We visit Fothergills to chat to their head chef...
When did you first know you wanted to make food for a living?
When I was seventeen, at college. I started working in a kitchen as a trainee chef, and loved the fast pace, creativity, and teamwork.
What person has been the biggest influence on your cooking and why?
My current head chef, Piotr. I’ve learned so much from him, like cooking steaks, preparing salads and making brines and pickles. He’s an incredibly skilled chef and a patient teacher.
Describe your venue in three words?
Modern, vibrant, welcoming.
What’s the best-selling item on your current menu and why?
The classic favourites like steak and ale pie and haddock and chips. Premium dishes like our bacon tomahawk, aged ribeye steak, and plant based options like the curried cauliflower pie with dhal are also popular.
What’s your personal favourite item on your current menu and why?
Our Sunday roasts. I love preparing everything from scratch, from the bone marrow gravy and roast meats to our handmade apricot and cashew nut roasts for vegetarians.
What / where was the best meal you have ever cooked?
It was for one the Fothergills beer pairing evenings with Neon Raptor. I had the opportunity to create the full-five course menu, which was inspired by street food flavours. It was incredibly rewarding to see everything come together successfully.
What/where was the best meal you have ever eaten? And who cooked it?
My dad’s five game pie. It’s just one of those meals that tastes like proper home food, and good memories.
Other than your own place, where do you eat out most in Notts?
Places like Sneinton Market, and The Garage, Chilwell.
Who are your five ideal dinner party guests alive or dead? And what’s on the menu?
My grandad, Mikael Åkerfeldt from the band Opeth, Tom Hardy, George Lucas, and my partner Emily. I’d serve a classic beef Wellington and finish with a selection of local cheeses.
Head to Fothergills at 5-7 Castle Rd, NG1 6AA. They will be taking part in Nottingham Restaurant Week offering their three course set menu for £30 from Monday to Friday.
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