The New Indian Express
Michelin-starred chef Gary Foulkes on his food philosophy, thirst for travel, and appetite for the best of the best, when it comes to produce.
Clearly his industry peers agreed as he rejoined The Square, which boasted of two Michelin stars, as the head chef, helping the restaurant retain its laurels. In 2016, Foulkes joined the Michelin-starred London restaurant, Angler, as Executive Head Chef, where he has since continued to work on refining his food mantra. “I focus on the main ingredient, and then build the dish around it.
As long as your ingredients are high-quality and you treat them right, you’re going to get a good dish out,” says Foulkes, who only uses seasonal produce to craft his ever-changing menus, which are still inspired by the techniques and traditions he learnt during his travels. “I would prefer to use as many local ingredients as well. But I’m not insistent on only getting stuff from around the corner, if you know what I mean. For instance, if I can get the best in-season peach from Italy, then I’m not going to use a British peach,” he says. After all, we are what we eat.
