The Caterer

Chef revelations: Toby Burrows, head chef, Elystan Street, London

06 September 2019 by
Chef revelations: Toby Burrows, head chef, Elystan Street, London

What was your first job?

Dairy farmer

What was your first job in catering?

I was a pot washer at 14

What do you normally have for breakfast?

Protein oats and banana

What do you do to relax?

I take my mates rock climbing, followed by a boozy lunch and a big night on the town

Which is your favourite restaurant?

Tom Brown's Cornerstone in London's Hackney Wick

What's your favourite hotel?

The Belmond Cadogan in Chelsea, home to Adam Handling's restaurant, which is so much fun

What is your favourite drink?

At the moment… two parts San Pellegrino, one part fresh lime juice and one part vodka. It's my new tipple

What flavour combinations do you detest?

Vegetables that have no place being in a dessert

What do you always carry with you?

A small knife with a sheath, which is in my pocket at all times at work. I must use it more than 100 times every day. It's the most useful thing in a kitchen

Which person in catering have you most admired?

Phil Howard. I've been with him for seven years!

Cast away on a desert island, what luxury would you take?

Someone to play with

What daily newspaper/website do you read?

I'm not that cultured

If not yourself, who would you rather have been?

I have a pretty good time, but I think Leonardo DiCaprio has a better one!

If you had not gone into catering, where do you think you would be now?

Probably an actor or a Royal Marines commando

Tell us a secret...

I have no secrets. I'm far too open and honest for my own good and I'll tell anyone anything. For instance, I too often polish off a family-size box of Maltesers on my own

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