My kitchen: I don’t ‘eat’ breakfast I drink it, — strong coffee

Each week Walton Brown asks chefs around the island about food and their approach to cooking:

Jonny Roberts, Bolero:

• What was your first restaurant job? 

Working as a kitchen porter in a restaurant close to my home in Ormskirk, Lancashire at the age of 14. 

I absolutely loved it! 

It opened my eyes to a whole new world. The world of chefdom.

• How long you have been at current restaurant? 

My wife and I opened Bolero in 2007. 

• Describe the cuisine served.

People still label Bolero as a French restaurant. I started out serving traditional brasserie/bistro fare but the business and the food has progressed. I, along with my awesome team, now have the freedom to be a bit more adventurous, allowing us to keep up with customers’ expectations and in particular the demands of our ever-increasing business clientele.  

More and more people are expecting very good food at reasonable prices with a more casual approach to service. 

Judging by comments from our regular clientele we have accomplished a ‘casual fine dining’ experience.

• What is your approach to food/cooking? 

Simplicity. Keep dishes simple. Use top quality ingredients, prepare, season and cook them properly with thought, care and respect.

• Signature dish. 

I’m not sure I like the term ‘signature dish’. The chefs I have now are very inspired, we are constantly developing and creating while aiming to be a little different.

• Favourite food to eat at home. 

Sunday is the only time I really eat at home. Anything my wife cooks is awesome.

• Which chef do you most admire and why? 

Marco Pierre White. His philosophy not just on food but as a restaurateur is inspiring. 

• Your five most important food preparation ingredients? 

I only have two ‘important’ ones. Salt and pepper. Coarse sea salt and milled pepper are used on every dish at Bolero. Any other important ingredients would be unique to a particular dish.

• What do you normally eat for breakfast? 

I don’t ever ‘eat’ breakfast. I drink it! Strong coffee and a glass of grapefruit juice.

• What is your favourite cuisine? 

I don’t have a favourite, I enjoy all types of food. 

• Your favourite drink.

Stella Artois, gin and tonic, scotch (all drunk separately of course!)