Revelations: Joseph Allen, head chef, the Gurkhas, London
We delve into the life and inner thoughts of a top chef. This week: Joseph Allen, head chef, the Gurkhas, London
What was your best subject at school?
Design and technology, as I knew from a young age I wanted to do something with my hands
What was your first job in catering?
A waiter in my father's pub, the Halfway House, in Brenchley, near Tunbridge Wells
What do you do to relax?
It may not sound relaxing, but I love trance music – it gives me a real feeling of euphoria
Which is your favourite restaurant?
The best experience I have ever had was at Hélène Darroze at the Connaught. My wife and I went for my birthday last year, and it was incredible
What is your favourite drink?
Difficult to pick between a pint of Guinness or an Old Fashioned
What is your favourite food/cuisine?
Nepalese for cuisine, jimbu (a Himalayan herb that has a similar flavour to chives) for ingredient
Which ingredient do you hate the most?
Without a shadow of doubt, liquorice. Detest it
Are there any foods/ingredients that you refuse to cook with? If so, why?
I'm not a fan of using powders/chemicals in food – food should be cooked in its purest form
How would you describe your desk?
Somewhat organised, with lots of books for inspiration and ideas
Which person in catering have you most admired?
James Buckley, director of culinary at Levy UK. James was the chef at my father's pub when I was first starting out. He has been my mentor ever since and has supported me greatly
Cast away on a desert island, what luxury would you take?
My espresso machine, filled up with decent coffee
What daily newspaper/website do you read?
On the Tube after service, I try to nab a copy of the Evening Standard
Tell us a secret...
Even though I am 6ft 4, I am not good with heights!
What irritates you most about the industry?
Chefs who rely too heavily on gadgets
Continue reading
You need to create an account to read this article. It's free and only requires a few basic details.
Already subscribed? Log In
