Having worked six years directly under the famous Gordon Ramsay, Manchester-born Packham now helms the kitchen as head chef of Bread Street Kitchen and Bar Hong Kong – the first Gordon Ramsay group restaurant in Asia. Inspired by his childhood memories, the culinarian tweaks English classic favourites with a kick of Mancunian flair.
“I started back at (Gordon Ramsay group’s) Savoy Grill as a Commis Chef and worked my way to Senior Sous Chef. I think a jump like this do not only get the attention of management but also all the young chefs stare. But Savoy Grill is also the place where I believe I grew to become a better chef today.
One of my favorite thing to do is to teach as it’s not always about how you cook, it’s about how you teach and the reward is when a young chef produces something better.”
Trust in your critics
“I believe teaching is a big part of the trust that was put in by Gordon.
Working with Gordon for as long as I did, you learn your biggest creative critic are your guests. Some of the best ideas I have had at BSK so far has come from a regular guest in Hong Kong to give their honest feedback.”
On selecting ingredients
“There is an understanding that all ingredients that are freshly made would produce the best result.
For me, I believe this, but also knowing otherwise. For example, by freezing the Mara des Bois strawberries and then putting it into Blix (to spin ice-cream) – it would lock that amazing taste of France in.”
Memories on the menu
“It’s very easy to write a menu as you follow the seasons and also add the memories to your menu choice As an example “Steamed Steak and Onion Pudding” is a dish that I would have every Thursday when I grew up in rainy Manchester. The “Sticky Toffee Pudding” reminds me of my nana watching her cook and looking forward to the taste., so our dishes are memorable because I believe in the memories.”
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