We take a quick look into the life of Kikkoman Masters 2018 finalist Robbie Lorraine.
Name: Robbie Lorraine
Age: 40
Current Restaurant: Grazing food (event caterers)
Previous Restaurants: I was executive chef at london city airport over seeing two restaurants one for Rhubarb (pilots) and The City Bar & Grill
Hometown: London
Favourite Hobbies: Swimming, cycling and reading
Favourite Cookbook: Modernist Cuisine
Favourite Kitchen Gadget: Thermo Mix
Kikkoman Masters Dishes -
Starter: Scallops and Squid
Main: Soy roasted loin of lamb with beetroot & quinoa croquette
What is your first food memory: My mums Sunday roast lamb. When ever I’m roasting lamb bones for stock it always brings this memory back to me
Did you grow up in a cooking family? Yes – I was always in the kitchen with my nan
Who has influenced your cooking the most: Nan
Why did you become a chef? I love the satisfaction I get from creating new food memories for people
Where did you train? Westminster College
What did you want to be when you grew up? Astronaut
Who are your favourite chefs? Nuno Mendes, Corey Lee, Sat Bains and Rene Redzepi
Other than your restaurant, what is your favourite restaurant? Fat Duck
What music do you enjoy cooking to: Drum and Bass
What was the last book you read? Black Box Thinking
What is your favourite ingredient (apart from Kikkoman Soy Sauce): Marmite
What do you think is the next food trend? Venezuelan cuisine is in the up
What food is your guilty pleasure? Chocolate bars
Is there one food you really don’t like? Mustard
Worst kitchen nightmare? Dropping 30 litres of lobster & split pea soup in the loading bay of the venue we were about to do charity event for x 100 covers in a couple of hours before service
Most memorable meal? Petrus 2002 when it was still at James st (was my first experience of Michelin star dining)
Last meal on earth? Whoa... that's too much to ask... pass!
