Tim Payne is the head chef at the exciting Gastro Pub, Paradise By Way Of Kensal Green. He does home cooked food prepared with love from fresh, locally sourced ingredients. Tim is a firm believer in seasonal cooking, so expect the restaurant to serve treats like new season Asparagus, Dorset lobsters or Lonk Lamb serving up seasonal delicacies all year round.
Which is the last restaurant you visited and what were your thoughts?
A tapas bar, La Cepa in San Sebastian Spain – it’s a perfect place to have some Pata negra and freshly cooked anchovies with a selection of anchovy tapas. I love the Pimentos and all the wine is offered by half glass enabling you to try and drink more, making it the perfect place to hang out all day
Which is your favorite London restaurant?
At the moment I love Trulo, it’s a small, local Italian restaurant in Highbury. The menu is simple and it’s consistently great service and amazing food.
What is the most difficult part of your job?
Dealing with customer problems – such as people perception on foods. Lots of people have a ridged idea of things of how things should be and often they send dishes back without evening tasting them.
When hiring new chefs, what is the attribute you look for most?
Focus, determination and a passion for food
If you had to give one piece of advice to an up and coming chef, what would it be?
Patience and always have a willingness to learn. You never stop learning in this industry and you must keep your feet on the ground
What should a chef working for you, not ever do?
Never be unprepared – in the kitchen preparation is everything
Which Chef (Chefs) do you most admire?
Marco Pierre White, he is a good friend and great chef
What would you choose for your last meal?
Prawn cocktail, roast rib of beef (med rare) with Yorkshire puddings & eccles cakes with ice cream. Reminds me of home
What is your favorite ingredient to work with?
I love working with smoked eel – I like to have it warm with salad or fois gras
What is your signature dish of the moment?
Baked fillet of line caught sea bass crusted with nuts and seeds, sweet and sour jus
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