For this months feature we have spoken to Josh Donachie, Masterchef The Professionals contestant 2015. Josh has kindly answered some questions for us and provided a stunning recipe.
So please tell us a bit about yourself josh…
I’m a chef currently located in the UK. I enjoy keeping food natural and letting Mother Nature play a big part in my food. I love foraging and using fine ingredients to create modern British dishes.
Where do you get your inspiration from?
I get inspiration from many things be it reading, pictures on social media, or sometime even walking down the street listening to music. I keep wanting to create daily and push myself as much as I can.
What’s your favourite flavour combination?
For me it has to be lemon yoghurt and meringue, its a combination that I love to create and you will always see on a menu of mine. Think the acidity and sweet work very well also adding maybe fennel or pine brings it to a new level.
What’s your favourite ingredient and why?
For me it has to be chives I love the flavour and how much they can bring to a dish be it an oil or simply added finely chopped, But closely followed behind is Bennett & Dunn rapeseed oil which is fantastic in flavour and quality.
A typical 3 course meal is becoming a thing of the past in most high end restaurants these days, with most top restaurants offering a tasting menu from 5-12 courses, what are your thoughts on this and why?
I love the idea of tasting menus. As I tell you can go really out there and create something amazing. You keep developing dishes and you have a lot more freedom instead of the standard A La Carte
Any culinary trends that you think will take off this year?
Don’t like to follow, but healthy food always seems to be about.
Top 3 cookbooks?
What’s the best restaurant you’ve ever eaten at?
Hands down it would be L’enclume for me, every dish was superb and it stands out in my memory still three and half years on.
Where do you see yourself in 5 years time?
Five years time who knows, for me I just want to be successful with what I do, you can’t predict the future but you can make it happen.
What’s your last supper?
Last supper would have to be something nice and easy for me perhaps a roll and square sausage with HP.