Trencherman’s take five with Louise McCrimmon

Ahead of the 24^th Trencherman’s Guide launch on April 18 at Harvey Nichols in Bristol, we take five with the Second Floor Restaurant’s head chef, and host for the afternoon, Louise McCrimmon

Early food memory?

Eating so many strawberries from the garden that I came out in a rash. Surprisingly it didn’t put me off going for more.

What’s your favourite ingredient to work with?

There are too many to choose from, at the moment it’s great to be out picking wild garlic. Essentially it’s usually what’s coming into season, you always look forward to a product hitting the kitchen. At this time of year I love the early peas and beans that start to brighten our plates, and English asparagus is also on its way too – there’s so much to look forward to.

Go-to dish?

It has to be a classic roast chicken.

Wish you’d known 10 years ago?

To listen to your body and look after it. In this business, if you’re not fit, you won’t be able to work.

Favourite way to cook?

At home, cooking up lots of Moroccan inspired dishes to share with friends and family, where the company is just as important as the food and lunch goes on until it’s time for supper.

Like to have supper with?

For shear passion, wit and entertainment, it would have to have been Keith Floyd.

Next Trencherman’s venue on your hit-list?

I haven’t been to Menu Gordon Jones yet and I’ve heard great things so that’s next.

On the up?

No boundaries – anyone can try anything now, from pizza made in wood fired ovens in the back of a Land Rover to twenty course tasting menus, it’s all out there.

www.harveynichols.com/restaurant