Meet the Chef - Clifton Muil, Tattu. Manchester

PUBLISHED: 00:00 05 November 2016

Clifton Muil

Clifton Muil

Archant

Tell us a bit about yourself. How did you get started as a chef?

View from the passView from the pass

I started off cooking at home in South Africa to help out when my parents were both at work and my two older brothers were out. I liked having the kitchen to myself and my family always said they really enjoyed the food I was cooking – they might have just been grateful for the help but that’s where my love of food really began.

What is your signature dish?

I would say my signature dish would be the crispy pork belly with Chinese black vinegar, sweet soy and ginger. It’s a simple dish but the combination of flavours really excites me. As a small plate it’s become a firm favourite with our guests at Tattu.

Black Angus fillet with caramel soy sauceBlack Angus fillet with caramel soy sauce

If there was anyone in the world you could cook for who would it be and why?

The person I would love to cook for most would be the late Charlie Trotter. When I was 17 he was the person we all looked up to. The chef of all chefs and way ahead of his time. To this day, his books provide me with huge inspiration for my cooking.

Pork WontonPork Wonton

What is the kitchen ingredient no-one should be without?

Because of the style of food at Tattu I would have to say soy - it’s a staple in Chinese cooking and it’s so versatile. One of my favourite ways to use it is in the caramel soy dipping sauce we serve with our beef fillet. Guests can’t believe the flavour and it’s definitely become one of our signature dishes.

If you could dine at any restaurant in the world which one would it be?

This is always a tough one as there are so many great restaurants to choose from. I would love to go back to South Africa and eat at my mentor Richard Carstens’ restaurant Tokara in Cape Town; I’ve not seen him in many years but I hear what amazing things he’s doing over there.

What do you do to relax?

I love sport, so I play cricket at my local club in Monton. It’s a great way to unwind and do something completely different to being in the kitchen.

Tattu Restaurant & Bar

Gartside Street, 3 Hardman Square, Spinningfields, M3 3EB| 0161 819 2060 | tattu.co.uk

Most Read

Comments have been disabled on this article.

Most Read

Latest from the Living Edge