About this episode
Joe Laker is the head chef and co-owner of Counter 71, a chef's table and tasting menu restaurant in London. Now open for just over a year, Joe is focused on furthering his ethos of just how special 'Modern British Cuisine' can be.In this episode, we dive into what 'Modern British' actually means, sustainability, the British food industry, his journey, his ethos, and more.Thanks again to Joe for the chat and to you all for listening. Be sure to head over to the website and the Instagram for more and subscribe so that you never miss an episode from these series.TimestampsJoe Laker's Background (00:00:33)Joe introduces himself and discusses the concept of Counter 71, a chef's table restaurant in Shoreditch.First Memory of Food (00:01:58)Joe shares his earliest memory of food and how it led to his interest in cooking.Journey into Culinary World (00:03:36)Joe discusses his organic entry into the hospitality industry and his turning point towards becoming a chef.Mentorship and Learning at Roots (00:07:07)Joe talks about his experience at Roots and the mentorship he received, leading to a deeper connection with food.Ethos of Counter 71 (00:11:25)Joe explains the ethos of Counter 71, emphasizing the importance of showcasing suppliers and their stories.Chef Table Concept (00:12:28)Joe discusses the main attraction of the chef table concept and the interactions with guests.Modern British Food Perception (00:14:13)Joe addresses the global and local perceptions of modern British food and the challenge of aligning with the title.Provenance and Dish Ethos (00:15:34)Joe emphasizes the importance of provenance in modern British food and shares an example dish representing his ethos.Challenges in the Food Industry (00:18:07)Joe reflects on the broken link in the food industry chain and discusses the challenges of pricing and consumer demand.Dealing with financial challenges (00:20:13)Joe Laker's approach to managing the financial aspects of running a restaurant and the importance of prioritizing the ethos of modern British cuisine.The concept and management of the cocktail bar (00:22:06)Details about the cocktail bar downstairs, its unique approach to mixology, and its role in the overall dining experience.Perspectives on tasting menus and chef's tables (00:24:23)Addressing stereotypes and misconceptions about tasting menus and chef's tables, emphasizing accessibility and informality.Future goals and evolving
