Daniel Broughton

How long have you been at the restaurant?

I’ve worked at 30 Euston Square since 2012.

Which was the first restaurant you worked in?

The first commercial venue I worked in was Green’s Restaurant and Oyster Bar at Duke Street, St. James’s.

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

The last restaurant I visited was L’ortolan (Michelin starred restaurant in Reading). The food was delicious, they create classic dishes with a modern twist and really amazing flavours.

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

My mother was the biggest influence, it’s a cliché but true. She was all about flavour and wholesome food whilst cooking with simple ingredients that make you wanting more. That’s what I like most about my job, the joy you can bring to others with food. As a chef I want people to enjoy the food I make and have a memorable experience they can share with others.

What is your personal signature dish?

Jerk chicken, sweet potato fondant, puffed rice and sweetcorn purée with a spiced jus.

Which other chef’s) do you most admire?

The chefs that I most admire are John Campbell and Michel Roux Jr. They are not only amazing chefs but they care about the industry in which we are in.

And the worst?

The unsociable hours but I’ve grown to accept that its part of the job.

What would your last meal be?

My last meal would be mothers oxtail stew with butterbeans , fried plantain and rice. Simple but one of my favourites.

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

To make the best the béchamel sauce, don’t gradually add the milk, the trick is to add ¾ and whisk regularly. The result will be lump free with no floury taste. It’s amazing that so may chefs actually struggle making this basic sauce. Now you know how you never have to suffer lumpy béchamel again!