Sticky Mango, close to London's bustling South Bank, creates mouthwatering South East Asian cuisine thanks to chef patron Peter Lloyd
Tell us how you found your way into the culinary field?
As a soldier’s son based in Germany when I left school in 1991, I joined a YTS Scheme working alongside the Army Chefs on Camp. There was no real desire to be a chef at the time but YTS just seemed to be what army kids did. During that year I won a cooking completion and soon realised I loved the kitchen environment and the sense of achievement after a busy day. A year later my father was posted back to the UK where I secured an apprenticeship with Forte Hotels in London at the Hotel Russell.
You’ve worked with some amazing chefs, tell us more about your training?
My culinary journey can be split in two halves. Modern European & Asian. As a young commis I trained at The House of Commons and London’s Dorchester Hotel on Park Lane. During my time at RSJ Restaurant in Waterloo I completed Stage’s with Gordon Ramsay at Aubergine, Marco Pierre White at The Restaurant, Pierre Koffmann at La Tante Claire, Philip Howard at The Square, Richard Neat at Pied a Terre, and Charlie Trotter in Chicago at Trotters.
Who or what is your inspiration?
My Inspirations have changed over the years, In my younger days I was inspired by the immaculate cooking of the old school top chefs, Today I’m inspired by my own travels across Asia and learning more about the history and culture of Street food.
Could you describe your culinary philosophy and cooking style?
To innovatively create progressive South East Asian Culinary Traditions simply, maximising all the distinct flavours and aromas using modern cooking techniques, with the highest quality proteins, vegetables, herbs and spices.
What ingredients are inspiring you right now?
After a recent food discovery trip to Indonesia I discovered some beautiful ingredients, Snake Fruit, Torch Ginger to mention a couple and we’re currently having some fun with Butterfly Pea Flowers.
Your favourite ingredients?
Too many to list, but I love fresh Diver Caught Scallops, Galangal, Lemongrass and Kaffir Lime.
What is your favourite dish to cook?
Singaporean Chilli Crab with Crispy Fried Bao Buns.
Your favourite piece of equipment?
Without a doubt it has to be my Vitamix 3. When you open a restaurant like mine on a low budget you have to make compromise’s in the quality and spec of equipment. This was the only piece of equipment I couldn’t make a compromise on.
Your favourite restaurant?
KIIN KIIN by Henrik Yede in Copenhagen the only Thai Michelin Star restaurant outside of Thailand. It a wonderful example of taking a classic casual cuisine and adding a little magic.
What four things would you take to a desert island?
Fishing rod, Cceaver, mortar and pestle.
Describe your culinary philosophy in four words.
Always cook with passion.
Biggest challenges facing the hospitality industry in 2019
Survival! With Increased costs over every aspect of running a restaurant and with more restaurant competition in London than ever before it’s a really tough time to be in the business.