Chef of the Week: Sarthak Puri, Head Chef at Butler’s Wharf Chop House in London
How long have you worked at your current restaurant?
I have been working with D&D London for the last 3 years.
Where did your passion for cooking come from and where did you learn your skills?
The creative aspect of cooking Is what I enjoy the most. Since food is a major topic in our family and everyone gets thrilled about the food on the table, I learnt how to cook with my mother at home. This inspired me to pursue a career in food.
What do you enjoy most about being a chef?
I get excited when I prepare food for other people and witness their joy.
Name three ingredients you couldn’t cook without.
Salt, garlic and oil.
Which piece of kitchen equipment couldn’t you live without?
My first chef knife which my father gifted to me.
What food trends are you spotting at the moment?
Consumer preference for locally sourced and sustainably produced food products is growing. This trend has impacted high-end restaurants, and to encourage sustainability, their dishes increasingly include more vegetables, vegan options and seasonal ingredients.
What do you think is a common mistake that lets chefs down?
Improper planning and communication with the team.
What is your favourite time of year for food, and why?
I enjoy cooking around festive times because we can serve a wide variety of meat and vegetarian options to our guests, which makes them happy.
Which of your dishes are you most proud of?
I think I’m proud of the crab and lobster risotto with saffron cappuccino that I made recently. My colleagues were amazed when I gave them a sample.
How do you come up with new dishes?
By taking inspiration from different cuisines and trying out new cooking methods. I think about seasonal produce and most importantly taste and improve until I achieve the desired flavour profile.
Who was your greatest influence?
My father who always used to make me try different flavours and new dishes from around the world.
Tell us three chefs you admire.
Vikas Khanna, Gary Mehigan and Vineet Bhatia.
What is your favourite cookbook?
Nose to Tail Eating by Fergus Henderson.
Who do you think are the chefs to watch over the next few months?
Ben Murphy and Vineet Bhatia.
What’s been your favourite new restaurant opening of the last year?
Vatavaran in London.
