Question and Answer Session with Marc Hardiman

Marc Hardiman – Executive Chef at Galvin at Windows (galvinatwindows.com)

What initiated your passion for food?

I began cooking at a young age; I was raised in Bristol and Bath, in an urban environment close to the countryside. I devoted considerable time to my grandparents, as my parents lack culinary skills; they readily acknowledge this, with my mother's hallmark dish being jarred spaghetti bolognese. However, my grandmother was exceptionally kind. I dedicated much effort to her instruction in the fundamentals. I did not attend college to pursue culinary arts; I enrolled for hospitality management. I was assigned to a restaurant named Castle House in Herefordshire for a summer internship, which was the top restaurant in the country at that time. I was absent for three months and did not return for three and a half years. I subsequently worked in many locations, including Manchester, Oxfordshire, London, and Devon.

What followed?

By the age of 30, I felt I had accomplished all my aspirations. I was labouring extensively and no longer deriving pleasure from it. I resolved to spend a year travelling; so, I relocated to Australia with the intention of indulging in leisure. I arrived and submitted an application for a position at a three-hat restaurant, similar to three Michelin stars in Australia. I would provide excellent cuisine in the morning, followed by surfing and swimming in the afternoon. I subsequently devoted a year to traversing Asia.

In what ways did travel influence your culinary approach?

I was quite fatigued. I served as head chef and executive chef at Michelin-starred establishments, experienced various culinary roles, and held numerous prestigious positions. In youth, one tends to lack wisdom and fervently pursues all aspirations, striving for unattainable ideals while exhausting oneself. You believe you are invulnerable and robotic, but that is not accurate. It eventually takes effect. Departing provided me with a revitalised perspective, which subsequently manifested in preparing meals for me rather than for the guides and perceived preferences of others. Returning and rediscovering my affection for it was remarkable. It was a particularly favourable period in my career. I adopted a new perspective: previously, I worked to live, but upon my return, I began to live to work as well.

Do you believe the restaurant industry is transitioning towards more deliberate practices?

I concur. The culinary landscape is undergoing a significant transformation. There is a prevailing perception that simplicity is superior; the focus is on flavour and seasonality, with heightened awareness of the provenance of food and sustainability. This culinary experience encompasses over twenty tastes, powders, jellies, and foams. It no longer exists. Quality cuisine begins with choosing an exceptional source that provides superior products. The superior the product, the more effortless my responsibilities become, as it necessitates less intervention on my part. I only require to handle it with caution.

How do you accept it?

We engage extensively in foraging. I assumed leadership of the team one week ago. I have lately welcomed a son, hence I am presently dedicating considerable time to strolling him and my dog around Wimbledon Common, while also observing hedge garlic, among other flora. I consistently inform individuals that foraging is possible in any location. I own free maize and garlic cultivated in my backyard, and I stroll down my street to observe bronze sorrel flourishing.

Do you frequently contemplate seasonality and sustainability?

I was fortunate to begin my career in an excellent restaurant, and my upbringing in the countryside instilled a strong appreciation for seasonality. A notable aspect of working at Galvin at Windows is our location on the 28th floor, overlooking Hyde Park. I see the transition of the seasons. Whether it is only the allure of cuisine, I find that with the onset of spring, I have a profound appreciation for peas and asparagus, captivated by their vibrant hues. By the conclusion of summer, I intend to prepare stews and dumplings. We frequently update our menus to align with seasonal produce, as spring lasts three to four months, although asparagus is available for only nine to ten weeks. It also enhances our adaptability and capacity for flexible employment. You appear to be deeply attuned to the cyclical patterns of the year.

Do you consider eating to be a uniquely significant means of connecting with nature?

I would not be engaged in my current pursuits if I did not hold that belief. Culinary offerings are typically exceptional. I believe the restaurant represents a narrative of my life experiences, lessons learnt, and a demonstration of our capabilities throughout the year. Seasonality influences this, and restaurants significantly contribute to educate individuals about it. There is nothing more disconcerting than entering a restaurant in November and encountering spring vegetables on the menu. We provide individuals with a nudge on what is genuinely beneficial during this season.