Chef profile: Erin Jackson Yates, head chef at Bar Valette

Tell us a bit about yourself 
I oversee the kitchen at the newly opened Bar Valette, which is the sister restaurant to Shoreditch favourite the Clove Club in London. It’s a casual yet refined space, where we serve beautifully executed provincial European dishes. My role involves everything from menu development to ensuring the highest standards in the kitchen, all while maintaining a relaxed and welcoming atmosphere that reflects the restaurant’s ethos.

What’s your favourite thing about where you work?
After years of working exclusively with tasting menus it’s been incredibly fun to shift my focus to an à la carte offering in a more laid-back setting. It’s challenged my creativity in different ways, stripping everything back and working with simple, utterly brilliant produce.

What was your first job in catering?
Washing up at a Polish pottery shop and café in the town where I grew up. It was a small, cosy spot, and while the job itself wasn’t the most glamorous, it was my first real introduction to the hospitality industry. I still have a lot of their beautiful pottery at home, so in a way, that experience has stuck with me over the years.

What do you do to relax?
For me, home cooking is one of the most relaxing things in the world. There’s something incredibly enjoyable about being able to cook purely for pleasure, without the pressures of service, time constraints or professional expectations. It allows me to reconnect with the simple joy of making food.

Which is your favourite restaurant?
It’s always changing, but this year I’ve had some truly fantastic meals at both the Red Lion & Sun in Highgate and the Tamil Prince in Islington. Each offers something unique, but both share a real dedication to quality ingredients and bold flavours, which I always appreciate.

What’s your favourite hotel?
I don’t think I’ve stayed in enough hotels to have a definitive favourite – at least not in the UK. That being said, I love a place with character, good food and a welcoming atmosphere, rather than something overly polished or impersonal.

What is your favourite drink?
I’ll never say no to a dry sherry. It’s such a versatile, complex drink and it pairs beautifully with so many different foods. Thankfully, we have a long list here at Bar Valette to sample from occasionally.

What is your favourite food/cuisine?
I absolutely love Indian food. The depth of flavour, the variety of spices and the regional diversity make it endlessly exciting. There’s always something new to discover.

Which ingredient do you hate the most?
Bananas – I can’t stand them. And I have a strong aversion to tinned tuna – I refuse to be anywhere near it.

Are there any foods/ingredients that you refuse to cook with? If so, why?
As long as no major ethical boundaries are being crossed, I’m open to cooking with pretty much anything. Once you’ve worked with fish eyes under the guidance of someone like Josh Niland, you realise that very little is off limits.

What’s the best piece of advice you’ve received?
While working as a baker at Bread By Bike, I really learned the importance of self-care – something that can easily be overlooked in this industry, especially in fine dining. It was a lesson that stuck with me, and I try to keep it front of mind in my approach to work and life.

Which person gave you the greatest inspiration?
Remy from Ratatouille – I assume that’s a universal answer among chefs? But in all seriousness, that film captures the magic of cooking and the idea that talent can come from anywhere, which has always resonated with me.

If you had not gone into catering, where do you think you would be now?
Definitely something that involves being on my feet. I struggle to focus if I’m sitting still for too long, so whatever it was, it would need to keep me moving and engaged.

Describe your ultimate nightmare.
Tinned tuna. No further explanation needed.

Tell us a secret…
Honestly, I don’t think I have any big secrets!

What irritates you most about the industry?
The resistance to progress that still exists in many kitchens. There’s often a reluctance to embrace change, whether it’s improving working conditions, adjusting outdated practices or simply evolving with the times. It’s frustrating to see how slow some parts of the industry can be in adapting.

Who would play “you” in a film about your life?
Hopefully no one, I have no interest in watching myself portrayed on screen

What is your favourite prepared product?
I have a real soft spot for jarred artichokes. They’re such a simple, delicious ingredient that can add so much to a dish.

Who would be in your “fantasy” brigade?
Ryo Kiko (Saint Peter) is hands down one of the most reliable chefs I’ve ever worked with. We spent my entire time in Australia working together, and if I had the chance, I’d have him on my team again in a heartbeat. Other than that, Mo Salah on the grill, without a doubt.