Revelations: Daisy Cecil, head chef, Fort Road hotel, Margate, Kent
We delve into the life and inner thoughts of a top chef. This week: Daisy Cecil, head chef, Fort Road hotel, Margate, Kent
What was your best subject at school?
History of art
What was your first job?
Coat check girl for Elizabethan banquet events
What do you normally have for breakfast?
Porridge with salt and olive oil
What do you do to relax?
Read in bed – the FT on a Sunday evening is a juicy treat
Which is your favourite restaurant?
Italo in Oval, London, was wonderful – simple and beautifully done. We sat outside on a sunny day and bumped into friends who joined us. Village life in London
What's your favourite hotel?
Loved Number One Bruton in Somerset – it was renovated beautifully. Cosy, comfortable and so perfectly English
What is your favourite drink?
Something & Nothing's Yuzu seltzer at the moment. It's delicious and different
What is your favourite food?
Home cooking! Being cooked for by friends or family is the best and always the nicest time
Which ingredient do you hate the most?
Bananas are not my friends
Are there any foods/ingredients that you refuse to cook with? If so, why?
Meat and fish that's been irresponsibly reared or caught. I don't want sadness or stress in my food
What flavour combinations do you detest?
If it's too spicy, other flavours get lost. Although, it is all subjective...
When and where was your last holiday?
Provence with my boyfriend, we picked ripe figs straight from the trees
What is your favourite prepared product?
Jen Cafe dumplings in China Town. I love watching them being made
