Revelations: Nat Sukchim, sous chef, the Angel, Abergavenny
We delve into the life and inner thoughts of a top chef. This week: Nat Sukchim, sous chef, the Angel, Abergavenny
What was your first job?
Fish processing: chopping heads off sardines in Bongboo, Thailand
What was your first job in catering?
Cooking alongside my mum in a small café in Thailand
What do you normally have for breakfast?
I don't do breakfast I'm afraid
What do you do to relax?
I love to be outside in my garden, making it look beautiful
Which is your favourite restaurant?
Mamba in Swansea is great
What is your favourite drink?
Bombay Sapphire and tonic
Which ingredient do you hate the most?
I don't eat beef
Are there any ingredients that you refuse to cook with?
No – I love to experiment with different ingredients and flavours
Which person in catering have you most admired?
Marcus Wareing for his patience
What do you always carry with you?
Everything… in my rucksask (just in case)
How would you describe your desk?
Tidy and always with fresh flowers
Cast away on a desert island, what luxury would you take?
A torch and a knife
If you had not gone into catering, where do you think you would be now?
I was a housekeeper at the Angel before I became a chef here – whatever is needed to pay the bills!
Describe your ultimate nightmare?
Spiders – far too many legs!
When and where was your last holiday?
I've recently been home to Thailand but before lockdown it was to Italy
What irritates you most about the industry?
When people don't follow a recipe
What's your favourite film?
Crocodile Dundee