Flash-grilled: Ami Ellis

By James McAllister

- Last updated on GMT

Flash-grilled with Ami Ellis co-chef proprietor of The Bailiwick Free House in Egham Surrey

Related tags The Baliwick Pub Gastropub Chef Top 50 gastropubs

The co-chef proprietor of The Bailiwick Free House in Egham, Surrey, on the industry friends that inspire her and why she'd choose fish and chips as her last meal.

What was your first industry job?
I began working as a waitress at The Pheasant Hotel in Harome, North Yorkshire, in 2009. It was a summer job; I was only meant to be there for six weeks, with every intention of going to college to study art. I would watch the kitchen so intently and I loved the rush, the bustle and trying new things, it was infectious. I decided there and then I wanted to be a chef, I phoned Andrew Pern at The Star Inn, told him I had no experience, but it was what I wanted to do and the rest, as they say, is history. 12 Years later I still love it.  

If you weren’t in kitchens, what would you do?
I love being creative and drawing, but honestly, I cannot see myself doing anything else and I hope my creativity and finesse comes through in my dishes.

What industry figure do you most admire, and why?
The people I admire most in the industry are my friends who are working so incredibly hard to be the best they can be. Em Brightman, head chef at Murano’s in London; Kim Ratcharoen, sous chef at Restaurant Gordon Ramsay; Catherine Hill, owner of Medita Chocolates in Australia; and Tracie Zahavich, owner of the Fox and Monocle Bakery in Victoria, British Columbia. They are all incredibly talented and continually inspire and support me.

Pet hate in the kitchen?
Whistling!

What’s the oddest thing a customer has said to you?
Someone once said they wanted to marry me when they came in on a kitchen tour… I am sure they were drunk.

Sum up your cooking style in a single sentence
Relatable and simple, yet sophisticated.

What’s the worst review you’ve ever had?
I am sure there have been some, but I try not to read reviews, even though it is good for growth. Not in an arrogant way, I just put so much pressure on myself to make sure everything I produce is perfect and that each guest leaves happy if I read a bad review, I take it incredibly personally.

Which single item of kitchen equipment could you not live without?
A spoon.

What would you choose to eat for your last meal?
Something wholesome, hearty and comforting. Honestly, fish and chips, it always reminds me of South Shields, the seaside town I grew up in.

À la carte or tasting menu?
À la carte.

What’s the best meal you’ve ever had in a restaurant?
Per Se in New York, and Core by Clare Smyth in London.

MasterChef or Great British Menu?
Great British Menu.

Most overrated food?
Ketchup. I have always disliked it since being a kid.

Twitter or Instagram?
Instagram.

Tipple of choice?
Spiced rum and ginger ale.

Favourite food and drink pairing?
Chocolate and sherry, or apple tatin with a glass of tokaji.

What advice would you give someone starting out in the industry?
Work hard, have a positive attitude and have patience, nothing happens overnight, you need determination and to be highly motivated. Ultimately, you get out what you put in.

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