Revelations: Craig Johnston, head chef, Marcus Belgravia, London
We delve into the life and inner thoughts of a top chef. This week: Craig Johnston, head chef, Marcus Belgravia, London
What was your best subject at school?
Food technology or science
What was your first job?
Apprentice chef at a brasserie in my hometown of Maidenhead
What do you normally have for breakfast?
A coffee and maybe some yogurt and granola
What do you do to relax?
Hang out with my girlfriend, try out a London restaurant or pub or catch up on a TV series. I'm thinking about picking up yoga too…
Which is your favourite restaurant?
Dishoom for every day, Moor Hall for something unforgettable
What's your favourite hotel?
The Berkeley (I'm biased, but it's incredible)
What is your favourite drink?
An Old Fashioned or a pint of IPA
What is your favourite cuisine?
It has to be either Indian or Thai. I love my spice
Are there any foods/ingredients that you refuse to cook with?
It's controversial but I'm not a huge fan of miso. I understand its role in a dish though, so if it's needed, I'll incorporate it
Which person in catering have you most admired?
Mark Birchall. Moor Hall is up there with one of my best dining experiences
Which ingredient do you hate the most?
Kidneys
Which person gave you the greatest inspiration?
My first head chef, Daniel Woodhouse. He laid the foundations for the type of chef I am today
If you had not gone into catering, where do you think you would be now?
I'd be a florist with a little café on the side
Describe your ultimate nightmare?
I'm claustrophobic so getting stuck in a lift (or any small space)
What's your favourite book?
Phil Howard's The Square
What is your favourite prepared product?
Belazu Rose Harissa
Who would be in your "fantasy" brigade?
My current sous chef Rishi, Josh Niland (from Saint Peter in Sydney) on fish and Amaury Guichon (from Las Vegas) on pastry
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