enough to go and buy the book, read about it and I think the worst thing is to try and pretend you know everything, far better to look it up and find out what the proper thing is.
At The Staff Canteen we want to see what makes chefs tick. We asked Angela a few questions about what she gets up to when not in the kitchen:
What would you rather order a starter or a pudding?
A starter.
What would your last meal be?
Anolini, Roast chicken, Gateau basque, cheese, Italian salsiccia.
What was the last thing you ate?
Neil's (Angela's partner) chicken soup, delicious!
If you weren't a chef what would you be?
A pathologist or a journalist but I don't think I'm smart enough.
If you could chose to dine in any restaurant in the world which would you choose?
Wow what a question it's more who I would eat with family friends....probably Tosca in Italy, a local restaurant I know I always have fab family celebrations there.
Who is your celebrity crush?
Idris Elba.
If someone was to write your biography what would it be called?
Sorry I am running late.
What do you listen to in the kitchen?
Radio 4.
What are you most proud of?
Guys like Javi who walked in one day, worked for two years at Merchants Tavern and did not speak a word of English. Or Dermot who's done every section at Cafe Murano...Michele, started at a commis de rang at Cafe Murano (he was an asst manager in Naples), he improved his English and worked his way up to number 2 at Murano. And all the guys and girls that work for you and make it happen.
If you could own another chef's restaurant whose would you choose?
Seahorse in Devon, I love Mitch and Matt's ethos…my liver could not take it though.
Who would you trust to run your restaurant?
The same people who run them now, you need to trust and empower your teams.
Why did you choose to get involved with TSCLive?
I could not say no to Mark! (Director The Staff Canteen).
