Chef Q&A: Tarik Hus­sein


Hertfordshire Life - - CONTENTS -

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.

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