Tony Moyse

Tony MoyseHow long have you been at the restaurant?
I started 2000. Millennium Smiths child – makes it 13 long happy years.

Which was the first restaurant you worked in?
A place called the Cosal Hotel in Birmingham – it was amazing. I was a young boy of 14, my father was the butcher and tried to scare me out of it. After 6 months of working for free, they decided to start paying me!

What was the last London restaurant you went to, apart from your own?
Chez Bruce. In Wandsworth, everything was beautifully prepared although you have to book months in advance. However the Glass House in Kew is also brilliant.

What or who has been the biggest influence on the way you cook and why?
Chris Galvin. Just because he has worked so hard to get where he is now, he is such a nice guy but a very hard task master.

What is your personal signature dish?
Classic venison wellington with spring greens.

Which other chef’s do you most admire?
My schoolboy hero was Raymond Blanc simply because he was self taught and is just a genius.

What’s the best part of your job?
Working with such amazing people.

And the worst?
Computer admin.

What would your last meal be?
Grilled rib of beef, a good caeser salad and it would have to be fresh raspberries and vanilla ice cream (Jude’s). Do you have a chef’s shortcut that you can share with us?