Flash-grilled: Isobel Humbey
What was your first industry job?
My first job was working behind the bar at a pub in Brighton, I wasn't very good so after a few months they transferred me to the kitchen to do the washing up instead!
If you weren’t in kitchens, what would you do?
I always wanted to be a midwife or work for the ambulance service, but in reality if the industry ever got the better of me I'd probably be a struggling artist living in a remote little village growing my own food and be very happy for it.
What industry figure do you most admire, and why?
My friend, mentor and head chef Dave Mothersill has stuck by me from the very beginning. He gave me my first commis position, and saw something in me that I couldn't see myself. He treats everyone with respect and kindness, and his unwavering passion and enthusiasm means he is able to surround himself with like-minded people. Being able to work alongside him in Furna, with his handpicked team, is a privilege.
What’s your pet hate in the kitchen?
Lack of accountability. The phrase "it wasn't me" is the worst thing to hear. That, and laziness.
What’s the oddest thing a customer has said to you?
Can I have my steak tartar medium well? There have also been a few incidents where, in the customers opinion, my gender seemingly disqualifies me from being the chef in charge that day.
Sum up your cooking style in a single sentence…
I cook the food I want to eat.
What’s the worst review you’ve ever had?
We are very lucky to have had no bad reviews at Furna so far, which goes to show how much hard work our amazing team is putting in. I'm sure there have been a couple in the past. Everyone has them, and I don't dwell on them.
What advice would you give someone starting out in the industry?
Every day is a school day, you never stop learning. Work hard, never make the same mistake twice, and be prepared to slog it out at the bottom for potentially longer than you would like. Make wise decisions - you aren't going to perform well if you have been out on the town all night, and whilst burning the candle at both ends is often thought of as being part and parcel of the industry, I am yet to meet a chef for whom this produces good results. But most importantly, I believe that respect is earned, not demanded.
Which single item of kitchen equipment could you not live without?
One or two extremely sharp knives.
What would you choose to eat for your last meal?
My dad's spatchcock chicken and roast potatoes, with his spiced white cabbage and a big bottle of red wine. And my late mum's self saucing lemon pudding for dessert. Our bread course at Furna comes a close second though, I could die happy eating that.
À la carte or tasting menu?
Tasting menu. Why settle for trying one or two dishes when you can have many, but that could be greed talking.
What’s the best meal you’ve ever had in a restaurant?
I've been very lucky to have had some amazing meals at incredible restaurants, but last year I had the opportunity to eat at KOL and I've been itching to go back ever since.
What’s your favourite fast food joint?
KFC, all the way.
What’s the dish you wish you’d thought of?
This is a difficult question, but whoever put pickled radish with Korean fried chicken is a genius.
MasterChef or Great British Menu?
GBM, but I do love watching the skills challenges on MasterChef: The Professionals.
What’s the most overrated food?
Cheesy chips. Unless they are drenched in malt vinegar. I'll get a lot of hate for that one.
You're restaurant dictator for a day – what would you ban?
Unwillingness to try new flavours. Always try everything once.
Who would your dream dinner party guests be?
My family.
What’s your earliest food memory?
Kneading bread with my dad. I was so little I had to stand on a railway sleeper, and played with the dough so much that my duck shaped loaf was completely inedible. My dad still makes sourdough every week, and it's the best sourdough I've ever tasted.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
When I was a young girl my mum and I were walking down a beach in Dorset and the cliffs collapsed onto a part of the beach we had passed through only moments ago.
Where do you go when you want to let your hair down?
I am happiest when I'm camping in north Pembrokeshire, cooking dinner on the beach and swimming in the crystal clear water.
What’s your tipple of choice?
Negroni. I could drink those all day.
What’s your favourite food and drink pairing?
I can easily eat a whole packet of Carr's water biscuits with some amazing cheese from The Courtyard Dairy and the best heather honey. Equally I could devour many packets of pickled onion monster munch with Dairylea triangles. I'll have red wine with either. Both sides of the coin.
What do you consider to be your signature dish?
I don't have a signature dish as such, but I enjoy cooking the most when I visit home and can cook for my dad and my sister. Anything made with love will be delicious.
