Chef profile: Sam Leatherby, head pastry chef, London Hilton on Park Lane

What was your first job in catering? 

I started as an apprentice with Hilton at Hilton Heathrow, mainly working on the breakfast shift.

 

What do you normally have for breakfast?

I am normally in work early so it’s hard to resist a warm homemade croissant in the morning.

 

What do you do to relax?

I’m not sure if it’s classed as relaxing but I love to play football. It’s a massive release for me and clears my mind.

 

Which is your favourite restaurant?

The Emperor in North Cheam. It’s nothing fancy but it has many family memories that I love and in the last 20 years it’s not changed one bit.

 

What’s your favourite hotel?

London Hilton on Park Lane of course! It’s a real piece of London’s history and the recent refurbishment has made it even more iconic.

 

What is your favourite drink?

Messina – a Sicilian beer with salt crystals. I can always be tempted by one of Revery’s excellent cocktails too.

 

Which ingredient do you hate the most?

I am not the biggest fan of coconut.

 

Are there any foods/ingredients that you refuse to cook with? If so, why?

I would never refuse to cook with any specific ingredients. Everything has potential.

 

What do you always carry with you?

I always have a palette knife nearby. It’s a pastry chef’s best friend.

 

Which person in catering have you most admired?

Anthony Marshall – I have always admired him as he’s been at the top in his field for so long and always loyal to his employer.

 

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

A football of course, and I would call him WILSON!

 

What daily newspaper/website do you read?

Sky Sports News.

 

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

Probably still trying to be a failed footballer.

 

Describe your ultimate nightmare?

Someone calling in sick when we are already short staffed.

 

When and where was your last holiday?

I was recently in Sicily. My fiancé is from there, so we travel over to see the family in the summer.

 

Tell us a secret...

I still believe one day I can become a professional football player. I’m about to be 32 with no ligaments in my knees.

 

What irritates you most about the industry?

Unfortunately, the industry seems to be struggling to find chefs, especially those that are well trained.

 

When did you last eat a hamburger?

Definitely not that long ago. I like to make hamburgers at home at least every other week, and the Youngman & Son’s dry-aged beef burger at Park Corner Brasserie is one of the best in London!

 

What’s your favourite book?

The Subtle Art of Not Giving a F*ck: A Counterintuitive Approach to Living a Good Life by Mark Manson.