Fresh from his latest appearance at Foodies Festival Winchester, Dhruv Baker talks charcuterie, barbecue and beef flavoured Hula Hoops in our meet the chef column.
What first inspired you to become a chef?
“I was always very curious as a child about how food became food and that curiosity never went away!”
What was the first meal you cooked for someone else?
“I cooked a cheese omelette for my parents when I was about seven.”
On the menu of private chef Dhruv Baker (Image: Dhruv Baker)
Tell us a bit about your career so far…?
“Well, I won Masterchef in 2010 and worked in some of the best kitchens in the UK and Europe. I then set up a catering company, released my first cook book in 2012, opened my first pub / restaurant in 2013 and spent two years in Croatia presenting two seasons of a cookery show for National Geographic.
“I then founded and started Tempus Foods, the multi award winning charcuterie company in 2016 and left there in October of last year. I am now back to doing what I love most which is cooking full-time as a private chef and presenting / hosting food shows and festivals. This is my 16th year of being involved with Foodies!”
What is your proudest career moment to date?
“I think winning Masterchef in 2010 and also on winning my first three star award at the Great Taste awards for one of the Tempus products.”
Masterchef 2010 winner Dhruv Baker (Image: Dhruv Baker)
What is your favourite dish currently on your menu?
“I do a paella influenced dish using rice and lobster with Indian spices and a curry leaf emulsion which is very popular!”
Where is your favourite place to eat in Hampshire?
“I am actually working in Hampshire at the moment near Beaulieu so I’m very much looking forward to exploring the area!”
What is your favourite meal to cook at home?
“I love cooking anything on the barbecue.”
On the menu of private chef Dhruv Baker (Image: Dhruv Baker)
What do you like to drink with dinner?
“It depends. If it’s during the week just water, but on the weekends I do like a glass of wine paired with what I’m eating.”
What is your culinary guilty pleasure?
“Crisps, especially beef flavoured Hula Hoops.”
Which key ingredient is always in your fridge?
“Fresh coriander.”
What is your favourite Hampshire ingredient or delicacy?
“Chalk steam trout or watercress.”
Which chef do you most admire?
“The list is endless. There are so many chefs I admire and have learned from over the years – I wouldn’t know where to start!”
What do you think will be the next big restaurant trend?
“I think regional specificity – so instead of Thai or Indian or Chinese we will see much more regionalised offerings.”
What were you doing at Foodies Festival Winchester?
“Hosting the La Española chefs theatre and cooking dishes on stage.”
What do you like most about it?
“I love everything about Foodies. The music, the vast array of food on offer, getting to meet the brilliant chefs who come and cook and maybe if the weather holds out a glass of something cold in the sun listening to the live music.”
What’s your career ambition?
“To keep growing as a chef, to write another cook book, and to enjoy working as much as I do currently.”