This page contains a Flash digital edition of a book.
New kid


Starters


on the block


Meet MARK CAMPBELL, sous chef of Yammo, on Walcot Street in Bath


When did you begin in the kitchen? I started cooking from a very young age, helping to prepare family meals, but I began professionally about seven years ago.


Fondest foodie memories from my childhood?


When I was a child I would stay at my grandparents, and I would help my grandfather with his vegetable patch in the back garden. I especially remember getting to dig for the potatoes – that was fun!


What inspired you to do the job professionally? My inspiration for cooking was growing up around fresh food. Coming from a big family there were always family gatherings with plenty of tasty food about, and I wanted to learn how to make it.


Where might we know you from? I previously worked for Charlie and Amanda at the King William Pub and Dining Rooms on London Road. I was the sous chef there.


How would you describe your cooking? Simple, fun and tasty.


Any old pizza won’t do for Mark; he likes his the Yammo way, with San Marzano tomatoes...


What attracted you to Yammo? It was the chance to work on a completely fresh, new idea that Bath had never had before. The produce we’re using is great, and the whole team are really passionate about great food. The opportunity was too good to turn down.


How have you approached the menu at the restaurant? We are sticking true to the Neapolitan style of food. This is really important, because everything about Yammo is authentic. The food is truly unlike the Italian food that we usually see in Britain. We mix this ethos with some of the best local suppliers and ingredients, and the result is amazing.


What have been the biggest challenges in your career so far? Probably when I was a commis chef; it was hard taking in all the information that was thrown at me. Working in this trade is tough, and you need to have a strong work ethic and a willingness to learn.


What are your favourite ingredients? Beetroot, as they are delicious and very versatile. Squashes are great too – there are so many varieties, and we have fun using them in Neapolitan food. ‘Zucca’ is very popular in Naples; it’s a really nice light dish of simply steamed squash, which is puréed then mixed with virgin olive oil and Parmesan – so simple, but so delicious!


Do you grow anything yourself? I live in a flat, but I’ve got a window box with my favourite herbs in.


What do you like to cook at home? Like the Neapolitans, I love fish and I like to cook simple dishes like tuna steaks or salmon with roasted vegetables, or a tasty lasagne. I can’t wait to start working on a fish menu at Yammo!


What piece of kitchen equipment couldn’t you live without? At the moment it’s the pizza paddle. You can’t really carry a pizza with your hands!


What, and where, was the best meal you’ve eaten? The pizzas at Yammo are great! Neapolitan pizza is not the same as your average American-style pizza; the dough is light and airy, and the San Marzano tomatoes are incredible.


Where do you like to eat out in Bath and Bristol? I like Allium and Yak Yeti Yak. I don’t get a chance to go to Bristol much but, if I did, I would like to go to Bell’s Diner, as I hear it’s very nice.


www.yammo.co.uk


14


crumbsmag.com


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76