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Galvin versus Galvin

(menu)

galvin.jpgMonday sees the launch of The Galvin Festival of Food & Drink, a seven-day celebration of gastronomy curated by chef brothers Chris (pictured right) and Jeff Galvin.

The pair will host a series of food and drink experiences across their five restaurants in London (Galvin Café a Vin, Galvin Bistrot de Luxe, Galvin Demoiselle Petit Bistro, Galvin La Chapelle, Galvin at Windows) and two in Edinburgh (Galvin Brasserie de Luxe, The Pompadour by Galvin), putting on special menus, tastings and masterclasses.

A highlight of the Festival will be the Battle of the Brothers on Wednesday 21 May, when Bistrot de Luxe will serve a Chris Vs. Jeff menu. Diners will decide which chef wins the challenge based on whose dishes they choose to order. With this in mind, we interviewed the two brothers separately to see just how similarly they think when it comes to food, restaurants and each other.

What’s the best thing you’ve ever eaten?
Chris: An incredible raw scallop and artichoke salad with black truffles, prepared by the wife of a winemaker in in Bordeaux.
Jeff: A Mère Richard Saint-Marcellin cheese in Les Halles market in Lyon.

And the best thing you’ve ever cooked?
Chris: Probably a young turbot which had just been caught off the Needles on the Isle of White. I made a sauce nantaise to serve with some local asparagus; it was ethereal.
Jeff: Marco Pierre White’s mashed potato.

Career-wise, who is your biggest inspiration?
Chris: That’s difficult but probably Sir Terence Conran, Chris Corbin and Jeremy King.
Jeff: My brother.

How does your cooking differ from your brother’s?
Chris: Not so much, though I think I am a bit more rustic.
Jeff: It’s very similar as we have worked together several times before we opened our restaurants. Chris was also my first head chef.

What’s your brother’s worst habit in the kitchen?
Chris: He doesn’t rest enough.
Jeff: Telling bad jokes.

Where in London would you choose to eat on a day off?
Chris: Probably Hibiscus.
Jeff: Somewhere simple. A bistro or brasserie.

And how else do you spend your free time?
Chris: Sailing and going to the theatre with my wife Sara.
Jeff: With my wife and kids, and also playing golf.

Do you cook at home?
Chris: Yes, I make a good roast leg of lamb with anchovy and rose garlic, and also pommes dauphinoise.
Jeff: Yes I do, although my wife is also a good cook, so we take it in turns. I guess my signature is a Sunday roast with all the trimmings.

What’s next in your career?
Chris: I’m still very ambitious for our team so I want to constantly improve what we do.
Jeff: I’m looking to move to a house with some farmland so that I can grow some ingredients.

Find out more about The Galvin Festival of Food & Drink and the events which are part of it here. 

Published 16 May 2014.

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