Every Thursday, our money’s blog team interviews the United Kingdom chefs, hearing about their cheap and more food hacks. This week, we are talking with Ryan Honey, chief of the Duke’s chief in Henley-on-Thames.
The best leader in the United Kingdom is … Mark Birchall in Moor Hall, hands down.
The guy has just shot three Michelin stars, and if that doesn’t make him the best in the country right now, I don’t know what is doing.
His food is higher level, the kind of thing that makes the chiefs jealous.
If you don’t dream of eating in Moor Hall, are you even serious about food?
The worst type of behavior in the kitchens is … People walking thinking that they are Gordon Ramsay before they even master a boost.
Once, I had a guy in an interview, tell me that he did not believe in the “cooking hierarchy” and that he “prefers to collaborate than to take orders”.
He is sure to say that he has not exceeded the test change.
A kitchen works on discipline and respect – if you do not understand that, you are in bad industry.
The only thing you never want to see again on a menu is … Snail.
I know, I know, the French will come for me, but I do not understand.
They are soft, they have a taste for everything you drown them, and honestly, I prefer to eat the butter with garlic alone.
Some things just don’t need to be on a plate – snails are part of it.
Pic: Reuters
A tip that non-phef may not know to make them a better cook or improve a certain ingredient … Salte your meat path Earlier than you think.
Like, hours before.
Let it rest and soak up. Most of the cooks at home season just before cooking, but if you give salt time to do its thing, the flavor goes deep and you get a better crust.
Also, stop being afraid of butter. It makes it very better.
The only thing you hate that some customers do is … Steak well -played And then complain is difficult.
Mate, you just set up for having a piece of £ 40 meat – what were you expecting?
In addition, people who precipitate cooking when they can see that we are in full inclination.
You came for a good meal, not a driving burger-relax, have a drink and trust us to do our job.
Learn more about this series:
Top chef says you should buy this cheaper cup instead
Renowned manager on the restaurant chain he does not like
Top chef on expensive foods that are not worth it
A cheap place that I like to eat is … The bird in hand in Sandhurst.
It is one of these old -fashioned and unadorned pubs where food is really GOOD Rather than being “good for an ad”.
I always receive the Satay chicken skewers with fries and salad, tasty and always hitting.
One way to save money is … Cut the waste by ordering only what we need daily, we make sure that everything is used and a hard trader with the suppliers.
Could the government help? Of course – the lower VAT for hospitality, the best support for small businesses and perhaps a little regulation on wholesale food prices would not take place.
But until then, we must continue to adapt.
My advice to prevent waste is … Use everything.
Peel, stems, bones, offers – there is always a way to get the most out of the ingredients.
We have dehydrated vegetable peels and transform them into powders for seasoning, use bones for stocks and any decent garnish enters pies or terrines.
Waste is not only bad for the planet; He literally launches money in the bac.
My favorite catering chain is … Miller and Carter.
It’s just a solid and well cooked steak.
If I share, it’s the beef coast each time.
But if we are talking about overfeited channels?
Nando.
Sorry, but it’s just chicken with a decent seasoning – why do we all act as if it was a kind of experience that changes life?
Honey does not assess nandos. Pic: Istock
An ingredient you should never skimp on is … An appropriate olive oil.
A cheap is useless – it’s like drinking bad wine.
But I will give credit to rapeseed oil; A good cold pressed can be ideal for cooking at high temperatures.
However, for dressings, finish or bread to dip? Olive oil throughout the way. You get what you pay.