An interview with Alfie Sanderson

Christmas Canapès

Alfie Sanderson (20) from Lincolnshire, is a passionate young chef who has worked under some of the most renowned chefs in the UK. He values using sustainable produce and letting quality ingredients shine in his dishes. Today, he demonstrates three different canapé recipes, using local ingredients which can be adapted throughout the year, depending on the season. But first, we asked Alfie a few questions.

When did your passion for cooking start?
My passion for cooking started around the age of 13, through watching my dad in the kitchen, who is an enthusiastic home cook and game shot. He suggested I try work experience in a kitchen, so I did a week at local Michelin Star restaurant, Hambleton Hall. I worked under Chef Director, Aaron Patterson and Head Chef, Charlie Jones. That is when my passion for cooking really ignited.

When did you realise you wanted to be a chef?
While I was still at school, I catered for several private events for family and friends during the weekends. Seeing people just as excited about my food as I was and seeing all the work that went into my dishes being appreciated, made me realise that this is what I want to do.

My Lockdown Pizza Project!
Whilst studying for my A-levels during lockdown, I set up a takeaway pizza business from my home at the weekends and could not believe the amount of support we had from the locals. We did anywhere between 30 and 60 pizzas per night!

How would you describe your cooking style?
Currently, I love incorporating Asian flavours into my cooking, especially small-plate fish dishes such as ceviche. I like to let the main ingredients speak for themselves.

What work experience have you done so far?
After Hambleton Hall I did a week with Brett Graham at The Ledbury in London, where I learnt more about cooking with game. Then I did a stint at The Black Swan at Oldstead with Tommy Banks, who focused on using local and often foraged produce. I also spent some time with Michael O’Hare at The Man Behind the Curtain in Leeds, which was a completely different style of cooking altogether, using bold concepts in both the flavours of the food and the dining experience. After I finished school, I spent three months down at No.6 in Padstow, under the wing of Paul Ainsworth, where we cooked lots of traditional food using fish and game in a very fast-paced environment. Earlier this year I returned from my second season in Val d’Isere, where I catered in chalets throughout the ski season.

From your experience, what was the biggest thing you learnt from working in all these different kitchens?
Without a doubt, the most important thing I have learnt is how important the quality of the produce is. It can be quite easy to get caught up in the gastronomy side of things with sophisticated equipment and new techniques, but if you don’t have the quality ingredients in the first place, you won’t get a quality dish. Simple as that.

What is your favourite ingredient to cook with?
Definitely some sort of shellfish or fish. I think it would have to be scallops; served in a carpaccio, ceviche or simply fried in butter.

Who is your current culinary inspiration?
Dan Cox, who opened Crocadon Farm in Cornwall earlier this year. He focuses on minimising waste and utilising as much of the ingredient as he can within the dining experience; a concept that I believe will become increasingly popular, especially with the addition of the new green Michelin Star for sustainable practices.

What do you like about cooking with game?
I like using game because it is a quality, seasonal ingredient. You can source it locally and still create incredible tasting dishes without the price tag. It is also sustainable, which is something I am very conscious about as a chef. If I had to choose which was my favourite game to cook with and eat, it would be venison. You can treat it exactly like beef and it’s just as delicious.

If you could cook for anyone in the world, who would it be? And why?
Obviously, I would love to cook for Gordon Ramsey. Just because it could go one of two ways and I would either get some good compliments or very funny backlash. Either way, I think it would be very entertaining!

What would your dream meal be?
Starter – Scallops, fried in butter.
Main – A big plate of Japanese sashimi with a decent quality soy sauce.
Dessert – Bakewell tart with ice cream.
Drink – Guiness.

Where do you see yourself in 5 years’ time?
I’d like to have had at least 3 years more experience in a starred restaurant, under good mentorship and be on my way to being head chef somewhere, or even starting to think about opening my own place. I’d also love to work in Japan to experience their incredible variety of ingredients and cooking techniques. I think it would be a fascinating learning curve.

Today, you are cooking some canapés for Christmas, using game and sustainable meat. Why do you think it’s important for people to be conscientious about using this type of produce?
Everyone should consider where their ingredients are coming from, because there is only a finite number of certain resources left in and around the UK. We ought to be focusing more on sustainable and ethical ingredients that are just as delicious and better for the environment!

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