Chef of the Week: Ibrahim Bellal, Chef Lecturer at University College Birmingham
How long have you worked at your current restaurant?
I began working at University College Birmingham in 2019, I opened our new campus kitchen known as Moss House. Since 2023, I have secured a chef lecturer role and, I also work alongside the Royal Academy of Culinary Arts Adopt a School programme as the regional chef for Birmingham.
Where did your passion for cooking come from and where did you learn your skills?
My mother is half British and Irish descent, and my father is from Morocco. As a result, mealtimes are a very important staple and watching my mother and father cooking fresh food daily embedded my passion to become a chef. I decided my career at the young age of 9 years old, and here I am at almost 38, still in the industry.
What do you enjoy most about being a chef?
I love the atmosphere, passion, dedication and professionalism of a brigade in a kitchen. I also love the creativity to plan and create a menu, and then the feedback from customers of the excellence in the craft and attention to detail.
Name three ingredients you couldn’t cook without.
Coriander, garlic and salt.
Which piece of kitchen equipment couldn’t you live without?
The pass or stove top, where master’s in culinary arts are built.
What food trends are you spotting at the moment?
Street food and sustainability.
What do you think is a common mistake that lets chefs down?
Unorganised section (my pet hate!).
What is your favourite time of year for food, and why?
Summertime – getting the BBQ lit and exploring food festivals. Also, visiting other countries and testing out their cuisines/delicacies.
Which of your dishes are you most proud of?
I am proud of every dish I have had a hand in creating and every plate I have prepared and cooked over my extensive career as a professional chef.
How do you come up with new dishes?
Being mindful about seasonality, sustainability and locally sourcing ingredients. Also, listening to customers constructive feedback.
Who was your greatest influence?
My mother and father.
Tell us three chefs you admire.
- Steve Munkley: I worked with him at Royal Garden Hotel for 7 years from the age of 18/19.
- Raymond Blanc: I visited his incredible Le Manoir aux Quat’Saisons for work purposes.
- Albert/Michel Roux: Set the benchmark as the first UK restaurant to gain 3 Michelin stars.
What is your favourite cookbook?
Practical Professional Cookery (3rd edition). I still have my copy I attained from being a student at University College Birmingham back in 2003.
Who do you think are the chefs to watch over the next few months?
Myself! Mark Birchall is also an excellent chef to watch.
What’s been your favourite new restaurant opening of the last year?
Bacchanalia, Mayfair is on my hit list to visit.
