Flash-grilled: Dan Burke
What was your first industry job?
This is it! I came from a finance background in the City. It was all a bit of a culture shock at first.
If you weren’t in kitchens, what would you do?
Running a beach club in Ibiza, no doubt in my mind. (I've not given up on this dream yet!)
What industry figure do you most admire, and why?
Gordon Ramsay for his straight talking approach. He gets the job done.
Pet hate in the kitchen?
An untidy work area. I can't even look at it. I don't know how people work sometimes.
What’s the oddest thing a customer has said to you?
That my loaves are like bricks and that they could build a house with them... whilst they were buying five of them.
Sum up your cooking style in a single sentence…
Winging it.
What’s the worst review you’ve ever had?
Someone gave us a one star Google review because Google had asked them to rate their experience of the bakery as their location tracking had said that they were nearby and had visited. They never visited us and gave us (an independent small business) one star to punish Google for asking them.
Which single item of kitchen equipment could you not live without?
The kettle. No day starts without a cup of tea.
What would you choose to eat for your last meal?
All you can eat buffet, that is open 24/7. It would never end!
À la carte or tasting menu?
Tasting menu. I'm super indecisive anyway so this just takes all the stress out of ordering for me.
Most overrated food?
Ice cream. It's too cold, why would anyone want to eat something that makes you cold.
What’s your earliest food memory?
Eating cake and tea before bed on Sunday's as a child.
Twitter or Instagram?
Instagram. Honestly some days I can go on there and lose hours looking at pictures of food.
Tipple of choice?
Espresso martini. I feel like this is the adult version of a vodka Red Bull, they both do the same job.
What do you consider your signature dish?
Mushroom and white wine risotto, I end up drinking most of the wine before it makes it to the dish but that's all part of the culinary experience, for me.
What advice would you give someone starting out in the industry?
Be confident, be prepared to work hard, believe in yourself. If you don't nobody else will.
