Chef of the Week: Nathan Ritchie, Owner of Big Nath’s BBQ in Bristol
How long have you worked at your current restaurant?
Since January 2021, when we started and founded Big Nath’s BBQ.
Where did your passion for cooking come from and where did you learn your skills?
Food has always been a lifelong passion… something that I’ve taken time to learn about, obsess over and always planning the next restaurant outing. My skills are self-taught. Admittedly throughout lockdown I had a lot of time to research and start menu developing. Since the business I’ve adapted and continued to learn.
What do you enjoy most about being a chef?
The people. Food is about people after all! We’ve met some incredible customers, chefs and now friends through our food.
Name three ingredients you couldn’t cook without.
Kosher salt, 18 mesh pepper and smoked paprika.
Which piece of kitchen equipment couldn’t you live without?
Smoker!
What food trends are you spotting at the moment?
Eco conscious dining.
What do you think is a common mistake that lets chefs down?
Overworking and burn out.
What is your favourite time of year for food, and why?
Winter – for comfort food and Thanksgiving dinner, it’s one of our favourite meals to cook.
Which of your dishes are you most proud of?
Our classic smoked brisket. It’s taken years to perfect smoking English brisket.
How do you come up with new dishes?
We have done lots of collaborative dishes and menus with other chefs across Bristol. Also, travel has given us inspiration. Or just because we want to cook something we are craving!
Tell us three chefs you admire.
Joe Fowler, Head Chef at Root in Bristol, Matty Matheson and Konnie Jaworski at Bianchis group.
What is your favourite cookbook?
Matty Matheson – A Cookbook.
Who do you think are the chefs to watch over the next few months?
Glenn of Ramen Namaka. He’s recently started doing pop-ups at the Scrandit. His ramen is INCREDIBLE and he’s worked so hard at it. The queues are testament.
What’s been your favourite new restaurant opening of the last year?
Pazzo.
