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Chef revelations: Tony Rodd, chef-patron, Copper & Ink, London

25 October 2019
Chef revelations: Tony Rodd, chef-patron, Copper & Ink, London

What was your best subject at school?

I was always pretty good at maths. It seemed to come quite naturally to me and I've found that very useful now I'm balancing the books in a restaurant where the margins are so fine

What was your first job?

I was a pot-wash in a pub and eventually moved to front of house as a waiter

What do you normally have for breakfast?

Breakfast is a bit of a luxury, but I love a bacon sandwich on cheap white bread with ketchup

What do you do to relax?

I have a small dog called Butch and I really enjoy taking him for a long walk with my wife and business partner Becky

Which is your favourite restaurant?

Chez Elles Bistroquet on Brick Lane. It's unpretentious, offers the most stunning French food, has a great vibe and is inexpensive

What's your favourite hotel?

The InterContinental London – the O2 hotel in Greenwich used to have Tomas Lidakevicius heading up the kitchen of the Peninsular restaurant. For the food alone, that has to be my favourite hotel

What is your favourite drink?

I'm a huge wine fan and fortunate to be able to pick our wine list. I prefer red and, if pushed, would probably choose a Barolo

What is your favourite food/cuisine?

At the moment I have a real love for Scandinavian food. I think their approach to ingredients and methods are so advanced

What flavour combinations do you detest?

Brown sauce with meat! I really don't like putting it in a sandwich

How would you describe your desk?

I'm a huge believer in the "mise en place" principal in everything I do – so my desk, station or home kitchen is the same. Everything has its place and is ready for when I need it

Which person in catering have you most admired?

I most admire Michel Roux Jr. Not only do I find his cooking exquisite, but I think as a person he is polite, professional and courteous

Which person gave you the greatest inspiration?

My mum. She always worked extremely hard when raising me as a single parent but was always a great cook. Family meals were hugely important. She gave me a respect for ingredients, but also for the sanctity of the dining table

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