Member of the Month April 2021: Tom Fraser

The Staff Canteen

Editor

Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Tom Fraser.

As thanks for being a regular and longstanding contributor to The Staff Canteen, Tom will receive a TSC mug and will be entered in our Member of the Year 2021 competition.

1.Current Place of Work, Position

I am senior sous chef at Scott’s in Mayfair.

2.What is your cooking style and what should people expect from the food on your menu?

The menu at Scott’s has quite a broad range of dishes, from the quite classical dressed crab and grilled dover sole to more contemporary dishes like nori-cured salmon and razor clams with XO sauce.

We stick to ingredients that are bang in season and at their prime.

3.What is your favourite dish to cook and why?

It’s hard to say which is my favourite dish to cook as it changes with the seasons, but it’s very satisfying working with great quality seafood and cooking something like a beautiful piece of wild bass.

Devonshire chicken with morels, onion and wild garlic

4.Name a food item/dish/ingredient that isn’t considered “cheffy” but that you love to eat?

You can’t beat a chip butty on sliced white with lots of butter, salt and malt vinegar.

5. What do you like about The Staff Canteen app and website?

What I love about The Staff Canteen website is that chefs can share their dishes/ techniques with others. It can be a great source of inspiration.

6. What are your plans for the future?

Who knows what the future will bring. For now we are just looking forward to opening the doors in May!

7. Now that restaurants are coming back in full swing, what are your hopes for the industry at large in the next five years?

My hopes for the industry in the next 5 years are for restaurants to thrive and enjoy some consistency once again. Also to see the return of some great restaurants/ chefs that have been forced to close.

It would also be great to see more young people being drawn to the industry. It can be such a creative and rewarding industry to be part of.

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