Flash-grilled: Daniel Mertl
What was your first industry job?
Washing up in a staff canteen over the summer when I was 15.
If you weren’t in kitchens, what would you do?
I always knew I wanted to work in this industry so it’s hard to say, but probably something else using my hands – maybe a plumber?
What industry figure do you most admire, and why?
Probably Paul Walsh, I worked with him when we were much younger at The Savoy, his talent and drive is insane.
Pet hate in the kitchen?
People being disorganised or unprepared.
What’s the oddest thing a customer has said to you?
I wouldn’t say I have had anything too odd to be honest. I really enjoy chatting with customers and they generally just want to say thanks for their meal or ask questions about the ingredients I have used or the dishes in general.
Sum up your cooking style in a single sentence…
Modern British with a focus on simple yet effective presentation, and always using the highest quality seasonal ingredients.
What’s the worst review you’ve ever had?
About a decade ago I had someone who said they had a gritty mussel on their plate - that’s probably as bad as it has ever gotten, thankfully.
Which single item of kitchen equipment could you not live without?
Definitely my set of knives.
What would you choose to eat for your last meal?
Everyone assumes because I am a chef, I always eat luxury meals – truffles, lobsters etc. However, that couldn’t be further from the truth. I love simple food and brunch in particular, so probably an English fry up - a really good one, of course.
À la carte or tasting menu?
À la carte! All. Day. Long.
What’s the best meal you’ve ever had in a restaurant?
A meal at Hedone in Chiswick about five years ago before it closed. I am not usually a fan of tasting menus, but every single course was on point, a rarity in my opinion, and the best sourdough in the UK.
Favourite fast food joint?
Five Guys.
MasterChef or Great British Menu?
Great British Menu.
Most overrated food?
Probably truffles for the price, but I’m a hypocrite because I still use them.
Who would your dream dinner party guests be?
David Ginola or Peter Crouch.
Twitter or Instagram?
Both.
What’s the closest you’ve ever come to death?
Probably falling of a roof when I was a kid.
Where do you go when you want to let your hair down?
Pub.
Tipple of choice?
A simple answer, but I would have to say a nice cold beer.
What advice would you give someone starting out in the industry?
Stick with it! Our jobs are a labour of love, and, if you are serious about working in hospitality at a high level it’s super rewarding.
