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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 ‘mise en place international hospitality recruitment’

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 – Andreas Edlund

Sunday, December 9th, 2012

Welcome again to the wonderful world of Eat My Words.  Today we have the extremely talented Andreas Edlund of Pontus in Sweden.  Aside from winning young chef of the year in 2011 in Sweden, he is also the Head Chef of Pontus.  You can follow him @andedlund on twitter, and review some of his work on Chefs Talk

What is your favourite part of being a chef?

The bottom line of this question for me is to make the guests happy, that’s what it’s all about in the end of the day.

You can’t get a better rating or award when you sometimes have the chance to meet your guests and they almost crying because the food they just ate was so good, it can’t get any better than that.

Involved in that you have to be creative, have good techniques, big discipline, be driven, management and people skills, obsessed and passionate about your craft and have a respect for food, life, produce and everything about what we are doing.

How did it feel to win Young Chef of the Year? Did you know you were in the running for the award?

It was very fun and a big honour to win the award, and you like get a receipt on that you are on the right track and it’s a little reward for all the hours you are pushing everyday in the kitchen and to know that I am the best young chef in Sweden that year.

Yes I knew, this award came out of a black box cooking competition where we was six young chefs in the finals cooking a three course meal, and I was on top of the podium in the end of the day, felt great to be the one.

What dish are you currently doing that best represents your take on traditional Swedish cuisine?

I am not directly trying to create dishes inspired on traditional Swedish cuisine, instead I am being inspired of the best quality produce that is available for the moment and creating my dishes from there, then I like to use some techniques and recipes from my childhood that my mother, grandmother, grandfather and father learned me.

Recently I made a dish with Swedish sea mussels that I smoked with juniper branches like the way my grandfather learned me in my childhood.

What’s the last restaurant you went to, and what did you think?

I went to Adam&Albin foodstudio in Stockholm last Friday with some chef friends and had a really good dinner; it was the best restaurant experience for me in Sweden so far this year.

The food was exactly of that kind you want to eat on a Friday night when you come directly out of work. Hearty and very tasty food with good touch and simple presentations in a very relaxed atmosphere. Mainly that place is a foodstudio doing cookery classes and private dinners but they open up as a restaurant two nights per month.

I am really happy about that visit!

What is your favourite local restaurant?

In my neighbourhood it isn’t so much food to find, only a supermarket and a small pizzeria, but in Stockholm it has to be a small Japanese ramen shop called Ramen Ki-mama, their ramens is amazing!

Where do you see Swedish cuisine going in the next few years?

I think it will keep on in the same track as it is on now, with all the new Nordic cuisine and the importance of the produce and even farmers is the key and it is going more and more back to the roots, like cooking over open fire and grow where you stand. That is only what I think where it’s going.

But I hope chefs is starting to do their own thing, and in that way starting new trends.

When did you decide you wanted to become and chef, and why?

I knew since I was like 10 years old that I would one day become a chef, I don’t exactly know why but I have always been surrounded with good food and produce in my childhood, with baking Swedish flatbreads with my mom and grandmother, I have been out in the fall with my father and grandfather hunting for moose and today I am hunting myself, every fall we pick our own cloudberries, wild raspberries, blueberries from the forests and we have always grew our own potatoes and vegetables, have being out with my grandfather and fishing and he learned me how he smoked fish, and that is the best smoke technique I have seen to this day even better than all ways I have seen in the professional kitchens.

And always I have been involved in taking care of the produce as well together with my family and to see how it is making and then we had all that great food to eat the whole winter, everything from butchering and grinding the meat, to making jams, preserving, juices, baking the flatbread, learned how to stock the vegetables and potatoes in the cellar over the cold winter we have up in the north Sweden where I grew up.

So I think when I always have helped out with these tasks and also enjoyed it and later when I realized that you also can have this as a job I wanted to work with this.

And I have never ever regretted my decision; I love everyday being a chef.

Who do you admire most?

This might to be a cliché but I have to say my grandmother and father and as well my mom and dad for have getting me involved and learned me all about the food we had in my childhood.

Also my current boss Pontus Frithiof who is a great restaurateur and chef, who has so much knowledge about food and this industry that I never have been in contact with before, and he is pushing me every day so I evolve my own skills and knowledge.

For last I have also to mention Alain Ducasse, I had the great opportunity to dine in his eponymous restaurant Le Lous XV a couple months ago and that is one of the moments when I was touched by food, the food and service I had there is the best I ever have had in a restaurant and I got the opportunity to see how it should be done, this will be a thru inspirational memory. I have always used his cookbooks and texts as inspiration and motivation an amazing chef, restaurateur and legend, the greatest in my eyes!

What attributes do you look for when you hire a chef?

In a perfect world I want a personality that is a chef and not just working as a chef, I don’t want people in my kitchen that just doing the job without passion. It don’t need to be the chefs with best skills or who doing the prep fastest, all that can you learn them pretty easily, but passion, drive and commitment is so much harder to implement in a person, and that is what I like to find in a chef who is looking for a job in my kitchen. I need people around me that is as passionate and driven as myself and all we talk and think about is what we are doing right there and then.

Posted By Mise En Place Hospitality Recruitment


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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.

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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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Eat My Words – Shelina Permalloo

Tuesday, October 23rd, 2012

Welcome back to EAT MY WORDS.  Today we’ve spoken with the wonderfully talented and incredibly humble Shelina Permalloo the recent winner of Season 12 Masterchef .  She is currently on tour, and you can follow her movements and experiences on her website shelinapermalloo.com. She has some amazing recipes on there too! You can also find her on Twitter @hungrymauritian

Masterchef is such a life changing experience, what made you first apply and where did you want it to take you?

I applied on a whim, with my best friend on the other side of the phone as we went through the application, I really didn’t think anything of it to be honest… then a few months later I got the call!

How has this experience differed from your expectations?

I had very little expectations as I genuinely didn’t think I would go very far in the competition, so in that sense, every step of the way was a brilliant and challenging experience!

What do you think was your best best dish on the show?

I was most proud of my Octopus dish, as in Mauritius, it’s a salad that you serve in a piece of bread, and I managed to use that sense of nostalgia and turn it into a refined restuarant dish – I really did love that dish!

What was the best skill you learned?

Be true to yourself – whatever your cooking style is and whatever it is you love – keep doing it and only ever cook with ingredients that you yourself, would want to eat!

How many times did you make Greg Wallace go “PHWOOAAAARRRR!!!”

Erm… *blush* I’m not sure .. ha ha!

Who did you see as the biggest threat to your crown?

I thought it could be either one of those boys, Andrew and Tom, that are absolutely excellent…

What’s your favourite local restaurant?

I’m lucky to live near some really lovely restaurants, at the moment I am loving Meza – a small restuarant – with 14 covers, in Tooting that serves Lebanese food, really lovely and quaint

What’s your biggest pet peeve about the hospitality industry?

I don’t think I have one to be honest…

What chefs do you admire?

The list is endless but I’ll give it a stab:

all the Roux’s, Monica Galetti, Tom Kitchin, Gert Van Heecke, Clare Smyth, Raymond Blanc, Angela Hartnett, Atul Kocchar, James Campbell … This could go on forever – I have great admiration for many chefs I’ve had the honour in working with…


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Eat My Words – Yugnich Eats

Friday, September 28th, 2012

We ran across Yugnich on twitter, badmouthing local chefs, restaurants and famous food writers. To be honest we didn’t know what to make of his strange grammar and weird ideas, after this interview we still don’t! We do know that Yugnich may or may not be best mates with Rachel Khoo, Jay Reiner and Giles Coren, he may or may not work in a pet shop, he loves to draw and really loves his muscles….

He does write about food though (sort of) http://yugnicheats.wordpress.com and you can find him tweeting in all your favourite foodies ears @YugnichGritkin

Thanks for the interview… we think… =]

What got you into food writing?
i was hangin with my frend Twiz an we were playin sum Skyrim an he asked me if i Had any food for him to eeat becos he was hungry an I sed ok Twiz. So i went an I mad him a sanwich of sum bred an a cucumber an three bits of a bit of cheese an sum lil bits of spagetti that i din eeat from the night befor and I sed “HERE WE GO TWIZ.” and he ate it and then he said “WOW YUGNICH THAT IS THE BEST SANDWICH I EVER EAT.” an I said thanks an stuff. Then he said yuo shuld start a blog becos thers so many people who don know alot abuot food but yuo do know alot abuot food so yuo shuld tell people abuot it. I wasn sure cos I spen alot of time doing cool things like thinkin of diffrent tattoo designs an wat Jasun Stathum’s favurit type of horse is and also practicing free runnin and brakedancin, but I did it anyway an then i got onto Twitster and a millionty peopl lik J.Rainer an evry1 said “WOW YUGNICH YUO ARE GUD AT THINGS LIKE FOOD NEVER STOP PLEASE.”

How do you choose a restaurant to review?
i look alot on Twitster an use my eyes an my EEARS an speeak to my frends an stuff. los of peopl always ask me to gone to placs cos they reeeeeeeeeeealy want to know wat think abuot them.

How many restaurants do you eat out in per month?
i gone to a lundun restrant prolly abuot 2 or 3 or 4 times a month but i go to placs lik ROYAL CHIKEN shop mor cos its clos to my huose an my frend Brox works ther an sumtimes he lets me eat a meal with a bit of bred an a lil bit of eggs an sum good tasty chiken an stuff.

Who is your current favourite chef?
My favurit chef is Rachel Coo cos we are semi-best-frends an she does thins with food that othr peopl like tha silly fella Renny from Norma doesn do lik make spageti with sum nice fish bits, or mayb sum lil bits of chickn bits in a egg of sumthin. She is also gud cos she likes gud things like blu rays an all the best songs by tha INSANe clown posse an lipstik made with sum pigs blood. I also lik the ribcage guy cos he make gud time tasty ribs an soon we are gonna get togethr an make a event wen he makes sum chiken ribs an sells them an they called “YUGNICHS BLOODY GOOD CHIKEN RIBS YUM.”

What is your current favourite restaurant concept?
One that i inveted is my favurit. evryone sits on cool bean bags an watchs the matrix for a lil whil then we mayb put on sum dubstep an send out all the food on skatebords an the food is a mix of evryones fav bits like crisps an big jucy meeat piles an i think evryone gets to drink sum sprite and stuff. then when the food is gud evryone gets to use the skatboards to do ther favurit tricks an stuff. the hole time i will prolly be in the corner doin thins like press ups and free runnin.

Most underated Local Restaurant? (and maybe most overated!)
ther is a very nic plac near to my home and it is “THE HARVESTER” an it not as good as MEEATLIQUOR or places lik Ribcage guys Ribs but yuo can get los of food an los of salad and thers sumtimes free running areas in the back so its good for me to go cos i can practic an eat heealth an lots of chics normally see me.

How has bloggin in general changed your outlook on food/restauarants?
I think it maks me a lot mor profesional cos now i am 1 bigtime food guy alot of peopl want me to tel them wat fud they shud eeat so i cant go to places an shuot at peopl for not likin hoobastank or mudvayne or stuf lik i used to. it also a lot bettr cos now los of peopl writ abuot wat they eat an stuf wich is very intresting cos sumtim i look at a fella in the street an think “i wuner wat that fella ate for his lunch an wethr he thuoght it was gud”. but then i normly watch him more an mayb he trips on a dog or a rat or summin an i think “that fella prolly just ate a bit of rice an mayb a glass of milk an then cried wen he was watchin sumin lame” an i don care anymor.

What’s the biggest mistake a restaurant can make in your opinion?
if yuo walk in to a restraunt an three fellas come up to yuo an punch yuo in yuor middle a hundred times then steeal all yuor money then hit yuor dog to deth then steeal yuor car an driv it into a bin then thas pretty horribl. it wuldn be too bad for me cos i wuld prolly just ruondhouse them fellas and say “ill have a burger thanks!” but it wuld be sucky for other peeopl an stuff.


What has been your all-time favourite restaurant experience to date?
the time that the restrant DABOOZ calld me an sed “yugnich we want yuo to com to our restraunt we cus we had all the big time food guys ecept for one. yuo” so i said okay ill com an then Rachel Coo calld me an said “yugnich i wan to go to DABOOZ but i cant get a table an stuff can u help me” so I said okay an me an rachel coo wen to DABOOZ an ate the smoky cow pile an sum other bits an then everyon in the restrant said “gosh im bored” so i quickly went an did som freerunnin an then my two bes frends J.Rainer an Griles Conran cam in an sed “gud job yugnich”. it was quite good.


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