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In Five Bites: Simon Fernandez, Ferdiesfoodlab

In Five Bites: Simon Fernandez, Ferdiesfoodlab

One host. Five questions. Welcome to this weeks’ In Five Bites with Simon Fernandez from Ferdiesfoodlab.

If I’m not in the kitchen, you’d find me?

At BlueDot festival or tinkering with a Raspberry Pi (a very tiny computer) trying to get it to grow food for me. If I’m not doing that, I’m typically reading about conspiracy theories that have been proven to be true, I’m reading a book about A.I. at the moment called our Final Invention.

What would you make with an avocado?

A Japanese-South American fusion dish! Deep fried quinoa coated avocado and cream cheese sushi. Oh yeah! A veggie friend ordered this one time, and its one of those dishes, that you think . . . yeah, I’m going to learn how to make that!

What’s your first ever food memory?

It’d have to be trying traditional Spanish slow roast lamb, at the village fiesta in my father’s village in Spain, followed by a cauldron of chocolate and churros for everyone. The lamb is out of this world!

One chef, one drink. Who and what?

I think I’d have a pint of cider with Tom Kerridge. I love the idea of a pub that does top class food. Hopefully, it’d mean I could jump the queue too!

What’s your best kitchen hack/trick?

 Quite a practical one was shown to by a Geordie chef: If you’re boiling cream or milk, put a wooden spoon across the top of the pot. It breaks the bubbles and stops it boiling over.

Simon’s next event is on October 15th, for an international 6 course tasting menu with a glass of bubbly. Tickets are on sale here.