Lucky Seven Interview with: Anton Manganaro

At our venue showcase event at BAFTA 195 Piccadilly (read about it here), we enjoyed such incredible canapés, bowl food, cheeses and desserts like you wouldn’t believe, all night without a pause. People, were eager to sample the delights of the renowned executive chef Anton Manganaro. Tongues were sizzling and compliments were flying. It was love at first bite.  So it is only right that we put Chef Anton through our lucky seven slot machine of questions, to find out more about the man behind the morsels, his tastes and experiences. Enjoy.

1. How did you get into cooking and at what age?

I started at a very young age helping prepare meals with my family and it grew from that. I don’t think I was the most adventurous when it came to tasting new food, but I was always really happy preparing and cooking them. I also had a job when I was about 12 in a local green grocer doing general tasks like washing vegetables and polishing fruit and the owner was really proud of his produce and displays so I had to make sure that everything was prepared to a really high standard as he taught me all about the produce and where they came from. I studied food tech in school and after that I went straight to college when I was 16 and that’s where I really became aware of the industry and where it could take me.

2. Describe the atmosphere in your work kitchen

It is calm and focussed with a bit of fun thrown in now and again.

3. What is your signature dish /one that is always on your menu?

We currently have over 300 items on our menu ranging from sit-down menus to fork buffets, which changes seasonally, so it hard to pinpoint what is my signature dish. But one item that I really struggle to keep off the menu as it’s so popular, and tastes great, is a canapé of Gloucester old spot pork belly, caramelised apples, toasted sesame seeds, chipotle mayonnaise.

We first brine the pork belly for 8 hours then we cook it slowly for 12 hours in duck fat and seasoning. The next day we remove any bones and cartilage and press the belly and set it in the fridge. We then cut it into squares and caramelise the belly with honey and serve it with glazed apples and a spicy chipotle mayonnaise. It goes well with lots of drinks, especially cocktails so is great for receptions.

4. What’s the most elaborate fine dining experience you have ever produced?

I have previously designed the menu for the EE BAFTA Film Awards, which was an amazing challenge as it was for so many people, as well as taking place in a different venue. Working alongside the chef and their team at the venue, I had to be mindful to not make dishes that were too elaborate, as it had to be served to over 2,000 people. I chose to focus on great British seasonal produce. It was thankfully a success and everyone got to experience an amazing meal on the night.

5. What’s your favourite restaurant in the world? 

Out of all the restaurants I’ve been to, I think for me, Restaurant Paul Bocuse in Lyon really stands out. It was such an amazing experience and I got to meet the legend himself. I really wanted to go after watching Raymond Blanc’s TV show about Lyon and as I was trained in classic French cooking I really wanted to visit and see haute cuisine at its finest, under the watchful eye of one of France’s greatest chefs. The service was amazing and the food was cooked to perfection and it had the biggest cheese selection that I have ever seen.

6. How would you describe the London fine dining scene?

At the moment it’s the best it’s ever been with a lot of individual establishments and chefs making their mark and giving unforgettable experiences. The time where there were only a few amazing chefs with lots of establishments is over. What I love most about London is that I can choose to have all types of cuisine at a really high standard, for both food and service, in some amazing spaces. I would recommend Andrew Wong’s 2 star restaurant in Victoria for an amazing experience and a journey through China’s gastronomic heritage.

7. What invaluable guidance does an executive chef provide for wedding couples and party hosts?

An executive chef will be able to tailor your tastes and requests into a menu that will fit your theme and budget, making sure that it can be executed to fit your day and to give yourselves and all of your guests an amazing experience that you will never forget.