Tom Aikens: 'The most amazing dish I've ever had was in Barcelona'
Tom Aikens, the Michelin-starred chef, reveals his favourite restaurant in the world, why he can be a bit naughty on a plane and the scariest moment of his life.
I can be a bit sick in the head sometimes...
...like when I ran for days in 45C (113F) heat through the Sahara Desert for the Marathon des Sables – the “ultra-marathon” [the equivalent of about six marathons] in Morocco. But seeing the beautiful desert landscape was really special, especially at night when the sky was lit by shooting stars.
I like as much pain as possible...
...when it comes to spa breaks. I prefer a painful deep tissue massage rather than a gentle soothing treatment.
I’m a complete freak...
...in terms of keeping fit, so I’m always active on my travels. I always carry portable fitness kit like foam rollers and balls or simply go running outdoors.
Even when I am not working I love to cook...
...and I love going to markets when I’m abroad. Having access to a variety of different fresh ingredients is key for me on a holiday.
I don’t like going to the same place twice...
...as I like to explore new destinations. But for my family holidays, we’ve recently been going to Tuscany and Ibiza quite often. I’m all about quality family time, so my kids need to be happy wherever we are.
Ibiza has a surprising food scene...
...and every time I go back, the food seems to be getting better, with a few quirky restaurants in the north like Heart, from Albert and Ferran Adrià, which offers incredible gastronomy with a cabaret show.
The most adventurous dishes I have tried...
...in Tokyo’s sushi bars were prawns mixed in their own intestines, which tasted interesting and bittersweet, as well as baby squid.
I always notice...
...attention to detail and it was off the scale at the Aman resort in Tokyo. It was really nice to have things done without even being asked.
I felt like I’d died and gone to heaven...
...at the Monastero Santa Rosa Hotel on the Amalfi Coast. It is an incredible hotel, perched on a cliff with a tiered garden of lemon and orange trees and lavender. At the end of the garden is an infinity pool.
My favourite secret corner of Britain...
...is Newton Ferrers and Noss Mayo – small unspoilt villages in Devon with untouched beaches, quays and nice pubs. I also love Norfolk, where I’m from, so I spend a lot of time around Blakeney and Orford.
The most amazing dish I’ve ever had...
...was also one of the simplest: a string of 12 cherry tomatoes drizzled with the most beautiful olive oil and a dusting of rock salt at Bodega 1900, a Catalonian restaurant in Barcelona.
One of my favourite restaurants...
...is Tickets in Barcelona. It has a similar experiential gastronomic vibe to Ferran’s elBulli, with a wacky and fun Alice and Wonderland-style multicoloured pastry kitchen in the back.
Every bartender should know...
...how to make a good whisky sour – the bar at the Dorchester [London] gets it right every time, in terms of the egg white and the sweetness. It’s a staple cocktail that every barman should be able to nail, in the same way that myself, being a chef, should know how to roast a chicken.
The scariest moment of my life...
...was on a flight when I was around 15. We were travelling to the Caribbean with my family to celebrate our parents’ 20th wedding anniversary at the time and we experienced an air pocket. The plane dipped about 3,000ft. Everyone was crying and we all thought we were going to die.
The best plane food I’ve had...
...was on Etihad Airways in first class. It was a nicely seasoned meat dish served with a salad. I appreciate it’s difficult to make plane food tasty, as I’ve attempted it before, working with Qatar Airways. There are so many restrictions, in terms of health and safety, around plane food and it’s hard to be creative with such limitations.
I can be naughty on a plane...
...because I don’t rest, I work the entire journey. I do that to tire myself out so that I can sleep better when I arrive at my destination. So I never sleep more than three hours on a long-haul flight. For jet lag, I always power through and stay on UK time.
I always have fun in Barbados...
...where I’ll be for the food and rum festival next month. I’ve not been back in a while but it’s a lovely island. I love the Oistins’ Friday fish nights – everyone’s dancing and obviously drinking lots of rum.
I’d love to see more of Australia...
...and I’ve never been to South America. I would love to explore Brazil, Argentina and Peru, as well as Mexico and the Galapagos Islands.
Tom Aikens will be hosting a Gourmet Safari Dinner series at this year’s Barbados Food and Rum Festival (November 16-19). For more information, see foodandrum.com
Interview by Soo Kim
