An Interview With Martita Mestey
Don’t be afraid to make the wrong decision when starting out. If you find yourself working somewhere and it isn’t working, you will soon be able to change that decision. The hospitality sector has lots of opportunities and you’ll be able to find something that’s a better fit for you.
As a part of our series about the lessons from influential ‘TasteMakers’, I had the distinct pleasure of interviewing Thomas Straker.
Thomas Straker is a chef made for 2022’s restaurant climate — with 1.3 million followers on TikTok, his debut restaurant opens in Notting Hill in summer 2022. Here, he shares his tables to book in the neighbourhood.
British chef Thomas Straker has long been inspired by his Herefordshire roots, as well as his globetrotting adventures around the Mediterranean. Raised on his family smallholding in Herefordshire, nature was his inspiration. Tom developed a passion for hunting and foraging in the Black Mountains and grew a respect and knowledge of farming, an appreciation for the farmers themselves, and a recognition of the importance of supply relationships with quality, ethical and sustainable producers.
He cut his teeth working with world famous chefs such as Heston Blumenthal at some of the UK’s most exclusive restaurants — but in 2018, after 10 hectic years in fine dining, it was time for Tom to strike out on his own. Straker’s, Tom hopes, shall be relaxed, stylish and friendly, serving seasonal, uncomplicated Mediterranean-inspired food sourced from small, quality, ethical and sustainable British producers.
Thank you so much for doing this with us! Our readers would love to ‘get to know’ you a bit. Can you share with our readers a story about what inspired you to become a restauranteur or chef?
I grew up around food. My mum has played a big role, as she owned a pub when I was a teenager and has always grown her own vegetables. I grew up eating whatever was in season on our family’s small holding. There were special breed pigs and I enjoyed everything involved in getting food onto the plate. From foraging to fishing, there is always something to inspire me every day.
Do you have a specific type of food that you focus on? What was it that first drew you to cooking that type of food? Can you share a story about that with us?
I love the simplicity of using fantastic produce and ingredients and have always been drawn to combining seasonal ingredients in delicious ways. One of my favourite recipes is Pan Con Tomate, a Spanish recipe with just a handful of ingredients — sourdough bread, Italian tomatoes, garlic and olive oil.
Can you tell us a story about the hard times that you faced when you first started your journey? How did you overcome this obstacle?
My training took me to many different environments and they weren’t always the right fit for me. For example, I have felt like a cog in a bigger machine during the earlier stages of my career, which taught me the importance of creativity in my work. However, I was able to develop my identity as a chef through these challenges and by being out of my comfort zone.
In your experience, what is the key to creating a dish that customers are crazy about?
I always say that nature writes the best recipes. Combining what is in season creates dishes that are fresh and delicious. For example, at my London restaurant, Strakers, we serve a beautiful salad that combines Italian flat white peaches, French green beans and almonds. In the autumn, British pumpkin and kale go so well together and grow alongside each other.
Personally, what is the ‘perfect meal for you’?
Again, it all comes down to the quality and combination of seasonal ingredients. I’m also a firm believer in using whole foods, which can be identified in their natural state, including fruits, vegetables, whole grains, legumes and unprocessed meats. A perfect meal for me comes down to the value of using the right ingredients in the right way.
Where does your inspiration for creating come from? Is there something that you turn to for a daily creativity boost?
I love connecting with where food comes from and enjoying activities like foraging all year round. Whether that’s looking for new ways to use British nettles and wild garlic in recipes or being outdoors, or coming up with recipes that combine seasonal ingredients, nature makes things that go together.
Are you working on any new or exciting projects now? What impact do you think this will have?
We have just closed the latest round of seed funding for All Things Butter, my UK based butter brand that we’re aiming to expand nationally and internationally . We’ve sold 250,000 blocks of butter in six months since launch and by taking a chef-led approach, I hope we can disrupt the British dairy industry.
What advice would you give to other chefs or restaurateurs to thrive and avoid burnout?
I am passionate about eating healthily and enjoy exercise around my work. I’ve just completed the London Marathon. I think it’s important to fuel yourself in the right way and make sure that it is your love of food that drives you forwards, because there will be long days. I’d also say that there is a big leap from working as a chef and opening a restaurant or business. Don’t feel the need to rush into decision making and work with people that you trust.
What are your “5 Things I Wish Someone Told Me When I First Started as a Chef” and why?
- Don’t be afraid to make the wrong decision when starting out. If you find yourself working somewhere and it isn’t working, you will soon be able to change that decision. The hospitality sector has lots of opportunities and you’ll be able to find something that’s a better fit for you.
- Work with great people. I have been able to work with some great chefs like Phil Howard who have inspired me. Go to the people that you will be able to learn from and trust.
- Make time for yourself. It is difficult to prioritise time for yourself when working in hospitality. Whether that’s going to the gym in the morning before the restaurant opens or taking a trip to enjoy rest and recuperation, make time for the things that will help you recharge your batteries or energise you.
- Look to nature for inspiration. Nature is abundant and creates seasonal flavour combinations that work well together, so exploring as much as you can about ingredients and produce and meeting farmers is a really good way to stay inspired and keep menus fresh and exciting.
- Remember why you love food and hospitality. Seeing people enjoy themselves on a daily basis gives instant feedback and is very rewarding.
What’s the one dish people have to try if they visit your establishment?
Whole dover sole, parsley, caper butter, lemon
Thank you so much for these insights. This was very inspirational!
Thomas Straker Of Straker’s Restaurant: 5 Things I Wish Someone Told Me Before I Became a Chef was originally published in Authority Magazine on Medium, where people are continuing the conversation by highlighting and responding to this story.