Chef Focus: Aaron Harris, Latymer Restaurant

January 17, 2024

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

 






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