Florence Knight
Model looks and a dab hand with a frying pan, it’s no wonder that Florence Knight is one of the hottest chefs in Britain right now. Only 25, she’s already running the show at Polpetto, Russell Norman’s tiny take on a Venetian osteria in central London.
Having originally studied fashion, she decided to transform her passion for cooking into a career and rose through the ranks through sheer hard graft. Now she’s wowing diners with her inventive small plates such as watercress, pancetta and ricotta; and burrata, pickled beetroot and rhubarb. Her excitement when it comes to ingredients is infectious. “Olive oil is everything,” she says. “It goes into the pan when I cook my onions and always finishes a dish. If my hands are dry I even rub it into them. Planeta Extra Virgin Olive Oil Val di Mazara is the best.” Any other tips? Always have saucisson handy — I always graze on it, you can pack it into crusty sandwiches, add it to lentils. And obviously I grate parmesan cheese into pretty much everything. I love its salty, enriching flavour.” florenceknight.co.uk
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Steel yourself
Blame it on the revival of vintage British grub and all things associated, but rather than high-tech gadgetry, the coolest kitchens are filling up with old-fashioned enamelware. Suggestive of cub scout camping trips and builder’s tea, the pie dishes, bake pans, plates and mugs may have been loved by our grandparents, but they are also super-practical. Made from porcelain fused onto heavy-gauge steel, they’re almost indestructible and will see you through everything from five-course dinners to festival picnics. Oldies are the best. Plate set, from £25, and five-piece bake set, from £55; falconenamelware.com
Bird in the hand
This is what you are presented with when you order roast chicken at the hip new east London eatery Tramshed. A whole Woolley Park Farm bird upended on a specially made dish, feet waggling, and ready to carve yourself. You see, chicken’s the new beef. Even Nick Jones, the man who made quattro stagioni cool with Pizza East, is looking to bring rotisserie to the masses with his new Chicken Shop, opening in September, where specially marinated chooks will be the only main course on offer.
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Clucking delicious.