My super 7: Norfolk chef patron Daniel Smith
PUBLISHED: 12:30 02 July 2018 | UPDATED: 12:30 02 July 2018
Norfolk chef patron Daniel Smith shares his Super Seven cultural picks
Daniel Smith decided he wanted to be a chef at the age of 12, starting with a Saturday job at Great Yarmouth’s Pleasure Beach turning candy floss and selling ice cream. Fast forward a few years, and Norfolk boy Daniel is one of our most recognised culinary stars, winning accolades and appearing on BBC television series Great British Menu.
He is chef patron at The Wildebeest, Warwick St Social and The Ingham Swan which has been closed since the devastating fire in September last year.
However, with renovations under way, Daniel says he is looking forward to organising the re-design and specification of the new kitchen and searching for inspirational crockery and glassware for the re-opening, all while still working hard running the kitchens at the other two restaurants.
Here, he tells us about some of his favourite things to watch, do and listen to.
What am I reading?
I don’t really have a lot of time for reading but I do enjoy a good cook book and one of my favourites at the moment is Roots by Tommy Banks, a fellow contestant on BBC’s Great British Menu.
What am I watching?
I love cookery programmes of course; there’s always something new to learn. I’m also keen on cars so like to catch Fast N’ Loud and Wheeler Dealers on the Discovery channel.
What am I listening to?
I’m a fan of Glitterbox soul and funk from the 70’s, 80’s and 90’s. It’s a bit different from most of today’s mainstream music but I love the cool, funky sounds.
What am I singing along to?
Hotel California by The Eagles. It brings back memories of my dad, Tony, and it is so familiar to me, reminding me of growing up with my family in the 1970s.
Where do I visit?
I enjoy a summer day out at the races with friends and family at Great Yarmouth Racecourse. It’s close to home and there’s always a great atmosphere in the crowd, especially as the winners cross the line.
What am I wearing?
When I’m not in chef’s whites, I’m happy and relaxed in a t-shirt from High Street chain Zara. But I do also love my Gucci loafers and a cheeky polo shirt from Moncler.
What am I eating?
My favourite thing at the moment is slow roast pork belly. I’ll cook it for six to seven hours at 120c then at 210c for the last half-hour to crisp that crackling. Delicious.