Like a chef is a new series where we ask the UK’s best chefs for their tips on cooking and entertaining at home, so you can ace your next dinner party and become that person whose at-home soirées feel more like going to a restaurant, and who feeds and welcomes their guests just – yes, you guessed it – ‘like a chef’.
First up is Lisa Goodwin-Allen, Chef-Patron-Director at Michelin-starred Northcote in Lancashire and Culinary Director at The Beaumont in London’s Mayfair. Goodwin-Allen has been at the peak of British gastronomy for over two decades, but even if you haven’t tried her food, you’re sure to know her from her frequent TV appearances on shows like Great British Menu.
We grabbed a few minutes with Goodwin-Allen to get her thoughts on the foundations of any great meal at home – ingredients: her favourites, how to shop for the best and how to ensure nothing goes to waste.
Hi Lisa, is there one dish from the restaurant that is the most straightforward to recreate at home?
I love to see our guests’ recreations of Northcote’s restaurant dishes; we have a few who create something like the dish they enjoyed whilst they were here – which I always think is the biggest compliment. But I would say that most of our dishes, because of the techniques and equipment we use in the kitchen, can’t be replicated fully at home. I believe that is the beauty of dining out somewhere, that the dish you had will be special and unique to that restaurant.
What ingredients are you loving working with at the moment?
At the moment, we have a great mixture of shellfish and lobster to work with. It is the height of the season for these ingredients, so I love implementing them where I can on the menus.
Do you have a favourite season for ingredients?
It is hard to pick a favourite because each season has different ingredients that I love for different reasons, but I do think that summer just takes the edge for me. There are so many crops, with great variety and flavour, which means I’m a bit more spoilt for choice when it comes to planning dishes.
What’s your all-time favourite ingredient to work with and why?
Onions have always been one of my favourite ingredients to cook with. There are so many different varieties, and each one brings its own flavour, texture and character depending on the season. I think they're often underestimated and seen as something that just sits alongside the main ingredient, but for me, they deserve to be the star of the dish.
If someone wants to improve their cooking skills at home and cook more ‘like a chef’, what are some essential tips they need to know?
I think to improve home cooking skills, an investment in equipment is the first step; a set of good knives is probably the easiest thing to start with. Treating cooking like a passion project too. I always say that our chefs in the kitchen need to be a sponge and soak up knowledge; the same applies at home. Do your research on recipes, buy cookbooks and maybe even enjoy a trip to the Northcote Cookery School to help advance your knowledge!
How important is mise en place for the home cook?
When preparing a dinner party or for a special occasion at home, mise en place can really save the day. Being prepared beforehand means that you’re able to execute your dinner party, but also have more time to join in on the celebrations. It will cause less stress overall for everybody involved and mean that you can be making memories instead of being stuck in the kitchen.
What kind of cook are you at home and how do you differ there compared to the restaurant?
The restaurant is very structured; everything that we produce and plate up must be exactly the same, whereas at home, you can be a little bit more sporadic and go with the flow. I can enjoy a glass of wine whilst I BBQ at home.
