Chef of the Week: Peter Brown, Head Chef at Malmaison in Birmingham
How long have you worked at your current restaurant?
September 2025 will mark 18 years at Malmaison Birmingham! In 2007, I walked in as a fresh-faced junior sous chef.
Where did your passion for cooking come from and where did you learn your skills?
Food has always played a big part in my family. My great grandmother was a cook during both world wars, and my mum is a highly qualified pastry chef, so I grew up around great home cooking! Even to this day, there are few things that excite me more than food.
I’ve worked several places around the country up to 3 rosette standard and spent a year working in a 5-star Sheraton hotel in Sydney, Australia. One of the many things I love about my industry is that there is ALWAYS something new to learn!
What do you enjoy most about being a chef?
So many things! The craft of turning raw ingredients into something that makes memories for people is a big one. I love teaching and this plays a huge part in my job as a head chef, I’m referred to as “kitchen dad” for a reason!
Name three ingredients you couldn’t cook without.
Thyme, rosemary & garlic. Infused into oil/butter/anything just elevates it into something that will enhance whatever you put it with. If I could find a way to make a cologne out of it of it then I reckon I could make my first million!
Which piece of kitchen equipment couldn’t you live without?
My fish slice has been with me through thick and thin, literally lives in my back pocket and has got me through many scrapes! It’s amazing what you can make it do. Recently, we’ve invested in a Konro grill, and this thing has changed my world! It’s stunning how much flavour you can get from it!
What food trends are you spotting at the moment?
Fermentation has started exploding over the last few years and I would really love to get involved and see what we can do.
What do you think is a common mistake that lets chefs down?
Never think you know it all! No matter what rank you are and how long you’ve been cooking, there will always be something new to learn and it could be a better way of doing what you already do. Always have an open mind.
What is your favourite time of year for food, and why?
Every season has something to get excited about. Summer has wonderful, fresh peas, strawberries and asparagus. Despite that, I have to say Autumn has a special place for me as I’ve always adored squash and that is when they are at their peak.
Which of your dishes are you most proud of?
Several years ago, we did a pear tarte tatin with thyme ice cream and it went down well. Will have to wheel it out again one day!
How do you come up with new dishes?
Inspiration can come in any form, from a holiday to just seeing a picture of something and an idea blossom. A lot of ideas come from eating or working with a current dish and just drilling into it to see what else can be done. We once tried a Niçoise salad and simply changed the anchovies by battering and deep frying. The extra crispiness it brought to the dish was so refreshing.
Who was your greatest influence?
As a young chef starting out Gary Rhodes was a huge influence, sadly missed. His style and everything about him just sang to me, I still have most of his cookbooks and the series of magazines they brought out in the 90’s. More recently, I’ve become enamoured with Tom Kerridge for his down-to-earth style (whilst earning multiple Michelin stars!) and Marcus Wareing for his precision cooking.
Tell us three chefs you admire.
As above, Tom Kerridge and Marcus Wareing. I would also throw in Cherish Finden. She is a powerhouse in patisserie with a flair and style to be envied!
What is your favourite cookbook?
Too many to list, I just love flicking through cookery books for new ideas (and to be reminded of old ones).
Who do you think are the chefs to watch over the next few months?
Tom Barnes. I’ve heard his name float around several times recently and, working with Simon Rogan would be any chef’s dream!
What’s been your favourite new restaurant opening of the last year?
Island in King’s Cross has my attention. Tom Brown is a fantastic chef and always good to see a local chef stepping up in the shape of Tim Carter. Not strictly a new opening but Tiger Bites Pig moved location and reopened in Birmingham last year. My wife is Taiwanese and it’s wonderful to see Taiwanese food being championed here!
