EXAMPLE PAGE - MAGAZINE - LOVE NOSH - Flipbook - Page 7
LN: ( jokingly) Is there any place for a
microwave in your kitchen James ?
JS: “Ha ! No, I don’t have one - although I
sometimes think I should have one.”
LN: After a busy day, how do you like to
LN: Do you socialise with any other chef’s
outside of work ?
JS: “Not really. As I work 6 days a week, my
only day off is a Monday and that’s a family
day. I do touch base with other chef’s at
events, but I tend to keep myself to myself.”
wind down ?
LN:
JS: “I’m a bit of a night owl, and I like to sit
JS:
and watch what I call ‘chef’s TV’, which is
usually all the trashy programmes that come
on late at night, or maybe a movie. Another
way I like to relax after a hectic service is with
a gin & tonic.”
And what about any favourite kitchen
equipment, say knives ?
“The knives I use in my kitchen are made
by SHUN - I think they are fantastic - they’re
lightweight and keep their edge really well.
I do have two other knives I use, but mainly
for shows and demos - they are hand-made by
a British company called BLOK. I have to admit
though that my favourite piece of kitchen
equipment is our Thermomix. It’s an amazing
bit of kit, well worth the money and most of
my boys would be lost without one or two of
those in the kitchen !”
LN:
I’m sure all the amateur chef’s out there
will want to know this one, as a Michelin Star
chef, do you still cut yourself in the kitchen ?
JS: “Oh yeah - definitely. I cut myself just
yesterday ! I was prepping a lobster, and it was
literally from tapping the back of the knife,
not even from the blade.”
LN: You’ve just recently published your first
book James - ‘Generations’ - can you tell us a
little more about it ?
JS: “I’ve always wanted to write a book, and I
called it ‘Generations’ as my Grandmother
originally taught me to cook, and my eldest
daughter Georgia is training to be a chef here
in our kitchen. My wife Louise also works with
us, so we’re a real family business and this
naturally inspired the title of the book. You
can expect a biography, a totally honest look
at me, documenting the highs (and sometimes
lows) of my career, plus over 100 of my
favourite recipes.”
LN: How involved have you been in
choosing the decor, cutlery, crockery etc. for
your restaurant ?
JS: “I picked out everything in the restaurant,
sometimes with my wife Louise. We buy
beautiful little pieces of crockery on a regular
basis, and even have some lovely items of
hand-made glassware. I also choose the wine list.”
LN: Do you find that as you become more
successful and more visible in the public eye
you spend less time in the kitchen ?
JS:
LN: Any particular type of gin ?
JS: “There are so many out there now but
one of my favourites has to be The Botanist,
and I really like Japanese gin at the moment”
“No, not at all. I’m in the kitchen 6 days
a week. I’ve recently started to work a little
front of house as well. I’m actually working the
floor today - some guests find that a little odd
when they see me in a suit.”
James Sommerin’s book ‘Generations’ is available to
purchase online from:
www.awaywithmedia.com
LN: If you didn’t become a chef, what do
you think you’d be ?
JS: “Oh, that’s a hard one. I have always
thought I might have been a police officer...”
LN: Hang on James, just stand up for one
moment would you... ?
JS: ( laughs) “Yeah, alright, I was too short. I
did always want to be a firefighter, but a small
issue with asthma put a stop to that.”
STARTERS
Burrata - £8.50
Heritage Carrot, Basil, Seed Granola
LN: It’s always been hard to make it in the
restaurant business, and it’s a particularly
tough climate out there at the moment. What
advice would you give to anyone wanting to
become a chef ?
JS: “It is a hard business, and it’s important
to come into it with an open mind and be
prepared to work extremely hard - this business
isn’t like a nine-to-five office job, it can mean
very long, unsociable hours, you will have to
make sacrifices and be prepared to give it your
all to succeed. In my early years of training, I
gave it everything I had. That is what you can
expect if you want to make it as a chef,
nothing has changed.”
WHERE ?
The Esplanade, Penarth CF64 3AU
OPENING TIMES
Smoked Venison - £10.00
Tarragon, Carrot
Cod - £9.50
Caviar, Rosemary, Parsley
MAIN COURSES
Wild Sea Bass - £25.00
Langoustine, Ginger, Artichoke
Wesh Lamb - £26.00
Broad Bean, Pink Turnip, Cumin
Brill - £25.00
Cornish Potatoes, Salsify, Kale
32 Day Aged Sirloin - £29.50
Oxtail, Shallot, Red Wine Jus
Tuesday - Sunday
Lunch - 12pm - 2:30pm
Dinner - 7pm
( Last food orders 9:30pm )
DESSERTS
BOOKING
Cinnamon, Flap-jack, Hazlenut
029 2070 6559
www.jamessommerinrestaurant.co.uk
Lemon - £11.00
( Bookings subject to a £35pp deposit - non-refundable
if you are booking within 48 hours of your reservation )
Pear - £9.00
Blueberry, Sablé, Meringue
Apple - £9.00
Tart Tartin Flavours
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