Chef of the Week: Eddie Kilty, Chef Patron at Kilty & Co in Liverpool
How long have you worked at your current restaurant?
I have owned and worked for Kilty & Co for the last 7 years.
Where did your passion for cooking come from and where did you learn your skills?
I’ve always been passionate about food and cooking; a lot is self-taught too. Working in many rosette restaurants and Michelin starred kitchens is where I learned my skill set.
What do you enjoy most about being a chef?
Being able to create my own dishes, whilst working with the seasons. Seeing customers enjoying the food I’ve created is a big win for me.
Name three ingredients you couldn’t cook without.
Salt, butter and love.
Which piece of kitchen equipment couldn’t you live without?
• Non-stick frying pan.
• Rational oven – it can be used for so many different cooking methods.
What food trends are you spotting at the moment?
Small plates, field to fork style dining restaurants.
What do you think is a common mistake that lets chefs down?
Over complicating a dish – sometimes, less is more.
What is your favourite time of year for food, and why?
When it turns to winter and is game season – when venison, pheasant and partridge start coming through.
Which of your dishes are you most proud of?
I’m proud of all the dishes I create. They are all slightly different, so there isn’t a particular dish that stands out.
How do you come up with new dishes?
Eating out, research, social media, past techniques and recipes.
Who was your greatest influence?
Marco Pierre White and Gordon Ramsay.
Tell us three chefs you admire.
Gordon Ramsay, Tom Kerridge and Adam Reid.
What is your favourite cookbook?
Eleven Madison Park.
Who do you think are the chefs to watch over the next few months?
Jack Bond at The Cottage in The Wood and Elliot Hill at Chester Grosvenor.
What’s been your favourite new restaurant opening of the last year?
Onda Pasta Bar by Sam Astley-Dean and Higher Ground by Joe Otway. Both restaurants are in Manchester and are fantastic.
