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Snack course: a quick Q&A with chef Emily Roux

14 May 2026

Journalist

Which dessert blew the Caractère chef’s mind and what piece of kit would she rescue from a kitchen blaze? Emily Roux answers our quickfire questions

Chef Emily Roux has cooking and hospitality in her blood, as a member of one of the world's best-known culinary families (her father is Michel Roux and her grandfather was the late Albert Roux OBE). It’s at Caractère in London’s Notting Hill that Roux, alongside husband Diego Ferrari, expresses her own culinary identity through modern European fine dining underpinned with classic technique, in what was formerly a pub, now turned fine-dining restaurant. It’s a style that won the restaurant a Michelin star in 2025.

Hi Emily, what do you always have in the fridge at home?

A crispy garlic chilli oil. It’s great for adding spice and texture to simple dishes

What’s your go-to comfort food dish that you like to cook at home?

I have a huge love for pasta. Any kind, from fresh to dried. I like all the staples – pesto, ragu, cacio e pepe, carbonara. My husband, Diego, is Italian, so we always make it at home.

What’s a cookbook you always return to?

Probably a very old Gary Rhodes cookbook – Open Rhodes Around Britain – that has an incredible black treacle sponge pudding inside. It’s my go to when it gets cold.

What’s the best restaurant you’ve been to lately?

Very recently, I went to Bottarga [in Chelsea], which was a lot of fun – it has a great ambience. It’s not very far from where we live and with the nice weather, we were able to have a nice stroll there and back.

And to put you on the spot: what’s the best dish you’ve ever eaten?

It would have to be a dessert that we had at El Celler de Can Roca back in 2014. What was so special about it was the whole experience of being with my family and husband. It was such a beautiful day, beautiful restaurant, beautiful atmosphere. We were totally blown away by this dessert that was kind of levitating. It was made with yeast – super subtle and not too sweet. It had everything that we wanted, including that wow factor.

What would your last meal on Earth be?

Cacio e pepe made by Diego.

There’s a fire in the kitchen. What’s the one utensil/piece of equipment you’re saving?

Probably my rice cooker, but that might be a bit too bulky! If not that, then a small paring knife – something that would be useful. Very sharp, versatile and can fit in the pocket.

What’s the craziest request you’ve ever had from a diner?

Not a request, but there are certain people who think they are really good at cooking and will tell me how to cook something. I always politely nod and say, “Yes, of course”.

Where are your favourite places to eat around the world?

Definitely in Italy, in Asia, in Japan. We haven’t managed to visit Asia or Japan recently, but before we had kids, these were places we would always try to go to. We both absolutely love Japanese and Chinese food, so we’d definitely head there. Italy, too: it’s always comforting for us.

What’s your biggest bugbear in restaurants?

I am not overly keen on the whole crumbing over and over again. I tend to eat bread and make a mess when I do it, and I always feel a bit uncomfortable when front of house crumb and clean the table over and over again – I would rather be left with my crumbs.

What is an overrated ingredient in your opinion?

Store-bought stock and broth, all this bone broth with collagen that is supposed to be good for your skin. I think there is definitely something that we can be doing for far, far cheaper.

Agree or disagree: snacks are the best part of a meal/tasting menu.

I am in the middle on that. I think the snacks are super important because it’s the first thing that you see. A good snack has to pack a punch of flavour and it has to look great, but then the rest of the meal has to be just as good. So yes and no.

Thank you, Emily.

The chef

Emily Roux is a third-generation chef continuing the legacy of one of the world’s most celebrated culinary families. Daughter of Michel Roux and granddaughter of Albert Roux OBE, Emily has carved her own culinary path at Michelin-starred Caractère, the restaurant she runs with her husband, Diego Ferrari, in London’s Notting Hill.

FUN FACT: Emily is a keen swimmer, clocking in several kilometres a week.

Photo credit: Rebecca Dickson

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