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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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  • Mise en Place

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

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Posts Tagged ‘mise en place recruitment’

Eat My Words – Dan Catford

Wednesday, March 13th, 2013

We have been joined this week by highly creative and passionate Head Chef at  The Lamb at Angmering Dan Catford. You can follow what Dan gets up to on his blog that includes many scrumptious treats for your eyes and mouth.  Keep a look out for him being featured over at Visionary Dining in the coming weeks. You can find  him on Twitter

What made you want to be a chef and what’s your favourite thing about what you are doing now ?

I always had a love for food. My earliest memory would be standing on a stool helping my nan peel roasted peppers for a party my family where having. My passion for food then grew and thought the most natural path for my career would be to become a chef.
My favourite part about the job, especially at The Lamb at Angmering, is being able to have a free reign of the kitchen. Being able to put dishes on that I like and that I can tweak and play with to get a great menu. I love the buzz of a Saturday night service when your full and that first check comes on , it’s like going into battle !

What do you consider to be your biggest achievement so far and what do you have in the pipeline?

My biggest achievement so far would be getting this head chef job so early into my career at the lamb ! I have a few things in the pipeline that I hope to achieve though one being getting a rosette for the lamb and second hoping to start up my own venture one day starting off with my pop up restaurants around Sussex and surrounding areas cooking modern British food in a relaxed atmosphere. I also have a photo and video shoot with visionary dining.com which I am very much looking forward too.

Which chefs inspired you growing up?

My biggest influence in my career would probably be my executive chef from bailiffs court hotel, Martin Hadden. Martin taught me everything and suppose could say made me the chef I am today. But other chefs that inspire me now are Tom Kerridge, Tom Aikens, Paul Ainsworth, Heston Blumenthal, Simon Rogan and Ernst Van Zyl

Where was your last dining out experience? How was it?

My last dining experience was at a local Tex Mex restaurant called limings which was not great at all to be honest ! Starters were good but mains where poor and not value for money

What’s your favourite local restaurant and favourite meal?

My favourite local restaurant for everyday meal would be a little Thai restaurant called Lemongrass who make a damn good massaman curry ! For a special occasion I love the pass at South Lodge Hotel. The food I had there last time I went was easily best meal I’ve had. Matt Gillan is a great chef and rightly deserves his star and four rosettes.
My favourite meal, although I spend my time cooking fine dining food with the best ingredients, would have to be chicken enchiladas, nachos and guacamole.

Who inspires you now and who would you really like to work with?

Everything inspires me from my wife to be, to my great sous chef Richard Cook, to seasonal produce, the great chefs I’ve already mentioned and the world around me. I’d really like to work with Tom Kerridge as he is an amazing chef, to have two Michelin stars for a pub is outstanding and would love to learn from someone that skilled, plus he looks like a good guy to work with.

Best piece of advice to someone wanting to be a chef?

Be passionate, listen to everything you hear in a kitchen whether it’s the head chef telling you, or a kitchen porter, you can learn from everyone. Be patient too, you do not leave college and instantly walk into a kitchen as a sous chef on good money. It’s a bloody hard job but if your passionate and dedicated it all pays off eventually !

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

My favourite thing to cook is probably a really nice fresh piece of fish. Nothing better than crispy skin and flaky juicy flesh. My favourite thing to eat is either;- my fiancée  Shelley’s spaghetti bolognaise or my mum’s roast dinner. It’s heard everywhere around the world but you can not beat your mums cooking

Thanks Dan!

Posted By Mise En Place Hospitality Recruitment

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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 – 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 – 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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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.

and……

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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Eat My Words – Chris Eden

Saturday, September 22nd, 2012

This week we caught up with Chris Eden from the lovely Driftwood Hotel Restaurant in Cornwall . Chris is the first Cornish chef to receive a Michelin star in Cornwall, which is something to be very proud of! Chris is passionate about fresh local produce and being from Cornwall you can expect it all to be amazing! You can follow Chris on twitter @chrisedendrifty

Which is the last restaurant you visited and what were your thoughts?
Last restaurant I ate at was the Ledbury last Sunday for my wedding anniversary. It’s awesome, such a great balance of friendly service, fantastic food. Brett is an awesome cook…

Which is your favourite local restaurant?
The Local restaurant that we love going to it the Kingwood in St Austell, Peroni on tap, a great menu and friendly people, just a great place to chill out. Also Paul Ainsworth’s number 6 is mega!

What is the most difficult part of your job?
The hardest part of my job is that there’s never enough time in the day, the menu always evolves season change so we’re always changing…It’s great fun but hard..

What annoys you in the hospitality industry at the moment?
What annoys me most about the industry is the naivety of people thinking cheffing is easy..

What personal attributes do you think make a good chef?
What make a good chef is personal drive. You have to love what you do.

If you had to give one piece of advice to an up and coming chef, what would it be?
Learn your craft, listen to what people say, Taste everything you make.

What should a chef working for you, never do?
I hate whistling in a kitchen it drives me mad, and blaggers…people who Try and take short cuts..

Which Chef (Chefs) do you most admire?
Chefs that I admire are people like Brett Graham, Paul Ainsworth, Rob Weston, Philip Howard people I admire, respect and look up to…

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?
My last meal would be, moussaka followed by apple tatin.. Just great proper food…

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