INTERVIEW with CARL CLARKE

Following on from my interview with Michel Roux Jr at the end of the last year I've decided to start a series of chef interview posts.

Today's chef is Carl Clarke, who was named one of London's most influential people by The Evening Standard. Carl has popped up all over London with ventures including Rock Lobsta, English Laundrette, God Save the Clam and Disco Bistro EC4 & N1C - two of which I went to when they were open. Now he's back with his first permanent restaurant, Chick n Sours, which opens in Dalston on the 17th of April. Here's what he had to say when I asked him a few questions...

1. Who has inspired you the most in your career?

I've met so many brilliant people, from chefs to artists to amazing producers, and just being able to work and learn from them on various  projects has been inspiring in itself. (Carl used to DJ at Turnmills before turning his hand to cooking - one of my old hangouts...!!)

2. What is the first thing you remember cooking?

I never used to cook or be interested in food as kid. I was from a working class Irish family and food was just sustenance rather than pleasure. I became a chef really out of the necessity of eating. The love came later.  I guess it was cooking toast on a fork in the dark with my sister on an electric fire. Quite a risky way of cooking toast!!

3. What is your favorite restaurant in London?

I've got so many for so many different reasons so its hard to say. My favorite Indian is called The Regency Curry Club in Queensbury. An old boozer that does next level Bengali grills and has their own larger brewed for them. (I'd never heard of the Regency Club but definitely want to try it now).

4. What is your can't live without kitchen gadget?

Thermomix

5. What your top 3, can't live without, ingredients?

- Gochujang (a savoury and pungent fermented Korean condiment made from red chilli, glutinous rice, fermented soybeans and salt).

- Smoked beef dripping.

- Ssamjang (a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of doenjang, gochujang, sesame oil, onion, garlic, green onions, and optionally brown sugar).

6. What's your newest ingredient discovery?

Toban Djan (a fermented paste that combines hot chillies with broad beans) & yam bean (white flesh of the root can be eaten cooked or raw. Crisp, moist, and slightly sweet, the flesh draws comparison with that of the apple).

7. What is the most difficult food intolerance to cook for?

I'm not quite sure really. I can't keep up with all the new intolerances!!

8. What is the best piece of advice you would give to someone wanting to start a career as a chef?

Learn to love the amazing produce that we have in this country, its an important part of becoming a great chef. Have respect for the producers and their produce and the rest will follow. (THIS is why I cook and what my own cooking is all about - absolutely 100% agree with Carl here).

9. What do you make of supper clubs? Have you ever been to one?

I've done quite a few pop ups in my time, but the idea of sitting in someone's front room having dinner weirds me out a bit so no, not really. (Carl - you should come and try my one - I think I'd change your mind...!)

10. And finally - what's the plan for you in 2015, and beyond? Where are you currently working, and do you have any exciting projects in the pipeline?

I'm currently just about to open my first full time restaurant called Chick n Sours. It's basically built on my obsession with fried chicken and we are going to do awesome sours cocktails. So that's going to keep me busy for most of next year but I can't wait!! It will be open in April.

Thanks so much for your honest and interesting answers Carl.

To try Carl's cooking, do check out Chick n Sours once it opens - I've had fantastic food at both of Carl's pop ups that I've been to, and am really looking forward to trying the new menu of  free-range, herb-fed fried chicken; mouth-watering sides such as pickled watermelon and peanut salad, and grilled kimchi with Japanese mayo and crispy chicken skin; sour cocktails made exclusively for the restaurant by Sam Dunne, formerly of The Rotary and Milk & Honey; locally brewed beers and Willys Cider from Chase Farm; and Weetabix or white chocolate and miso soft-serve ice-cream creations.

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