Revelations: Theo Clench, executive chef, Cycene, London

We delve into the life and inner thoughts of a top chef. This week, Theo Clench, executive chef, Cycene, London

What was your best subject at school?

I’d say that I enjoyed design the most, which I suppose feeds into what I do now and my plating development at Cycene. My first job was at 12 years old doing a paper round, and I was 14 when I landed my first job in a kitchen as a kitchen porter

What do you normally have for breakfast?

Overnight oats on weekdays. Avocado, eggs and sourdough on weekends

What do you do to relax?

Relaxing is a concept I grapple with! During my downtime, I unwind by spending time with friends, sometimes in the pub

Which is your favourite restaurant?

Tom Booton’s the Grill at the Dorchester

What’s your favourite hotel?

The Connaught, London

What is your favourite drink?

Depending on the day, either a pint of lager or a negroni

Are there any foods/ingredients that you refuse to cook with?

Calves’ liver, no matter how it’s prepared. I just can’t get on board with the aftertaste and texture

What flavour combinations do you detest?

White chocolate and anything savoury. It doesn’t work

Cast away on a desert island, what luxury would you take?

Ideally a boat.. if not a fishing rod

Describe your ultimate nightmare?

Drowning with a roof above my head

When and where was your last holiday?

Brittany in France in August 2023

What irritates you most about the industry?

At times, there can be a disingenuous facet to it

When did you last eat a hamburger?

Within the last month for sure

What’s your favourite film?

Lone Survivor

What’s your favourite book?

The Subtle Art of Not Giving a Fck* by Mark Manson. It’s a great read for grounding and letting go of things that don’t really matter

What is your favourite prepared product?

At home, red miso. At the restaurant as we prep everything from start to finish

Photo: Rebecca Dickson