Colin Clague – Executive Chef at Rüya London

How long have you been at the restaurant?

We opened the first Rüya in Dubai in September 2016, then London followed in June 2018.

Which was the first restaurant you worked in?

Local hotel on the Isle of Man, first prestigious restaurant in London would have been Langan’s back in the day.

What was the last London restaurant you went to, apart from your own?

Hide by Ollie Dabbous.

What or who has been the biggest influence on the way you cook and why?

Rainer Becker as he see’s everything, he new exactly what he wanted, and insisted on every dish being the same, was all about consistency.

What is your personal signature dish?

My favourite at Rüya is the Keskek, the barley risotto with slow cooked shoulder and pomegranate.

Which other chef’s) do you most admire?

As well as Rainer, Jean George was a great influence on me, and Bjorn Frantzen would be on the list as he is not only a great Chef but a wonderful person as well.

What’s the best part of your job?

The People, Chefs are a particular breed, where ever you are in the world the chefs always make it enjoyable.

And the worst?

Always the hours and lack of family time.

What would your last meal be?

Something Middle Eastern, maybe a really good traditional cous cous.

Do you have a chef’s shortcut that you can share with us?

Not really a short cut but I would always invest in a sous vide, they are invaluable to me, you can just forget about them and do other things.