Meet Lawrence McCarthy | The Salt Room
We meet Lawrence McCarthy, the new head chef at Brighton’s Salt Room. A modern British restaurant for locally sourced seafood and grilled meat.
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.
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 has been your biggest challenge taking over 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.
Where do you take culinary inspiration from?
Cooking at home for my family.
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
Top three Sussex suppliers?
BNFS, MCB, Fish Galore
What is your personal favourite cuisine to eat?
Who inspires you?
Marco Pierre White, Gabrielle Hamilton
Desert island dish?
Cheese, ham and tomato toastie