Chef of The Week: Scott Goss, Executive Chef of I’ll Be Mother Group in Kent

How long have you worked at your current restaurant?
Three years.

Where did your passion for cooking come from and where did you learn your skills?
My passion came from growing up around great food. My training started at Thanet college.

What do you enjoy most about being a chef?
Making people happy though my food and hospitality.

Name three ingredients you couldn’t cook without
Potatoes, fresh herbs and rapeseed oil.

Which piece of kitchen equipment couldn’t you live without?
A sharp knife.

What food trends are you spotting at the moment?
Food trucks seem to be a massive trend at the moment.

What do you think is a common mistake that lets chefs down?
Cutting corners by buying rubbish ingredients because they are more focused on margins.

What is your favourite time of year for food, and why?
I don’t have a favourite season but I love it when they change as it’s great time for chefs to get together and get creative.

Which of your dishes are you most proud of?
My white chocolate and beetroot dessert.

How do you come up with new dishes?
Anything can spark an idea for a new dish.

Who was your greatest influence? 
The great Peter Barrett.

Tell us three chefs you admire
Alex Atala, Michel Roux Jr and Fergus Henderson.

What is your favourite cookbook?
White Heat by Marco Pierre White.

Who is the chef to watch over the next few months?
Simon Ulph.