Chef of the Week: Jay Brown, Chef Patron at Liverpool Road Social in Liverpool
How long have you worked at your current restaurant?
I have run and owned Liverpool Road Social for 20 months since we opened.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking developed at the age of 9-10 – I opened a mini ‘café’ at my family home. I learned my skills at Liverpool Community College aged 15-16.
What do you enjoy most about being a chef?
The open creativity it brings, and the freedom to express myself through food.
Name three ingredients you couldn’t cook without.
Rosemary, garlic and onions.
Which piece of kitchen equipment couldn’t you live without?
Microplane or blow torch. Actually, blow torch is the one!
What food trends are you spotting at the moment?
I’d have to say ‘cut back fine dine’ as I think the fine dining scene isn’t the ‘in thing’. As a result, skilled fine dining chefs are finding new ways to use their talents in a more relaxed setting.
What do you think is a common mistake that lets chefs down?
A very common mistake in chefs is overcomplicating food. Also, big ego vs small talent is a problem I see a lot of.
What is your favourite time of year for food, and why?
It has to be summer or winter for me. I love all the bright colours that summer brings, and I also love game season. The chance to slow cook shows skill in my eyes, so winter floats my boat.
Which of your dishes are you most proud of?
It’s a common answer, I bet, but I’m proud of every dish I produce if I’m honest.
How do you come up with new dishes?
I love to recreate retro/old English food and fuse both to create fun nostalgic food with classics.
Who was your greatest influence?
I can’t say I’ve ever had a greatest influence, if I’m honest. But, I do love the works of the Marco Pierre White/Ramsay/early Aubergine team era. Plus, the good chefs I have worked with over the years have added to my longevity.
Tell us three chefs you admire.
• Marco Pierre White
• The chefs at Fallow Restaurant!
• Clare Smyth.
What is your favourite cookbook?
• Larousse Gastronomique
• Nose To Tail Eating by Fergus Henderson
• Pitt Cue Co.
Who do you think are the chefs to watch over the next few months?
My brilliant team and me!
What’s been your favourite new restaurant opening of the last year?
I’ve been so busy building my own restaurants’ profile that I haven’t really had the chance to notice any brand-new restaurants. I’m keen to try the ‘new’ Ivy of Liverpool though!
