An interview with Simmie V. We've fallen in love with the way she puts flavours together and we're sure you will too.
How would you describe your style of cooking?
My style of cooking is based on sustainability, preservation and transferable techniques. I think of food in a political/social manner so these issues will always play a part in what and how I cook. Food for me is a stunning amalgamation of art and science. It unites people, it's accessible to people of all ages and abilities. It literally sustains us.
Tell us about how your love of food began?
My grandmothers and my father were always cooking and feeding us. We are that kind of family, where everything centers around food, good food. I had always succumbed to the old adage of Indians becoming doctors and lawyers; it didn't seem like we had any other choice. So when I eschewed law to become a chef (with my father's blessing nonetheless), it must have seemed crazy but to me, it felt like I belonged.
What advice would you give someone looking to start their career in cooking?
Work hard, show your passion for food but respect your limitations and your boundaries. I used to think you should make yourself indispensable, that working 16hrs a day and never having weekends off was the mark of success in the industry but you will burn out. Look after your health, pace yourself, be self-aware, and work smart. The right places with good leadership will respect you more. And also RUN from anywhere who calls their team a "family".
What would you say is the fundamental most important thing to consider when making a dish?
I’ve been fortunate to work for some great restaurants, but more than that, some great people who have taught me an incredible amount between them. They nurtured my love for food and from these people I learned that it's not enough to make good food, but that where your food is produced, how it gets to you, etc is all hugely important. From that, my passion for cooking with sustainable, local produce grew every day and still does; it's been a pleasure to see produce from the UK improve as much as it has, with a special nod to British charcuterie, cheeses, and honey farms.
Why is buying local so important to you?
I see the practice of buying locally, from small businesses as a logical way to move forward in terms of environmental conservation and economically if we look at the effects of Brexit and Covid. It’s of the utmost importance that we look at where our food comes from, and aim to have a shorter supply chain.
Introducing our exclusive Recipe Collection with talented chef, Simmie V. This collaboration is packed with creative ways of cooking with mead and honey, paired with quality Welsh ingredients, bringing you four restaurant quality dishes that you can recreate in your own home.
The Great Taste Golden Fork for the best food or drink from Wales was presented to our “really impressive” 13% ABV Heather Mead. “Smooth and easy to drink with lovely honey tones”, this mead is “crisp, balanced and rounded with an almost sherry-like dryness on the finish”, making it the ideal partner for cheese.
