For this instalment of From the Kitchen we reached out to loved Sneinton Market pizza slinger Paddy Sneath, owner of Working Man's Kitchen.
When did you first know you wanted to make food for a living?
Six years ago. I was painting electrical pylons and was sick of working away from my family. I’d always loved cooking and decided to pursue the dream.
Which person has been the biggest influence on your cooking and why?
My dad Mick. He loved cooking and I was his shadow in the kitchen. He did a dish called mishmash, which was mince and potatoes and we went mad for it. Later I was also inspired by shows like Man v. Food and Jamie Oliver’s Naked Chef.
Describe your venue in three words?
Inclusive, creative and diverse. We hold a group called Spectrum Slices on the first Monday of each month where we run workshops for special needs groups.
What's the best-selling item on your current menu?
The Paddy’s Pep, a pepperoni, red onion and hot honey pizza.
What’s your personal favourite menu item?
The Pizza Dog. My wife Amy came up with the concept (a hot dog in pizza bread). It’s gone viral and we’ve built a business around it. I genuinely don’t get bored of it though and could eat one every day.
What was the best meal you have ever cooked?
A beef shin ragu, using great quality produce, that I cooked for the family a few years back. It was so good that I've put it on a pizza since using a mozzarella and bechamel base.
What’s the best meal you have ever eaten?
There’s a Turkish restaurant in Compton Acres called Ala Turka. They have a dish called a Beyti, which is a lovely, understated kebab dish. It’s where I go for a birthday treat!
Who are your five ideal dinner party guests alive or dead?
My dad, Eric Cantona, Tiger Woods, Joe Strummer and Liam Gallagher. I’d cook a few types of pizza and pasta for us to share. You gotta love the carbohydrates!
Visit Working Man's Kitchen at Sneinton Market, 9 Avenue A, NG1 1DT
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