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Chef revelations – Steven Burgess, The Albion, Liverpool

10 October 2014
Chef revelations – Steven Burgess, The Albion, Liverpool

Steven Burgess, director, Albion Restaurant Group

What was your best subject at school?

What was your first job?
Shelfstacker

What was your first job in catering?
Commis chef at the Tea Factory Bar & Kitchen in Liverpool

What do you normally have for breakfast?
A cup of tea

Which is your favourite restaurant?
Duck Soup in Soho - unbelievable, simple food

What is your favourite drink? Japanese whiskey or a huge glass of red wine

What is your favourite food?
I love the ethos and simplicity behind Italian, but deep down it's proper British heritage cooking

Are there any ingredients you refuse to cook with?
Cajun powder - awful stuff

What do you always carry with you?
Phone, a Sharpie and a mini stepped palate knife

Which person in catering have you most admired?
Simon Rogan. He never gave up at the beginning.

Which ingredient do you hate the most?
Pulled pork - let it go

Which person gave you the greatest inspiration?
My grandad

What daily newspaper/website do you read?
The Guardian Food & Drink

If not yourself, who would you rather have been?
Foo Fighters' singer Dave Grohl

What's your ultimate nightmare?
Being on The Great British Bake Off

Tell us a secret…
I eat Super Noodles raw out of the packet

What irritates you most about the industry?
Operators who copy hardearned, existing ideas rather than innovate, just for a quick buck. We give our lives to this industry and these people saturate it.

What's your favourite book?
Fergus Henderson's Nose to Tail Eating

If you had more time, what would you do?
Finish writing my cookbook

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