Tony Singh talks his MBE, cooking for The Queen and his famous Haggis Pakora in our meet the chef column.
What were guests able to enjoy on the menu you created for the evening?
“We’re championing Scottish and British produce. We’ve got some amazing English local produce, including pigeon and strawberries. It is all very seasonal.”
Were any dishes that are particularly special to you featured on the menu?
“My famous Haggis Pakora. It’s the best! We also brought in hand dived scallops from Orkney. There’s everything from South Downs lamb to Cornish potatoes to New Forest strawberries on the menu, making use of what we’ve got.”
Some of Tony Singh’s summer food (Image: Mark Ingram)
How do you approach creating a memorable one-off dining experience compared to your restaurant menu?
“For both, I start off hungry! I always make sure I’ve had no breakfast. I sit down and change my menu week to week, it’s very small numbers, very intimate, just 30 people, so it can be constantly tweaked. We see what’s in season as what grows together goes together. When you’re hungry, your mind is sharp.”
What first inspired you to become a chef?
“Going back to being hungry, I found that if you helped out in the kitchen you got extras! I grew up in a household of great cooks and one of the cornerstones of the Sikh faith is the free communal kitchen at the Gurdwara. We break bread and break barriers. Cooking for me is an expression of art, science and love.”
What was the first meal you cooked for someone else?
“I tried to make omelette for my siblings. It probably wasn’t the best, it was dripping in dried herbs and felt like eating cardboard loosely held together with egg! But I persevered. I love the industry, people trying something new don’t get to be an expert at it on day two. You can get over disasters, just get in the kitchen. It’s a very nurturing creative space in a kitchen with positive energy. ”
Some of Tony Singh’s summer food (Image: Mark Ingram)
Tell us a bit about your career so far…?
“I was a YTS when I was 16 and won my first gold medal before the end of my first year, which really gave me a boost. The lecturers were fantastic. I worked at the Balmoral Hotel, on the Royal Scotsman, at Gravetye Manor and on the Royal Yacht Britannia. I opened my own restaurant when I was 29 and was there for 14 years. Now we’re going great guns with the supper clubs.”
What is your proudest career moment to date?
“Getting asked to accept an MBE in 2017 was massive. It really shows that hard work can get you far. I was chuffed to bits. I have cooked for the Queen and had lunch at Buckingham Palace. I even got to see the kitchens. It was very surreal. Prince Charles, as he as at the time, presented it to me. I’ve done a lot of work with The Duke of Edinburgh Awards and The King’s Foundation, which was The Prince’s Trust.
Norton Park (Image: Harry Elliott Photography)
What is your signature dish?
Punjabi Spiced Scottish Salmon. It’s my gran’s recipe, we’re having it tonight for dinner. I’ve travelled the world on it.”
What is your favourite meal to cook at home?
“It can be anything like roast gammon, asparagus and new potatoes that we had at the weekend. Tonight we’re having Dahl, tomorrow it could be pot noddle . My wife is also an amazing cook, and our young adults.
What do you like to drink with dinner?
“It depends. We have amazing paired wines for the dinner. I love a Champagne or a red with a meaty main course, dessert wine and of course a wee dram at the end of the night.
What is your culinary guilty pleasure?
“Oh I have hundreds! But it has to be the potato fritter. I love them with my fish and chips. They’re gorgeous.”
Which key ingredient is always in your fridge?
“Ginger and garlic are the holy trinities, plus butter and cream, you can do anything with those.”
Which chef do you most admire?
“Cyrus Todiwala. My partner in crime and the most prolific chef. He does so much for charity and his knowledge of spices is second to none.”
What’s your career ambition?
“We’ve bought a property on Isla and we’re going to change it to a very sexy restaurant with rooms. It’s going to be stunning, right on the waterfront.”
What do you think will be the next big restaurant trend?
If independent survive, as it’s so hard, hopefully customers will understand what they’ve been through and support smaller local places that remember their customers names.”
