John Farrar is Head Chef at Teacup on Thomas Street and has been working hard to develop ‘Supper and a Cuppa’, our new evening menu which combines the finest produce with an experimental twist.
Prior to Teacup, John has worked with legendary chef Pierre Koffman in London, and with Jeff Baker – the first chef from Leeds to receive a Michelin star.
We quizzed John on the inspiration behind our new menu.
What is the idea behind Supper and a Cuppa?
The idea behind Suppa and a Cuppa is to provide a perfectly comfortable setting such as Teacup with an inclusive, or non-exclusive, dining option. It’s all about getting the absolute best produce and delivering it at an affordable price. People who live in the area can come in a few nights a week and rest assured that they are eating quality food at a reasonable price. We have some really exciting new dishes in the pipeline, and we’re really looking forward to splashing them out.
Teacup on Thomas Street prides itself on ‘casual dining’. What does casual dining mean to you?
Well, I have worked in some really amazing restaurants as a young chef, but never really enjoyed those uncomfortable, pretentious settings. I have always felt that great food doesn’t always appear in comfy relaxed settings but it should… so the magic for me is that the menu for Suppa and a Cuppa is a little unexpected. Great food served in a café, awesome produce cooked with passion.
There is a mix of Asian and traditional British flavours in the menu, where did the inspiration for these come from?
Well, back when I was living with the Shaolin Monks in Dengfeng, Henan Province…No, not really. The inspiration comes from a passion for good food. We try to be diverse in what we do to offer some kind of journey, we want to explore new recipes and techniques and have people enjoy what we do.
What’s your favourite produce to work with?
That’s a tough one… There are so many amazing ingredients we get to use. Some only last a few weeks and some a few months, others we can find all year round so it’s a tough question. I find working with pinnacle produce amazing, whether its a really plump corn-fed chicken, or a punnet of juicy, sweet ripe strawberries. The Carroll’s Heritage potato variety we use at Teacup are humble but amazing. I couldn’t choose just one thing, I would be more likely to be able to choose my top 100 products. I’m totally in love with my job and the freedom we get through change and progression.
And finally, milk in before or after?
I prefer to shake the milk up and put a frothy top on my tea to make a tea-accinno!
