We sat down with Chef Aaron Harris from Latymer Restaurant this week to find out about his culinary journey and to talk all things Japan!
SS:
Tell us about your restaurant, how long it’s been running and what the core concept is?
Aaron:
Latymer restaurant, Surrey. Modern British cuisine with European influences. 1 Michelin star 5 AA rosettes. Hotel has been open since 1973. Concept - create flavour driven food, deliver excellence and challenge ourselves creatively in every aspect for our guests old and new.
SS:
How long have you been a chef and where did it all start?
Aaron:
22 years as a professional chef - the passion for food start with my gran. A self taught home cook and cake maker. Whenever I had the opportunity to help her cook, I would!
SS:
What are the biggest trends in the industry this year?
Aaron:
2023 trend - moulds and stencils/tuiles
SS:
How is your relationship with SushiSushi and how long have you worked together?
Aaron:
Around 2/3 years. Solid brotherhood with the team at SushiSushi, particularly spamming Stu’s whatsapp with combustion engine marvels, Good and bad.. he’s expressed a keen liking for Impreza’s!
SS:
What Japanese products do you currently use in your menu?
Aaron:
White kombu, A5 Wagyu and yuzu!
SS:
If money were no object, what Japanese ingredient would you always have on the menu?
Aaron:
XO
SS:
How has using Japanese ingredients influenced your menu?
Aaron:
When it comes to influencing our menu, we chose simplicity when showcasing unique ingredients or flavour enhancers.
SS:
If you could travel to Japan tomorrow just for food, what would be the top things you’d want to do or try?
Aaron:
I’ve never been, so everything!
SS:
Why do you think Japan is so admired in the West for its cuisine?
Aaron:
I believe it’s admired for its flavour and technical-simplicity.
SS:
Sake or beer?
Aaron:
Not tried sake, so beer!
Link to all products: https://www.sushisushi.co.uk/collections/all-food-products
