Every week, we interview top chefs from around the UK, hearing about their cheap food hacks, views on the industry and more. This week, we speak to Stephen Parker, corporate executive chef at Black Tap Craft Burgers & Beers…
The worst thing ever to happen to the food industry is… the celebrity chef culture that has exploded over the past few decades, thanks to the likes of channels such as The Food Network. Cooking shows have shifted their focus from skilled cooking to personality, making many chefs entertainers rather than craftsmen. Real kitchens are much grittier and less glamorous than the ones seen on TV – creating a style-over-substance idea that really doesn’t exist in the real world.
One cheap place I love to eat in the UK is… in London’s Borough Market. I had the most incredible risotto from the Wild Mushroom Risotto stand. The creamy risotto was topped with garlic and truffle oil, fried leeks, spring pesto and parmesan… I can’t stop thinking about it! I loved how even though this was a simple dish, it packed in so much flavour and was made super-fast using fresh ingredients.
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The key to a great burger is… the fat content and quality of the meat, which plays into how great the burger is after cooking. The meat needs to have enough fat to achieve a great sear on the outside, while the cut of beef is important to ensure that the juicy burger is full of extra flavour.
My favourite ketchup has to be… Heinz baby – all day. Are there even any other options?
The one thing I hate that some customers do is… order their burgers well done. In my opinion it’s overcooked and doesn’t give you the same culinary experience as eating a burger cooked to medium. At Black Tap, we pride ourselves on serving fat, juicy burgers that aren’t overcooked.
Food influencers are… constantly changing the game when it comes…
