Interview
Chef Tanaka:
If you could give beginners some advice about getting in the kitchen what would you tell them?

Firstly the most important thing when you step into the kitchen is to get into the frame of mind that you can cook, have confidence in what you’re doing. Don’t worry about making mistakes just go for it and be creative. You’ll get more and more confident and daring each time you practise. 

What sense do you use the most when you’re cooking?

Taste without  a doubt. No matter how comfortable you are in the kitchen, you have to taste as you go along to make sure it’s going the right way.  One of the most important facts about cooking is you should be constantly tasting the food.

Can you give us an example of what you consider to be a funky dish?

Fois Gras with bitter chocolate mousse accompanied with cherries

Can you give us an example of what you consider to be a funky dish?

Fois Gras with bitter chocolate mousse accompanied with cherries

What advice would you give a budding chef?

First and most importantly, you have to love to eat!

Secondly, you have to be really passionate about what you’re doing because the hours  can be extremely demanding and being on your feet all day in hot surroundings can be very tough. 

How important are producers to you?

Producers are so important because that you use really do make a difference to what you’re cooking. It’s important when you look at a dish to know what season you’re eating, and that’s where producers and local farmers can help. When you see all of the beautiful seasonal products in front of you then you want to get it on the menu. 

Have any of the places you’ve visited inspired you?

I was inspired to cook different dishes when I visited Thailand. I wanted to play around with different flavours, and after trying all of the delicious food it actually inspired me to launch street food in London which successfully exceeded people’s expectations!  

Are there any ingredients that you don’t like?

I love all ingredients although I have to admit that I hated Durian fruit that I tried in Thailand, I also don’t like Bird’s Nest. 

Recipes of the month
SALADS
Burrata Salad with Mint Tea Dressing
SOUPS
Sweet Potato and Ginger Tea Coconut Soup
DESSERTS
White Chocolate Cherries Coated with Black Tea Dust
MAIN DISHES
Green Tea Soaked Salmon Fillet with Lemon Sauce