Jimmy Tyrell – Head Chef at L’Escargot Restaurant, Soho

How long have you been at the restaurant?

Since 2014

Which was the first restaurant you worked in ?

Langans Coq d’Or

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

The Ritz Restaurant, I just love it!

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

Chef. Richard Shepherd was a great mentor and taught me the importance of consistency and discipline.

What is your personal signature dish?

Pate en Croute or Tournedos “Rossini”.

Which other chefs do you most admire?

Chef Pierre Koffmann often comes to the restaurant and I enjoy chatting to him about restaurants and cooking.

What’s the best part of your job?

Working with fantastic ingredients.

And the worst?

The long hours and the heat of the kitchen in summer.

What would your last meal be

Baked Lobster, Roast Beef, Steamed treacle pudding.

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

No – I don’t take shortcuts!