Restaurants Brighton in Q & A with Tina Horvath
Tina launched her Brighton and Hove based events cooking business in June 2010 and her Supper Club, hosted from her cosy living room, in 2011. Receiving both local and national applaud CanTina offers friendly dining for small groups and private parties.
Which is your favourite food to cook with?
I love to cook with vegetables combining lots of herbs and aromatics. I am lucky enough to source most of these from local farms in Sussex and Kent via local veg broker Fin and Farm.
Vegetarian cookery works so beautifully with seasonality; tomatoes in summer, parsnips in winter…..texture and flavour balance is key and the combinations are endless.
I particularly favour the flavours of Spain and North Africa; smoked paprika, rose water, coriander seed, cumin, caraway the list goes on. I adore food that offers colour, texture with taste that is big and BOOM.
Did you always want to be a chef?
I have only been cooking for a living since 2010. My professional background was restaurant and cafe front of house, although I was always a frustrated chef.
Honestly I currently have my dream job as my business combines cooking with my love of hosting and chatting.
What was it that got you into cooking?
My parents were into food, they ran a very trendy sandwich bar back in the 70’s that really
was ahead of its time. Mum used to make all the quiches, salads and cakes and Dad was a
front of house showman.
Food has always played a huge part of all our family gatherings.
I have loved cooking since I was about nine, I’d get stuck into Robert Carrier cookbooks and give my parents a shopping list and host little dinner parties for them.
My Grandmother used to make these incredible seafood pancakes and was a fantastic baker, always a cake in the tin. My Grandfather was a keen veg grower. All of this culinary interest fed and developed my own passion.
I have mostly always worked alongside food; making friends with chefs and asking loads of questions. I used to love turning up to work and reading through the various menus for the shift ahead. Food makes people happy and I find that an incredibly positive aspect of my work and of course eating!