Interview with Tareq Taylor

What is your first food memory?

My father’s scrambled eggs with black pepper and paprika.

Where does your inspiration come from?

I get a lot of inspiration from my fellow chef colleagues, from my travels and from Mother Nature.

Did you always want to be a chef?

Since I was seven I have had my mind set on becoming a chef. Food has always been a source of joy and since I was a child, I have always been cooking and experimenting in the kitchen.

Is there one dish that sums up your style of cooking?

It is almost impossible to find one dish that would represent my style of cooking... it's always changing. I love to cook with the seasons, and as the seasons change, so does my cooking. One thing that always remains is that I try to keep my food down to earth and natural.

Where’s your favourite place to eat in the world and why?

At home! There is nothing better than sharing a lovely meal with the family.

What five ingredients could you not live without?

Creativity, endurance, joy, adventures and surprise!

Is there any food you really don't like?

Yes! I hate McDonalds and all other sloppy, bad fast food.

Do you have a guilty food pleasure?

I'm a complete sucker for pastries!

Of all of your recipes, do you have a favourite?

There are too many to choose from, and the best is yet to be written.

What advice would you give home chefs who are inspired by your style of cooking?

Try to work with the seasons and use as many of your local ingredients as possible in your cooking. In terms of presentation, I always try to think of colours and how I can create a fresh and delicate look, sometimes by using thinly sliced raw vegetables, fresh herbs and sometimes edible flowers.

What would you cook for a romantic meal?

I love to share food that you can eat with your fingers only, so I would cook a big bowl of moules marinieres.