Q&A with Simon Part

Q
Name your three desert island ingredients?
A
Shallots, butter and chilli
Q
Your best cooking tip?
A
You can always add salt but you can’t take it out
Q
Which seasonal ingredient do you look forward to the most?
A
The Game Season as no one does it like “The British” Grouse, Partridge, Pheasant and Mallard are all firm favourites on my plate.
Q
What is your favourite snack?
A
Snacks are headed up by “Proper Pork Scratching’s ” or any “Pig Product” Life is so much better with a bit of “Pig“ in it.
Q
What would you have for your last supper?
A
Plateau de fruits de mer followed by a Classic Roast Chicken dish with a modern take, a good Cheese board and a seasonal soufflé with an exceptional Ice Cream
Q
What foodstuff would you banish to room 101?
A
Liquorice
Q
What's your favourite restaurant?
A
Brunswick House (London), No.6 Paul Ainsworth (Cornwall), André Garrett at Cliveden, Galvin’s La Chapelle, Trinity, Union Square Cafe (NYC), Marea (NYC), Maitre D’Albert (Paris)
Q
What's your favourite tipple?
A
A Proper Pint usually Guinness or a real Ale, Spanish wines and a good Whiskey often Japanese
Q
What's your dream dinner party line-up?
A
Danny Meyer, Chris Galvin, Rick Stein, Joe Bastianich, Nigella Lawson, Richard Branson, Michael Parkinson, David Chang, Stephen Fry, Nelson Mandela, Frank Lampard & Peter Osgood
Q
And what would you cook for them?
A
Potted Shrimps with Pickled Cucumber, Chateaubriand with Green Beans, Artichokes & Truffled Mash, Cheese trolley & a Pear & Almond Tart with clotted cream

About

Simon Part starting out in a family owned brewery pub 15 years ago.  It was here where he found a passion for food and a hunger for the food and drink industry. Working his way up he trained on the job as a chef in a number of London’s best restaurant kitchens and with some of the great Culinary teacher’s of the industry.

More recently, after a brief stint as Front of House he began working with a restaurateur to start an in house recruitment company. Here he utilised all of his skills and experience, coupled with a huge passion for the Hospitality side of the industry. Putting this new found knowledge into practice, Simon has flourished and branched out in forming his own recruitment company with a difference, growing his business.

In summary, Simon has worked in most sectors within the industry ranging from Commis to Management and is therefore qualified to offer in depth knowledge and service to the industry he is incredibly passionate about.