Revelations: Sami Harvey, head chef, the Laundry, London
We delve into the life and inner thoughts of a top chef. This week: Sami Harvey, head chef at the Laundry, London
What was your best subject at school?
Maths and geography
What was your first job?
At Big Dog at Accor Stadium during the Sydney Olympics
What do you normally have for breakfast?
Vegemite on toast
Which is your favourite restaurant?
The Laundry
What's your favourite hotel?
The Park Hyatt Sydney
What is your favourite drink?
A margarita
What is your favourite cuisine?
Mexican
Which ingredient do you hate the most?
Anchovies – its the little fur on them that I can't cope with
Are there any foods/ingredients that you refuse to cook with?
I have no idea how to deal with a durian – how do you get past the smell?
What flavour combinations do you detest?
Maple syrup and bacon
Which person in catering have you most admired?
Chantelle Nicholson
Which person gave you the greatest inspiration?
My mum and dad – always my biggest champions and so supportive of what I do
Cast away on a desert island, what luxury would you take?
Can I take two? All the cheese and factor 50 sun cream
If not yourself, who would you rather have been?
David Attenborough
If you had not gone into catering, where do you think you would be now?
I thought I wanted to be a physiotherapist, so who knows
What irritates you most about the industry?
That many people still don't view it as a professional career and the ongoing recruitment battle
What's your favourite film?
Dirty Dancing
What's your favourite book?
Anything by Nigel Slater and Unreasonable Hospitality by Will Guidara is incredibly insightful
What is your favourite prepared product?
Ravioli or tortellini as I never get around to making them for myself
If you had more time, what would you do?
Travel the world and eat everything – except anchovies
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