I absolutely admire Thomas's philosophy and cooking style, where food takes centre stage rather than lots of fancy tricks that make the food look like a magic show.
Instead of buying florets, buy a whole cauliflower - make a cauliflower steak (pan fried or roast), or use the trimmings or stalk to prepare a cauliflower puree or a crumble.
The biggest mistake I see in kitchens is… an increasing amount of young chefs who want to progress at an alarming rate, without necessarily giving the time and patience to their craft.
The team need to work good hours, be able to take time off for themselves and their families and be able to look after their own physical and mental wellbeing.
We often see cod, salmon and haddock on the menu as they are familiar, but why can't we see more sustainable fish, which are more plentiful and just as delicious such as trout, pollock, coley and cuttlefish?
