Chefs have so little time to get out there and so you have to believe suppliers when they say the produce comes from a certain place … you have no way of controlling or picking anything yourself’. ‘I couldn’t work out why chefs are happy to ring up and order from a supplier they’ve never even met before. For me, seeing that everyday life and everyday passion for food was what it was all about.’Įxploring French cuisine led him to question the nature of some restaurant culture in the UK. I found it so inspiring and exciting to see so many different styles of cooking within one country and how it ultimately boils down to families, communities and chefs having a relationship with their food. ‘The whole reason I went to France was because I wanted to find out about their food passions and why they varied so much in different regions’ he tells me, ‘I wanted to understand why they were so fiercely passionate about the food that grows in their local region – for example dairy, cream and cider in the north or olive oil in the south – and why we are so different here in the UK. Sven’s time in France was a formative experience. Here, he learnt his trade and honed his skills for five years before leaving to further his passion for food by driving around France.
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After spending three months in Bournemouth ‘learning how to dress and behave as a chef’, Sven was given a prestigious work placement at The Ritz. Luckily, Sven was destined for more than microwaving frozen broccoli and was accepted onto an apprenticeship course run by the Royal Academy of Culinary Arts. ‘I sacrificed my homework for the kitchen but did manage to work my way up from pot wash to the very important microwaving vegetables section!’
We didn’t go to restaurants and a Sunday lunch at the local carvery was as good as it got! It was purely that my sister and I loved eating, and by the time I was 14 I had my first job in a kitchen.’ Sven stayed in this job throughout school and A-Levels (which he admits he only pursued because his mum made him) becoming ever-more determined to pursue a career in food.
‘I’ve always cooked, from a very young age’ Sven tells me, ‘and although my family enjoyed food, we weren’t foodie as such.
Growing up in Southampton, it was always very clear that Sven was comfortable in the kitchen. Winerist’s Content Editor Jess Lamb caught up with Sven for coffee and culinary conversation. In the last few months, Sven has gone up against a host of the country’s best young chefs (for the second time) to be crowned winner of Masterchef: The Professionals Rematch launched an ambitious and extremely successful Kickstarter campaign to raise £30,000 for the launch of his restaurant concept Oxeye in central London begun renovations on a listed building in rural Derbyshire, destined one day to become Oxeye’s permanent residence and become a proud father to baby Rex, his first son with partner and fellow chef Kae Shibata. Sven-Hanson Britt was crowned winner of Masterchef: The Professionals Rematch in December 2019Ĭhef Sven-Hanson Britt is a busy man.
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