Brown - Hell's Kitchen and Beyond
with Andy Lynes
Lynes is a Glenfiddich Award nominated freelance writer
specialising in food, drink and travel. He writes the
Food of the Week column and travel articles for the
Independent on Sunday Compact Traveller supplement and
is a regular contributor to Restaurant magazine. If
you would like to know more about Andy take a look at
his web site - www.andylynes.com
How did you enjoy your experience as sous chef on Hell's
Enjoy is probably the wrong word. It was such hard
work. The responsibility and pressure put on me was
enormous. The main aim was to feed everyone and do it
at a high standard and that's not easy with a bunch
How did you get on with them?
I got on with all of them. They did their fair share
of the work, but in order for that to happen I had to
push them non stop.
Would you do TV again?
I'd do Hell's Kitchen again, but doing other TV
work for myself, I don't know. I'm not prepared to take
the shit that goes with it.
In what way?
I was made to look like the villain but I'm not
a bad guy. I take my job seriously, just like Marco
does. You didn't see everything that I had to put up
What was it like having Marco back in the kitchen?
It was fantastic. He's a great inspiration, a great
leader. It was very enjoyable to have him in there.
He's still very quick - he's still got the magic in
I wasn't expecting him to be so nice to the celebrities.
Neither were the rest of us!
Has the series inspired Marco to cook at the new restaurant?
He spends time here but he doesn't cook. He won't
come back full time; why would he want to spend 18 hours
a day in a kitchen? I speak to him everyday and I try
to execute the food as close to how we've imagined it
How does it feel to be cooking Marco's classic dishes
It's great doing dishes from The Oak Room and The
Restaurant at Hyde Park. It feels like a privilidge
that he's letting us do them. These are the dishes that
made his name; he doesn't let everyone do them. It's
serious, grown up food.
What are the best selling dishes at Marco?
All the dishes are selling well. There's eight starters
and eight mains and a lot are from Hell's Kitchen. The
braised pig's trotter aux morilles and the pigeon from
Bresse with foie gras en chou are very popular, but
so is the ragu of shellfish and the brandade of cod;
it's a well balanced menu.
Who's in the kitchen with you?
Roger Pizzey, who was also on Hell's Kitchen is
on pastry but all the rest are new lads who I haven't
worked with before so we're starting from scratch.
But easier than working with celebrities I bet.
You would think that would be the case, but it doesn't
always work like that! It's good though because if you
work with the same people all the time it can get stale
- although I hope that's not the case with Marco and
Is running a restaurant in a football ground any different
from running a restaurant anywhere else?
Kick off times vary so if there's a 12.00pm start
on a Saturday then we'll do a breakfast brunch menu
or a traditional roast if its 3.00pm on a Sunday. Apart
from that, I haven't noticed any other differences.
The restaurant is at Stamford Bridge; are you a Chelsea
I support Manchester United. But if Marco, an Arsenal
fan can go on the pitch in a Chelsea shirt then I don't
see why it should be a problem.
Brown is head chef of Marco
Stamford Bridge, Fulham Road, London
020 7915 2929 - www.marcorestaurant.co.uk
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