Max Emmerson and David Lovett are joint head chefs of the Sugar Beat Eating House – and have some colourful likes and dislikes
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.sugarbeateatinghouse.co.uk
Under The Grill at Sugar Beat Eating House, at Swainsthorpe, with Max Emmerson and David Lovett.