6 ISSUES FOR £6 Subscribe to Hertfordshire Life today CLICK HERE

Chef Q&A: Tarik Hussein, The Gables, Newgate St Village

PUBLISHED: 12:52 17 December 2018

The Gables, Newgate Street Village

The Gables, Newgate Street Village

The Gables

We caught up with Tarik Hussein to find out all about his cooking style, food trends, and his favourite quick meal

Describe your style

Classical French, modern Asian fusion cooking combining flavours and experimentation.

How do you decide your menu?

Based on what the area requires and what is in season and fusion dishes that aim to wow customers.

What local producers do you use?

We use our local vegetable supplier based in Cuffley, Ronnies, that always delivers fresh quality produce.This is important to any restaurant as fresh vegetables are the foundation of any dish.

Which menu dish do you most enjoy preparing?

Lamb cutlets – always succulent and taste great complemented with root vegetables and red wine jus made from cow and veal bones from scratch.

What ingredient is most important to your cooking?

Butter. It enhances flavours and gives a rich silky texture. Herbs also play a big role in my kitchen as they complement a lot of recipes.

What’s been your best culinary idea?

Venison fillet with sweet potato dauphinois, truffled green beans and red wine jus. A rich and game-tasting meat which is balanced with a creamy sweet potato dauphinois accompanied by earthy green beans. It is a well balanced dish.

Who did you train under and what did they teach you?

Alan Bird (head chef at The Ivy) taught me to use the best and freshest ingredients, to have a clean and disciplined kitchen, and to always taste your food.

Prediction for the next food trend?

People are leaning towards healthy and tasty. But no matter what trend starts, people always go back to what their taste buds are used to and what they enjoy eating.

Quick grill

What’s in your fridge at home?

Butter, asparagus, sundried tomatoes, lamb or calves liver, prawns.

Favourite quick meal?

Croque madame.

Top three tips for amateur cooks?

1. Never cut corners.

2, Find out if you don’t know.

3. Always taste your food.

Best cookbook?

White Heat, Marco Pierre White.

__________

The Gables Restaurant, Newgate Street Village

Most Read

Latest from the Hertfordshire