Q & A: Executive Chef Jeremy Bloor

Executive Chef Jeremy Bloor answers our questions

We were lucky enough to steal OXO’s Executive Head Chef Jeremy Bloor out of the kitchen to find out a bit more about his history, personality and culinary tips.

What inspired you to become a chef?
My inspiration for cooking came from my dad, who is a chef too. I like that two generations of the family are chefs… who knows, maybe one of my sons will be, too!

What do you think is your greatest achievement so far?
Nine years as Head Chef in one of the busiest restaurants in the UK. It’s pretty hectic, but I wouldn’t have it any other way.

What would be your dream meal on earth to eat and to cook?
I have to admit, I love a good kebab, but it has to be a proper Turkish one, and there are some fantastic Turkish restaurants in East London.

What would you be doing if you were not a chef?
I would have loved to play golf for a living. I try to play as often as possible: it’s a great way to relax, get some fresh air and catch up with friends all at the same time.

Do you use any modern cooking techniques?
We tend not to use modern cooking techniques; I find the classics still hold up extremely well in the kitchen.

What is your favourite kitchen tip or piece of equipment?
I love a waffle machine; we use them quite often in the Restaurant. We make sweet potato waffles with goat’s cheese, roasted beetroot and rosemary and truffle honey dressing.

Do you like to cook at home, or do you turn off when you leave the kitchen at work?
I have two sons who are always starving, so I never switch off from food and cooking!

 

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