Previously of Petersham Nurseries, 28-year old Cat Ashton is currently Head Chef at West London’s popular gothic gastropub, Paradise by Way of Kensal Green. Having been inspired by watching Jamie Oliver on television in her native Australia at the tender age of eleven, Cat has long pursued a culinary career, starting with humble beginnings working in various bakeries and cafes in Byron Bay.
Not long after her seventeenth birthday she moved to Melbourne, determined to kick start her career by breaking into the city’s burgeoning fine dining scene. Starting as Chef de Partie at Sarti, she quickly moved up the ranks and landed a job at award-winning MoMo where she met her would-be mentor, acclaimed chef, Greg Malouf. Having conquered Australia, Cat diversified further, spending some time cooking in Istanbul and Scotland, before making her way to London and the gardens of Petersham Nurseries under Malouf.
At Petersham, Cat learnt an entirely new approach to food, picking fresh and seasonal produce from the renowned restaurant’s gardens which cemented her dedication to locally sourced ingredients. Taking the reins in her own kitchen at Paradise, Cat tempers a contemporary European menu with the Middle Eastern flavours that have followed her career from MoMo to Istanbul and under Malouf at Petersham. With an aim to create light food with a resounding flavour, Cat has not only instilled an ethos of sustainability and quality at her West-London restaurant, but has shown herself to be one of the young rising stars of the capital’s food scene.
WHAT IS THE DISH YOU’RE MOST FAMOUS FOR? Seared sesame tuna & avocado Fattoush salad with tahini yoghurt. I have been developing it over the past few years and its just one of the dishes that I never get sick of. I could eat it every day. Such a nice mix of flavours and textures, and best of all, super fresh and tasty.
WHAT DRIVES YOU, AND WHAT MAKES YOU PUT IN THOSE CRAZY HOURS THAT LEAD TO SUCCESS IN THE CULINARY WORLD? I really enjoy being a chef. I am driven by the want to inspire others and make a difference in the culinary world. To educate and teach about the importance of sustainability and seasonality and travel the world to learn and inspire others.
WHAT IS YOUR MOST USED COOKBOOK? Definitely would be my newest one, Eleven Madison Park by Daniel Humm and Will Guidara. It lives next to my bed and I enjoy flicking through the pages before I go to sleep. Its full of amazing recipes and photos, and gives real inspiration to next-level seasonal cooking
WHAT OR WHO INSPIRES YOU TO COOK? Products & Producers. The world is constantly evolving and so is food. So much care is put into sourcing and seeing what the chefs can do! The obsession inspires me to keep cooking and creating.
WHY COOK? WHAT DOES IT MEAN TO YOU? It means a lot to me. Its my life. I get to spend a lot of my time doing something I love and its very creative… I love being constantly inspired!
WHEN YOU’RE MAKING UP A RECIPE, IS IT LIKE WRITING A SONG? HOW MUCH OF IT COMES IN THE MOMENT? It can come quite randomly. I could set out to write one recipe and end up with three completely different ones! It can come whilst watching TV or even out at the markets when inspiration kicks in. You never know.
WHAT’S YOUR CURRENT FOOD OBSESSION? Sriracha. On everything. We always have it in the kitchen, home and work!
WHAT DO YOU COOK AT HOME? Usual quite simple things, like salads and sandwiches. But if the weather is good (or even if its not) I love a good barbeque. A nice big fire and cooking outside, its great way to relax.
WHAT’S YOUR FAVOURITE RESTAURANT IN THE WORLD? After a recent trip to San Sebastian, my favourite restaurant award would have to go to Mugaritz. It was honestly the most brilliant lunch I have experienced. Set in the middle of the Basque countryside, I made my way through over 25 courses of awe and wonder. A magical and mind blowing solo lunch!
WHAT ASPECT OF BEING A CHEF IS MOST GRATIFYING FOR YOU? Teaching and inspiring. I love inspiring my staff about new produce and teaching them new skills and getting them as excited as I am about the culinary world.
IF YOU COULD COOK FOR AND DINE WITH ANYONE, WHO WOULD THAT BE? It would have to be my mum! With her being all the way over in Australia, I do not get to see her often. I would to make her some fresh pasta, grab a nice bottle of wine and talk into the night.
WHAT ADVICE WOULD YOU GIVE TO ASPIRING PROFESSIONAL CHEFS WHO WOULD WANT THE KIND OF RESULTS THAT YOU’VE HAD? Get a note book. TAKE NOTES. Head down and listen. Travel, learn as much as you can and grow.
HOW HAS YOUR COOKING EVOLVED OVER THE YEARS, AND WHICH CHEFS HAVE HAD THE MOST INFLUENCE ON YOU? I can see how far I have come from my journey from Australia to London. I have grown so much through learning under modern Middle Eeastern from the master Greg Malouf, to my love for sustainability and seasonality at Petersham Nurseries.
WHICH CHEFS DO YOU ADMIRE THE MOST, AND WHY? Greg Malouf, for inspiring and mentoring me constantly throughout my career. And some of the fantastic female chefs of London that inspire me to keep going, Skye Gyngell, Clare Smyth, Angela Hartnett and many more.
FROM WHERE DO YOU GET YOUR CREATIVE INSPIRATION? Cookbooks and travel. Or just heading down to the local markets to immerse myself in the sights, smells and seasons
WHAT IS THE MOST MEMORABLE FOOD CITY IN THE WORLD? It would have to be Melbourne, Australia. It is where I trained as a chef and still holds a big place in my heart. There is so much culture and amazing food and markets. And the best coffee in the world too!
WHEN DID YOU FIRST REALIZE THAT YOU WANTED TO BECOME A CHEF? When I was 11 I was watching Jamie Oliver on TV and was inspired by his passion and enthusiasm for cooking. I immediately fell in love and started to read cookbooks and learning as much as I could.
HOW DO YOU KEEP UP TO DATE WITH TRENDS AND HAPPENINGS IN THE FOOD WORLD? Social media, reading books, eating at different restaurants and travel!
WHAT WOULD YOUR LAST MEAL BE? A nice spread of French cheeses, Italian charcuterie and a nice fresh baked baguette. All washed down with a bottle of Barolo! Heaven.
WHAT’S BEEN THE HIGHLIGHT OF YOUR CAREER SO FAR? Meeting and cooking for Meryl Streep was a massive highlight. She was just the most interesting people and a truly in inspirational woman!
WHAT’S YOUR FAVOURITE INGREDIENT TO COOK WITH? Black Turkish Chilli. One of my favourite flavours to add to a dish and looks great on a plate!
YOU’VE HAD THE FORTUNE OF TRAVELLING ACROSS THE GLOBE. CAN YOU SHARE ONE OR TWO OF YOUR FAVOURITE EXPERIENCES AS FAR AS YOUR CULINARY EXPEDITIONS ARE CONCERNED? A few years ago whilst working in Istanbul, on a beautiful sunny day, I stumbled across a hole in the wall garden café, with only 4 seats. You sit in the sun of a warm garden and are served only tea and Çiğ köfte (‘raw meatball’). The Turkish version of a spiced beef tartare that was then wrapped in a freshly made flatbread with some crunchy lettuce, Turkish chilli and lemon. The flavour, smells and experience was mind blowing.
My most recent experience was pintxo bar hoping all over San Sebastian. Getting lost in the back streets of this beautiful place and finding the most amazing little bars. The seafood, talent and culture was inspiring.
WHAT’S NEXT FOR YOU? Few big supper clubs in the pipeline and collaborations so I’m looking forward to the next few months!
Try one of Cat’s dishes at home
Pink Gooseberry & Amaretto Soup with Vanilla Panna Cotta & Coconut Flakes
Honey & Lavender Glazed Duck Salad with Peaches, Fennel & Almonds
