Thursday, 27 October 2011

Bloggerview with Lee Glen, The Fat Delicatessen Bar and Restaurant 7 Chestnut Grove London SW12 8JA

Lee Glen

The Fat Delicatessen Bar and Restaurant
7 Chestnut Grove
SW12 8JA

I first met Glen when he was sous chef at Soho House under the late Paul Pavani, both of whom were true professionals and imparted so much knowledge to us that I will be forever in their debt. Glen then went over to New York to open the catering side of Soho House New York to great acclaim. He now co-owns one of the best deli's in South London The Fat Delicatessen Bar and Restaurant, he also happens to be one of the nicest people and if he owned a deli near me I would more than happy, as he is the sort of person to go that extra mile to make sure you got exactly what you wanted, and that is why, I am sure that his deli is such a success. And long may it continue to be. All products and deals are on their website so please have a look

Name and occupation=  Lee Glen, Co-Owner of The Fat Delicatessen Bar
and Restaurant in Balham, South West London.

What would you like to plug?=    My restaurant of course! So it has to
be our Paella night once month at the deli.

Name your three desert island ingredients - tomatoes; bread and Italian extra
virgin olive oil.

What would you have for your last supper? =   chips, peas and gravy but
it has to be in a tray (it's a childhood thing and it would take too
long to explain; my other half would say it's a northern thing, nothing
to explain.)

What foodstuff would you banish to room 101? Marmite

Where do you source your products for your Deli=   All our meat and veg
is locally sourced. We like to support British businesses where
possible, and the specialist products, all very high quality is mostly
from Spain and Italy due to our cooking-style.

What's your favourite restaurant?=    Arzak in San Sebastian, Spain,
pushes the culinary boundaries without the concept being lost on the
diner. Fantastic!

What's your favourite tipple? =  At the moment it's Antique Palo
Cortado, a Sherry ( tangy nutty but smooth great with food)

Which book gets you cooking ?=   White Heat, Marco Pierre White's first
book,  it's still one of the best cook books ever!

Whats your dream dinner party line up?
Family and close friends.....oh maybe send Eric Cantona an
invite just to shake things up. 

 And what would you cook for them?
I  would cook the Fat Delicatessen's confit belly of pork with creamed rosemary cannellini beans, it never disappoints!!

What was your childhood teatime treat?=    Crumpets with too much butter

What was the first thing you learnt to cook?=  Apple pie with my mum
every Sunday.

What was the first thing you taught your children to cook?=   N/A

What was your mother's signature dish and do you try to copy it?
Victoria Sponge Cake, and yes we sometimes we do it at the deli.

What would you make to impress your partner?=   She loves my roast
guinea fowl with all the trimmings, it gets me out of hot water.

What was your most memorable meal?=   Arzak in San Sebastian,
Spain....amazing food and wine. The ambience and the company was

What was your biggest culinary disaster?=  Watching the swimming pool
at Soho House New York, leak like hell all over the kitchen while
to serve 200 New Yorkers their dinner, oh what a night that was!

What's the worst meal you've ever had?= Never remember them best to
forget. But most disappointing was dinner at French Laundry in Napa
Valley, California. The menu was very unimaginative. I was gutted
because it was a place I'd wanted to try for many years. However we
still had a good time because it was a special birthday with some very
close friends, but I wouldn't go back.

What's the most outlandish thing you've ever eaten?=  Some really bad
entrails in Argentina they where very BAD.

Who's your food hero/food villain? Watching Raymond Blanc almost climb
into the pan when he's cooking is up there, but my old chef David
Watson from Pool Court taught me the difference between good food and
great food.

Nigella or Delia?=    Neither

Gin or Vodka?=   Vodka

Muesli or fry-up?= Muesli seven times out of ten

Wine or beer?=   Both

KFC or Burger King?=   Neither

What do you consider the best of the best of British?= comfort food -
definitely puddings.

What's the best/worst thing about the British restaurant scene?=  Great
that the UK has such diversity in food from so many different cultures.
Diners who watch too many cookery programmes who gain some insight and
they think they know how to run a restaurant. And service in the

What do you think will be the next big thing? That I'm still trying to
work out myself!

What would you do if you could choose any other career?   I love golf
- Ryder Cup in another lifetime.

What do you have for Christmas lunch? Last year was free range roast
cockerel, very tasty.

Make a wish - To be happy.

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