Traveling for food is a new passion point with global travelers on the move. In a hats off gesture to the kings and queens of cuisine around the world who inspire us to eat with adventure no matter where we are, TravelSquire brings you CHEF TALK, sponsored by Le Cordon Bleu.
Meet ADAM ASHE, award-winning executive chef at St. Pancras Renaissance Hotel:
Adam’s passion for food and creating memorable dining experiences is palpable. Born into a family of butchers, he spent summers as a child fishing with his grandfather and cooking with his grandmother. A graduate of Le Cordon Bleu’s London campus, his wildly diverse career has taken him across the globe to Stockholm, Australia, Hong Kong and Singapore. Diversity of cuisine and an international clientele mark the numerous restaurants where he’s worked and now, back in London, he is bringing his wealth of experience and culinary philosophy to the St. Pancras Renaissance Hotel.
What is your favorite dish that you learned to make at Le Cordon Bleu?
After completing the Grand Diplome at Le Cordon Bleu, London there were so many incredible dishes but two that always stand out and I still prepare today both at home and work are the Pissaladiere and the Duck Cassoulet.
What ingredient can you find in London that you can’t find anywhere else? Do you have a favorite market where you shop?
In such a globalized world these days and living in London, it’s become easier to source ingredients from all over. But something that I love to buy especially on the weekend for myself and my girls is Black Pudding. I love all the various versions of it from Boudin Noir and Morcilla to Blood Pudding, but the British Black Pudding is my favorite. I usually go to my local farmers’ market in Wimbledon on Saturday mornings, but I also love to shop and eat at London’s Borough Market.
Have you had a memorable culinary experience in London now or when you were studying that you can share?
One of the most memorable restaurants in London and one that I have re-visited several times is St John. It’s an amazing British restaurant which led the way in nose to tail eating and re-introducing classic British ingredients and produce to Londoners. The simplicity of the décor, the service and the incredible food is always gratifying. www.stjohnrestaurant.com
Where in London can someone find a dish or a dining experience similar to what you were taught at Le Cordon Bleu?
With London being both an international city and so close to France, we are quite spoiled for the choice of good French restaurants. A couple that I think are worth a visit are the recently re-opened Claude Bosi at Bibendum and something a bit more price sensitive, Frenchie in Covent Garden.
www.bibendum.co.uk www.frenchiecoventgarden.com
What country or city would you choose right now for a great culinary experience?
London, of course! There’s an endless list of amazing restaurants but if I could choose another city it would be San Sebastian in Spain. It’s an incredible food city that’s often overlooked and with an impressive heritage of food and amazing produce – a definite must visit if you’re headed to Spain.
What is your favorite international food?
After working my way through British, French and Spanish cuisines my favorite nowadays is one made up of many cuisines – Chinese. I had the opportunity to live in Shanghai and Hong Kong for a few years and during that time ate and learned a lot about regional Chinese food. My family and I love the food from provinces such as Canton, Hunan or Xin Jian and after so many years that’s what we think of when we need comfort food.