Walking on a Cornish beach on a wintery cold day, we caught up with champion of home grown and foraged foods and MasterChef Professionals finalist Sven-Hanson Britt. Chatting about food provenance and Swedish cuisine, we are very excited to see what will be next for the Hampshire born chef who created some stunning dishes in the competition.
Place of birth:
I once captained a football team at Stamford Bridge…
When did you know you were going to be a chef? Was it something you’d always wanted?
On MasterChef you cooked with a lot of vegetables from your garden, is this an important part of cooking for you?
Where did the interest in your allotment come from?
If you could sum up everything you’ve learnt about cooking in a sentence what would that sentence be?
As much as I strive to learn, I will never know as much as I want to know.
When you were in the competition you were working at the Ritz; what’s changed since then?
What is your culinary philosophy?
You’ve just done some spring pop ups in Brighton, how did that go?
I’m currently half way through my 4 dinners in Brighton. So far they have gone really well! we have received some great feedback. Mainly due to the team I have with me! I’m planning to do a few in London too in June which are going to be amazing! Lots of surprises coming up…
The menu looked amazing; a real celebration of spring. Is this seasonal cooking integral to your philosophy?
You visited Sweden on a culinary trip earlier in the year, what lessons did you take from the cooks there?
What’s a day in your life like? Could you give us an insight what you’re up to these days?
What have you got planned for the future?
It’s customary for us to ask three ridiculous questions to give our readers something new:
If you could only eat one meal for the rest of your life, what would it be?
If you had to pick a music genre to represent your cooking, what would it be? What what your album be like?
You’ve either got to cook a final meal for someone on death row or a Hollywood A Lister, which would you choose, and why?
Definitely the death row meal. Can’t be doing with all of those Hollywood fad diets!