Tom Salt

Tom SaltHow long have you been at the restaurant?
10 years.

Which was the first restaurant you worked in?
River Cafe.

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

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

What is your personal signature dish?
Lobster risotto.

Which other chef’s) do you most admire?
Rose Gray, Ferran Adria and April Bloomfield.

What’s the best part of your job?
Making people happy.

And the worst?
The hours.

What would your last meal be?

Do you have a chef’s shortcut that you can share with us?
When cooking polenta, add a tiny pinch of sodium bicarbonate to reduce from 40 minutes to 10 minutes.