HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY?

31 Leading Lights Food for Thought 43

Melting Pot 26

Readers' Lives

1. NAME: Daniel McKevitt

2. JOB TITLE: Head Chef

3. PLACE OF WORK: Inside No4 – a Crosby-based, family run restaurant with an emphasis on quality and freshness

4. WHAT ARE YOUR TYPICAL

WORKING HOURS? Around 60 hours a week

5. HOW LONG HAVE YOU WORKED IN THE CATERING INDUSTRY?

11 years

6. WHAT IS THE MOST INTERESTING FACT ABOUT YOU?

I have learnt everything I know on the job

7. WHAT IS YOUR FAVOURITE

CUISINE? Thai – something I got into when I was younger and I just fell in love with the vibrant flavours

8. WHAT IS YOUR SIGNATURE

DISH? Scotch egg – simple but when executed well it’s amazing

9. WHAT IS YOUR MUST-HAVE

KITCHEN GADGET? My wood-fired pizza oven

10. WHAT IS YOUR TOP CULINARY TIP FOR OTHER CATERERS AND

CHEFS? Ask a lot of questions, listen and learn from the other chefs in your team

11. WHO IS YOUR INSPIRATION

AND WHY? Marco Pierre White – it shows it doesn’t matter where you come from or how well you do at school, if you work hard and take the odd chance, you’ll succeed

12. WHAT IS YOUR FAVOURITE COUNTRY RANGE PRODUCT AND

WHY? Country Range Doughballs – really high quality, great to work with and very, very tasty

Country Range Doughballs Pack size: 60 x 180g

Malaysia PLATE ARRIVALS

Delivering on-trend dishes from around the globe

Malaysian food doesn’t get the global recognition it deserves. The sum of many delicious parts, Malaysian cuisine’s influences include Chinese, Indian and Malay.

MEE GORENG MAMAK This Indian

Muslim dish is the complete package. Yellow noodles. Beef or chicken. Shrimp. Soy sauce, veggies and eggs. A bit of chilli tossed in for an irresistible jolt.

APAM BALIK A pancake-style snack wedded with the compact package of an omelette, apam balik is stuffed with more than enough sugar, peanuts and the occasional sprinkle of corn - it’s a dish that’s constantly being reinvented.

LAKSA A staple of Malaysian cuisine, laksa eateries have been migrating abroad, making appearances in Bangkok, Shanghai and further afield. There are multiple variations. For anyone who enjoys a taste of the volcanic kind, this spicy noodle soup can get you there in its curry form.

CENDAWAN GORENG (fried

mushrooms) Deep-fried fungus doesn’t get better than this. Eaten as an appetizer or snack, with a meal or while on foot, this one will have you imagining what else you can fry - and how else it can be seasoned.

MURTABAK This pan-fried bread stuffed with minced meat and onions and dipped in spicy sauce is a meal and a half, only recommended to the famished.

ROJAK (“mixture” in Malay) is essentially a fried dough fritter with fruits and veggies, though there are regional variations. But vegetarians shouldn’t get their hopes up. The whole mixture is combined with Malaysia’s ever-popular shrimp paste. It’s the perfect combination of sweet, spicy and sour.

Vegetarian Chickpea Laksa Soup