Man Behind the Chef: Nathan Eades
In association with
In the build up to The Staff Canteen Live 2017 - supported by Westlands, at the International Food and Drink Event (IFE) 2017, we are taking a closer look at the chefs who will be joining us on stage.
We dig a little deeper to find out what they are hiding under those chef whites – next up is Nathan Eades, head chef at Simpsons Restaurant, holder of one star in the Michelin Guide UK.
Before taking on the role as head chef at Simpsons, Birmingham, Nathan Eades owned his own restaurant, Epi.
This experience enabled Nathan to learn and understand the many complicated elements required to run a business, and in turn helped him to empathise with Simpsons chef owner, Andreas Antona and chef director, Luke Tipping.
After completing a course at Worcester College, Nathan started his career at Nailcote Hall in Warwickshire. For the next 11 years, Nathan worked at various hotels across the country and abroad, before chasing the dream to open his own restaurant.
What item of food do you hate cooking?
Not that I don’t like cooking with but something I hate to eat is kale. Why anyone wants to out that through a juicer I don’t know!
What food, if any, are you allergic to?
Not officially, but when I was on holiday I took a turn for the worse when I had some crab so from then on I have avoided eating it.
What’s your favourite ingredient to work with?
My wife would say its carrots, I like their versatility, you can boil them, steam them, put them in desserts like carrot cake and use them for sorbet. So they appeal to me as a chef running a kitchen because they are so versatile.
What’s your guilty pleasure food?
It’s got to be a good old corn beef and tomato sandwich.
What three ingredients would you take with you to a desert island and why?
Onions because the base of any good meal starts with them. Some very good chicken stock and probably some poultry such as whole chicken or guinea fowl because you can get two to three meals out of it.
>>> Read more in The Behind The Chef series here
If you weren’t a chef what would you be?
Unemployed. When I was 17 I wanted to go into the RAF but I failed my medical twice because I wear glasses so if in the unlikely event a pilot, co-pilot and four other people died I would I wouldn’t be fit to fly the plane.
What radio station do you listen to in the kitchen?
Yes, but I always get out voted because I like Absolute Radio but the boys always seem to put Capital on.
What other kitchen would you most like to work in?
I don’t think I would other than my own kitchen.
Traditional cooking methods or modern techniques?
I think for a commercial kitchen it’s better to find your feet with a little bit of both, so for instance we tend to use a lot of modern techniques like sous vide because we find the consistency of a seven day operation it lends itself better to that. But for other aspects of cooking such as fish cookery for me it would be a good pan and some butter as it’s the only way forward. I’m similar at home, just a pan and an oven.
Why did you choose to get involved with TSC Live?
It’s a good way to raise mine and my restaurant’s profile and really just to rub shoulders with some of the best chefs in the country.
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