Hospitality sweethearts 14 February 2020 The couples who make working together and living together a love story
In this week's issue...Hospitality sweethearts The couples who make working together and living together a love story
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The Caterer

Chef Revelations – Russell Brown

02 March 2012 by
Chef Revelations – Russell Brown

What was your first job? Working on my parents' farm

What was your first job in catering? Commis chef at the Seven Stars pub in Flushing, Cornwall

What do you normally have for breakfast? Double macchiato and a cereal bar

What is your favourite restaurant? Barrafina in Soho, London

What is your favourite hotel? Opus hotel, Vancouver

What is your favourite drink? Dry Riesling

What is your favourite food/cuisine? Italian

Which ingredient do you hate the most? Bananas

Are there any foods/ingredients that you refuse to cook with? Oily fish - I just don't like the overly fishy flavour. I should like it and I do keep trying but no, not for me.

Which person in catering have you most admired? Thomas Keller - he showed such single-minded determination to open the French Laundry

Which person gave you the greatest inspiration? Pierre Koffmann - his book La Tante Claire really opened my eyes to the possibilities of cooking

What flavour combinations do you detest? Mint with lamb

What would be your last supper? Fresh egg spaghetti with langoustines in a shellfish sauce

What daily newspaper/website do you read? Does my Twitter feed count? It has so many interesting links to things I probably wouldn't have seen or read otherwise.

If not yourself, who would you rather have been? David Attenborough

Tell us a secret… I like tinned ravioli on thick buttered toast with grated cheddar and soy sauce

Describe your ultimate nightmare Being stuck on a beach in 40C heat with nothing to do

When and where was your last holiday? October last year, to Jersey. An easy escape for us with the ferry from Weymouth. A beautiful island with great food and amazing beaches.

Who would be in your fantasy brigade?
Daniel Boulud on larder, Giorgio Locatelli on pasta, Rick Stein on fish and Thomas Keller on the sauce. I wouldn't mind giving the pastry a crack myself, if they would have me!

What irritates you most about the industry? Simple food done badly. Something as simple as a sandwich can be a real joy if done well.

When did you last eat a hamburger? Probably about a month ago

What's your favourite film? The Killing Fields

Who would play you in a film about your life? I reckon it would be so low budget the local drama school would be the answer!

What's your favourite music? I have very eclectic taste but Pink Floyd has to be a favourite.

What's your favourite book? Anthony Bourdain's Kitchen Confidential

What is your favourite prepared food product? Hellmans mayonnaise

Who would be in your fantasy brigade?
Daniel Boulud on larder, Giorgio Locatelli on pasta, Rick Stein on fish and Thomas Keller on the sauce. I wouldn't mind giving the pastry a crack myself, if they would have me!

Russell Brown, chef-proprietor, Sienna restaurant, Dorchester

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