Name: Chef Neill Anthony
Q. How would you describe your style of cooking? What inspires you?
A: rustic, refined, ingredients focused.
Q: Describe a typical day for the private chef?
A: Early morning wake up with coffee, milk no sugar; off to gym whilst half asleep; another cup of coffee on return from gym; next up…time to get to emails, social media, phone calls, texts and writing lists; feed the dogs; then off to my suppliers to collect produce then to my studio to start prepping; prep done; off to clients for dinner parties; home; sleep…repeat.
Q: What have been your proudest moments as a chef?
A: Cooking for Gordon was a big moment in my career.
Q: What has been your biggest learning curve?
A: Managing multiple projects at once and keeping everyone happy in the process.
Q. What are your favourite ingredients? And, 1 ingredient that we will never find in your kitchen?
A: I am a very big fan of celeriac, and ocra is something you will never find in my kitchen.
Q. What is your favourite dish that you enjoy cooking?
A: At the moment, anything cooked outdoors on an open fire is what I really enjoy.
Q: six people (dead or alive) who you would like to cook for?
A: David Beckham, Jose Mourinho, My Dad, Alex Ferguson, John Lennon, Nelson Mandela.
Q. What trends / challenges are restaurants facing in 2017?
A: Staying innovative whilst pleasing locals with simple and good food.
Q. The #1 thing that annoys you in restaurants?
A: When the waitron keeps asking if I enjoyed the food or not.
Q. Any final thoughts you’d like to share?
A: Keep supporting local farmers, small businesses and keep creating new food memories.