Q and A at The Salt Room – Chef Lawrence McCarthy Interview
Creating a huge buzz in Brighton with diners of all ages is The Salt Room. Located opposite the west pier, The Salt Room is the perfect place to enjoy the finest local produce from the land and sea. We meet Lawrence McCarthy, head chef at The Salt Room as he reveals his three favourite dishes, chefs that inspire him and the biggest challenges when taking over the head chef role at The Salt Room.
What is your role at The Salt Room and what do you enjoy most about it?
I am the Head Chef, and I love teaching young chefs.
Could you briefly describe the food offering at The Salt Room?
Being a seafood restaurant, a lot of work goes into sourcing the produce and we rely on good relationships with our suppliers.
The offering has been simplified making the menu more approachable and is now suitable for all occasions.
What excites you the most about heading up the kitchen at The Salt Room?
It’s a new town for me and a new set of goals.
What is your career background and was there a reason for this path?
I’ve always loved working hard and professional kitchens are the ideal environment to challenge yourself.
I started in Tom Aikens kitchen as a commis chef, then moved on to Marcus Wareing at The Berkeley, followed by The Ledbury where I stayed for five years, before taking the Head Chef position at Tristan’s in Horsham.
Your top three Sussex food suppliers?
BNFS, MCB and Fish Galore
Where do you take culinary inspiration from?
Cooking at home for my family.
What has been your biggest challenge taking over the head chef role at The Salt Room?
Joining in December was tough, as with joining any kitchen it takes time to find your feet and we were fully booked every day.
What is your personal favourite cuisine to eat?
Chefs who inspire you?
Marco Pierre White, Gabrielle Hamilton
Three favourite dishes on the menu at The Salt Room?
- Mackerel ‘nduja, salted ricotta, sour onions, grilled bread
- Flying gurnard, sesame vegetables, kimchi vinaigrette
- Roasted suckling pig, ranch salad, garlic potatoes, green beans
What do you like most about being in Brighton?
Taking my kids to the sea
Your desert island dish?
Toasted ham and cheese sandwich