FOURty Seconds with Phil Carmichael

24 Aug 2015
2 min read
From the kitchen of London’s acclaimed Berner’s Tavern restaurant, executive chef Phil Carmichael reveals his culinary world…

What are your earliest memories of being interested in food?

Pin boning salmon fillets when I was a kitchen porter.

What would you say has inspired your cooking the most?

Travel, books andBritish ingredients.

Describe your culinary style.

Simple, relaxed and flavoursome.

Can you tell us which chefs you trained under and what you learnt?

From I learnt classical technique, the basics of cooking andthe importance of flavour above everything else.

And from I have learnthow to run a kitchen and restaurant properly, withattention to detail.I’m still working for so I’m still learning from him.

What are your most indispensable ingredients?

Salt andany pork product.

What kind of experience do you aim to give guests at Berners Tavern?

We aim to ensure all our guests feel relaxed and that they can have a good time, weather that’s popping in for a salad and glass of wine or coming for the full blown dining experience. We want people to come and have a great time, it’s a big boisterous room and when its full the energy is amazing.

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

First day at Le Gavroche…I felt like I’d stepped onto Mars.

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

Write everything down andpush harder.

What’s next for you?

I’m happy at Berners tavern for now, there is still so much to do here!

What’s been your most embarrassing kitchen moment?

Serving a raw rhubarb tart to a two star chef on T.V!

What restaurant is currently at the top of your list to dine at?

I would really love to go to an outdoor event with Francis Mallman cooking out in the wilderness somewhere.

Berner’s Tavern

10 Berners St