Inside the Mind of Steve Drake: Episode 79 of The Ceres Podcast
Posted by Emma on 10th Dec 2020 Reading Time:
The latest episode of The Ceres Podcast brings an unfiltered, insightful, and often humorous conversation between host Stelios Theocharous and Michelin-starred chef Steve Drake, the mastermind behind Sorrel Restaurant in Dorking. Episode 79 peels back the layers of what it takes to run a fine-dining establishment, the reality of kitchen culture, and the pursuit of culinary excellence. Whether you’re in the hospitality industry or simply a lover of great food, this episode is a must-listen.
A Chef’s Journey: From Home Economics to Michelin Stars
Steve Drake’s path to becoming a celebrated chef was anything but conventional. In the podcast, he candidly shares how he wasn’t mainly engaged at school—except for home economics, a subject that unexpectedly sparked his love for food. From making bacon sandwiches in a transport café to earning a Michelin star for his restaurant, Steve’s career is a testament to persistence, passion, and a willingness to learn from failure.
One of the most fascinating parts of the conversation is Steve’s experience with the prestigious Roux Scholarship. He openly discusses how losing the competition twice before finally winning on his third attempt shaped his approach to cooking and resilience in the industry. “It wasn’t just winning that helped me,” Steve admits, “it was also losing twice.”
The Art of Running a Michelin-Starred Kitchen
The episode dives into the realities of running a high-end restaurant. Steve shares the meticulous attention to detail required, from sourcing top-tier ingredients across the UK to ensuring every plate aligns with his restaurant’s distinct identity. He also talks about the delicate balance between tradition and innovation, describing cooking as both a science and an art. “Creating dishes is an art form,” Steve explains. “It’s not just about the science behind it; it’s about finding balance, contrast, and intrigue.”
The Evolution of British Cuisine & The Myth of ‘Local Sourcing’
One of the most thought-provoking discussions in this episode challenges the concept of “local sourcing.” While the trend has gained traction in recent years, Steve argues that while British produce is essential, the idea that a restaurant should source everything locally is misleading. “We get our venison from Scotland, our lamb from the Lake District, our butter from Northern Ireland—it’s British, but it’s not local,” he points out, advocating for a balance between quality and responsible sourcing rather than rigid locality.
Kitchen Culture: Then vs. Now
The conversation also sheds light on the intensity of kitchens in the ‘90s, where Steve trained under legendary figures like Marco Pierre White, Nico Ladenis, and Tom Aikens. He recalls the cutthroat nature of those kitchens and how chefs were expected to endure relentless pressure. “It was every man for himself,” Steve says of his time under Marco Pierre White. In contrast, he discusses how today’s kitchens have evolved, emphasizing the importance of staff well-being and sustainable management practices.
Why You Should Listen to This Episode
This episode is packed with anecdotes, industry wisdom, and behind-the-scenes insights into the fine-dining world. Whether Steve is discussing the psychological game of dealing with conservation officers to get renovations approved or recalling how he splashed water on his face before every service to keep going, his stories are enlightening and entertaining.
Listen & Subscribe
Episode 79 of The Ceres Podcast is available now. Tune in to hear Steve Drake’s journey, perspectives, and unfiltered insights on the future of fine dining. Don’t forget to subscribe to The Ceres Podcast for more candid conversations with industry experts.