Flash-grilled: Sam Carter
What was your first industry job?
My first job at 14 years old was washing up in my local pub in Leicestershire (The Sugar Loaf Inn, Ab Kettleby). I loved the buzz of the kitchen and never looked back.
If you weren’t in kitchens, what would you do?
I really can’t imagine doing anything but cooking, but if I had to do something completely different I think it would be a police officer. It would be great to make a positive difference to the community.
What industry figure do you most admire, and why?
There are so many amazing chefs and people to look up to. I love anyone who is trying to make a change to the industry and implement a better work life balance and working conditions for the team. It is something we are working really hard on at Twenty Two, our team is central to everything we do.
Pet hate in the kitchen?
When anyone steals my Sharpie!
What’s the oddest thing a customer has said to you?
"Can we please order the cheese board," after requesting and eating a vegan tasting menu.
Sum up your cooking style in a single sentence…
Seasonal, uncomplicated and tasty.
Which single item of kitchen equipment could you not live without?
After 3 years of being open, we finally got a rationale oven and now there’s no going back.
What would you choose to eat for your last meal?
It would have to be something really comforting, probably sausage and mash.
What’s the best meal you’ve ever had in a restaurant?
My partner Alex took me to Le Champignon Sauvage in Cheltenham for my 21 birthday. It was my first experience of dining at that level and it completely blew me away, I can still remember the taste of the bacon brioche, amazing.
Favourite fast food joint?
Steak & Honor in Cambridge, the best burgers ever and local and independent as well.
Most overrated food?
Avocado! I despise it, really don't understand the hype.
Favourite food and drink pairing (the more obscure, the better)?
I love the combination of chocolate and stout beer, both in desserts or as a pairing.
Restaurant dictator for a day – what would you ban?
Rude guests and the idea that the ‘customer is always right’. Our team work incredibly hard to provide the best experience possible and a bit of kindness goes a long way.
Tipple of choice?
We have got some amazing wine producers in this country and the quality just keeps getting better. A glass of fizz from Tillingham after a busy service always goes down well.
What advice would you give someone starting out in the industry?
Find a mentor, someone that cares for you and your future, get as much experience as possible and read as many cook books as you can.
