Mise En Place Recruitment is happy to bring another instalment in our chef interview series. We will be interviewing chefs and asking them their favourite local restaurants and what they love to cook. It’s a great insight into the minds of the thousands of hard working chefs around the country.
This week our chef is in Nick Rochford. Nick is the executive chef of the hugely successful pub chain Real Pubs. Real Pubs live up to their name with elegant non generic pubs scattered around London. Personally I have eaten and drank (a few times) at the Crabtree in Hammersmith and it is one of London’s greatest pubs for an outdoor meal in summer. You can look out over the Thames whilst tucking into some seriously good gastro pub fair. The Old Dairy in Crouch End is equally good to eat at and also has a very unique atmosphere. It is Nick’s job to oversee around 60 chefs and 20 kitchen porters and make sure the food is at a very high standard across all 14 Real Pubs. Co-owner Nick Pring says of him, “He is really hands on and takes in recruits, working alongside them when the heat is on during a typical Saturday evening session”.
Here’s what Nick he had to say:
Which is your favourite London restaurant: “Arbutus “
What was the last restaurant you visited: “Barrafina”
What’s it like to work in your kitchen? ”Passionate, good humoured , Instructive”
Who would be your ideal dinner companion: “Alexander the Great, reading a great book about him at the moment.”
Which Chef do you most admire? ” Bruno Loubet”
What’s your signature dish of the moment? “Tagliatelle of Wild Rabbit with deep fried rabbit and roast garlic aioli”
You can find out where your local Real Pub is on their website..
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