Steve Field

Steve FieldHow long have you been at the restaurant?
I have been with L’atelier des chefs for 4 years now.

Which was the first restaurant you worked in?
The first restaurant I worked for in England was L’Ortolan in Berkshire.

What was the last London restaurant you went to, apart from your own?
The Little Social.

What or who has been the biggest influence on the way you cook and why?
Peter Gordon’s Asian influenced dishes. I worked in Thailand before the UK and love the flavours of his and their food.

What is your personal signature dish?
Miso marinated Barramundi, baby ginger, daikon, pickled mushrooms and pork belly crisps.

Which other chef’s) do you most admire?
Marco Pierre White.

What’s the best part of your job?
The continual learning that goes with the job.

And the worst?
The hours.

What would your last meal be?
Roast pork with all the trimmings.

Do you have a chef’s shortcut that you can share with us?
Peel a whole bulb in of garlic in no time by placing it into a saucepan, lid on and shake for 30 seconds.