Chef Q&A: Tarik Hussein
THE GABLES, NEWGATE STREET VILLAGE
Head chef, The Gables, Newgate Street
Describe your style
Classical French, modern Asian fusion cooking combining flavours and experimentation.
How do you decide your menu?
Based on what the area requires and what is in season and fusion dishes that aim to wow customers.
What local producers do you use?
We use our local vegetable supplier based in Cuffley, Ronnies, that always delivers fresh quality produce. This is important to any restaurant as fresh vegetables are the foundation of any dish.
Which menu dish do you most enjoy preparing?
Lamb cutlets – always succulent and taste great complemented with root vegetables and red wine jus made from cow and veal bones from scratch.
What ingredient is most important to your cooking?
Butter. It enhances flavours and gives a rich silky texture. Herbs also play a big role in my kitchen as they complement a lot of recipes.
What’s been your best culinary idea?
Venison fillet with sweet potato dauphinois, truffled green beans and red wine jus. A rich and game-tasting meat which is balanced with a creamy sweet potato dauphinois accompanied by earthy green beans. It is a well balanced dish.
Who did you train under and what did they teach you?
Alan Bird (head chef at The Ivy) taught me to use the best and freshest ingredients, to have a clean and disciplined kitchen, and to always taste your food.
Prediction for the next food trend?
People are leaning towards healthy and tasty. But no matter what trend starts, people always go back to what their taste buds are used to and what they enjoy eating.