Chef of the Week: Sarah Houghting, Executive Pastry Chef, The Rubens at The Palace in London
How long have you worked at your current restaurant? I’ve been with The Rubens now for 8 years.
Where did your passion for cooking come from and where did you learn your skills? I would have to say that it started with my mum. She loved to cook for people and always made a big deal about entertaining. I loved watching how the atmosphere would change when food came to the table. It’s almost magical in a way. I did my training in South Africa, but I would say my pastry journey is largely self-taught, with a lot of classes, reading and conversations.
What do you enjoy most about being a chef?
I get to be part of the magic that can change an atmosphere. The team I get to call family. Because that’s what they are. But mostly I love creating and playing with food.
Name three ingredients you couldn’t cook without.
Butter, eggs and flour.
Which piece of kitchen equipment couldn’t you live without?
My mixer/dough mixer.
What food trends are you spotting at the moment?
As we are heading into summer, there is a huge pull to ice cream, from sundaes to sandwiches. They are childhood favourites coming back and I’m really looking forward to it.
What do you think is a common mistake that lets chefs down?
Lack of attention to detail and not following the recipe.
What is your favourite time of year for food, and why?
It has to be summer, all the fruits come into play, and you have an abundance of produce at your fingertips. So much so that it’s so hard to decide what to use and what to leave for another time.
Which of your dishes are you most proud of?
My Mint Areo Chocolate dessert we put on last year. This was inspired by my love for mint chocolate – being south African, we have this peppermint mint crisp chocolate that brings back so many good memories. The other is one I recently put on our tea menu – The Hazelnut Roche Finger. If you love hazelnut, you will LOVE this. Hazelnut creamy centre, Jiavara mousse, hazelnut mirror glaze, hazelnut chocolate glace, and hazelnut biscuit. It’s good!
How do you come up with new dishes?
I pull from things I love, the seasons and looking at peoples profiles that I admire in the industry. I don’t want to copy something or replicate, but I look for little ideas that spark a thought and that thought becomes a dish. When putting it together, you find that it evolves because the vision in your head is just that – a vision. You don’t know if it’s going to work until you put it together. Then it starts to take shape on the plate, and it tells you how it should be.
Who was your greatest influence?
Kim, my first boss. She said to me, never limit yourself, do everything and always put 100% into what you do.
Tell us three chefs you admire.
Karim Bourgi, Cherish Finden and Nina Metayer.
What is your favourite cookbook?
Currently – How to Bake – It’s a great resource and it teaches you, rather than just offering recipes. I really enjoy this style of books.
Who do you think are the chefs to watch over the next few months?
Philip Khoury; he’s really come through and I love watching his story. It will be interesting where he’s going and to be able to see his journey. Nicola Lamb: I think she has a truly inspiring story and she’s doing what I only wish I had the guts to do.
What’s been your favourite new restaurant opening of the last year?
The Georgian, although not a new opening, but the latest instalment with Calum Franklin, who I had the pleasure to work with at Roast. A truly talented and humble individual. I think a truly indulgent dining experience.
