Ben Tish on Skegness and simplicity

Chef Director of the Salt Yard Group, including Ember Yard in central London, Ben Tish sits down for a quick chat with Great British Food

If you had £5 for dinner what would you buy?

Some chicken thighs, chana dal and spinach. I would add a stock cube, spices and chilli and you’ve got a beautiful curry.

Which British ingredient do you most look forward to?

It's predictable, but I'd say asparagus as I adore it. Especially grilled really simply over charcoal, so it gets lovely black charlines.

Tell us about somewhere that's always worth the journey.

The Wellington Arms in Baughurst, Hampshire is simply the best pub with rooms that I’ve been to. The kitchen serves amazing food and the menu changes twice daily! It's quite remote but that makes it a really great spot for switching off and walking the dog.

When was the last time you went to the British coastline?

Last year I spent some time in Skegness, where I was born, and where my parents live. The fish and chip shop near my house on the sea front is actually very good. It's nothing fancy at all, but all the better for it. They sell spanking fresh fish in great batter, with chips cooked in beef dripping and flourescent mushy peas.

What’s the best cookery book you’ve read this year?

It is either Diana Henry's A Bird In The Hand or NOPI by Ottolenghi. Both brilliant books.

Where is top of your bucket list to eat this year?

I really want to check out L'Enclume this year. I've never been, unbelievably, and I hear it continues to go from strength to strength. The food philosophy is great, too.

What menu trends are you spotting at the moment?

Thai cuisine is popular, and so are Sri Lankan influences. I also predict we will see more regional Italian restaurants opening.

What do you think defines modern British food?

Simplicity and careful, quality sourcing. This has been the case for a couple of years now and the ethos is just becoming more and more prevalent.