Every week, we interview top chefs from around the UK, hearing about their cheap food hacks, views on the industry and more. This week, we speak to Stephen Parker, corporate executive chef at Black Tap Craft Burgers & Beers…
The worst thing ever to happen to the food industry is… the celebrity chef culture that has exploded over the past few decades, thanks to the likes of channels such as The Food Network. Cooking shows have shifted their focus from skilled cooking to personality, making many chefs entertainers rather than craftsmen. Real kitchens are much grittier and less glamorous than the ones seen on TV – creating a style-over-substance idea that really doesn’t exist in the real world.
One cheap place I love to eat in the UK is… in London’s Borough Market. I had the most incredible risotto from the Wild Mushroom Risotto stand. The creamy risotto was topped with garlic and truffle oil, fried leeks, spring pesto and parmesan… I can’t stop thinking about it! I loved how even though this was a simple dish, it packed in so much flavour and was made super-fast using fresh ingredients.
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The key to a great burger is… the fat content and quality of the meat, which plays into how great the burger is after cooking. The meat needs to have enough fat to achieve a great sear on the outside, while the cut of beef is important to ensure that the juicy burger is full of extra flavour.
My favourite ketchup has to be… Heinz baby – all day. Are there even any other options?
The one thing I hate that some customers do is… order their burgers well done. In my opinion it’s overcooked and doesn’t give you the same culinary experience as eating a burger cooked to medium. At Black Tap, we pride ourselves on serving fat, juicy burgers that aren’t overcooked.
Food influencers are… constantly changing the game when it comes to the hospitality industry. They are great for helping to inspire chefs and restaurants alike to be on top of our game. Not only do they push businesses to be even bigger and better, but encourage restaurants to continue pushing boundaries when it comes to flavour combinations and food and drink trends.
The idea that Michelin food is the tastiest you can get is false… Night markets, street food and real family-owned restaurants are leading the way when it comes to flavours and innovation. Chefs at establishments like these pour their hearts and souls into the food they’re creating as they have such a passion for it. In my opinion, the tastiest meals I’ve ever had are connected to the memories that go along with them and how I was feeling at that moment in time.
The best city in the world to eat in is… Singapore. Not only is it a multicultural hub, but it’s also where my wife is from. We take a lot of inspiration from Singaporean dishes when cooking at home. Some of my favourites include Hainanese chicken rice, fried carrot cake (super delicious) and chilli crab.
Read more of this feature:
Top chef’s favourite restaurant chain
‘Sirloin? No. Buy this cheaper cut instead’
‘Overrated trend is invading menus’
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Here’s a cheap recipe for my teriyaki broccoli… Ditch the chips and switch for a tasty, tangy teriyaki broccoli side dish. It’s perfect for those looking to be a little more health-conscious while still being able to enjoy their favourite dishes.
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