QUICK BITE WITH MIKE DENMAN, HEAD CHEF AT D&D LONDON
The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate.
We spoke to Mike Denman, Head Chef at D&D London, who shared his passion for food, top tips, favourite ingredients and more.
What would you say are the most defining moments in your career to date?
I would say it was when I moved to London and started working for Mark Hix. Mark will always be one of the great British chefs, but I also met so many other great people who moulded me into a head chef and taught me how to run kitchens.
What inspired you to become a chef?
I’m always greedy, always hungry and I like feeding people!
What piece of golden advice would you give to anyone in the industry who wants to be successful?
You can learn from anyone, no matter how high up you get in the kitchen. Leave your ego at the door and absorb everything you can.
Any favourite ingredients at the moment or menu trends you are really enjoying?
For this time of year asparagus is always a favourite, we’re currently serving it with teriyaki salmon and miso hollandaise.
Favourite dish on the menu that uses ingredients from Woods?
Coconut-fried shrimp tacos, avocado, mango & jalapeno salsa. We use the Blanco Nino 10cm tortillas and fry them until they’re crispy. We then coat raw peeled prawns in panko breadcrumbs and desiccated coconut and deep fry them. We serve it with avocado crushed with lime juice, a mango, jalapeno and coriander salsa, chipotle soured cream and pickled red onions.