We chat to Connor Sullivan, Head Chef at Bar Iberico Nottingham
Describe your venue in two words:
Tasty tapas
When did you first know you wanted to make food for a living?
I needed a part-time job when I was seventeen and got hired as a kitchen porter in a local pub. I absolutely loved it! The work ethic, chaos and the people. After that I decided to go and give uni a go, but ultimately I was always drawn back to the kitchen.
Who has been the biggest influence on your cooking?
My dad. He used to be a chef when I was young and some of my happiest memories are of cooking with him. We’d cook freshly caught mackerel on the campfire, and make homemade beef jerky together. It was him that made me love food.
What's the best selling item on your current menu and why?
Crispy chicken in jerez sauce. It’s absolutely addictive.
What’s the best meal you have ever cooked?
It has to be Christmas dinner 2024. I did porchetta, partridge and turkey with all the trimmings, and had all the family round. All of the plates were licked clean that day.
What’s the best meal you have ever eaten?
It was on holiday, in Crete, over Easter a couple of years ago. I had antikristo lamb, slow-cooked on a large fire for hours, with roast potatoes cooked in the fat. It’s a traditional dish out there, so simple but absolutely beautiful.
Other than your own place, where do you eat out most on Notts?
I'm a pizza boy at heart, so I tend to frequent Slice and Brew. Kushi-ya also deserves a shout though!
Who are your five ideal dinner party guests alive or dead? And what’s on the menu?
Jurgen Klopp, Kenny Dalglish, Bob Mortimer, Ricky Gervais, and Liam Gallagher. On the menu we’d have some New York style pizza and a few pints of Guinness.
Visit Bar Iberico at 17-19 Carlton Street, NG1 1NL
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