FOOD
Pete Biggs
It might be Pete’s first London head chef role,
but he’s certainly not daunted by it. “I’m not nervous, I just want to get started,” he says. “I don’t like waiting around, I just want to get stuck in.”
Nathan and Pete go a long way back. They first met at The Vineyard at Stockcross, where Nathan was in his first head chef role. They worked together again at The Black Pig in Cornwall, Nathan’s debut restaurant, and then Pete went up to London to work at The Square and Hibiscus. Meanwhile, Nathan worked at restaurants in Cornwall, ultimately launching his current two restaurants at the St Enodec Hotel in Rock. “Nathan offered me the head chef job down there, when he moved to Rock,” says Pete. “We were always just on the phone and stayed in touch. We’ve got the same philosophy on food.”
The two chefs are both passionate about showcasing the best ingredients they can get by cooking them simply but perfectly. “When we get the lemon sole, I want you to taste the lemon sole, I don’t want it covered in
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sauces and cooked in a water bath and all that stuff,” says Pete. “The taste of grilled lemon sole is amazing, the actual flavour of the fish.” And because The Capital’s restaurant is relatively small, they can afford to be picky. “You can actually get more selective on the ingredients,” says Nathan. “We’re not looking for a mass amount of stuff, so we can have your line- caught sea basses, your really good native lobsters, all very fresh, coming out that day. “We’re going to try and get fish from all over Britain, as opposed from just from Cornwall,” he adds. “So that’s exciting from our point of view. It’ll give us a bit more scope.” But it’s not just fish at the Seafood & Grill – there are some meat dishes on the menu too. “We’ll always have a couple of seasonal meat dishes on, so for example, when we open we’ll probably have one of the game birds on there,” says Nathan. “For us, we’ll do meat dishes but they’ll be my take – well, mine and Pete’s take – on meat dishes.” “We’ll do a venison chop, like a Barnsley chop,” says Pete. “I’ve never seen that before.”
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