The Foodie Guide
Chef Profile
Emma Gilchrist
The Crooked Billet
Describe your style of cooking
Fresh, local and in season.
Current speciality
Roast Suckling Pig.
Training and background
11 years running The Crooked Billet. Trained by Stephen, Hans, Sally, Annie, Gordon and Marcus in London.
What’s your best chef's tip for leftovers?
The trick is don't cook too much in the first place.
Do you think organic is worth the extra cost?
All our vegetables from the allotments are organic. Local is worth the extra cost.
What food do you really hate to cook and why?
I'm not keen on bull's testicles.
What food do you really love to cook and why?
Lobster Mac and Cheese, so I can eat it.
If you could cook anywhere in the world, where would you choose?
With my mum at home!
