The Man Behind The Chef: Luke Butcher
In association with
In the build up to The Staff Canteen Live 2017 - supported by Westlands, at The Great Hospitality Show 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 Luke Butcher, head pastry chef and sous at Purnell’s in Birmingham - which maintained its Michelin star in the Michelin Guide UK 2017. Luke previously worked in Ardlands restaurant and Tom Kerridge’s 2 Michelin-starred Hand & Flowers pub.
What item of food do you hate cooking?
Kidney’s, the smell is horrendous!
What food, if any, are you allergic to?
I have a mild allergy to Oysters although I keep testing that theory out to an unpleasant end!
>>> Read more in The Man Behind The Chef series here
What’s your favourite ingredient to work with?
Spring and summer time fruit, it has a massive feel good factor when working with it.
What’s your guilty pleasure food?
Sweets - Liquorice allsorts!
What three ingredients would you take with you to a desert island and why?
Honey, it makes anything taste great, salted butter and spiced rum!
If you weren’t a chef what would you be?
Lead guitarist in a rock band, someone like Slash!!
What radio station do you listen to in the kitchen?
No radio, we have a docking station and a kitchen playlist which is alternated by the chefs each day.
What other kitchen would you most like to work in?
El Celler de Can Roca - it was as dream of mine to work there.
Traditional cooking methods or modern techniques?
You need both, some traditional cooking techniques you cannot beat, but if a modern approach enhances something then do it, you want to produce the best food possible.
Why did you choose to get involved with TSCLive?
I’ve worked with The Staff Canteen previously and we've got a good relationship with the guys there, so why not!
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