Celebrity chef Stuart Gillies has had an illustrious career having been CEO of The Gordon Ramsay Group for seven years following on from earning international acclaim as chef at Michelin-starred restaurants including Daniel in New York, Hotel Lord Byron in Rome and The Connaught alongside Angela Hartnett.
When he’s not popping up on TV screens in shows like Saturday Kitchen, Hell’s Kitchen and Great British Menu, he’s now busy running his two restaurants, Number Eight in Sevenoaks and Bank House in Chislehurst alongside his wife Cecilia.
The restaurants benefit from their 40 years of experience at the top of the hospitality world and relationships with the best, luxury artisan suppliers. The modern European and traditional British dining destinations provide relaxed and accessible luxury to everybody, including children and even welcoming dogs.
We sat down with the culinary heavyweight to find out more.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
I’m in the third career chapter of my life actually as an owner of two businesses currently, employing 50 people. The journey has taken me on a path of being a chef at a very high level living abroad for six years, speaking three languages, being a CEO of a large global restaurant business, and then becoming an owner of businesses with young people and our children working alongside my wife and I.
What or who inspired you to become a chef?
The path was not obvious! My brother was a chef and worked locally to our home, so at a time of national recession, opportunities into any industry were sparse, so I gave cooking a try and loved it.
Who has been your biggest influence to get you to where you are today?
That’s not a question of one person as I’ve worked with some amazingly driven and talented people throughout my career, who all contributed to what I became. It’s more places that inspired me, working in Rome in Italy and New York were two enormous influences.
What’s your signature dish?
Its impossible to have one signature dish when our seasons change so regularly and produce comes and goes so quickly, so there are too many great flavours to capture. My cooking is and has always been produce led and less is more when it comes to the execution; quality ingredients and careful cooking.
What are the most important considerations when crafting your menu?
Seasonal ingredients and flavour balance, plus in the modern professional kitchen its very important to consider the chef team’s ability to deliver high quality consistently. Don’t overcomplicate a menu unnecessarily for excitement’s sake.
Do your personal preferences influence the menu at all?
Yes absolutely, but that’s because I love ALL food, and love eating!
How would you describe your cooking style?
Flavour first, then balanced and light.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
Yes, it has to be spring, as so much new produce becomes available that then disappears for another eight or nine months. Asparagus particularly is one of those ingredients.
What is your favourite ingredient to create with?
That’s a really hard question, as so many ingredients pair together so naturally, but if I had to choose then vegetables in general make more creative challenges and produce the most surprising results.
What would you be doing if you weren’t a chef?
There isn’t another career I could envisage myself in.
What is your favourite dish to cook at home?
I don’t have a favourite, but I love making ramen from scratch and having all the ingredients fresh and ready to add to the broth, it just feels so healthy.
When are you happiest?
With my family, away from stress.
What is your favourite piece of kitchen equipment?
I have a few, but my Vitamix blender is probably tops.
When you’re not in the kitchen where can you be found?
I have a broad role within our business structure, so I’m heavily involved in the wine and beverage planning, as well as team development and cooking. However, when I have time I run and cycle.
What’s your favourite takeaway or comfort food?
Indian, Chinese, Japanese, Five Guys – they are all great as long as they’re high quality.
Where is your favourite place to dine?
We go to lots of new places regularly both inside and outside of London, however most regular for a special time is J Sheekey Covent Garden.
What do you think is the most over-hyped food trend?
Flowers on food.
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
Local produce is more about being supportive of your environment and neighbours who work hard to produce something unique. Flavour is generally more intense, more pure and has a better diet or care when growing.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
It’s a constant work in motion, some is careful planning and some is coincidental based on market availability, but that’s what keeps it exciting.
How would you describe the food you create at Bank House and Number Eight to somebody who’s never experienced your kind of food?
Light, but intense artisan flavours and combinations.
What’s your favourite flavour combination?
OMG, so many its impossible to choose.
What is the USP of your restaurants?
Intense focus on micro detail, but still accessible with natural charming hospitality.
What do your future plans entail?
Creating more amazing environments to develop great hospitality teams.
