Our interview with Chris Prow, Head Chef at The Capital Hotel.

How long have you been at the restaurant?

I have been at Restaurant at The Capital since July 2020.

Which was the first restaurant you worked in?

Margola Restaurant South Africa – classical French food.

What was the last London restaurant you went to, apart from your own?

The last restaurant I went to was Nobu for a special occasion.

What or who has been the biggest influence on the way you cook and why?

Gary Rhodes – for his sophisticated approach to food & making food sexy.

Marco Pierre White – classically trained.

What is your personal signature dish?

Saddle of rabbit stuffed macerated prunes – wrapped in prosciutto, spinach, crispy sage, pomme souffle, red wine jus.

Which other chef’s do you most admire?

Jason Atherton, Tom Kerridge, Marcus Waring.

What’s the best part of your job?

Being creative with ingredients and designing new dishes.

And the worst?

The long hours for sure especially in these current times.

What would your last meal be?

Foe Gros, Shallot done 3 ways, Périgord truffles.

Do you have a chef’s shortcut that you can share with us?

Buying quality ingredients and produce reduces the preparation time needed before service.