Sue Hart Chef co-owner of Capriccio Restaurant,
Photo by Lucy Ibbotson.
Why and how did you become a chef?
I always loved to cook but probably by accident an
opportunity came along and I thought ''I could do that''.
Biggest professional challenge?
Opening and running my own restaurant. Every day is a new
Herbs of all kinds, [they] add so much flavour.
Best cooking tip?
Tasting your product is so important.
What type of food do you like to eat?
There's not much I don't like, but Italian food is very
Who cooks at home?
I cook at home, but occasionally [husband] Dick surprises me
with a meal which is lovely.
Favorite kitchen gadget?
Benriner Turner [slicer] makes lovely curly garnishes.
How have people's tastes changed/latest food trends?
I think because of the economy people are now looking for
good quality, well cooked food and good value for money and
Battle of TV cooks:
Gordon Ramsay or Jamie Oliver? If I had to choose, probably
Jamie Oliver. I think his food is more real.
Mississippi mud cake
This recipe is great, very moist and gluten free. We have had
it on our menu often and it will return next winter.
6 eggs, separated
250g dark chocolate
2 cups ground almonds
1 cup sugar
Beat egg yolks and sugar together. Melt chocolate and butter
and pour into egg and sugar mix, beating all the time.
Add ground almonds and lastly, fold in beaten egg whites.
Pour into greased and paper-lined cake tin and bake for 1
hour at 160degC.
Serve with chocolate sauce and ice cream. Yum!