
Just outside of Camden and Islington, past Caledonian Park on York Way, on a street full of neighbourhood venues and small businesses, you’ll find Half Cut Market. But despite the name, this isn’t a food market or venue filled with street food vendors. This neighbourhood haunt is a wine bar and shop that is also quietly serving up some of the finest food in London.
The seasonal menu changes frequently, sometimes daily, but ultimately comprises – in their own words – “delicious stuff we like to eat”. It’s the kind of place where you might only plan to stop in for a quick glass of wine, but you’ll likely end up chowing down nonetheless. And the culinary force behind it all is Chef Aidan Richardson. The former BRAT chef has taken his cooking sensibilities north, and he’s making a storm with his food.
After chatting with the likes of Theo Randall, Eran Tibi, and Riaz Phillips, we had a chance for some ‘Kitchen Chatter’ with Aidan Richardson.
What inspired you to become a chef, and who are your biggest culinary influences that have shaped your cooking style?
I’ve always engaged with cooking. My nana says I’d watch her cook from counter height.
My main influences have come from the opportunity to travel and work. I don’t think I’d have an idea about what I like if I didn’t get to work abroad with people from different cultures and backgrounds.
What are the biggest challenges and rewards of being a young chef in London?
The biggest challenge is definitely finding the chance to cook at home, nothing beats a home-cooked meal.
The biggest reward for me right now is the opportunity to cook my own food at Half Cut. My work is always engaging and exciting. The creative process is really rewarding. And I’m continuously developing how and what I love to cook so it’s win-win for me!
How have shows like ‘The Bear’ and other media representations influenced public perception of chefs?
I was asked about work so much after the British movie ‘Boiling Point’ came out! I think it was maybe a little dramatised… Like ‘Burnt’, that movie is literally a comedy!
I think ‘The Bear’ does it better. I haven’t seen it much since that show makes me anxious. But I guess that means it’s doing a good job of capturing the kitchen…?
How has the London culinary scene changed over the past few years?
The residency and collab chef culture that started after COVID is quality. It’s created a new avenue for talented people to cook their own food and allows us to team up with chefs and restaurants from different backgrounds and disciplines we wouldn’t normally come into contact with. So it is hopefully here to stay.
I think now there are more large restaurants in unconventional places like overground arches. And I think a lot more pubs are offering really great food now.
Where do you see the London culinary scene heading in the next 5-10 years?
I think there will be more West African restaurants across the board and there will be more regionally specific restaurants from cuisines we already know and love.
Can you share a memorable experience or anecdote from your time working in London’s kitchens?
I stepped away from service for the first time at Half Cut this week and ate my own menu. The team were in top form, it was a really proud moment. The food was also class and should not be missed so get down to see us at Half Cut soon!
Keep up to date with Aidan’s cooking here, or head on down to Half Cut Market to try it in person. Find it at 396 York Way, Islington, N7 9LW. The nearest stations are Kentish Town, Caledonian Road, and Camden Road.