Malcolm John – Chef Profile
How long have you been at the restaurant?
Which was the first restaurant you worked in?
De Vere Hotel, Coventry.
What was the last London restaurant you went to, apart from your own?
La Petit Maison.
What is your personal signature dish?
Grilled lobster with garlic and chilli butter.
Which other chef’s) do you most admire?
What’s the best part of your job?
Having a full team.
And the worst?
Being short staffed.
What would your last meal be?
Oxtail, butter beans and steamed basmati rice.
Do you have a chef’s shortcut that you can share with us?
There is no real short cut to good food. I suppose sous vide is a big bonus though.