Andrew Lassetter Interview
Andrew Lassetter is a young talented chef who has completed his training in a number of respected establishments as well as being sent to Shanghai returning highly skilled in different Asian cuisines. Fresh from E & O, and Eight over Eight, Andrew has joined Cocoon to take control of the kitchen helm. He is making his mark on the London restaurant scene by combining a wealth of Asian experience with a love of experimental cooking, bringing together what promises to be innovation on a plate. Emphasis will be on high quality fresh ingredients, eclectic flavour mix and eye-catching presentation.
What is your most memorable childhood 'food' memory?
Eating oysters in Scotland when I was about 10 years old, I was always an adventurous child and would never say no to try something new.
What's your favourite food or ingredient 'on your doorstep'?
Foie gras marries up with Asian flavours and works well with fish and meat. It's a flattering ingredient that has an intense, beautiful and soft texture.
What is your favourite food secret?
It's a secret!
What food would you travel for (within the UK)?
A love of oysters has stayed with me, so it would have to be oysters and my other great love - cheese - the bluer the better!
What is your favourite seasonal food?
Definitely white asparagus, steamed until tender but still fresh and crisp.
What is your favourite local food shop?
Closest to Cocoon would have to be Harrods Food Hall - a pleasure dome of high quality foods with a huge variety - I could stay in there for hours!
What is your favourite eating place?
Nobu - an extremely talented chef who really invented the 'modern' Japanese restaurant. It's always a pleasure to go there with consistent food and service.
What is your favourite dish or recipe?
One of the latest additions to my menu is the Date and Water Chestnut Dumpling - deliciously crisp with a subtle sweetness and added crunch of the water chestnut.
Name an inspirational food or drink person? Why?
Nobu - constantly reinventing the way in which we eat raw fish - namely sashimi salads.