Revelations: Tim Thornton, founder, Base Face, London

We delve into the life and inner thoughts of a top chef. This week, Tim Thornton, founder of Base Face, London

 

What was your best subject at school?

 

Music

 

What was your first job?

 

Double bassist. I was a jazz musician until Covid started and then I veered into the pizza world

 

What was your first job in catering?

 

I ran a pop-up restaurant with a chef friend of mine when I was a musician, called Karve. We paired a tasting menu with a set of music, so each course had a song that accompanied it, performed live alongside

 

What do you normally have for breakfast?

 

A smoothie with banana, greens, oat milk, chia seeds and almonds. In my defence, I have to do something to combat the amount of pizzas I eat…

 

What is your favourite drink?

 

The Ginger Boti… Botivo and Old Jamaica ginger beer. I gave up alcohol six months ago so before that it would have been a glass or two or three of a full-bodied red wine, a Cabernet Sauvignon or similar

 

Which is your favourite restaurant?

 

Da Enzo in Trastevere, Rome. I was first taken there by a local musician friend Francesco while on tour in Italy and it’s my first port of call going to Rome every time. A tiny trattoria where you’re rubbing elbows with the next table, serving all the Roman classics and great carafes of house wine

 

What is your favourite food/cuisine?

 

It would have to be Italian, given the pizza business and the fact I’ve married into an Italian family. My wife is from Puglia and I’ve also toured Italy as a musician extensively, so I’ve had a lot of experience eating Italian food

 

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

 

I’ve tried to avoid chicken on pizza, although I’ve always said that one day there’ll be a place for it, probably on a special. I’m not writing it off forever, just for now. I’m a proud member of team pineapple on pizza, so I definitely don’t have any qualms about bucking tradition

 

If not yourself, who would you rather have been?

 

My friend and exceptional pianist Joe Webb – everyone’s happy when he’s in the room!

 

If you had not gone into catering, where do you think you would be now?

 

Still playing double bass, I’m sure