Chef of the Week: David Jordan, Head Chef at Bonds of Mayfair in London
How long have you worked at your current restaurant?
I’ve been work at Bonds of Mayfair for 2 years.
Where did your passion for cooking come from and where did you learn your skills?
My mother and father were my greatest influence on cooking. They grew all their own vegetables and sourced local products from farmers markets, always experimenting with food.
What do you enjoy most about being a chef?
What I love most about cooking and my job is that I’m am always learning. It’s never boring and the challenges I get when really busy are so rewarding – high fives all round on a good busy night.
Name three ingredients you couldn’t cook without.
Picking just three would be impossible – but here are my top picks –
- Salted butter (heaven!)
- Double cream
- Cornflour
- Parmesan
- Garlic
Which piece of kitchen equipment couldn’t you live without?
My Japanese knife/axe is just a great allrounder. It is sharp as a razor and strong enough to chop bones.
What food trends are you spotting at the moment?
There’s a restaurant in Manchester called ERST. The chef Patrick Withington is quirky, not fancy but honest and different, and he doesn’t rip off the customers.
What do you think is a common mistake that lets chefs down?
The biggest mistake that chefs make would have to be lack of attention to detail. My saying is “attention to detail is retail.”
What is your favourite time of year for food, and why?
Spring, everything is new in season from lamb to asparagus and gulls eggs etc.
Which of your dishes are you most proud of?
My hot chilli peppered strawberries with a great homemade vanilla ice-cream! So simple but blooming awesome. The seafood dish I’m most proud of is a lobster thermidor!
How do you come up with new dishes?
By being innovative – different but using classic ingredients, using ones imagination.
Tell us chefs you admire.
There is one chef who was my greatest influence and mentor – Robert Sloan, he was chef proprietor along with his brother David Sloan, the general manager! Two brothers, side by side, producing the best quality food and service with a huge punch of passion.
What is your favourite cookbook?
My favourite cookbook is Larousse Gastronomic – with a preface by the food god himself, Auguste Escoffier.
Who do you think are the chefs to watch over the next few months?
Has to be Patrick Withington, Head Chef of ERST Manchester.
What’s been your favourite new restaurant opening of the last year?
It’s been open a couple of years now but my favourite recent restaurant opening has to be Mowgli Indian Street Food in London. The food is so fresh and vibrant – full of flavours!
