Quick Bite with Steven Edwards, Chef-Owner for Etch, the award-winning Brighton restaurant

The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate.

This week Steven Edwards, Chef-Owner for Etch, the award-winning Brighton restaurant, spoke to us about Masterchef, Jamie Oliver and making sacrifices.

What would you say is the most defining moment in your career?

Winning MasterChef in 2013. A close second would be opening my own restaurant etch, but this wouldn’t have been possible without the success on the show.

What inspired you to become a chef?

I have always enjoyed eating and tasting lots of different foods. Shamefully I was inspired by Jamie Oliver. His first TV show he was sliding down bannisters and riding around on mopeds and that is what inspired me to start an apprenticeship as a chef. I did get a moped also.

What piece of golden advice would you give to anyone in the industry who wants to be successful?

To be successful you need to make sacrifices. There is no easy road to success. If you really want something you will adapt your lifestyle to achieve your goals.

What ingredients/trends will be big in 2019?

I believe quality but unusual ingredients will be big in 2019. For example, we all know how popular wagyu beef is but an unusual alternative would be dairy cows