Into the City
A checklist on what to do, what to eat and what to shop for.
One of UK’s youngest Michelin starred chefs Clive Dixon, a regular visiting chef at Sheraton Park Hotel and Towers, talks about his food fundamentals and his tryst with the ‘Rocket’ dosa.
Q. How do you ensure the quality of your food?
A. They have a saying in England—‘from farm to fork’—the fork being the customer and the farm being the very origin of the product. I’ve learnt my biggest lessons on quality from that point of origin—my suppliers. I take a flight to Scotland at least once a year where I meet farmers, and everyone else who’s involved in making my
Q. How did life change after Michelin star?
A. I got a Michelin Star when I was very young. Back then, I was very insecure with my job, the finances were hard and we were struggling to pay the bills. But after the star, everything changed. I never went out to get the star.
Q. Any favourites from the Indian cuisine?
A. I recently tried the ‘Rocket’ dosa, which was as long as our table. It was so delicious we finished it in five minutes. I plan to include some of these recipes in my cookbook.