My Storecupboard Standby: Chef Kim Woodward on Black Pepper
‘I’m a big lover of black pepper, although I hate white pepper. I’ve got five peppermills. I loved it in everything and on everything. You fry an egg? Where’s the black pepper? I make spaghetti bolognese. Where’s the black pepper? I do a whole roast chicken. I put black pepper on it. I love that little kick. We make a nice peppercorn sauce here in the restaurant, and you can really feel the black pepper. I used to make a tonka bean cheesecake, and I would top it with black pepper strawberries. Black pepper tuiles are a fantastic way to add savouriness to a dish, they’re always a nice addition.’
Kim Woodward is the Executive Chef of the Black Rock Group, which includes The Coal Shed, Burnt Orange, Tutto, The Crazy Goose pub and The Salt Room.
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