14th August 2020
#Chef #Food & Drink
What’s Cooking?
Bottomless brunch starting on No.3 and terrace this Saturday. Quality food, sunshine and Ibiza vibes. Reasonably priced and plenty of drinks to wash it back with.
Oh and the view isn’t too bad either…
Eat Out to Help Out, what’s your thoughts?
Our industry was one of the first and hardest affected by lockdown so I’m all for it. Anything that can help at the moment has to be seen as positive and hopefully it will encourage people to get out and about responsibly and give the public confidence that we are going about things in the right way.
Who inspires you?
From a cheffy point of view I’d say, Tom Brown and Tom Kerridge. Both have a similar style in that they make amazing plates of food without having too many elements on a plate. They use familiar flavour combinations presented in a way you wouldn’t usually expect.
So you always wanted to be a Chef?
Not really, I left school still not knowing what I wanted to do. I took a trainee chef position at a hotel in my home town when I was 17 not really expecting it to last long… Now I’m 16 years down the line and can honestly say I’ve loved every minute of it, the good bits and the bad!
What’s on the menu ?
Homemade sourdough!
We use it for sandwiches and toast on the ground floor and bread & butter on No.3. Spent my lockdown honing the recipe!
Burrata will be making an appearance next week, Nutbourne tomatoes are at their peak and being used throughout the building in various ways, native lobsters, summer truffles and of course our famous Smithfield full English!
You’re stuck on island with only one dish and one celebrity chef to keep you company…
One dish is hard!
Anything with noodles really, pho, ramen, stir fry.
Chef for company would have to be Marco Pierre White, I’m sure he’d have plenty of stories to tell and he’s probably forgotten more than I’ll ever know about cooking….
Find out more about what’s happening at Smith’s this summer, including the launch of their bottomless brunch and incredible rooftop views here.
