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from Bar & Kitchen May/Jun 2021

Summer time... BBQs, picnics and

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Head Chef Elliot Hill is all about good quality, fresh ingredients

Elliot Hill has been Head Chef at Liverpool’s Panoramic 34 since January 2020, and started his career more than 13 years ago.

“I was working as a waiter and bar supervisor while at university but kept asking the chefs how to cook this and that, so they got me in the kitchen and I loved it! I never thought I could make a career out of it, but my then girlfriend (now wife) encouraged me to go for a fi ne dining position, which got me hooked.

“For me, ingredients are king! Always follow the seasons. Always buy the best produce you can and go from there. It is also important to remember it’s a team game – having a great team around you to bounce ideas off and to try new combinations and techniques means everything. It’s been a tough year but we can’t wait to get back to it.

“You’ll see my love of humble ingredients on my Instagram. I like to put them with luxury pairings. Clean and distinct fl avours like lovage and celery are favourites, I also love truffl es. Working with pork is great as it’s so versatile in terms of cooking techniques and textures. My go-to fi sh is stone bass; it’s not the most widely loved but I love the skin and how crispy it can get, and how fl aky and meaty the fl esh is.”