When Did You First Have An Interest Cooking?
My interest in cooking comes from my childhood, growing up in the Cheshire countryside my mother and grandmother spent a lot of time in the garden growing our own produce.
How Long Have You Been Cooking Professionally?
I started very young as a Potwasher at the age of 13 the day after my birthday a local place award winning. It opened so many new doors for me.
Where Do You Get Your Inspiration From?
My inspiration comes from every day life. Looking around for ideas for instance mocha coffee deconstructed into a dessert.
If You Was Not A Chef, What Would You Want To Do?
To be honest I don’t think I could see myself doing anything else from maintaining my alotments to butchering my own meat at home. This industry is a lifestyle choice that stays with you forever.
How Would You Describe Your Cooking Style?
My cuisine is a take on modern British using molecular science elements to give a wow factor. I find foams, purée and textures balance dishes perfectly.
What Course Do You Prefer To Cook?
I would say my eye to pastries are my best attribute. I find dessert work so relaxing and yet time consuming.
What Is Your Favourite Dish/Signature Dish to Make?
My best dish or signature would be a white chocolate and rose parfait with & raspberry soil and pistachio foam.
What Ingredient Do You Love To Cook With The Most?
Oh that’s a hard one I would say at this moment in time asparagus. The flavour of a prodomently British ingredient is just wonderful and looks fantastic with so many dishes.
What is Your Favourite Dish To Eat?
A chef I used to work with cooked a lovely smoked woodpigeon with shallot puree and potato fondant finished with a blackberry jus very simple but I just love a good bit of game can’t wait for the season to come back round.
Which Other Chefs Inspire You?
I suppose every chef has to have someone they idealise mine would be Tom Kerridge just his style of cooking is award winning and deserves every bit of the awards.
Any Advice You Would Give To People Wanting To Become A Chef?
I would say anyone coming in to this industry needs to think hard about it there are ups and downs, long nights and days, stress and what sometimes feels like torture. Graft.work hard and aim for the best and the results are worth it.
Any Thing You Would Like To Share, IE New Book? Development At Restaurant etc?
I’m currently working on a lot of things my Twitter feed has been a massive success. Finding the time is hard but I’m also working on a YouTube channel. So watch the space there is a lot more I have to offer yet.
I would like to thank Craig for taking the time out of his busy schedule to answer these questions for me!
Follow On twitter: @chefcraigbrown
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