Chef Alex Head on employing ex-offenders and the joy of burrata

You’ve just opened restaurant and café called Soane’s Kitchen. What produce will you be growing on-site in the kitchen garden?

I am so excited to be able to grow our own produce in the Walled garden at Soane’s and to learn from the brilliant gardeners who will be teaching us a thing or two. My aim is to grow anything and everything! For starters, I am thinking courgettes, tomatoes and runner beans... keep an eye out for these making an appearance on the menu very soon.

You’re a big juicer – what’s your current favourite?

Carrot, apple and ginger is always a failsafe combo – pump up the ginger for an energising morning shot to kickstart your metabolism.

You have space for events at Soane’s Kitchen – what forthcoming event are you most excited about?

There is so much that we have in the pipe line if only I could reveal all but I can’t just yet... think gospel choir brunches, an incredible guest chef series and alfresco wine pairing supper clubs!

What are the challenges facing a small company when incorporating sustainability into your business – and how are you overcoming them?

You don’t have endless budgets and it can cost a lot to implement new systems, so we have started with what we can achieve and aim to slowly grow our contribution. Do what you can is my motto. For example we use only recyclable packaging at all my cafes and offer discounts for keep cups as well as having zero waste elements of the menu, these are all simple steps. We also give all of our coffee granules to a lady who owns a worm farm!

In addition to creating a sustainable business, 10 per cent of my workforce are ex-offenders which is a commitment I have made over the past few years.

open image in gallery

Where do you go for food inspiration?

London is a great place for food, there are so many fantastic places to eat and brilliant chefs doing wonderful things all over town. I loved a recent visit to Leroy in Shoreditch and enjoy going to Westerns Laundry for a fun dinner with friends.

Why did you choose to open your next site at Pitzhanger Manor in Ealing?

Winning the tender for the Pitzhanger Pantry, Soane’s Kitchen and the event catering at Pitzhanger Manor was a great win for my company and the perfect step into West London. I am excited to be open in Ealing and am using brilliant local suppliers, recruiting locally as well as introducing some of my suppliers to this area. It is a very upcoming and an exciting place to be with a lot of opportunity.

What food is your number one guilty pleasure?

Burrata. With anything…. It’s already proved a popular hit on the Soane’s Kitchen menu, which is served with our ‘zero waste Chimichurri’.

You employ ex-offenders at your catering company Social Pantry, and one of your suppliers is the Bad Boys Bakery – the Gordon Ramsey-founded prison-based bakery. How have you seen work in the hospitality industry change the lives of ex-convicts?

What I love about my business most is that we are making a difference to society. For me, this is so important. I have had brilliant employees who have been positively affected by their employment at Social Pantry, this is an opportunity that they might not have otherwise had. Coming out of prison and having a job secured is a key step to being reintroduced back into society and as a result, reduces the rate of reoffending and has a positive impact on the individuals.

If you are an employer you should look to recruit ex-offenders, they are ace.

open image in gallery

What does it mean to you to be a female entrepreneur?

I am excited that I am have been able to and will continue to build a company that makes a difference and offers opportunity for people learn. I want Social Pantry to become known as a fantastic company to work for and work hard to ensure that everyone enjoys their SP journey.

You started selling sandwiches aged 15 in Saudi Arabia. How did you get to where you are now?

A lot of hard work, endless shifts in kitchens and restaurants, saying yes to everything and anything that came my way from a catering point of view. When I was 26, I launched Social Pantry while waitressing and grew it from my kitchen. It’s been an incredible learning curve and journey, despite being tough at times I wouldn’t change it for a minute.

What is your staple summer dish?

I love a delicious salad – sitting outside and enjoying a gorgeous plate of fresh, tasty salad is heaven. As a BBQ accompaniment or light lunch, a great salad can really hit the spot. Yesterday I had an Isle of Wight tomato, kale and goat’s cheese salad with toasted almonds which was banging.

What are your top tips for eating seasonally?

If you start off with produce that is in season, it will taste its best, the less you have to do to it to make an incredible meal. It is difficult to buy in season with supermarkets stocking produce all year round but luckily London has some amazing food markets which you can head to. Borough is still a favourite of mine, it is packed full of fantastic suppliers and traders selling great produce.

What’s the secret to success when leading a team of more than 20 staff?

Learning from your mistakes is key, never assuming you are getting it right and a lot of self-reflection are my top tips. It can be extremely challenging and daunting to run a team of staff but explaining that you are all learning and on the same journey together means you can all really support each other. Or create the best god damn company so your best staff never leave!

What’s next on your agenda?

To make Soane’s a destination restaurant and enjoy settling into Ealing. We look forward to welcoming you to Soane’s Kitchen soon.

Visit Soane's kitchen here (soaneskitchen.co.uk)