Chef Kim Woodward on Masterchef, cooking with the seasons and the evolution of fine dining

She was the first female chef at the Savoy in its near 130 year history, and has just taken over one of Soho's best venues

'Having a great relationship with all of my suppliers is absolutely crucial' (Thomas Alexander)

Since starting at 100 Wardour Street last month, the all-day dining and music venue in Soho, how have you changed the menu?

It’s important to understand who the Soho crowd is and who comes here to determine what the menu should be; the lounge all-day dining menu has light snacks, great salads, and a seasonal selection of mains – for the food to be at its best, I always keep with the seasons.

What was it like to be appointed the first female head chef at the Savoy Grill in its almost 130 year history, and did you face many problems in the role?

It was such an honour. For me, to stand out in history was a huge moment and a great success. It was definitely a big challenge to take on, but I didn’t face any problems in the role.

Full English flatbread, baked beans and pea shoots (Thomas Alexander)

How would you describe your cooking style and how has it changed

It's very much designed around fresh produce that's seasonal, and everyday I'm coming up with ideas and creating new dishes. Changing restaurants opens yours eyes to and allows you to get creative with a new menu.

Since you’ve worked in restaurants and hotels, how would you compare working in a hotel restaurant to where you are now?

Restaurants have a way of showing and doing food which is more creative, as your customers are generally ready to try anything. So you can push the boundaries a little more, whereas hotels are happy to cook comfort eats – food we know and trust.

How have you seen what customers want from restaurants change throughout your career?

You get a feel for the customers and what they want. Over the past three or four years, all finer dining has been pared back to simple, great food. Less is more, and we’re seeing higher quality and cleaner items on the plate. Also, so many tapas and places serving only small plates are popping up everywhere.

Do you think there should be a best female chef award in the industry?

Yes – well I know there is a best female chef in the world! It’s always nice to see women making a mark in this industry.

Roasted carrots, freekeh, pomegranate molasses, green onions, pistachios and sunflower seeds (Thomas Alexander)

As diners care more and more about where their food comes from, how do you ensure the food you serve is of the highest quality?

Having a great relationship with all of my suppliers is absolutely crucial to make sure quality and consistency is always delivered. I’ve worked with most of my suppliers for more than 10 years.

What did you learn from your experience on Masterchef: The Professionals and reaching the semifinals?

Well it's always great to see what competition is out there, testing yourself and seeing how you work under more pressure, and testing what you think about your skills. It’s an incredible opportunity to get to cook for three of London’s greatest food critics, and for me it's always interesting to hear feedback on the food I believe in.

Where do you look to for inspiration for new menus?

I look everywhere when I’m out and about for inspiration; food markets are great to come across new seasonal ingredients. I’m always talking with my suppliers to make sure I’m getting the best produce.

How do you see the food scene around the country, and in your home county of Cheshire, differ to London’s?

The country scene has some great smaller pubs and restaurants growing around these areas, but Cheshire life is a slow grower compared to London, where the capital’s food scene is very fast-paced, moving, and growing, with lots of restaurants popping up all the time.

What do you think the next big food trend could be?

Well vegan and vegetarian food are still all the rage, and healthy eating, plant-based dishes had their stint. I think this will probably carry on for some time, the craze of healthy ways; roots, shoots and more.

What do you think is the best way for young aspiring chefs to get noticed is?

Stand out in the crowd. Show that you are interested, push yourself to learn more, ask questions – these are the people who get ahead in life.

Kim Woodward is the head chef of 100 Wardour Street (100wardourst.com)