CAN YOU TELL US WHAT YOU'RE GOING TO BE DOING IN QATAR THIS MONTH?
I’m running a cooking session in the hospitality section of the winner’s enclosure at the Commercial Bank Qatar Masters, part of the European Golf Tour. My signature dishes will be served at the winner’s enclosure and Albatross View hospitality pavilions.
TELL US BEHIND THE INSPIRATION BEHIND YOUR MOST RECENT BOOK, MY SIMPLE ITALIAN.
It stems from cooking with seasonal ingredients – keeping things simple so you can taste how good the produce is, which is what I do in my restaurant in London and at home. I wanted to show how easy it is to make great food without too much fuss. After all, everyone should know how to cook something.
WHAT'S YOUR GO-TO MEAL WHEN YOU'RE FEELING UNDER THE WEATHER OR AFTER YOU'VE OVERINDULGED?
A hearty minestrone soup with lots of fresh beans and Swiss chard usually does the trick.
FROM A HEALTH PERSPECTIVE, WHAT CAN PEOPLE TAKE FROM THE ITALIAN WAY OF COOKING AND EATING?
Meals are always balanced. Antipasti at the start tend to be vegetables, the primi course is carbohydrate-based and the secondi is protein. Italian cuisine favours olive oil over other fats, uses plenty of vegetables and treats them with care so they don’t lose any of their goodness.
WHAT'S YOUR FAVOURITE SIMPLE ITALIAN DISH?
It depends on the time of year, but during winter I enjoy a really tasty wild mushroom risotto.
DO YOU HAVE A GUILTY FOOD PLEASURE?
I love chocolate, especially 70 per cent dark chocolate.
WHAT DOES THE NEW YEAR HAVE IN STORE FOR YOU?
My restaurant is being refurbished, ready to relaunch in February, which is exciting. I’m appearing at some major food shows and am currently working on another restaurant and cookbook. It’s safe to say the next few months are shaping up to be very busy.
DO YOU HAVE ANY PREDICTIONS FOR FOOD AND RESTAURANT TRENDS IN 2016?
People are eating more healthily and this is becoming the driving force behind many restaurant menus. Provenance, sustainability and seasonality will all continue to be key components, too. Restaurants are no longer just places to eat; they offer an experience, so design and atmosphere are increasingly important.
For more information about Theo’s live cooking session visit qatar-masters.com