What are your earliest memories of being interested in food?
I would have to say that cooking with my grandmother andmaking short breadand salted cod together is definitely one of my earliest foodie memories.
What would you say has inspired your cooking the most?
I am constantly being inspired and my food is especially shaped by the seasons. So right nowWinter, the Seaside, nature, music, and the love of mylife.
Describe your culinary style…
I’d say that my style on the whole is quite rustic, but at thesame time very delicate.
You recentlyappeared in a guest chef takover at the Creutz and Partners’Villa Louise cooking facility, how was this experience?
I really enjoyed my time in the kitchens of Villa Louise. It was such a great opportunity to cook in a facility that has witnessed some of the greatest chefs of all time. It was great to showcase my cooking in another place and also share knowledge with the team.
What kind of experience didyou aim to give guests when you cooked for them?
I mainly just try to convey a part of me when I cook. I want to give people an honest dish that offers myfeelings, memories, andemotions.
What are your most indispensable ingredients?
The main things I love and can’t live without are;fish, vegetables, and my favourite of all…beetroot!
What would you say has been the most memorable moment in your culinary career so far?
Mmm. FOURMagazine, I don’t know. It’s hard to say.
If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?
If I could go back in time I would just remind myself towork hard andnever give up.
What’s next for you?
My next project is to work on creating a more solid me. I can’t say how long this will take exactly but I hope to become more firmly established in the next two years or so.
What is your guilty pleasure?
I haveso many I can’t even say one, but I will definitely say that thebest drink ever is acucumber martini from SushiSamba in London.
For more information about the Creutz and Partners’Villa Louise cooking facility, click here…
Find out more about the culinary career of Martyn