Max Em­mer­son and David Lovett are joint head chefs of the Sugar Beat Eat­ing House – and have some colour­ful likes and dis­likes

EDP Norfolk - - Under The Grill -

Why did you choose to be­come a chef?

Max – I love eat­ing and couldn’t even cook toast prop­erly so thought I’d do a course. I also en­joyed learn­ing and help­ing my grandad when I was lit­tle. Dave – When I was a part-time kitchen porter I en­joyed help­ing with the small jobs and my am­bi­tion and pro­gres­sion grew from there.

What is your ear­li­est food re­lated mem­ory?

Max – Mak­ing pan­cakes in Swe­den with my aun­ties over there. Dave – I had a huge love for ba­nana sand­wiches when I was lit­tle!

What is the strangest thing you have eaten?

Max – Fer­mented her­rings, or pig tes­ti­cles. Dave – Frogs’ legs.

What would you say is spe­cial about your menu?

Max – Every­thing is home­made and fresh which is rare in cater­ing at the minute. Dave – We make every­thing from scratch. The only thing we don’t make is bread and ice cream, but for th­ese we use great sup­pli­ers.

What is your favourite lo­cal in­gre­di­ent?

Max – Beet­root. Dave – Nor­folk quail.

Are there any foods you can’t stand?

Max – Any blue cheese. Dave – Prob­a­bly green olives.

Have you had any cook­ing dis­as­ters?

Max – I spent two hours mak­ing hun­dreds of burg­ers, only to then drop them in a lift shaft. Dave – Clean­ing the fry­ers, putting the clean oil in and for­get­ting to close the tap so oil went every­where! Max – Scal­lops or duck. Dave – Steak and Dauphi­noise pota­toes.

The Sugar Beat Eat­ing House, Nor­wich Road, Swain­sthorpe, near Nor­wich. NR14 8PU. 01508 471611. www.sug­ar­beat­eat­ing­

Un­der The Grill at Sugar Beat Eat­ing House, at Swain­sthorpe, with Max Em­mer­son and David Lovett.

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