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Andrew Kay caught up with Atul Kochhar as he prepares for his stint at the annual Silk Ball in aid of local children’s charity Rockinghorse

Whether he’s waking up our senses on Saturday Kitchen or beating Gary Rhodes in the south east heat of the Great British Menu, Atul Kochhar is one celebrity chef to watch out for. Atul is at the top of his game; his Mayfair restaurant Benares has one Michelin star, his Hampshire restaurant is already getting great notices and since the Great British Menu he is a top choice for television. When Rockinghorse, the Sussex children’s medical charity, decided on an Eastern theme for its annual fundraising ball, it ambitiously approached Atul for help. The ball’s organisers were stunned when Atul generously agreed to design the menu free of charge and provide expert advice to the venue’s chefs who will be preparing the meal.
How were you approached to create the menu for the Silk Ball?
By email, it outlined the good work that Rockinghorse does for sick children. I personally had experience of this as my daughter was extremely ill when she was born, it was very close to my own heart. I know what parents go through and at that point it turned my life around. I knew then that any opportunity that came for me to work for children or with children I would take. I said yes immediately.
Will you be working with the team at the Hilton Metropole?
Yes, I will going down to Brighton and on the day I will be taking some of my team to work alongside them. Some of the chefs will also be coming to Benares to do training and to get a feel for what we do here.

So will you be cooking on the night?
I will oversee the entire meal, but I will be joining the guests and enjoying eating the meal.

Will the chefs be able embrace the essence of your kitchen?
I am sure they will, the head chef came to see me and he was very professional. I do not see any problem.

You have recently achieved prominence on TV, has that changed the people who come to your restaurant?
People that came before still come, but it has brought in a lot of new customers, it has been very good for business and opened new doors.

Does it take you out of the kitchen more than you would like?
Yes, but not too much, it is an important part of the business strategy.

You have recently opened a restaurant in Hampshire called Vatika
Yes, I will be cooking there at least two nights every week, it is very exciting and already selling out at weekends.

On the Great British Menu was there a resistance to your dishes?
Yes, there was but I did not mind. I feel that the Indian food that I make is a result of a partnership between our two countries for 400 years. After independence that tie remained and the cuisine blossomed. This is the only country outside India where curry is really understood.

BLOCK QUOTE: ‘‘What is your favourite ingredient? ‘My wife’ ‘In the kitchen?’ ‘Oh, everywhere!”

Britain is now exploring regionality in Indian cuisine
Yes, this is true, only 20 years ago there were perhaps less than 20 Southern Indian restaurants. Now we are looking across the continent.
I sensed the public embraced your food because it was different, they weren’t going to make it at home – unlike the British chefs
My food came across as more exotic – yes, it has a very rich spice heritage, it’s a different technique.

Are the English afraid of spice?
Not frightened just unfamiliar with the techniques needed to use them in the way that I do.

There is a British macho thing about eating the hottest curry
Yes, but it is madness, a mania, a real nuisance, chilli as a spice has a wonderful flavour that is what people need to know.

Is there an expectation in a Michelin-starred restaurant that ingredients will be expensive?
I think there is but I want people to know that it does not have to be expensive, just prime, honest and at the top of its season. Michelin is more interested in skill.

Do you have a favourite ingredient?
My wife.

And in the kitchen?
Oh, wherever (laughter). Seriously, coriander.

And a food vice?
Smoked cheese, I have recently discovered it and I am up for it at all times.

And the menu for Brighton?
Oh that I am keeping a secret, I want it to be a real surprise!

Andrew Kay was invited to meet chef Andrew Kochhar and eat at his Mayfair restaurant Benares in the run up to the Rockinghorse Silk Ball. The ball, with a bespoke menu designed by Kochhar, will take place at the Hilton Brighton Metropole hotel on Saturday 29 November. Money raised will go towards Rockinghorse’s work to provide medical equipment and services for children across the county, particularly at Brighton’s Royal Alexandra Children’s Hospital.
Tickets are £95 and include a drinks reception, a delicious three-course dinner with wine, and an evening packed with entertainment, live music
and dodgems. Call 01273 730286 or email events@rockinghorse.org.uk

This entry was posted on Monday, November 17th, 2008 at 8:50 am and is filed under Features, Interviews. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.