Sandy Jarvis

How long have you been at the restaurant?

I’ve been here since we opened in December 2016. I’ve also been at our sister pub, The Culpeper since that opened in June ’14.

Which was the first restaurant you worked in?

Racine, in Knightsbridge. Classical French restaurant by Henry Harris. Very sadly, now closed.

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

I had lunch at Bao yesterday. Highlight was some braised beef nuggets. Utterly delicious.

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

The Chef Patron and Head Chef whilst i was at Terroirs for 5 years, Ed Wilson (now Brawn) and Pascal Wiedemann (not 6 Portland Road). They taught me to above all else respect ingredients and let them shine.

My Mum also taught me that the most important thing about a meal was it was the vehicle to bring people together.

What is your personal signature dish?

I don’t really have a signature dish. My favourite thing to cook, and eat, is a pork chop. There’s usually one on at either The Culpeper or The Green, with various garnishes.

What’s the best part of your job?

Few things give me greater pleasure than watching chefs develop and it’s very humbling watching them reach the potential you know that they have.

I also love looking out into a busy pub watching people having a great time eating and drinking and chatting. I often think that I’d love to go and join them!

And the worst?

As cringey as it sounds, there isn’t really any aspect that I don’t enjoy.

What would your last meal be?

Crab Bisque / Pork Chop, Mash Potatoes, Purple Broccoli & Anchovy Dressing / Paris-Brest.

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

The best way to keep soft herbs fresh is to blitz them into an oil. They retain their flavour and colour much better.

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