Interview with Clayton Green, Head Chef

Clayton Green has been with us for almost four years, starting as our Senior Sous Chef before climbing his way to the top as Head Chef. We asked him a few questions about his cooking career, favourite dishes and where he gets his cooking inspiration from.

When did you first start your career in the kitchen?
When I was 16, I started my NVQ working in a hotel.

Did you always know you wanted to be a chef?
Only once I had started to work in a kitchen – then I realised it was what I wanted to do.

What’s your favourite dish on the menu at the moment?
Probably the smoked salmon, because it is a long process to cure and smoke. It’s very satisfying to produce.

How long does it take to develop a new menu?
Around six weeks from start to finish.

Do you continue to tweak dishes?
Only if needed.

Where do you get your inspiration from?
I try to keep in line with the restaurant, I like to reinvent classic dishes.

Do you have a favourite ingredient?
I have too many to mention!

Do you get a lot of feedback from customers?
Quite a bit. We always take feedback – good and bad – on board, and make changes accordingly.

What do you enjoy most about your job?
I like working in a busy kitchen; every day is different, which makes it exciting and challenging.

Do you feel like part of a community of chefs within Brighton?
Do you keep in touch with any other kitchens? I know a few, and I keep in touch with most chefs I have worked with in the past.