For the first instalment of our recurring feature From The Kitchen we heard from Dan Coles, chef at Picalilli.
Describe your venue in three words?
Intimate, rustic, nostalgic.
Who has been the biggest influence on your cooking?
Anthony Bourdain; I read Kitchen Confidential when I was very young. That and Letters To A Young Chef by Daniel Bouloud made me chase my dream at a young age.
What's the best-seller on your menu?
Our cod, served with hollandaise, Cornish potatoes and samphire. A classic of big flavours.
What’s your personal favourite?
The cured salmon, served with salad cream, pickled cucumber, quail eggs, mustard cress and black pepper. It's a mix of nostalgic comforting flavours but light and fresh as well.
What’s the best meal you have ever cooked?
Probably a roast dinner with my partner on a crisp autumn Sunday afternoon, glass of wine in hand and a sticky toffee pudding in the oven to finish.
What’s the best meal you have ever eaten?
I ate at Sat Bains last year which blew me away! I also had a great evening at Kagges in Stockholm a few years ago. They did a wicked veal tartare with buttermilk and dill, washed down with good cocktails and wine.
Where else do you eat out in Notts?
We often go out for pizza at one of Nottingham’s many great pizza joints. Also I have to mention the previous occupants of our place Kushi Ya. Sadly their new place has the same opening days as us so we haven't been for a while.
Who are your five ideal dinner party guests alive or dead?
Anthony Bourdain, Bruce Springsteen, Jack Kerouac, Chris Cornell and Robin Williams. I’d serve hotdogs and cold beers and we’d put the world to rights.
Piccalilli, 1a Cannon Court, NG1 6JE
piccalillinottingham.co.uk
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