Pershore Patty meets Patrick Kelly, chef and owner at Gourmandize Home Dining to ask a few questions and for a general nose.
Tell me a little bit about how you came to own or work in your business.
I’ve been cooking in some of the UK’s top restaurants for over 10 years and thought it may be an interesting idea to try to bring top quality restaurant standard food into peoples homes to create and informal, more comfortable experience and also to give people an insight into how chefs work.
What achievements, awards or accolades are you proud of?
I’m quite proud of being part of a team that had to Michelin stars in restaurant Patrick Guilbaulds.
I was also lucky enough to work in a restaurant in Copenhagen, called Amass, that was as close to zero waste as you can get and it really inspired me to adopt a similar model for my business. I’m proud of the work I do for that and also working closely with suppliers to make sure everything is responsible sourced.
Any news announcements, or events that you’d like new and existing customers to be aware of?
We have currently been working closely with local supplier to create lots of new different exciting menu’s that we’ve just uploaded to our website www.gourmandizedining.com
What makes your business unique?
We give you the chance to enjoy a true fine dining experience in the comfort of your own home without having to lift a finger.
Favourite restaurant to visit if you get a night off?
Last thing you watched on TV?
Stranger things season 3, not as good as the rest sadly!
Which person in your life do you most admire and why?
My parents, for the support they give.
What was the last gift you gave someone?
I cooked for 35 of my Stepdads friends for his birthday. It wasn’t easy but they all enjoyed it!
What’s your favourite smell in the whole world?
Hmmm, tough one but got to be the smell of beef roasting with lots of aromatic herbs!
What’s your favourite kind of sandwich?
Club sandwich, because I’m greedy.
Who would you want to cook your last meal on earth, and why?
Probably someone like Phil Howard because I’d like to indulge in rich fine food.
What is the most annoying habit that other people have?
If you could eat only 3 foods for the rest of your life, what would they be?
So tough but has to be:
Italian: Because how can you not have pasta and pizza?
Thai: Because I love the intense mix of sweet, salty, spicy, fresh, umami and sour flavours too much!
British: Because I need my roast meat and potatoes but could of easily of chosen French too.
What’s your claim to fame?
I met Ryan Giggs when I was at a petrol station when I was young and he left his petrol cap on the top of car and drove off!
Which food & drink business (other than your own) do you wish you had created?
Probably a restaurant called Relae in Coppenhagen. They create amazing food in a brasserie style, they’re certified organic and have one a Michelin star.
What is the best piece of advice you’ve ever received?
If you don’t think something is right, start again to make sure it’s perfect.
If you could be anywhere else right now, where would it be?
Vietnam, just because it’s supposed to be beautiful. There’s sun and food that I love!
What’s the best thing that happened to you last week?
Hiked up the Brecon Beacons, so beautiful!
Name a product or service you love so much that you’d happily be that company’s spokesperson.
A company I use for pork and lamb called Plump Hill Farm. They provide the best pedigree Gloucestershire old spot pork and Shropshire lamb I’ve ever had.
As a child, what did you wish to become when you grew up?
A footballer. It definitely wasn’t a chef!
What is the perfect combination of pizza toppings?
Tomato, burrata, Parma ham, bresaola, chilli and basil.
What was the worst job you ever held and why?
When I was young I worked a job in which I had to stick security stickers on a box repeatedly for 8 hours. I only worked two days I’m sure you can work out why!
Oh gosh! Oasis, The Clash, The Jam….. Too hard!
What was the last thing you ate?
Chicken stir fry with egg noodles and coconut rice.
Favourite cut of steak?
Rib eye, medium rare.
What website do you visit most often?
Great British Chefs can be great for good recipes and inspiration.
What is the most impressive thing you know how to do?
Using methods I’ve learnt or taught myself to minimise wastage i.e. fermenting, making vinegar, dehydrating, making powders and pickling.
What do you hope never changes?
Hope the climate doesn’t continue to change too much!
Gourmandize use their skills gained from working in some of the UK’s top restaurants to bring a tasty and memorable dining experience to the comfort of your own home. No need to cook, clean or even lay the table… Gourmandize have got it covered. They even bring along all of their own crockery, cutlery and glassware so all you need to do is invite the guests, sit back, relax, indulge in tantalising food and enjoy a memorable experience.
Patrick has a fantastic passion for food and quality ingredients, enjoys discovering and experimenting with different cultures and cuisines and loves making people happy through his cooking.
The Foodie Card offer – 10% off any lunch or dinner menu booked Monday-Friday.