22nd November 2010

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Interview with Will Holland

La Bécasse maintains the Ludlow gastronomic tradition with what chef  Will Holland describes as a 'modern British interpretation of classic French cuisine'. Here, he shares an early recipe for ‘biscuits’ and confesses to a love of Viennetta.

What is the best dish on your menu?

Parmesan crusted scallops, spiced parsnip and spinach, lime emulsion, coconut velouté.

What would be your perfect birthday meal?

My dad’s lasagne followed by Viennetta! It’s what I always chose when I was allowed to choose my birthday dinner!

If you were having a dinner party for six people, who would you invite?

Marco Pierre White, Ferran Adrià, Ferran Adrià’s translator, the ghost of Keith Floyd, Remy the rat from Ratatouille, Delia Smith.

What do you think is exciting about the British food scene?

The wealth of great produce our country offers and the genuine move from chefs to make the most of it.

What is your favourite restaurant and why?

The Ledbury. The best, most exciting food I’ve eaten in the UK in the last few years. The flame-grilled mackerel dish is out of this world.

What food trends are you spotting at the moment?

Less foams, warm jellies and fake caviar. Slightly simpler dishes. Name checking individual farms and producers on menus. And suddenly Scotch eggs have become trendy!

How do you relax when out of the kitchen?

Driving fast cars listening to loud music, playing squash, cooking barbecues for family and friends.

Is there anything in the restaurant industry that you would like to change?

Standardisation of tipping and service charges across the industry.

What is your earliest culinary memory?

Making what I called ‘biscuits’ (flour and water mixed together and rolled into balls) in our kitchen at home before my parents woke up, and taking them to their bedroom as ‘breakfast in bed’!

What do you wish you had known when you started out as a chef?

How selfish you have to be towards everything outside work if you are going to succeed. And long days don’t get any shorter!

Could you give us  a very simple recipe?

Add frozen fish fingers to a cheese sandwich before cooking it in a toasted cheese sandwich maker.

Where do you see cooking/food/restaurants in 60 years’ time?

In space and on the moon! Literally!