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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.