In our new series, EW eats with, The Restauranteurs deliver their know-how in easy to follow recipes to ensure your dining in is the new going out.
This week, The Restauranteur – Will Stanyer, Head Chef at Marina Social by Jason Atherton
This week EW chats to Will Stanyer, who is the Head Chef at Marina Social by Jason Atherton. Ambitious and driven, Chef Stanyer has over 10 years of experience that has seen him hone in on his classic and modern culinary skills at some of the world’s most renowned restaurants, including Gordon Ramsay’s London House. He has also learnt from some of the greatest culinary luminaries.
His passion for cooking is unparalleled – it means everything to him.
“It is my entire life and pretty much all I’ve done for the last 13 years,” he explains. “It’s not an industry that you can enter into half-heartedly and I have given it my all, without question. And even after all these years later and I still feel like I’m only just getting started – there’s always more to learn.”
In a career where he’s constantly learning, Chef Stanyer takes inspiration from other chefs in the field, some of whom even make him “question everything” like the Group Executive Development Chef for Gordon Ramsay, James ‘Jocky’ Petrie, who has made him “rethink food”.
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“Another would be Phil Howard [who owns Elystan Street restaurant in Chelsea],” he adds.”I think his understanding of flavour and his ability to create seemingly simple, but truly outstanding dishes is second to none.
“And then, of course, there is the boss. Jason Atherton; his attention to detail as well as his relentless drive and focus is really inspiring.”
While Chef Stanyer looks for inspiration from successful chefs alike, there will be many aspiring chefs also looking to him for advice, to which he says you need to be “willing to give it everything”.
“Understand that you will get out what you put in, but often the rewards can take years to reap,” he explains. “Make sure you are not chasing only fame or fortune. Remember why you chose to become a chef – it was to cook. Finally, travel as much as you can, as often as you can, and eat everything you can.” Take heed, young chefs, as we can’t think of any better words than this.
With that, here’s a Chef Stanyer classic – an easy tuna crostini recipe for you prepare and enjoy at home.
Tuna crostini with cannellini beans and marinated artichokes, serves four
Ingredients
- 100g tinned tuna (in olive oil)
- 6 marinated artichoke hearts, halved
- 150g tinned cannellini beans, drained
- 2 tsp chopped parsley
- 2 tsp chopped shallots
- 6 sun-blushed (semi-dried) tomatoes, halved lengthways
- 4 slices of country bread
- 4 tbsp aioli
- Handful of rocket leaves
- Sea salt
- Olive oil, to drizzle
Method
1. Heat up a ridged griddle pan over medium-high heat.
2. Flake the tuna into a bowl. Add the artichoke hearts, cannellini beans, parsley, shallots and sun-blushed tomatoes. Toss together.
3. Toast the bread on the hot, dry griddle for about two minutes on each side until attractively marked with scorch lines.
4. Spread each slice of toast with aioli and place on a serving plate. Pile the tuna mixture on top and scatter over the rocket leaves.
5. Sprinkle with sea salt and add a generous drizzle of olive oil.
