Last Word: Troy Terrington

Last Word: Troy Terrington

This month: Troy Terrington, Chef Patron at Dobson & Parnell, Newcastle

Let’s start at the beginning, what do you eat for breakfast?
I generally don’t have breakfast- usually just a double espresso when my two daughters get dropped off at grandma’s house.

What about your go-to guilty pleasure?
Kebab wrap – and I don’t eat them often enough!

Your last meal on earth?
Beans on toast, poached egg and bacon with lots of brown sauce – quick, easy and tastes good.

What can I find in your home fridge right now?
Cans of Diet Coke, kids’ yoghurts and loads of condiments, which always have to be cold!

Which ingredient would you grab if you could only choose one?
Salt – it enhances so many ingredients.

You must have plenty of essential kit. Which is the most important?
My Japanese Petty knife; I’ve had it for about six years, it stays incredibly sharp and it’s very versatile.

You must have plenty of cook books. Which is your favourite?
Too Many Chiefs Only One Indian by Sat Bains. I got it for Christmas from my wife and I love it. He’s one of the most innovative chefs in the country.

What’s your favourite recipe?
My pickled lemon and buttermilk mashed potato. The acidity from pickled lemon allows you to add a bit more fat than you would normally, and the buttermilk gives it a rich, velvety texture.

Who’s the most famous person you’ve cooked for?
Brian Johnson, lead singer from AC/DC, stayed at Jesmond Dene House for a few nights when I worked there. His favourite was one of his requests – sausage and mash.

What’s your most important bit of advice?
Taste everything and then taste it again. The former head chef at BALTIC said this to me in 2005 and it stuck.

What’s been your worst food disaster?
Cooking dinner for the family on Christmas Eve in my mother-in-law’s kitchen. I was cooking pigeon and there was too much fat in the pan. I added a little sherry vinegar to glaze it, shook the pan and an enormous flame engulfed the cooker hood, almost setting the kitchen cupboards alight. I wasn’t asked to cook again in there for some time…

What would you be doing if you weren’t a chef?
I would have gone to university to study English and may have become a teacher.

If you only had £10 to spend on food, what would you buy?
Fruit and vegetables from the Grainger Market, where you get amazing value for money.

Last one, who gets your vote for greatest cook ever?
Marco Pierre White – he was the first British, and the youngest, chef to win three Michelin stars. He was a bit of a revolutionary and made being a chef cool.

Troy Terrington is chef patron at Dobson & Parnell, part of the part of the Hooked-on Group which also incorporates Blackfriars Restaurant in Newcastle and Hinnies Restaurant in Whitley Bay, www.dobsonandparnell.co.uk

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