came Kim’s next challenge in the form of taking over the York and Albany in 2012 that was once synonymous with Angela Hartnett, although this wasn’t an issue for Kim as she explains both championed completely different food.
She said: “She was very Italian in the food where as I turned it into more of a British feel, British seasonal ingredients. For me I took it on a totally different direction from what Angela did.
“It was a great learning curve for me, it was a step in the right direction and there was a lot of learning in the process for me as a head chef within the group. For me it made me stronger and made me realise things that I was missing.”
Moving from York and Albany to such an iconic venue as The Savoy it seems nothing phases Kim as one kitchen is just the same pressure as any other. Kim said: “Any kitchen is pressure-driven, whether it’s here or another restaurant. It is well known and does contain a lot of history and being in London itself, but no it doesn’t feel any more pressure, it’s just normal for me.”
Kim’s ability to handle the pressure was certainly tested when she appeared on the 2011 series of Masterchef: The Professionals.
Speaking about her time on the show Kim said: “It was an opportunity to put myself up in a challenge, see what other talent it out there and what you’re putting yourself up against. It’s a very pressure-driven competition, you get an hour to cook everything or less and it is about finding where you see yourself at as a chef.
“I’m a very well organised person and time is of the essence when you’re on the show, so if you’ve only got an hour than it was well managed. I was never late for anything, it was all about being organised and delivering on time.”
Now Kim has taken on this history-making role at The Savoy Grill she is keen to put her “stamp on the menu” but reinforces that both the “Omelette Arnold Bennett and lobster bisque are staying put.”
She added: “Why would you take them off? I’m just going to play around with a few flavours and seasonal choices and make my mark that way.
“If you take a classic mille-feuille I can play around with the flavours, one I’m working on is a tonka bean with wild strawberry, basil and balsamic; those are the flavours that really interest me which I’ll bring to this menu.”
Kim however is by means letting this position go to her head as she humbly says: “At the moment I’m overjoyed that I am here as it’s such an honour to be appointed head chef. “I think it’s fantastic that it’s finally happened, even though it’s now 2015 I think it’s great coming from anyone and for any female to be given this position.”
Especially given that there is a shortage of female chefs at the moment, something that Kim hopes to improve now she is in her new role.
She explained: “I think we’re getting more recognised everyday now and with me being the first female head chef I think it’s going to attract more females to come forward. “There is a lot of talent out there but I just don’t think they’re being recognised.”
Having been in the role for just over a month of course Kim is happy where she but doesn’t rule out one day owning her own place, she added: “In the future yeah I think anyone would love to open their own restaurant. It’s never going to be no but probably just not yet.”
