Tales From My Kitchen Table with Phil Khoury
“Learn to make dishes that mean something to you.” Take five minutes to escape the demands of the day and read food stories and advice from Phil Khoury, Head Pastry chef at Harrods & author of plant-based baking book: ‘A New Way to Bake’.
Tell us about your favourite food memory from your childhood...
My dad making my birthday cakes. Often, a buttery shortcake with fresh whipped chantilly, toasted flaked almonds and a raspberry coulis he took great pride in making.
What would your advice be to someone who is new to cooking and is looking to put more love into the ritual of preparing food at home
Stay organised but more importantly, have fun! Learn about dishes that mean something to you. I love to try imitate great drinks or dishes I have had out. Put some thought into the structure of the meal. Will it be a looser sharing style, do you want some structure? Think about the interplay of hot and cold, textures, and produce. Whatever you can prepare in advance - do it. Leave just the most essential plating and cooking.
Tell us about one of your cooking rituals at home... What’s your favourite thing about having friends and family round for dinner?
I love preparing drinks, buying flowers, lighting candles and dimming/switching off the lights. Most days I get lost in the routines of daily life and a demanding job. it can be so joyful to take a break from that and spend time and consideration into what you're preparing and the mood and experience you'll be creating for you and your guests.
Tell us about one of the most memorable meals someone important in your life has cooked for you...
When I was a kid, some friend’s of my dad invited us over and prepared a whole meal which they plated directly on the table! As a kid, I was filled with joy and wonder at the fun of this meal. It was a ragu served over polenta. My parents entertained a lot when I was a kid but their style was far more structured and this was the opposite of that. The music was mad, the ambience.. so much consideration was put into this meal! When this same couple for married, their wedding was also the most memorable one I ever attended!
QUICK FIRE
Taste that most makes you think of home: Lebanese food!
Favourite song to cook to: Troye Sivan
You have friends coming round for an impromptu dinner, what do you cook? I like to make a quick, fresh and vibrant salad as well as a pasta dish as I tend to keep a tofu and lentil ragu in the freezer.
What do you cook when you don’t have many ingredients in the house/you haven’t been shopping yet? I roast whatever random vegetables I have, and prepare some hummus because I tend to keep stock of Bold Bean chickpeas which are the best I have ever tasted to come in a jar.
Your most proud career moment to date: Receiving an award in Paris for innovation in pastry. I subtly push a plant-based agenda and wrote a book called A New Way to Bake where I take good old pantry staple, naturally plant-based ingredients and share new ways to yield delicious bakes, naturally and without processed margarines and 'substitutes'.
Best place for a tasty dinner in your local area: Dishoom!
Favourite winter lunch: Lentil and Onion Soup - the kind my mum makes.
Best winter cocktail/mocktail: Tomato Vodka Spritz - still trying to replicate the immensely delicious cocktail I tried at the Sessions Arts Club. It has everything I want in food/drink. Sweet, salty, sour, spicy, umami freshness.
The ingredient you’re most looking forward to incorporating into your dishes this season More grains and beans for delicious fibre and protein.
