Revelations: Kate Brooke-Green, head chef and head of food, Mollie’s Motel & Diner

We delve into the life and inner thoughts of a top chef. This week: Kate Brooke-Green, head chef at Mollie’s Motel & Diner

 

What was your best subject at school?

 

Definitely art – I did my first degree in fine art

 

What was your first job?

 

It was in a small bakery with no till system, so I had to add everything up in my head – nightmare!

 

What was your first job in catering?

 

At Passione on Charlotte Street in London, when Gennaro Contaldo owned it

 

What do you normally have for breakfast?

 

Some form of eggs at the weekend, and porridge and fruit during the week

 

What do you do to relax?

 

I love long walks, going to an art gallery and a binge watch of a good TV series.

 

Which is your favourite restaurant?

 

It changes with the seasons. My local is Rochelle Canteen, which I adore and where I’ve never had a bad meal. I also love Quo Vadis for a celebration and a classic Martini

 

What’s your favourite hotel?

 

Amanwella, Tangalle, Sri Lanka

 

What is your favourite drink?

 

Red wine. I love a good glass of Pomerol

 

What is your favourite cuisine?

 

Italian

 

Which ingredient do you hate the most?

 

Nothing is going to ruin cheese like Branston pickle

 

What flavour combinations do you detest?

 

Chocolate and lime

 

Which person in catering have you most admired?

 

Chef Nancy Silverton

 

Which person gave you the greatest inspiration?

 

Absolutely my mum

 

If not yourself, who would you rather have been?

 

Someone who led a full life, during exciting movements. I think Vivienne Westwood must have had fun

 

What irritates you most about the industry?

 

The expectancy that the hospitality industry will never allow for a balanced lifestyle

 

What’s your favourite book?

 

Generation X by Douglas Coupland

 

What is your favourite prepared product?

 

Cheese, of course