Revelations: Meedu Saad, head chef, Kiln, London
We delve into the life and inner thoughts of a top chef. This week: Meedu Saad
What was your best subject at school?
Art. I grew up being taken to museums and exhibitions and I still love doing that to this day
What was your first job in catering?
London Café, just above Turnpike Lane station, washing plates and making toast
What do you do to relax?
I like listening to music, anything from Madlib to Damu the Fudgemunk and 9th Wonder. I've always been into hip hop
Which is your favourite restaurant?
Ikoyi in St James's in London is at the top of my list. Jeremy Chan's (pictured) cooking is fun, delicious and important
What's your favourite hotel?
The Radisson Collection Royal Hotel Copenhagen and the Cabochon hotel in Bangkok are both incredible
What is your favourite food/cuisine?
I can't live without Thai and Indian food
What is your favourite drink?
I love a glass of wine. Also a cherry 7Up
Are there any foods that you refuse to cook with?
Fish or any seafood that is dredged or not sourced responsibly
Which person in catering have you most admired?
Brian Hannon and Benjamin Chapman, I have the pleasure of calling both business partners
Which person gave you the greatest inspiration?
My son, he inspires me more than anyone to be a better man
If not yourself, who would you rather have been?
Thierry Henry, because it's Thierry Henry!
What's your favourite film?
The Vengeance Trilogy by Park Chan-wook
Who would play "you" in a film about your life?
Tom Hardy, because he's a Londoner and way better looking
What is your favourite prepared product?
Fish sauce, it's literally liquid flavour
What's your favourite book?
The Perfectionist, Life and Death in Haute Cuisine by Rudolph Chelminski
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