Lovers of Japanese cuisine will know their sushi and sashimi is in safe hands as
soon as they hear the name Scott Hallsworth, a highly skilled and experienced
exponent of Japanese cuisine. Having delighted discerning Nobu regulars both
in the UK and in his home country of Australia for years, Scott has continued to
pursue his passion for pushing gastronomic boundaries with his latest project.
Scott opened Japanese rock ‘n’ roll restaurant Kurobuta on London’s Kings Road
in October 2013 to critical acclaim. Following its success, Scott recently opened a
second Kurobuta on Kendal Street in the heart of Marylebone where he continues
to give Japanese classics a contemporary fun twist.
What is your earliest food memory?
I think it was my mum's lamb stew. It was
usually lamb on the bone, lots of potatoes
and carrots and a brownish gravy which was
always mopped up with some bread and
butter.
What made you decide to become a chef?
I have always been fascinated by cooking, it
seemed like a natural thing to do
What was the first meal you ever cooked?
Nachos and tacos. My dad taught me these
and from that point onward he endured them
every Friday night for quite some time.
What do you wish you had known when you
started as a chef?
Nothing more than I did back then, I might
have been scared off.
What or who inspires you to cook?
Tickets restaurant in Barcelona is a huge inspiration, other than that I am self motivated, I
cook because I get a kick out of this style of
food; that’s the biggest motivator.
Which is the best restaurant you have ever
been to and why?
The French Laundry or El Bulli. Both are a
kind of pilgrimage. The level of commitment
to quality and their level of passion is mind
blowing.
What is the process of writing a recipe?
I start with a base idea then start to build
elements of balance around it. It almost always
starts on paper then I start testing it in the
kitchen. It might gel immediately or it may
never take off.
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