Sian Almond’s Top Spag Bol Hack: A Chef’s Perspective
Every month, the Money blog invites top chefs from the UK to share their insights on budget-friendly cooking. This time, we sit down with Sian Almond, a senior chef de partie at the Michelin-starred Pavyllon London, to uncover her tips and tricks.
The Budget Recipe that Steals the Show
Almond’s favorite budget-friendly recipe is none other than a classic spaghetti bolognese — but with a twist. “You want it absolutely loaded with veg,” she emphasizes, advocating for a 2:1 vegetable-to-meat ratio. Vegetables are not only inexpensive but can also enhance the taste and nutritional value of the dish.
The secret? Create a mirepoix with a hefty serving of blitzed vegetables, simmering them gently for one to two hours along with quality organic beef and tinned tomatoes. This method can yield up to six meals for the cost of one. “Done. Just like that,” she exclaims. It’s a winning strategy for both wallet and palate.
A Must-Try Under £15
When it comes to her favorite cheap eat, Almond swears by the burgers from Whole Beast, a pop-up restaurant in London now residing in Brixton. “You’ve never tasted anything like it,” she claims passionately. The acclaim and numerous awards they’ve received only solidify her fondness for their offerings. For anyone on a budget but craving high-quality food, this spot is a must-visit.
The Irresistible Burger King Whopper
While she enjoys experimenting with different cuisines, Sian has a soft spot for a specific item from Burger King’s menu: the Whopper with cheese. “There’s just something about that flame-grilled patty and raw onion that gets me,” she shares. However, not all Whoppers are created equal. She warns that quality can be hit or miss, suggesting that customers might need a bit of luck to get a great one.
Understanding Restaurant Profit Margins
Sian sheds light on a little-known fact: many restaurants make significant profits from add-ons. She jokes, “Mate, no chef wants you to customize their dishes,” pointing out that extra toppings can drive up costs dramatically. Next time you’re tempted to add that extra egg or cheese, remember that you might be filling the restaurant’s coffers more than your own plate.
Advice for Chefs and Customers
When it comes to advice for her peers in the culinary industry, Sian emphasizes the importance of authenticity. “Restaurateurs and chefs should stop following trends,” she insists, urging them to showcase their unique personalities.
Conversely, she also has a couple of strong recommendations for diners. Firstly, she dislikes when customers treat restaurant staff as mere servants. Respect goes a long way. Secondly, she implores diners to avoid camping out at their tables with an open tab for extended periods. “Not great for the OCD,” she quips, sharing the frustrations that come with managing a bustling restaurant environment.
Breakfast Preferences Straight from the Chef
When it comes to breakfast, Sian firmly believes that eggs reign supreme on the plate, alongside Cumberland sausage and crispy hash browns. As for soggy tomatoes? She can’t stand them. “The mushrooms better not be watery either!” she exclaims, underscoring her desire for a perfectly executed breakfast.
Her admiration for Australian breakfasts shines through as she declares it the gold standard. “Nothing beats soaking up the rays with a delicious plate of food,” she reminisces, highlighting the joy of an outdoor brunch.
The Saucy Side of Breakfast Baps
Sian doesn’t hold back when it comes to her preference for breakfast sauces, passionately advocating for Masterfoods Barbeque sauce. “Please come to the UK, guys!” she pleads, expressing how this particular condiment elevates the breakfast experience.
A Chef’s Controversial Take
Finally, Sian shares her controversial food opinion: “It’s not that serious.” In an industry often shrouded in high expectations and gourmet techniques, she invites us to approach food with a lighter heart.
Through her culinary journey, Sian Almond’s insights not only provide practical tips for budget-friendly cooking and dining but also encourage respect for the artistry behind the meal. Whether you’re a seasoned chef or an enthusiastic home cook, there’s something valuable to take away from her experiences.