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Gary Rhodes Interview

1) What inspired you to become a chef?

Cooking with my mother at the age of 13, I soon became the household ‘chef’. I was totally obsessed and know it was what I wanted to do when I was older.

2) The magazine is focused around autumn, what is your favorite season, and why?

All hold different and exciting flavours, but it must be colourful summer with all of the beautiful red berries that our soils share with us, and many other produce from around the world such as peaches, apricots and lots more.

3) What foods do you feel are true to autumn, do you have any favorite recipes?

Autumn is a magical season as it brings us stunning wild mushrooms and game. I adore a simple wild mushroom risotto.

4) Most people see autumn as a miserable season due to the weather, 'I think I am the only one who really likes it', what do you feel?

Not at all, over the years Autumn has provided some warm surprises, and October and November are some of my favourites months, as we gear up for cold winter.

5) What do you like to do for Halloween, Bonfire Night, what are your favorite foods for these events?

Toffee apples were always my favourite as a child, so thinking about the concept of those flavours, I like to introduce ‘toffied’ apples to a pecan pie. Its absolutely delicious with pouring cream or homemade custard. It’s more exciting than the fireworks!

6) You must be very proud in what you do, how do you feel about being able to provide people with help, information, knowledge and entertainment?

At the age of 13,when I started cooking for my family, the biggest thing for me was not even the food but sitting and watching my family’s faces – smiles would appear and they would continue munching until every last crumb had disappeared. That was what excited me and still excites me today. It’s a privilege to be able to help and inspire other cooks.

7) As a bit of advice what do you suggest to brighten up a cold autumn?

Towards the end of November, as it’s getting colder and wetter, pop a beef stew into the oven in the morning at a very low temperature, with all the veg included in the pot. Come home 8-10 hours later and the meat will have softened so it just falls apart and the sauce will have become rich, resembling melted butter as you eat. All you did was pop a few ingredients into a pot, put the lid on, and you’re now in Heaven.

8) Where do you get most of your ideas from?

Ideas for me are borne a lot of the time from British classics, which I love to re-identify and update through my personality in the kitchen.

9) If you were to look back over your experience as a successful and respected chef, how do you feel and what moments throughout your career stand out?

I still feel I have a long way to go but there are many moments I treasure such as cooking for Princess Diana, and along with that having the opportunity to dine with her; cooking for Sir Alex Ferguson and Manchester United – my heroes; having the opportunity to meet the Roux Brothers and cooking with them many times over; and probably achieving my very first Michelin star in 1986/87.