The Lowdown: Kim Woodward

What’s your earliest food memory?
My mum’s trifle. When I go back up north, my mum always does me a trifle every single time I go there. It’s a classic sherry trifle, she always keeps it the same. It’s just one of those beauties; it’s nostalgic. I can eat more than one.

Are you a coffee or tea person?
A flat white, or a double espresso, and only one in the morning. I like Monmouth coffee, they’re fantastic beans. I’m not addicted to coffee like some chefs. I don’t need it. I’m full of energy myself.

If you weren’t a chef, what would you be?
I wanted to be a photographer before I wanted to be a chef. I’m very big into food photography.

What is the best thing about being a chef?
Being a chef, you have to love food passionately. Working in the five Black Rock concepts, it’s always about being creative, not doing the same food all the time and keeping it moving. It’s very important to be part of the seasons changing. It’s about getting in the kitchens with the chefs, teaching and training them, or just being in the kitchen and seeing the stunning food go out.

What’s the worst thing about being a chef?
I’d say the hours, but the hours don’t bother you if you’re engrossed in your work. I’ve been doing it for so long - over 25 years - it just comes naturally to me. I don’t really hate anything about being a chef. I love being around good people who care about their job, whether it’s the front of house or the back of house. That, for me, is the most important thing, being around that energy. If you love what you do, you want to come to work every day. That’s like gold dust; you want to be around positive people.

Who do you most admire in the hospitality industry?

Clare Smyth. We both worked for Gordon Ramsay and I’ve become a good friend of hers. She’s got three Michelin Stars at her restaurant Core and now another star at Corenucopia; her level of cooking is absolutely brilliant. She’s someone to really look up to as a strong woman in the industry.

What’s the next restaurant on your hit list?
Wildflowers in London. It’s cooking on open fire, it’s seasonally led, it’s got a great Mediterranean menu. I’ve also got Maré by Rafael Cagali in Hove on my list to go check out.

What is the best food destination in the world and why?
I’m a big fan of Bordeaux. I go every year. Where you’ve got great wine, you’ve got great food. I love French cooking. I love the style of it, the richness of it. A perfect confit duck leg, that’s my kind of thing.

What’s the best thing you’ve eaten in a restaurant recently?
An amazing cote de boeuf at Jason Atherton’s restaurant Sael in London. I also love their little Marmite English custard tarts. It’s fantastic cooking, it’s consistent every time I go.

It’s your birthday, how are you celebrating?
I’d normally go for oysters and champagne somewhere down in Soho for lunch. And then at dinner, I would find a restaurant that I’ve never been to before like The Ledbury and order a very good bottle of wine from Bordeaux.

Kim Woodward is the Executive Chef of the Black Rock Group, which includes The Coal Shed, Burnt Orange, The Salt Room, Tutto and the newly opened The Crazy Goose pub. ‍