Worldwide icon-chevron-right Europe icon-chevron-right United Kingdom icon-chevron-right England icon-chevron-right London icon-chevron-right Top London chefs and restauranteurs reveal what they eat after their shifts
News / Eating

Top London chefs and restauranteurs reveal what they eat after their shifts

Top London chefs and restauranteurs reveal what they eat after their shifts

Every night, across London, restauranteurs and chefs serve up dishes so exciting that punters are willing to queue for hours to eat them. You might be surprised then, that when those restauranteurs and chefs head home they plate up something much more simple for themselves. To celebrate the relaunch of our 100 Best Restaurants list, we asked the brains behind five of London's best restaurants to tell us what they eat after their shifts.

Paul Hood, executive chef at Social Eating House:

'A bowl of Weetabix. It sounds ridiculous I know, but by the time you’ve got home the last thing you want to do it cook.'

Neil Rankin, owner and chef at Temper:

'Vegetables. I never cook meat at home ever  unless I’m cooking for other people who would be pretty fucked off if I cooked them vegetables.'

Ben Chapman, chef and founder of Kiln:

'Nick, our head chef, has a thing going where he likes to go to Chinatown and bring back weird and wonderful wasabi tom yum crackers. Every day he’ll have a different variation on those. He’s like a sort of savant of MSG.'

Sam Hart, co-owner of Barrafina:

'I cook very simply and very lightly for myself when I get home because there’s so much eating involved with the daily job. Often I’ll bring a couple of fillets of fish home from the restaurant and grill them with a slice of lemon and green salad.'

Zoe Paskin, managing director of The Barbary

'If there's nothing about in The Barbary's kitchen I have been known to break into one of our other restaurants on the way home and raid the fridge.'

These places are ACE, but London's got an absolute wealth of hot restaurants. Here's the 100 best.

Advertising
Advertising

Comments

0 comments