Two minutes with Charlie Crote, Head Chef at Constance
You’ve trained under heavyweights like John Williams, Patrick Powell, and now Adam Byatt. What’s the biggest lesson from them that you bring into the kitchen every day at Constance?
I think, for me, the biggest lesson learned is respect. This comes from many places in the kitchen but it’s the constant showing up, working hard, cleaning down and being a leading role model for the kitchen team. This reflects not only within the kitchen but within the whole restaurant itself.
If you had to choose a signature dish, what would it be?
I think I would have to be the Coronation Chicken Pâté en Croûte.
Where are you enjoying eating right now in London (or beyond!)?
Maybe I'm biased but I love Rosina right now; the simplicity of popping in for a bowl of pasta and a beer is perfect.