Chef revelations: Henry Omereye, head chef, Smiths of Smithfield, Cannon Street, London

01 October 2017 by
Chef revelations: Henry Omereye, head chef, Smiths of Smithfield, Cannon Street, London

What was your first job in catering?
Working at the Georgian restaurant in Harrods

What do you normally have for breakfast?
Eggs, spinach and a protein shake

What do you do to relax?
I spend time with my wife and kids, and I also go to the gym

Which is your favourite restaurant?
Mine, obviously, and Mews of Mayfair

What's your favourite hotel?
Sandy Lane, Barbados

What is your favourite drink?
An Old Fashioned, made with Pyrat XO Rum

What is your favourite food?
Anything oriental

Which ingredient do you hate the most?

What flavour combinations do you detest?
Sweet and sour

Which person in catering have you most admired?
Marco Pierre White

Which person gave you the greatest inspiration?
My mum

Cast away on a desert island, what luxury would you take?
My family and a few saucepans

What daily newspaper/website do you read?
The Evening Standard and The Caterer, of course!

If you had not gone into catering, where do you think you would be now?
Probably a professional boxer

What irritates you most about the industry?
Lazy chefs

What's your favourite film?
Boyz n the Hood

What's your favourite book?
Classic Koffmann

What is your favourite prepared product?
Indomie noodles, especially after a long shift

Who would be in your ‘fantasy' brigade?
All my chefs at Smiths

If you had more time, what would you do?
I would do it all again

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