Fish dishes are the go-to dish for Le Bouchon’s head chef Catherine McNair Tell us a bit about yourself...
I was bought up in Ilford which had a minimal food scene, so after catering college I worked at the 2012 Olympics, cooking for the athletes. From there I went on to work in London and eventually ended up at a Michelin star fish restaurant, Angler, working under Tony Flemming. I then headed back to Essex to be a little bit closer to home and have been working at Le Bouchon for seven years climbing the ranks to head chef.
When did you first get interested in cooking? I’ve always enjoyed cooking from a really young age. I remember making fresh bread for the family and the first ever dessert I made was an apple strudel which went down well! What is your signature dish? I wouldn’t say I have a signature dish, inevitably it's based on what we think our customers would enjoy, however simple fish dishes are always my go to. Crab on toast, whole Dover sole meuniere.
Scallops is always a good seller at the restaurant. If you could cook for anyone in the world, who would it be? Ricky Gervais, it would be a funny evening. What do you eat at home? I would say contrary to what most people think, chefs probably don’t have the best diet, but if we’re feeling fancy seabass, crushed potatoes and a good sauce accompanied with a glass of wine or two.
Which kitchen ingredient could you not do without? It’s an obvious answer but salt, it can completely make or break a dish. If you.
