An Interview with Chef Brayden Davies: Culinary Insights and Tips
Every month, the Money blog brings insights from top chefs across the UK, learning about their food hacks, industry perspectives, and more. Today, we chat with Brayden Davies, head chef at The Box Tree in Ilkley, West Yorkshire. Originally from Australia, Brayden shares his culinary secrets, preferences, and thoughts on the food scene.
Favourite Cheap Eats Under £15
Brayden’s go-to for budget-friendly and delightful eats is found at Lishman’s, a local butcher and deli. The place boasts a fantastic selection of pork pies, scotch eggs, and roasted hams. He mentions, “I always go for a sausage roll and a custard tart.” It’s evident Brayden values quality, locally sourced ingredients, even when on a budget.
The Ideal Tip Percentage
When it comes to tipping, Brayden believes that 12.5% should be the norm. He elaborates, “It’s fair for both the guest and the team. Service is hard work, and a small tip goes a long way in showing respect for that effort.” His perspective underscores the importance of recognizing the hard work that goes into providing excellent service.
The Allure of Michelin-Starred Food
From his experience, Brayden asserts that “Michelin-starred food is the tastiest food there is.” He emphasizes that working at such a high level allows chefs to use the best ingredients, whether that’s sourcing Kent cherries or Aussie wagyu. “Starting with the best ingredients gives each dish the strongest foundation,” he explains, while also admitting there’s nothing quite like a home-cooked meal crafted with love.
Australian vs. British Cuisine
When asked to compare his homeland’s food culture to Britain’s, Brayden passionately states, “British food wins in the winter.” He highlights the comforting nature of hearty British meals during colder months. However, he has fond memories of summer in Australia, recalling, “Half-baked lobster tails with butter, cooked on the barbie, are just amazing.” These culinary traditions reflect his deep ties to both countries.
Advocating for the Hospitality Industry
If given the chance to step into a leadership role, Brayden would address the hospitality sector’s challenges. He’d advocate for removing VAT on hospitality and analyzing the rise in national insurance, which he feels burdens independent businesses. “Hospitality is the backbone of so many industries. Just look at Germany’s lower VAT rate; it’s a model we should follow,” he states passionately.
Thoughts on Modern Dining
Brayden doesn’t shy away from critiquing modern dining trends. He believes chefs today may over-rely on technology. “The worst thing about modern dining is the lack of old-school technique. Too many younger chefs rely on gadgets instead of learning the basics.” This call for a return to fundamental skills illustrates his respect for traditional culinary practices.
Reliable Indicators of Restaurant Quality
When it comes to determining if a restaurant is genuinely good, Brayden mentions relying heavily on recommendations from friends and other chefs. While he acknowledges platforms like TripAdvisor can provide insights, personal referrals hold more weight in his book.
The Best Way to Complain
In Brayden’s view, the proper way to voice dissatisfaction in a restaurant is to communicate politely with the manager at the time of the complaint. “It’s frustrating when you don’t get the chance to make things right,” he notes, emphasizing the importance of open communication in dining experiences.
Personal Pet Peeves in Dining
Among common annoyances, Brayden highlights the surprising issue of customers stealing crockery. He also expresses a disdain for QR code menus. “They kill the experience before it’s even started,” he shares. Instead, he finds charm in looking back at old handwritten menus that adorn The Box Tree.
A Favourite Budget Recipe: Australian Damper Bread
Brayden’s culinary repertoire includes a twist on a traditional Australian damper bread, served with Vegemite butter. “This is my reimagined version of the Australian classic,” he explains, remarking that it combines his Australian upbringing with his British heritage.
Recipe for Damper Bread
Ingredients:
- 400g self-raising flour
- 11.5g baking powder
- 10g salt
- 200g buttermilk
- 100ml water
Method:
- Combine all the ingredients in a mixing bowl, then bring together by hand or using a stand mixer with a dough hook.
- Let the dough rest uncovered at room temperature for 20 minutes.
- Weigh the dough into 100g portions and roll into balls on a floured surface.
- Place the balls on a tray and refrigerate for 30 minutes.
- After chilling, flatten each ball into a rough circular shape using your palm.
- Dust each piece lightly with flour and heat a cast-iron pan over gentle heat.
- Cook the dough rounds in the pan until both sides are charred and nicely colored.
- Finish cooking in a preheated oven at 180°C for 8 minutes.
- Serve warm with Vegemite butter.
Vegemite Butter Ingredients:
- 110g Vegemite
- 250g unsalted butter
- Pinch of salt
Method:
- Bring butter to room temperature.
- Whisk in Vegemite and salt until fully combined.
- Serve in repurposed Vegemite jars for a nostalgic touch.
Brayden, a proud ambassador for Aussie Beef and Lamb in the UK, merges his culinary knowledge with personal anecdotes, enriching the dining experience for patrons at The Box Tree. Through this interview, it’s clear that he blends passion with expertise, showcasing not only his love for food but also his concern for the hospitality industry’s future.