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Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to Ryan Honey, head chef at The Duke in Henley-on-Thames.
The best chef in the UK is… Mark Birchall at Moor Hall, hands down.
The guy has just bagged three Michelin stars, and if that doesn’t make him the best in the country right now, I don’t know what does.
His food is next-level, the kind of stuff that makes chefs jealous.
If you’re not dreaming of eating at Moor Hall, are you even serious about food?
Check today’s Money blog
The worst type of behaviour in kitchens is… people who walk in thinking they’re Gordon Ramsay before they’ve even mastered chopping an onion.
I once had a guy in an interview tell me he didn’t believe in “kitchen hierarchy” and that he’d “rather collaborate than take orders”.
Safe to say, he didn’t make it past the trial shift.
A kitchen runs on discipline and respect – if you don’t get that, you’re in the wrong industry.
The one thing you never, ever want to see on a menu again is… snails.
I know, I know, the French will come for me, but I just don’t get it.
They’re chewy, they taste like whatever you drown them in, and honestly, I’d rather eat the garlic butter on its own.
Some things just don’t need to be on a plate – snails are one of them.
A tip that non-chefs might not know to make them a better cook or make a certain ingredient better… salt your meat way earlier than you think you should.
Like, hours before.
Let it sit and soak in. Most home cooks season just before cooking, but if you give salt time to do its thing, the flavour goes deep, and you get a better crust.
Also, stop being scared of butter. It makes everything better.
The one thing you hate that some customers do is… ordering a steak well done and then complaining it’s tough.
Mate, you just asked me to cremate a £40 piece of…
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