Tom Bainbridge - chef and co-owner of the tilbury datchworth

Your first ever kitchen job was…

At The Tilbury! Looking for a new direction in life I called my brother (now business partner), James, and suggested we buy a pub together. Never having set foot in a professional kitchen, I am very much self-taught.

Describe your cooking style…

Fun and creative but with classic technique.

Have you cooked for any VIPs or celebs?

Yes, but that would be telling!

Biggest mistake you’ve ever made in the kitchen?

Ordering veal sweetbreads by quantity rather than weight. 30kg is a very expensive order! We managed to put them on special and sell the majority but we were left with about 3kg which myself and my brother ate alongside a salsa verde mayonnaise. Unfortunately, after that night, we couldn’t eat veal sweetbreads for about five years though!

Career highlight to date?

The tilbury team — Tom (centre) and his kitchen team

Recruiting and training my team at The Tilbury – they all started from Kitchen Porter positions and have worked their way up, with our in-house training, to leading our kitchens in senior roles.

What would you cook for a date night dinner?

Grilled fish, seafood and interesting seasonal salads.

You’re tired and hungry after a busy day, what do you cook for yourself?

A mega sandwich! Last week’s post-service sandwich was leftover pork loin, lots of rocket, mayo and our homemade rojo chilli sauce.

Guilty food pleasure?

I have far too many! Tuck cheese biscuits; any form of cheese; Scampi Fries; a triple cheese burger from Mcdonalds!

Favourite cookbook ever?

The Complete Nose to Tail by Fergus Henderson of St John, not only for the food itself and its ethos, but the storytelling behind the dishes, the restaurant and its founders, Fergus and Trevor’s approach to life. There is a really honesty to the book.

Favourite food nationality and why?

I love different cuisines: cooking, eating and learning about them. I wouldn’t say I have a single standout, but if I had to choose, it would be modern British for its diversity and high quality.

Kitchen gadget you can’t live without?

My Victorinox pastry knife. It’s the one I always recommend and buy for friends and family.

Most memorable work moment?

Pork dish on a bed of aubergine puree with baby carrots on top

One of our pork dishes from the Tilbury went viral on social media! After two years it’s still reposted on various food accounts. It was Pork ribeye with a smoked aubergine purée and cumin roast baby carrots.

Dish you’re most proud of?

Personally, it would have to be something like our snail Bolognese, which really encapsulates the playful nature of my food style.

Most underrated ingredient and why?

Simple seasonings – they’re the difference between an ok dish and a great dish.

Your personal cooking mantra…

Cook with confidence, season properly and most importantly enjoy it.

The one dish every homecook should master…

A good, tasty ragu. It can be used in many different guises. Base of a lasagne, great spag bol, chillies, you name it.

Tom Bainbridge is co-founder and Head Chef of The Tilbury in Datchworth.

What’s Cooking? Tom Bainbridge, The Tilbury

You may also like