Chris Hagan, 32
Head Chef, The Long Apron
Spicers Clovelly Estate
What is one culinary trend you wish would bite the dust?
Places that specifically state their menu is designed to share but then the dishes themselves aren’t designed to share. Or maybe it’s just that I’m not very good at sharing!
What do you cook at home?
I don’t cook much at home. My wife does, so I’m lucky in that regard. When I do, I like to keep I simple: fresh ingredients, clean flavours.
Best midnight snack?
Ham and cheese toasties with HP sauce
Foods you avoid?
From a cooking perspective, anything endangered, unethically sourced, etc.
Most bizarre food combination that actually works?
We make smoked bone marrow caramel and white chocolate for our petit four selection. A bit polarising.
Best thing about your job?
Building relationships with suppliers, being able to tell their stories and connect them to our guests through my food, creating lasting memories.
How do the words gluten-free, vegan and paleo make you feel?
We always cater for dietary requirements. I want to make sure everyone is able to enjoy the full experience. I make a conscious effort to ensure my dishes can be modified; we always have an alternative.
Your advice for home cooks?
Support local. Get to know your butcher, use local markets, farm gates, etc. You’ll notice a difference in the flavour. And taste and season.
Your last ever meal?
Family- style Sunday Roast, with lots of Yorkshire pudding.
Your five dream dinner guests, and what would you cook for them?
Chefs Michael Bras, Andre Chang, Ben Shewry, Dan Barber and Sat Bains. I’d crank up the barbeque. Good food, great banter, the fun side of food.
As published by QWeekend- In The Kitchen- By Annoska Tucker Evans
