Award-winning chef Michael Mealey of The Curlew, Bournmouth, shares sound advice for aspiring chefs, tips for home cooks, and a recipe for melt-in-the-mouth beef dripping brioche.
What do you enjoy most about being a chef?
I love making the guests happy, and being a chef allows me to show off my personality on the plate.
What qualities do you need to be a good chef?
Dedication is and has always been the key to success in the catering industry. I’ve lost count of the number of chefs I’ve worked with, or have worked for me, who have given up as it’s too hard, or they don’t like the hours because they can’t go out with their friends or family. You also have to be prepared to take criticism from other chefs and guests, but be able to come back the stronger for it! Younger chefs need to realise that this is a wonderful industry to be involved in but be prepared to work hard at a young age to see the benefits later down the road. Grab as much experience as you can now and don’t follow the pound sign! Just because the money’s good, it may not be the right move for you!
What’s your most memorable cooking experience?
In 2014 I cooked for one of my footballing heroes, Kenny Dalglish, for his birthday. I was a bag of nerves all night!
Have you or your restaurant won any awards or received any notable accolades?
In 2010 I achieved three rosettes at the Oak Room in Egham, Surrey, and in 2015 The Curlew won Best Eating Experience at the Sussex Food and Drink Awards.
In terms of produce, what do you like most about the local area?
It’s ‘farm to fork’ within a day! Whether it’s meat from down the road in Hawkhurst, fish from Hastings, or fruit and veg from the many farms in the area, we use the best of Sussex and Kent in terms of produce.
What is your favourite seasonal ingredient and how you like to use it?
Heirloom tomatoes – I love them! Every year they’re on my menu somewhere! This year we had a main course of milk-fed lamb, barbecue lamb shoulder, goats curd and slow roasted heirloom tomatoes.
Can you provide a top cooking top tip for our readers?
Always taste your food while cooking. Taste, Taste, Taste!
Do you have a recipe that you would like to share with our readers?
Beef dripping brioche
500 g flour
- 5 eggs
- 1 egg yolk
- 12 g salt
- 12 g sugar
- 80 ml milk
- 14 g yeast
- 350 g softened beef dripping
Method:
Place all the dry ingredients into a mixer.
Gradually add the milk and eggs.
Add the beef dripping slowly and mix in well.
Mix for five minutes on medium speed and for two minutes on low speed.
Place in a bowl and cover for eight hours or overnight.
Take out and knock back* for two minutes.
Grease two loaf tins and place half the mix in each.
Brush with melted butter and leave to prove** for one hour.
Bake at 190°C for 20-30 minutes.
*knead lightly to remove excess air
**rise for the final time
