What are your earliest memories of being interested in food?

I guess its from my grand mother’s kitchen when I was little.She was an amazing cook and from my first cooking college, where we cooked blue fish, hollandaise and big creamy dessert that back then blew me away.

What would you say has inspired your cooking the most?

Its difficult to answer because there is so many things around me that inspire, but I guess my travelling opened my eyes to many new food cultures, which always is a inspiring thing.

Describe how you see your own culinary style and how it has evolved over the years…

I see my own cooking as clean, simple and with focus on sometimes usual flavours.

What are your most indispensable ingredients?

It varies and changes a lot but at the moment I am totally in love with douglas fir, which has the flavour of mint and citrus and is very verstiale.

What kind of experience do you aim to give guests at the restaurant?

To give the guests a fun evening with afew culinary surprises and a relaxed atmosphere.

What would you say has been the most memorable moment in your culinary career so far?

There have been many in a close to 28-year career, but I think when I unexpectedly recieved my first Michelin star had to be up there.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

To be more courageous and to travel more.

What’s next for you?

I am working on a scandinavian bakery in south London so look out for The Bread Station and hopefully later in the year a new restaurant

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