AT THE TABLE WITH ELLIOT HASHTROUDI

Tell us a bit about yourself? What made you want to become a chef?

You know what, I never actually wanted to be a chef. I grew up in hospitality and my parents had failed restaurants, my grandma was a butcher, my great grandad was a leather maker and it was just in my blood. It was destined to happen. Originally I wanted to work in film, but hospitality and cooking drew me in and I couldn't stop.

Where have you previously worked?

Prior to Camille I did a residency at P Franco or 107 as it’s now called, before that I was with St John for 3-4 years and before that I was with Trullo and Padella, who really opened my eyes up to Natoora and the amazing produce that you guys supply.

How was your first time opening a restaurant?

I thought opening a restaurant was going to be a lot more stressful than it was. Tom and Clare approached me and had a similar vision to what I had, regional cooking, using British where we can, with a real focus on the produce and we’ve really got on. I thought it would be a challenging first 6 months, but I couldn't think of a better two people to get involved with. Nurturing, experienced but with a hands off approach, trusting me to get on with it.

What do you suggest people try from the menu?

The burnt milk tart is super popular. I’m going to take it off the menu soon, it’s good to quit whilst you’re ahead.

We’ve got some amazing pork coming through that we are pairing with some Scottish girolles, that we get from you guys that are lovely. And, British peas from you too, paired with ewe’s curd and lambs heart. It’s really nice and fresh and perfect for summer.

Also the cucumber dish is really popular at the minute. A really light summer salad, lacto-fermented, pickled and fresh cucumbers, again different varieties coming from you guys. Nice and mustardy and different textures make it delicious.

What is the best seat in the house?

Outside when it’s sunny is amazing. Otherwise, table 8, right next to the pass you can watch us cook and see an occasional lick of fire come through.

Where would you go for cheap eats?

Do you know what… Berenjak's set menu is amazing. 30 pounds for 3 courses. I’m half Iranian so maybe I'm biassed but I love Iranian food. They’ve got Koobideh kebabs on the open grill, you can’t go wrong with them.

Where would you go for a special occasion?

I’m going to have to shout out Waterman Arms. I went for an amazing Sunday lunch, the setting is incredible on the water, the food is amazing. Sam’s an amazing chef.

And also Ploussard in Clapham, don’t really like Clapham but those guys are doing good things.