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Every week we ask one of the best chefs in the country to pick their Cheap Eats where they live and at home.
We’ve talked to chefs across the UK, from Northern Ireland to Norfolk – and every day this week our focus will be on London.
This afternoon, in our second chef interview of the day, we speak to Gary Foulkes, executive chef at Cornus in Belgravia, and formerly of one Michelin-starred Angler.
Hi Gary, can you tell us your favourite places in London where you can get a meal for two for less than £40?
Living in central London, we’re very lucky to have lots of great places to eat on our doorstep. I often go to Master Wei in Holborn. Really tasty hand-pulled Xian noodles and the beef pao mo soup is particularly good. My son always goes for the tomato and egg hand-pulled noodles served in soup. It’s just really tasty food served in a friendly, bustling environment.
Diwana Bhel Poori House on Drummond Street, Euston, is another favourite – delicious Southern Indian vegetarian food. I normally go for the bhel poori, samosa chaat and masala dosa – also don’t miss the gulab jamun for dessert. It’s amazing value for the quality of the food you receive.
Roti King, also in Euston, does some of – if not the – best Malaysian food in London in my opinion. Roti canai is my pick when I go here, but the beef rendang is also very tasty. Be prepared to queue, but it’s worth the wait!
What is your go-to cheap eat to cook at home when you have a night in?
When I cook at home, it’s always something simple and the general go-to is chicken katsu curry and rice. I use chicken thighs instead of the breast as they have more flavour.
I also gently beat the thighs using a meat mallet or rolling pin to pound it to an even thickness before I breadcrumb and cook – this helps ensure even cooking and helps to slightly tenderise the meat.
I do cheat a bit though and use katsu curry cubes for the sauce!
How did you get into cheffing?
There was never any romance behind it – it started off as a work experience placement when I was at school.
At the end of the week the chef offered me a job, which I took, and it just progressed from there. I loved the atmosphere in the kitchen – people were having a laugh while doing their work and some great banter flying around and that’s what I enjoyed about it in the beginning.
We’ve spoken to lots of top chefs – check out their cheap eats from around the country here…
