Interview with sous chef at London Bridge Hotel.

Adrian - Sous Chef at the London Bridge Hotel's Quarter Bar - took us behind the scenes to show us how our lunch was prepared

LHI: Thank you for taking us behind the scenes at the Quarter Bar while preparing the lunch we’ve just ordered during our free WiFi  touchdown at the London Bridge Hotel today.  How long have you worked here?

Adrian: I have worked here for three years.  Before working at London Bridge Hotel I was working as a chef at The Soho Hotel.

LHI: What are your most popular dishes served here at the Quarter Bar?

Adrian: We mostly serve finger food to complement the drinks.  The most popular item – and also my personal recommendation – is the Asian platter.  Other popular choices include the hamburger platter and club sandwich.

LHI: Do you get a say in what goes on the menu?

Adrian: Yes, we change the menu every six months or so and the whole team gets together to brainstorm the dishes to include for the new season.  Then we decide collectively on the best choices and write up the ingredients – many of them sourced by British suppliers.

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Our lunch being prepared with just the final touches to be added

This is rather different to a lot of hotel restaurants where the whole menu is prepared by the head chef.  At the Londinium restaurant and the Quarter Bar we work as a team, which allows for more variety in the choice of menu items.  This also means that our guests will be sure to find their personal favourites and is part of the reason why I love my job!

LHI: What is your philosophy of cooking? What would you recommend for someone trying to land one of London’s most coveted sous chef jobs?

Adrian: If you want to work in the hotel restaurant business you have to love it enough to start at the bottom and work your way up.  Getting work experience is more important than getting certifications, but the best approach is to do both side-by-side.  As a chef, you’ll never be out of work because everyone has to eat and restaurants and hotels are always looking to hire.  Just like other hotel jobs, working as a chef takes natural talent but most importantly, you have to be passionate about what you do.

LHI: Thank you for your time Adrian!  Our lunch looks mouthwatering.

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The tuna steak sandwich with chips is served - we could hardly wait to try!

And I can confirm that it was excellent – up to the standard attained in our review of cocktails at The Quarter Bar.  My colleague Marie-Hélène also found the hotel to her taste in her London Bridge Hotel review.

And we found the free WiFi worked flawlessly throughout our day there.

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Photo credits: London Hotels Insight blogger Timea.

Tagged as: London Bridge Hotel