Chef of the moment
PUBLISHED: 12:21 06 October 2015 | UPDATED: 12:53 06 October 2015
© Dominic Whiten
Amy Gallivan talks to Tyler Torrance, head chef, The Brudenell Hotel, Aldeburgh
Tell me a bit about your background and training
Well I’m English and Canadian. My first formal training was in hotel restaurant management, which feels like many life times ago now, and followed up with my chef papers after a few years working in front of house. I used this foundation to work with the best in the industry, training included time in the cultural melting pot of Vancouver where I enjoyed a diverse tutelage covering French, Japanese, Mandarin and Cantonese cuisine.
I have worked at every level from my family’s humble café and traditional Asian Cuisine to three star Michelin restaurants - taking something from every experience.
What inspired you to become a chef?
I believe some things are just in you. I really can’t remember not approaching the world in this way. I remember sitting in a primary school classroom putting my hand up to say I was going to be a chef when I grew up. I love the creativity and finite nature of creating the perfect dish or the perfect service; it is all very in the moment and suspiciously Zen like.
What’s on your autumn/winter menu?
Here is my promise… If it’s at the height of perfection it’s on my menu… If it’s landed locally it’s the catch of the day… if it’s reared in Suffolk I will age it properly and it’s going to be on the menu… I can’t wait for my local fisherman Dean Fryer to start landing his cod or Dover soles. It’s about the simple pleasure of a perfectly prepared fish or great cut of beef grilled to your liking.
What’s inspiring you right now?
It’s simple. I want to pay homage to the East Anglian region and the fine producers and traditions that we have here. I genuinely get excited over the freshest of fish, quality meat or seasonal vegetables and fruits. I’m driven to get the best produce and give the best service.
What is your style of cooking?
My cooking has been described as “passionate, bold and intuitive.” Technically, I use French technique with an Asian foundation. I look to achieve balance in a dish between the flavours (sweet, sour, salty, bitter and umami), textures, colour and temperatures.
Who is your favorite chef?
Thomas Keller - his book French Laundry is one I would recommend to any aspiring chef.
What are your favourite types of dishes to cook?
I love cooking in the seasons and if I had a favorite it would have to be fall (you may know the season as autumn). I love slow cooking; deep rich braises are a bit like my slow jam. I’ve just put on a Suffolk Pork Selection that has a slow cooked smoked collar as a component with caramelized apple butter; so deep and rich, so good.
What are you looking forward to this season?
I really like wearing scarves.
What other events do you have upcoming?
I’ve got a table set aside for you… what are you doing for lunch? Come sit down on our terrace,make an event with my seafood platter and enjoy some good company.
What do you like or feel is unique about your restaurant?
I’m quite proud of our extensive offering; the ‘best of Suffolk’s’ land and sea. We have a relaxed dinning room suitable for most occasions with a wine and cocktail list to match.
Why should people visit?
We are the ‘premier Seafood & Grill’ destination in Suffolk; plus I’ve heard the chef there is pretty good.
What dishes would you recommend, apart from all of them of course?
Grilled Scallops with Hazelnut & Lime Butter or Sautéed Tiger Prawn with Baby Gem & Marie Rose Hollandaise.
Followed by for mains Hake Fillet with Crab Crushed Potatoes, Sea greens, Pickled Cockles & Clam or our Classic Fish & Chips.
For dessert, Passion Fruit Curd with Toasted Swiss Meringue & Coconut or our Famous Sticky toffee Pudding with Clotted Cream.
The Brudenell 01728 452071 www.brudenellhotel.co.uk.