Chef Ryan Honey’s Insights on Food, Cooking, and Kitchen Culture

Every Thursday, the Money blog team from the UK interviews notable chefs to uncover budget-friendly food hacks and culinary insights. This week, we had the pleasure of chatting with Ryan Honey, head chef at The Duke in Henley-on-Thames.

The Best Chef in the UK

When asked about the top chef in the UK, Ryan didn’t hesitate to name Mark Birchall at Moor Hall. "His talent is undeniable, and recently securing three Michelin stars cements his position as the best in the country," Ryan enthused. The exceptional quality of Birchall’s dishes raises the bar for chefs everywhere, inspiring both admiration and a tinge of jealousy among peers. For any serious food lover, dreaming of a meal at Moor Hall is almost a rite of passage.

Kitchen Hierarchy and Culture

Ryan is passionate about the discipline required in professional kitchens. He shared a cautionary tale about an interviewee who dismissed the kitchen hierarchy. "He claimed he would rather collaborate than take orders, which is a recipe for disaster in this environment," Ryan noted. In his view, a successful kitchen is rooted in respect and structure. Without these elements, aspiring chefs might find themselves out of their depth.

What’s Off the Menu

When it comes to culinary offenders, Ryan firmly believes that snails should disappear from restaurant menus. "They’re chewy and bland—more a vessel for garlic butter than anything else," he quipped. With culinary innovation at our fingertips, Ryan argues that some ingredients just don’t hold up on a plate.

Cooking Tips from a Pro

For home cooks seeking to elevate their dishes, Ryan has a golden nugget of wisdom: "Salt your meat way earlier than you think you should—hours before cooking." This allows the salt to penetrate deeper, enhancing flavor and creating a better crust. He emphasizes that good cooking often involves embracing ingredients like butter. "If you’re afraid of butter, you’re doing it wrong; it makes everything better," he insists.

Customer Pet Peeves

Ryan has a few grievances about common customer behaviors. He finds it particularly frustrating when diners order luxurious cuts of beef well-done and then complain about toughness. "You asked me to cremate a £40 piece of meat; what were you expecting?" he remarked. Additionally, he dislikes when customers rush the kitchen, especially during peak hours. "Good food takes time; relax and enjoy the experience," he advises.

Hidden Gems for Budget Dining

On the topic of affordable dining, Ryan sings the praises of The Bird in Hand in Sandhurst. "It’s an old-school pub that serves genuine, hearty food," he explains. He’s a fan of their satay chicken kebabs, which are simple yet satisfying, proving that delicious meals don’t have to break the bank.

Smart Choices for Reducing Waste

In his own kitchen, Ryan advocates for sustainability through efficient resource management. "We only order what we need each day to minimize waste," he explains, while also emphasizing the importance of negotiating with suppliers to keep costs down. His tip for home cooks? "Use everything—peels, stems, and bones can all be transformed into something useful." For example, dehydrated vegetable peels can make tasty powders, and bones are ideal for stock.

Government Support and Industry Challenges

When asked about government assistance, Ryan believes there’s room for improvement. "Lowering VAT for hospitality and implementing regulations on wholesale food pricing could be game changers," he asserts. However, he emphasizes adaptability in the face of challenges, as the culinary landscape continues to evolve.

Dining Out: Personal Preferences

As for his favorite eating spots, Ryan enjoys dining at Miller & Carter for its reliably well-cooked steaks. His go-to order is the côte de boeuf, ideal for sharing. In contrast, he finds chains like Nando’s to be overrated. "It’s just seasoned chicken; why all the fuss?" he muses.

Investing in Quality Ingredients

Finally, Ryan emphasizes the importance of investing in quality ingredients, particularly olive oil. "A cheap olive oil is as pointless as bad wine," he states firmly. For dressings or finishing dishes, good olive oil makes a significant difference, although he admits that high-quality cold-pressed rapeseed oil excels for high-heat cooking. "In the end, you truly get what you pay for," he concludes.

Through Ryan Honey’s insightful perspectives, we gain a deeper understanding of the culinary world, revealing the nuances of kitchen life, dining experiences, and the joy of good food. Each detail, from sustainable practices to cooking techniques, enriches our appreciation for the artistry of cooking.