Q&A: My Redbridge - Dave Rann, head chef of The Gallery

PUBLISHED: 17:00 14 December 2018

Mario Sparace

Dave Rann was trained by top chefs Gordon Ramsay and Gary Rhodes and is the head chef of the newly opened fine dining restaurant The Gallery in South Woodford

What is your connection with Redbridge?

I have grown up in and around the Redbridge area for the majority of my life.

Even though I’ve worked across various parts of the city, I’ve always come back to my roots. When the opportunity to work at The Gallery presented itself I had to jump at the chance.

The opportunity to stamp my own ideas and ethos onto a plate and venue came at the perfect time.

This is my way of giving something back to the community that I have enjoyed growing up around for all these years, very exciting times.

What’s the best thing about working or living in Redbridge?

Living and working in Redbridge offers plenty of benefits, obviously the distance from my house to work allows me to spend more time honing my skills and craft in the restaurant without the hassle of a commute.

It’s also rewarding to see so many familiar faces come into the restaurant to enjoy my food.

What one thing would you change about the borough?

I think the borough could benefit from supporting local business more.

In many areas local businesses are suffering and many closing, including in our industry.

With the city being so accessible we often lose out to the bigger chains. Here at The Gallery we do our best to try and support all of our local businesses to help them strive in difficult times.

Use three words to describe the borough.

Vibrant, diverse, up and coming.

Who is the most inspiring person you know?

My wife and daughter inspire me every day, that’s the only motivation anyone needs to be successful in life.

What new law would you introduce if you were prime minister?

I would ban unethically sourced fish and processed meat.

My favourite dish on the menu is anything off our Josper grill, particularly the meats, this comes from ethically reared herds that graze up on the Scottish highlands. It’s aways a pleasure to work with such quality produce.

If you were the editor of this paper, what issues in the borough would you focus on?

I would focus on the seasonal editions, those that give us the ability to mention our food and restaurant in general, such as Christmas!

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