Do you have a career highlight?
Getting my Michelin star felt like I had climbed Everest and put a flag in it. It was a wonderful moment.
Do you have a most memorable moment in the kitchen?
I’ve had lots of them, I think one of the most memorable was when a singer called Robert Plant from Led Zeppelin came into the kitchen and spent time with us. I was such a big fan. He got his hands dirty and helped in the kitchen.
Who is your favourite person to cook for?
Anyone greedy! It’s generally people that really love and appreciate food, but I also love cooking for my children.
If you could cook for anyone in the world who would it be?
I’d like to cook for someone really fun that’s up for a good time, but I reckon Churchill would have been interesting because he went through such an awful lot.
He grabbed the bull by the horns and led us through a terrible time and I think he would have had a lot of fascinating stories to tell.
Where is your favourite place to eat in Essex?
I’ve got a couple. A restaurant called Le Talbooth
which is near Colchester is a beautiful restaurant. I love their rib of beef on a Sunday - it’s beautiful. And Flitch of Bacon,
I like dining there. I think the food there is incredible, it’s just perfection. It’s a beautiful setting in Little Dunmow and not far from me, so it’s easy to get to.
Are there any underrated restaurants that you love in Essex?
Yeah, I think The Windmill in Chelmsford. I’ve heard of lots of others, I just haven’t had the chance to get round. There’s some great cooking in Essex, it’s really undiscovered. I think it’s the one to watch. The food in general in Essex is getting stronger and stronger and what we need to do is discover more growers and discover more ingredients.
Where do you see the London food scene heading in the future?
I think it’s more small plates. It’s important that we eat less, but we eat better quality. We’re running out of resources. I definitely think our meals will be more 70% plant-based and 30% protein and I think we’ll eat less meat, that’s for sure. We’re selling hundreds of Vegetarian and Vegan Tasting Menus at La Chapelle now. In restaurants in London we’ve got more and more people that want to change and are choosing these menus, I think it’s more sustainable and better for us.
What do you love about your chosen summer recipe?
We love waiting for seasons. Our cooking really is ingredient-led and seasonally-driven so we have spring, summer, autumn, winter. The poached sea trout recipe just reminds me of spring/summer when we’ve just come out of grey, cold winter. It’s those ingredients you have to wait for and when they come, they’re not there for long so we celebrate them. I just think it’s spring/summer on a plate. It’s quite joyous.
Chris Galvin's Chosen Summer Recipe
500g – Jersey Royals
100g – Dulce seaweed
300g – Unsalted butter
80g – Piece of sea trout
Boil the Jersey Royals in seasoned water, leave to cool in the liquid.
Soften 100g of the butter, chop the seaweed and mix it with the butter.
Melt the remaining butter, heat to approx. 60 degrees C.
Season the trout and poach for approximately 12 minutes. Cut the Jersey Royals into thumb sized pieces.
Melt the seaweed butter in a pan. Add the Jersey Royals, coat them in the seaweed butter, pour into a bowl plate.
Place the poached trout finished with lemon and sea salt on top.
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