Meet the chef: Tom Southern talks Tattu Leeds

Tell us a little about the refurbishment and reopening.

As the brand approaches 10 years of first opening its doors in Tattu Manchester, it is important to us that we always stick to our core values, and mission statement of being permanently unique. Although imitation is flattering, we felt that after seven years of being open, the city of Leeds deserved its own unique Tattu. Leeds is very close to our heart, being our second opening, and also to me too, working in and around Leeds during my career, I know how much the restaurant scene means to its people.

What are you looking forward to most about being back open?

Opening our doors to the city of Leeds and having guests in the restaurant again so they can experience our beautiful new interior and being able to showcase our new spring summer dishes for them to try. We hope they love it as much as we do.

What's your favourite childhood food memory?

Growing up, my first girlfriend was Italian, and her mom used to get home from work and cook a three-course meal every night. We're talking pasta to start, meat or fish for main, and either a dessert or cheese and bread to finish. We'd just started dating and I was too polite/scared to refuse any of it, so I ended up putting on a stone dating her! The rule was that the family always had to sit together at dinner time. This is one of my first and fondest memories of food. Not only the amount of love that went into preparing the dinners, but I loved how it brought everyone together.

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Most memorable meal?

I think my dad's Sunday roast. He used to be in there for hours every Sunday – sometimes it would be ready at 8pm at night. Then I used to have to do all the washing up, and I swear he used every pot and pan we could, but it always made me appreciate the level of effort he put into it.

Who in the industry inspires you most?

My second ever chef’s job was with Jamie Oliver, someone who I'd grown up watching on TV. He was one of the inspirations for getting me into cooking, making cooking more accessible food that is more relatable to the public. He had no formal culinary training, and what he was able to achieve was inspiring. Working in his restaurants gave me the opportunity to work my way up through the ranks, have some amazing experiences as a chef and has had a massive impact on elevating me to where I am today in my career.

What is the flavour of the moment in your kitchen?

Pork floss. We use it in our XO scallops and can't get enough of it. It has an umami candyfloss-like texture that dissolves on the tongue.

Your guilty food pleasure?

Cheese and biscuits! Sometimes getting home late, you want something quick and easy, and cheese is my weakness. I always keep a few different cheeses in the fridge for a late-night snack.

If you weren't a chef, what do you think you would be doing and why?

I was studying to be a PE teacher before I became a chef, so probably would have pursued that if I wasn't as passionate about food as I am.

(Image: Freelance)

You're hosting a dinner party, who would you invite and what would you cook for them?

Conor McGregor, Gordon Ramsay and Tyson Fury. I think it would be an interesting mix, and some strong personalities to have at the table. I'd cook some proper food like a lamb wellington with all the trimmings, to showcase some of the produce that Yorkshire has to offer, followed by Tattu's famous Cherry Blossom dessert. They can't go away without sampling one of our dishes too.

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Your favourite dish?

Salt and pepper monkfish. Decadent pieces of monkish, in a light and crispy batter, dusted with a punchy salt and pepper seasoning, sweet and sour vinegar dipping sauce and a squeeze of lime.