Martyn Nail - Executive Chef, Claridge’s

Martyn has worked through the ranks at Claridge’s. Starting as a commis chef in 1998, he was appointed Executive Chef in 2005. Claridge’s operates an apprentice system via the Academy of Culinary Arts.

What qualities do you look for in an apprentice chef?

First and foremost, an enthusiasm and passion for food. A good palate helps but a lot can be taught

What makes an elite chef stand out from the crowd?

Skill and a little confidence.

What will you be looking for from this year’s Teflon DSA entries?

Good basic skills and an understanding of basic ingredients

Where did you study catering?

Highbury College of Technology, Cosham, Hampshire

Who inspired you in the early stages of your journey as a chef and why?

My Grandmother, who was a very good home cook. I would sit on the draining board looking at what she was doing, tasting as much as I could…without being caught!

What is your proudest moment in catering?

The Noma collaboration with Clardige’s over the Olympics in 2012

Which ingredient could you not do without?

After a lot of thought…. butter!

What is your favourite utensil?

Thermomix

Where do you see food going in the next five years?

Healthy, healthy, healthy.

What is your favourite food?

Many things, from many places in the world. I find Japanese food particularly interesting