Flash grilled: Jenny Warner
What was your first industry job?
Commis chef at The Compleat Angler in Marlow. I remember my first task there was to pick spinach.
If you weren’t in kitchens, what would you do?
I love taking photos, so maybe a photographer.
What industry figure do you most admire, and why?
Helena Puolakka. She is an incredible chef at the top of her game, and she’s a mother.
Pet hate in the kitchen?
Chefs putting vegetable trimmings in the bin. Every part of every vegetable should be used. Offcuts can go into stocks or be used for staff food, and as a last resort they can go into the compost, but never the bin.
What’s the oddest thing a customer has said to you?
“Are you a chef?”, “Is the food any good here?”, or “My dairy allergy doesn’t apply to the dessert.”
Sum up your cooking style in a single sentence…
Seasonal and produce-led.
What’s the worst review you’ve ever had?
A rabbit burger special for Easter served in hot cross bun, which got slated on TripAdvisor.
What advice would you give someone starting out in the industry?
It’s not as glamorous as it looks on TV, and it requires hard work and commitment. Find a friendly kitchen to work in where there is respect. Ask lots of questions and never stop learning.
Which single item of kitchen equipment could you not live without?
A Thermomix.
What would you choose to eat for your last meal?
Sushi.
À la carte or tasting menu?
Tasting menu.
What’s the best meal you’ve ever had in a restaurant?
The tasting menu at Fäviken.
What's the most overrated food?
Lobster.
What’s your earliest food memory?
Cooking scrambled eggs with my dad.
Twitter or Instagram?
Instagram.
What's your tipple of choice?
Red wine.
