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Revelations: Bobby Brown, head chef, Bank House, Chislehurst, Kent

05 December 2019
Revelations: Bobby Brown, head chef, Bank House, Chislehurst, Kent

What was your first job in catering?

It was at a small seafood restaurant in Ramsgate, Kent. It was amazing finishing college and heading straight into working life, and cooking the freshest seafood

What do you normally have for breakfast?

I never used to eat breakfast until I started working at Bank House... now I'm all over the eggs and baked beans we do for staff food!

Which is your favourite restaurant?

The three-Michelin-starred Eleven Madison Park in New York. It's impeccable in everything it delivers

What's your favourite hotel?

I recently stayed at South Place hotel and loved it. The rooms have exceptional bathrooms, the most amazing pillows, and don't get me started on the mini bar…

What is your favourite food/cuisine?

Really good Indian food – I love the spices and aromas that come with it

What flavour combinations do you detest?

I cannot stand rum and raisin ice-cream. I love both rum and raisin, but together in an ice-cream, it's a no from me

What do you always carry with you?

A sharpie, a pen and a blue pastry scraper. It has many uses other than pastry

Which person gave you the greatest inspiration?

Erion Karaj, who I worked with at Gordon Ramsay Group. He pushed me in the right direction every day and taught me so much

If not yourself, who would you rather have been?

David Beckham

Describe your ultimate nightmare?

Stuck in a room full of spiders

What irritates you most about the industry?

The lack of people coming out of colleges and into the industry. Colleges need more budget to get top-quality tutors

When did you last eat a hamburger?

About eight weeks ago at Patty & Bun in London Bridge – in my opinion they do the best burgers in London

If you had more time, what would you do?

I'd travel more. There are so many countries I want to visit – China, Japan, and the Philippines, plus all of those in South America

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