CHRISTMAS OFFER Subscribe to Hertfordshire Life today CLICK HERE

Chef Q&A with Miroslav Schelling of The Bricklayers Arms, Flaunden

PUBLISHED: 11:32 12 January 2017 | UPDATED: 11:32 12 January 2017

Miroslav Schelling, Bricklayers Arms

Miroslav Schelling, Bricklayers Arms

Bricklayers Arms

The head chef of the award-winning Flaunden country pub and restaurant on touring Europe in one sitting, the magic of seasoning, and bargain-bucket KFC

Mackerel escabecheMackerel escabeche

Describe your style

I like to warm up my customers’ appetite with an Italian-themed starter, step things up with French cuisine and finish with a Slovakian dessert with my own personal touch. I like customers to leave with their taste buds feeling they’ve been on a full tour around Europe.

How do you decide your menu?

I like to give my dishes a personal touch, infusing classic dishes with secret family recipes – ensuring a unique dining experience.

Which Herts producers do you use?

We buy local seasonal game from Little Missenden, meat from Prestwood Farm in Kings Langley and local fresh veg and fruit from St Albans.

Which menu dish do you most enjoy preparing?

I have a list of dishes! One of them is the mackerel escabeche, due to its unique and creative style.

Most important ingredient in your cooking?

The most fundamental ingredient to my recipes is salt and pepper. I often find combining the bitterness of pepper with the sweetness of salt in just the right quantities can lead to that perfect taste with almost every dish.

What’s been your best culinary idea?

In the world of a chef there are no good or bad ideas because every customer is different and will have different preferences. So what I try to do is diversify my menu as much as possible, so everyone who dines in my restaurant can have a dining experience tailored to them.

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

Michelin-trained chef Claude Paillet was my teacher and now my lifelong friend. He took me on at the tender age of 20, teaching me what has become a lifelong passion in a prestigious restaurant in my home country.

Next food trend?

I think the ever-growing trends of globalisation and multiculturalism will combine the palates of different cultures into one.

Quick grill

What’s in your home fridge?

We have all the essential ingredients which form the toolbox of any good cook, including spices, fresh veggies, red meat and lots of Yazoo.

Favourite quick meal?

After a long stressful day of work, I like to pick up two bargain buckets of KFC, gather round the dining table with my family to catch up on the day and spend time together.

Top three tips for amateur cooks?

1. Don’t be afraid to experiment in the kitchen.

2. Be careful not to use too much spice.

3. Practise your technique and make sure you’re comfortable using knives.

Best cookbook?

My Paris Kitchen: Recipes and Stories by David Lebovitz


Welcome , please leave your message below.

Optional - JPG files only
Optional - MP3 files only
Optional - 3GP, AVI, MOV, MPG or WMV files

Please log in to leave a comment and share your views with other Hertfordshire visitors.

We enable people to post comments with the aim of encouraging open debate.

Only people who register and sign up to our terms and conditions can post comments. These terms and conditions explain our house rules and legal guidelines.

Comments are not edited by Hertfordshire staff prior to publication but may be automatically filtered.

If you have a complaint about a comment please contact us by clicking on the Report This Comment button next to the comment.

Not a member yet?

Register to create your own unique Hertfordshire account for free.

Signing up is free, quick and easy and offers you the chance to add comments, personalise the site with local information picked just for you, and more.

Sign up now

More from Food & Drink

Friday, December 7, 2018

Take the whole family to one of these lovely Hertfordshire pubs, including your four-legged friend

Read more
Thursday, December 6, 2018

Come and celebrate with The Three Tuns this festive season!

Read more
Monday, December 3, 2018

Join us for Christmas at the Bushel & Strike.

Read more
Monday, December 3, 2018

The Crosse family at Ickleford’s Holme Farm has been rearing turkeys since 1964. With the rise of meat-free diets, how is the traditional Christmas bird faring?

Read more
Monday, November 26, 2018

The Black Horse, Brent Pelham shares its hearty steak and ale pie recipe that’s perfect for winter

Read more
November 2018
Monday, November 26, 2018

Open fires, hearty food, local ales and a welcoming atmosphere. These are the things that make for the cosiest times. Find out where you can find all these things and more this winter with our Hertfordshire pubs guide

Read more
Friday, November 23, 2018

Located in the picturesque village of Ashwell, between Royston and Baldock in the county of Hertfordshire. The Three Tuns is a quintessential English inn.

Read more
Wednesday, November 21, 2018

As winter closes in, find a spot in one of these Hertfordshire restaurants for a Christmas feast or winter party

Read more
Tuesday, November 20, 2018

If you don’t fancy slaving over a hot fire this year, head to one of these restaurants for a festive feast on Christmas Day

Read more
Wednesday, November 7, 2018

Indulge in the very best of pub classics every Wednesday night at The Black Horse.

Read more

Newsletter Sign Up

Sign up to the following newsletters:

Sign up to receive our regular email newsletter

Our Privacy Policy

Topics of Interest

Food and Drink Directory

Local Business Directory

Search For a Car In Your Area

Property Search