MEET ALISTAIR, MOVING VENUE'S HEAD CHEF
Alistair joined us as Head Chef in 2019. We sat down with him to share his background, his passion for food and what makes him tick!
Alistair, to start with, can you please tell us a little about your background in the kitchen?
I started working as a chef in 2003 in Cape Town, some time ago now. I was fortunate to start my journey in a classic French restaurant, giving me the foundation needed to become a successful chef. I have since travelled and worked all over the world, working in the US, Seychelles, France, Cambodia, Thailand and now the UK. Most of my career has been spent working in ultra-luxurious properties from the exclusive North Island (where a lot A-list celebs would come to hide out) to opening the Song Saa in Cambodia (the first privately-owned island). I have had some unbelievable experiences working abroad working in spectacular settings whilst learning about new cultures and the food they eat. I bring all these experiences and tastes to every plate of food I develop.
WHAT BROUGHT YOU TO MOVING VENUE?
I have been with Moving Venue for three years now. I wanted to gain more experience in the events industry as I have aspirations to open my own company one day. After having my interview with David, Group Executive Chef, it just felt like the right fit.
WHAT THREE INGREDIENTS DO YOU ALWAYS HAVE IN YOUR KITCHEN?
To start with, vinegar! I consider adding acidity the same as adding salt and pepper. Vinegar is so versatile and beautiful, I have at least 3 different vinegars at home. Extra virgin olive oil is another ingredient that can lift any dish if used correctly and last but not least, soya sauce; add a little extra virgin olive oil and it is a great seasoning for steaks.
WHAT FOOD TRENDS CAN YOU SEE EMERGING?
Wellness. I think people are a lot more conscious of where their food comes from as well as being careful of what they eat. We are seeing an increasing amount of interest in nutrition. I personally believe in eating better and how much it can improve your lifestyle, we are introducing these practices into the food we produce not just for clients, but also for our colleagues.
IF SOMEONE READING THIS ASPIRES TO BECOME A CHEF, HOW CAN THEY START?
There are great cooking institutes where they can learn the trade either through a cooking school or getting a job straight away in a kitchen and work their way up. There are plenty of chefs that have not studied and have become some of the best chefs around. I did an internship where I was based at a restaurant and went to college a few times a month which was great.
Springboard’s ‘skill up, step up‘ programme helps to upskill unemployed and disadvantaged young Londoners and help them get into sustainable jobs or apprenticeships so for anyone aged 16-24, this could be an excellent supportive route for this. Smart Group and Moving Venue are sponsor partners for the charity and are excited to support young people find their careers in the kitchen and wider hospitality industry.
LAST BUT NOT LEAST, WHAT HAS BEEN YOUR FAVOURITE MV EVENT?
It would be my first bespoke menu for a summer party in Inner Temple. There were some really great dishes that were being finished on the BBQ. It was memorable not just for the menu but because it was the first time I showcased my own food and it was a really fun event. It got me excited about being with MV and looking forward to the journey ahead!
