One of the most anticipated TV releases this year is ‘The Bear’s third season. We can’t wait to see what’s next in the tense drama-fuelled show that had everyone shouting “Yes, Chef” and “Behind”. And with the third season dropping today (June 27) we wanted to dive into London’s own food scene and find out the real stories of London’s most exciting cooks and chefs. To kick off the series of chats – which we’re terming Kitchen Chatter – we decided to talk to London-based “cook, recipe writer, supper clubber” and food writer, Sophie Wyburd.
What inspired you to become a chef, and who are your biggest culinary influences that have shaped your cooking style?
“I’m from a big family where big, communal meals every night were obligatory, and this set up in early life has completely informed my love for cooking hearty, comforting casual food for lots of people to bond over.
“My biggest good influences are my mum, and my telly mum Nigella, both of whom are big proponents of this approach. Nigella’s approach to cooking as something joyful and fun, but also no-fuss and casual is definitely one that I have taken on too. I’m by nature a very greedy person, and this absolutely inspired me to become a cook so that I could totally immerse myself in food all the time.”
What are the biggest challenges and rewards of being a young chef in London?
“There are so many great restaurants that you can stage in or work in to learn quickly, and have access to amazing ingredients you’d otherwise never see.
“The biggest challenge for me though was still the anti social hours – at the time when I worked in restaurants, I didn’t really have any other friends in hospitality, so it felt quite lonely at times.”
How have shows like ‘The Bear’ and other media representations influenced public perception of chefs?
“To be honest, I’m not really interested in watching shows like The Bear or Burning Point. Kitchens can be really high stress, macho environments, and I prefer my telly to be a bit more escapist and relaxing.
“I do think it has given a bit of glorification to chef culture though, and it’s nice to see the craft being appreciated on a larger scale than it ever has been before.”
How has the London culinary scene changed over the past few years?
“Whilst I’m a fan of a small plate, and many spots are still doing this, I’m really enjoying the resurgence of restaurants that seem to espouse the starter/main/pud model.
“It feels old school and chic, and often ends up being better value than all the little bits, not to mention more filling.”
Where do you see the London culinary scene heading in the next 5-10 years?
“I’m hoping to see it head into a space that is much more inclusive for women and people of colour, which ultimately will make hospitality a more appealing industry for people to work in, and help it to keep thriving.
“I’m so proud to be a Londoner and to have the food culture we have right on my doorstep, and I want to see it continue to flourish.”
Sophie Wyburd’s debut cookbook, Tucking In, from Ebury Publishing is available now wherever you buy your books.
Keep up to date with Sophie Wyburd and her book tour here.