The first few years it was very hard to get the calibre of staff I was looking for. It was only when we won the star in 2003 that things started to change. We have been very fortunate but it has been very hard. Any business is very hard in this climate. I have talked to a number of chefs in the business, up and down the country, we are all finding it very difficult. But we are all still in business.
Yes.
… And that is very promising.
Sat, how big an influence were your parents to your cooking? Your parents are of an Asian background. How much has that influenced you as a chef?
I don’t think they influence me as a chef. I think they influence me in the way to eat.
OK.
Because eating at our home was a pinnacle point. It was a get together of the family. So what ever you were doing; regardless of your age; or your studying or what ever we did, you had to be at the table for 7.
Right.
We sat down as a family, which, as you know is missing these days.
Yes, sadly missed.
And what we have done from that is we have a Chef’s table. Every night at 5 O’clock we all down tools and we sit together and eat.
Lovely.
So, it’s a nice family feel. There is no hierarchy, so it allows everyone to be equal. The chefs put a menu together for the week; everyone knows what they are having. Everyone gets excited about food. We cook as good a food for them as we do for ourselves because it’s important that we all share that passion. It’s not cheap – I spend a lot of money on staff food. We look after them. I think it’s important. As far as my family were concerned, food was a real big part of our culture; sitting around the table and enjoying the food. Sikhs are very passionate about food, they eat very well and that’s what rubbed off on me.
Yes, and that enthusiasm for food comes across when we are talking, now. You have been hugely successful and, I guess Great British Menu raised your profile even further.
Yes, it was phenomenal.
And we do sometimes hear Chefs saying “No, I don’t want to do telly.” But realistically it has got to be good for business, hasn’t it?
Yes, but I actually said no in the beginning to The Great British Menu.
Why?
Umm, I think it was the thought of stepping your toe into the unknown. You don’t want to come across as a fool or a gimmick. You don’t want to become a novelty. You want to be representing you trade and craft; you don’t want to be ridiculed. But then, I remember speaking to my wife, and I said “They really are pestering me to do this now, what do you suggest?” And we couldn’t see anything wrong with it – just be yourself.
