Tell us about your journey to becoming a chef?
‘I did a year at college but hated it, so I left and got a job in a pub In Mayfair. I worked my way up and did the London restaurant scene, taking in as much as possible. I didn’t let having one hand stand in my way – it made me more determined and stubborn, actually.
‘I worked at Dean Street Townhouse, Greek Street, then Shoreditch House; then I moved to work with Gordon Ramsay. After a few executive chef roles, I started a consulting business. After that, it felt like the right time to open The Table.’
What inspired you to become a chef?
‘I was actually a DJ – my ex told me I had to get a “real job”. I loved cooking and food. My mum lived in Japan, so she brought me up on amazing Japanese and Asian cuisine, and my dad was also a good cook. It was what I was passionate about. So that’s what I did.’
What was it about Broadstairs that made you want to open The Table there?
‘After I left Shoreditch House, we were ready to get out of London. I’m born and bred in London, but I was longing to get out of the city and live by the sea. I also wanted my kids to grow up outside London, on the beach or in the countryside.
‘I’d never heard of Broadstairs before we came to Kent, but we loved it. The schools are great; the beaches are beautiful – me and my partner Jenny fell in love with it straight away. Also, it felt like the right place to open a restaurant. Margate was already cool, but we felt Broadstairs needed a bit of cool too.’
How would you describe The Table to someone trying it for the first time?
‘Japanese small plates, izakaya-style. Great cocktails and natural wine, good vibes and loud music.’
Do you have any stand-out dishes you’re particularly proud of?
‘My Soft-Shell Crab Tacos always went down well; our Fried Tofu with XO Sauce and Soy-Cured Egg Yolk was also a crowd pleaser.’
Where do you find inspiration when you’re developing new dishes?
‘Cook books, social media, art – I really like looking at quite old recipes or dishes and trying to elevate them or make them more modern and sexier.’
What have been some of the most significant boundaries you’ve overcome since opening your own restaurant?
‘We’re such a small restaurant – just 18 covers – and we’ve been really busy since getting a great review in The Sunday Times. Trying to manage the place and keep the menu fresh has been challenging for me. It’s also hard on Jenny and the kids with me working a lot.’
What does the future hold for The Table?
‘Hopefully we’re going to find a larger venue, but keep that one quiet. We’re going to do a few pop-up collaborations and supper clubs around the UK and maybe abroad.’
INTERVIEW BY GEM BONER FOR
www.sohohouse.com
‘I did a year at college but hated it, so I left and got a job in a pub In Mayfair. I worked my way up and did the London restaurant scene, taking in as much as possible. I didn’t let having one hand stand in my way – it made me more determined and stubborn, actually.
‘I worked at Dean Street Townhouse, Greek Street, then Shoreditch House; then I moved to work with Gordon Ramsay. After a few executive chef roles, I started a consulting business. After that, it felt like the right time to open The Table.’
What inspired you to become a chef?
‘I was actually a DJ – my ex told me I had to get a “real job”. I loved cooking and food. My mum lived in Japan, so she brought me up on amazing Japanese and Asian cuisine, and my dad was also a good cook. It was what I was passionate about. So that’s what I did.’
What was it about Broadstairs that made you want to open The Table there?
‘After I left Shoreditch House, we were ready to get out of London. I’m born and bred in London, but I was longing to get out of the city and live by the sea. I also wanted my kids to grow up outside London, on the beach or in the countryside.
‘I’d never heard of Broadstairs before we came to Kent, but we loved it. The schools are great; the beaches are beautiful – me and my partner Jenny fell in love with it straight away. Also, it felt like the right place to open a restaurant. Margate was already cool, but we felt Broadstairs needed a bit of cool too.’
How would you describe The Table to someone trying it for the first time?
‘Japanese small plates, izakaya-style. Great cocktails and natural wine, good vibes and loud music.’
Do you have any stand-out dishes you’re particularly proud of?
‘My Soft-Shell Crab Tacos always went down well; our Fried Tofu with XO Sauce and Soy-Cured Egg Yolk was also a crowd pleaser.’
Where do you find inspiration when you’re developing new dishes?
‘Cook books, social media, art – I really like looking at quite old recipes or dishes and trying to elevate them or make them more modern and sexier.’
What have been some of the most significant boundaries you’ve overcome since opening your own restaurant?
‘We’re such a small restaurant – just 18 covers – and we’ve been really busy since getting a great review in The Sunday Times. Trying to manage the place and keep the menu fresh has been challenging for me. It’s also hard on Jenny and the kids with me working a lot.’
What does the future hold for The Table?
‘Hopefully we’re going to find a larger venue, but keep that one quiet. We’re going to do a few pop-up collaborations and supper clubs around the UK and maybe abroad.’
INTERVIEW BY GEM BONER FOR
www.sohohouse.com
