple dining experiences full of flavour rather than fashionable efforts. It makes homecooking all the more exciting for it too.

Wilks Restaurant is definitely the one to look out for here right now: simple yet exciting dishes infused of delicate local flavours. A must!

What was your all-time greatest restaurant experience to date?

I must say that Murano in London was the one meal that will go down in history for me as absolutely flawless. I took myself for my birthday a couple of years ago and I left hoping I was a millionaire and could eat Angela Hartnett’s food every day!

What was the last restaurant you ate at and what did you think?

My last meal out was at Fabrizio’s near Archway station in London. I had been before and decided to make the trip back as felt it’s one of the best and most typical Italian restaurants in the city. Have a pizza Reale if available: it’s slathered in stracchino cheese and dotted with spianata as well as fresh Italian sausage. Divine.

What is your favourite local restaurant?

I do love the food and atmosphere at The Kensington Arms: they make excellent chargrilled bavette with frites but if your appetite isn’t quite that big then you can only hope to get your hands on one of their freshly made scotch eggs at the bar!


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Eat My Words – Andrew Kojima

Sunday, December 9th, 2012

You might remember Andrew Kojima from this last season’s MasterChef, and thankfully he’s agreed to speak to us for this week’s segment of Eat My Words.  We were all engrossed in watching his exciting inventions all season and now we can’t wait to hear what’s next for him!  Follow Andrew on twitter @masterkoj and on his blog Koj Cooks where he’s got recipes and info on his demos and cooking classes.

What inspired you to sign up for Masterchef?

I’d always loved MasterChef when it was on in the 1990s with Loyd Grossman. In recent years, I watched with interest as the contestants did ever more challenging tasks, for ever more exacting chefs, in ever more exotic locations – that’s what made me want to apply.

What was your proudest moment on MasterChef?

I started to get quite emotional as I made it through the later rounds – my father was ill and I was very worried that he might never see what I had achieved on the show. I’m pleased he did get to see it and he was very proud of me.

Who was your favourite guest judge?

The chef I most wanted to meet was Michel Roux Junior. I have always held the Roux family in high esteem not only for what they have achieved for themselves and for cooking in Britain, but also because they are such gentlemen. It was a very special moment when he walked through the doors and I realised I’d made it far enough to meet him. To cap it all, he loved both dishes that I cooked that day.

How has the show affected your life the most? What is the best thing to have come out of it?

I’ve turned something that I love – food and cooking – into my career. The best thing about that? I no longer feel guilty for thinking about food during the day – I can now say it’s my job.

You’ve worked with some heavyweights since leaving the show, which work placement was the most challenging and why?

The Ledbury was disappointing for me. It’s an incredibly high energy and inspiring place to work full time, but it didn’t work as a work placement for me because I didn’t have enough experience to make the most of it. I think I’ll go back, first as a diner then perhaps for another turn in the kitchen.

What’s the big plan for you next?

I’m off to Holland to work at Sergio Herman’s Oud Sluis – the three Michelin star restaurant in a small town in south west Holland. After that, I plan to continue building experience at top restaurants, while also building a career as a private chef, cookery teacher and food writer.

What’s the last restaurant that you ate at, and what did you think?

It’s been a busy year in both professional and family life, so I haven’t been out for dinner much, but a few months ago my wife and I went to L’Enclume and had one of the best meals of our life. It was a great relief that it surpassed all expectation because we’d been trying to go for several years. Now we’ve been, we’re both agreed that we’d make a special trip in future. Apart from “special meals”, I quite often have lunch in Soho.

What’s your favourite local restaurant?

Medlar on Kings Road. The food is always interesting, well cooked, beautifully presented and delicious. The Head Chef Joe Mercer Nairne has been very supportive and great source of advice and inspiration. His business partner David O’Connor runs the front of house impeccably.

Which chefs do you admire most?

Anyone called Roux. Marco Pierre White and Gordon Ramsay – I just wish I could have worked with them to witness their passion, drive and talent. David Everitt-Mathias, because he has never missed a service in twenty five years.


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Eat My Words – Gin And Crumpets

Wednesday, November 28th, 2012

Welcome back to another addition to EAT MY WORDS.  Today we are chatting with Jassy Davis, freelance food writer and stylist, co-author of the Contented Calf Cookbook, and currently writing the fantastic blog – Gin & Crumpets.  She is a chef at The Dish and The Spoon Cafe in Nunhead.  You can also catch her on twitter @ginandcrumpets.

How has writing about food changed the way you cook and eat?

It’s made me much more careful about measuring and timings and also a lot more confident about trusting my eye when I know that I’m not planning to publish the recipe!

Name your top 3 favourite food blogs.

My favourite blogs are: Food Stories: http://helengraves.co.uk; Northern Snippet:http://thepublandlady.blogspot.co.uk; and Cheese and Biscuits:http://cheesenbiscuits.blogspot.co.uk. (ed. You can find our interview with Helen here and Cheese and Biscuits Here)

What was your biggest success in the kitchen?

Whenever I’ve baked a wedding cake for a friend and it made it to the venue in one piece.

And what was your biggest disaster?

Ha, so many disasters to pic from! I am constantly making mistakes, but the worst was probably the sloe gin I made for a sloe gin competition with a mix of spices that I though would make it delicious. It was awful. Fortunately, everyone else’s was much worse but it was a slightly Pyrrhic victory.http://ginandcrumpets.com/the-sloe-gin-off-the-results/

What are your favourite cookbooks?

English Food by Jane Grigson is probably the cookbook I use most. It’s full of absolute classics. Anything by Elisabeth Luard is a treasure and the only cookbooks I ever really read from cover to cover, especially European Peasant Cookery.

What is your favourite local restaurant?

Silk Road in Camberwell. It’s a Chinese restaurant with dishes from the Xinjiang region that are spicily addictive, although you have to try not to get a seat near the kitchen as the clouds of chilli vapour that drift out of the door can be blinding.

What was the last restaurant you ate at? And what were your thoughts?

I had Sunday lunch with a friend at The Stag in Hampstead after a walk across the heath.Roast lamb with all the trimmings followed by quince, apple and blackberry crumble that they served with a jug of custard and scoop of ice cream because I love custard and my friend hates it! thestaghampstead.com

Which chefs do you most admire?

I’m not much a chef fangirl, but I do love Adam Byatt’s cooking at Trinity (ed. You can find our interview with Adam here) and I also admire Stevie Parle at The Dock Kitchen. He’s interested in everything and anything. I had my meal of the year at The Dock – an offal dinner hosted by Annisa Helou that took in all sorts of bits and pieces, from chicken hearts to sheep’s head. It was amazing, and utterly delicious.

Thanks so much!

Posted by Mise En Place International Hospitality Recruitment


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Eat My Words – Rich Bainbridge

Tuesday, November 13th, 2012

Welcome back to another edition of Eat My Words, this week we are talking to Rich Bainbridge, Head Chef at Morston Hall Hotel, and contestant from series 6 of BBC’s Great British Menu.  You can follow him at @chefbainbridge on twitter or www.facebook.com/richbainbridge on facebook.

How has working on BBC’s Great British Menu affected the way you cook/run your restaurant?

When working for a big name chef as Galton Blackiston, it is great for me to do the show to get people to know my name and face and start to come to see me as well as the big man and of course more bums on seats.

What made you want to get involved with the program?

My 5 minutes of fame, plus a chance to cook with my peers and network.

Who was your favourite contestant on the show?

ME !!! :)

Who was your favourite judge?

Prue Leith, she is firm but fare and she puts herself in the shoes of the chefs.

What was the last restaurant you ate at? And what did you think?

Purnells, Great food and a really nice guy to boot.

What is your favourite local restaurant?

Number 10, Sheringham, Norfolk. Great simple and well cooked food.

What is the best advice you have ever been given, and by whom?

Michel Roux Snr, “Food has to be yum yum”

What chef(s) do you currently most admire?

Michel Roux Snr, Alain Roux, Rene Redzepi, Daniel Clifford, Russell Horborn.

Posted By Mise En Place Hospitality Recruitment


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Eat My Words – Michael Daniel

Tuesday, November 6th, 2012

And we’re back again with another addition of Eat My Words, this time with the succinct Michael Daniel of the Gate Restaurants, 2 fabulous vegetarian restaurants.  The first, in Hammersmith, and their newest addition in Islington.  They are often lauded as serving the best vegetarian in London, with rave reviews even by serious carnivores.  You can check them out at http://thegaterestaurants.com/, or follow them on twitter @gaterestaurant.

What’s the key to making vegetarian cuisine exciting?

We just take the meat or fish, etc, out of the dishes.

We see that you recently held a mushroom fest. How did it go this year? And what gave you the idea to do it?

We have been running wild mushrooms fest at the gate for around 15 years.  The reason – wild mushrooms are amazing and diverse and we love them.

What dish on your menu are you most proud of?

Courgette Flowers

What attributes do you look for when you are hiring a chef?

Balance, and 1 special attribute, whatever that might be

What’s the best advice you’ve ever been given, and by whom?

Do your best, my father

What was the last restaurant you visited and what were your thoughts?

Doc Kitchen, inventive food & great atmosphere

What’s your favourite local restaurant?

Rose Vegetarian Kingsbury

What chef(s) do you most admire?

Jamie [Oliver]

Posted by Mise En Place Hospitality Recruitment


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Eat My Words – Hieu Bui

Thursday, October 25th, 2012

Welcome back to EAT MY WORDS, this episode we are coming  with the fresh and spicy flavours of Vietnam!  We have been speaking with Hieu Bui, owner of the fantastic Cay Tre, Viet Grill, and Keu - www.vietnamesekitchen.co.uk/ where you can get some of the most authentic Vietnamese food in the UK.

You can also follow him on twitter @caytrevietgrill and @keulondon.

What is the secret to a great Banh Mi?

Good bread of course!  Not too doughy, not too light.  The original version in Vietnam is very crispy, sometimes too much for the inside of your mouth.  We have worked with Sally Clarke’s Bakery to make it a little less crispy but balanced with better flour, which improves the taste.  Also, it’s about the balance of the flavours of the filling.  The richness from the mayo, the herbs, the quality of the different pork products, and the pickled daikon makes the Vietnamese Banh Mi different to any other sandwich.

Have you altered any of your recipes/flavours to appeal to the British palate?

I don’t think so.  Some of the dishes we make here are even better than in Vietnam, not because of changing flavours, but because we use good British producers.  But the key flavours come from spices and herbs which we fly in from Vietnam every week.

What Vietnamese dish do you feel is the most important for non-Vietnamese to eat in order to understand traditional flavours?

A very well made crispy pork spring roll.  It requires fresh ingredients, is fried like the Chinese make them, has a French use of herbs, and uses fish sauce which is distinctly Vietnamese.  Our cuisine absorbs all of this after years of being colonised by those countries, but instead of just mixing, we have created our own cuisine with some new cooking methods and ingredients.

Which was the last restaurant you ate at, and what were your thoughts?

The last restaurant I went to was Zuma, with my wife to celebrate Vietnamese Independence Day.  The food there is like a bit of Bincho, a bit of western cuisine.  It was very busy.

What is your favourite local restaurant?

The Tramshed.  They always have nice new salads every week, and the quality of the beef gets better every single day.

What is the most important attribute a chef can have that works for you?

Always look for new ingredients, always try to make traditional dishes perfect, and always learn from other cuisines.

Which chefs do you most admire?

Mark Hix.  He knows everything!

Thanks so much Hieu!

Posted By Mise En Place International Hospitality Recruitment


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