Top Tips and Advice from 3 Of Britain's Best Chefs

Nathan

I wouldn't have gone into business with other people. However, it's very difficult not to do that when you are a young chef just starting out and money is tight so I'd probably have had to do exactly the same as I did and learn hard lessons along the way. I suppose it's a learning curve most of us have to travel...unless we win the lottery!

Shaun

Become a fisherman instead! Honestly though, I wouldn't change anything. I put in a lot of hard graft in the early years, had an amazing apprenticeship and it all got me to where I am today. A lot of the things I learnt in the early days, such as such as commitment and dedication, still stay with me today.

Vivek

Professionally, not a thing. I have allowed life to take its own course, taken opportunities when they have presented themselves, not always knowing what the future had in store. I'm very happy about it, I think it's important to have the bandwidth to be able to receive opportunity when it presents itself, and I've been very fortunate with this. Personally, I would have liked to explore the world a little more when I was younger, but didn't have the opportunity.

Nathan

Probably fish offal. There is something definitely very strange about cooking and eating fish offal. Customers think so too! However, if it's cooked properly and treated well, it can be really delicious.

Shaun

Last year I filmed an episode for the "Walking Through History" series with Tony Robinson and we researched and developed a number of dishes that were commonly eaten during the Jersey Occupation in WWII. We made coffee from dried parsnips and Limpet Stew. People had to be really inventive during the Occupation with food being so scarce and it was a fascinating trip into the history of the Island.

Vivek

Long ago I came across Sangri Beans and initially didn't get the point of it, but after having tried it a few times, I grew fond of it and its been on our menu at The Cinnamon Club since day one, 14 years ago. However, not all new discoveries end up that successful. I once tried dried ants in a rice dish and it didn't last very long on the menu.

Nathan

That's a tricky one. I think I'll be diplomatic and say I only ever eat in places where I know the food will be good!

Shaun

Probably the last time I ate crab as I realised I was allergic! At least I still have lobster to replace it - I think it's best served simply with triple cooked chips and Béarnaise sauce.

Vivek

Life is too short to dwell on the worst meal. Actually it's never a bad meal that rakes with me. Like most people I can "do" good, but I can also understand bad. What I don't understand, however, is indifferent food.

Nathan

My filleting knife. The one I use is tried and trusted and I've had it for years. In my line of work, I'd be lost without it.

Shaun

I couldn't live without my Wolf Dual Fuel range cooker at home. It's large enough to cope with entertaining and also resilient so it can handle lots of use. Like my cooking, it's not fussy but quality is paramount.

Vivek

Mortar and pestle, it is ideal for crushing small amounts of spices and gives you a perfumed kitchen. A good quality natural stone mortar and pestle is an essential for Indian cookery.

Nathan

Another tricky one. The best I can come up with is anything that really isn't good for me! I love thick slices of cheese on toast, tinned hotdog sausages, Marmite, Battenberg cake....ok so in fact, any cake. But not all on one plate, of course!

Shaun

I love to eat simple things at home, like homemade pasta with sage butter. If I have time for breakfast I do like a good smoked bacon sandwich with HP sauce!

Vivek

Spicy omelette in a tea cake; a favourite at home and quick and easy to prepare.

Nathan

Cook because it's something you love to do, not because you want to be the next top celebrity chef or because you think it's cool. The novelty will wear off. Passion alone isn't enough, you need desire and a love of doing it every day and night, week on week. If you have that, and you're prepared to listen and learn, and continue learning throughout your career, you'll be a good chef.

Shaun

Get out and travel; as a chef you never stop learning so experiencing different culinary cultures is essential. When I go on a trip I always come back to the kitchen with new inspirations and techniques and this keeps things interesting for our customers too. You also need to be prepared for all the hard graft ahead. It's not an easy journey to be successful as a chef and you work the longest hours of any profession. You need passion and determination to see you through but it's worth it when you open the first place that's yours. It's a long journey but don't give up what you want most for what you want now.

Vivek

No matter what age you are, no matter what stage in your career you are, the advice I give to chefs is to set aside £15 each month to buy a cookbook. Amazon frequently come up with lists of new releases, and for those that you can't buy for £15, buy every other month, there is no substitute for keeping up.