Jonny Elliott is head chef and owner of EDŌ. Here’s a little Q & A with him so you can get to know him better.
Favourite dish on the menu: Beef cheek, every time.
Favourite restaurants: Akelare, Arzak and Mugaritz.
Restaurants on his list to go to: Noma, El Cellar de Can Roca and Osteria Francescana.
What he cooks for himself at home: not much!
Foods that are always in his fridge: pate, cheese, cold meats, Romesco, olives and wine.
Favourite alcoholic tipple: I love the Albariño white wine and the Montepulciano red wine at EDŌ that we get from Direct Wine Shipments.
Favourite place: I’m torn between two. Years ago I spent time in San Sebastien with a group of chefs. We toured the area eating out and sampling lots of different restaurants. I just fell in love with the place – the people, the food, the climate. There’s a big concentration of Michelin-starred restaurants out there – what’s not to like? And then I went to Tuscany with an ex-girlfriend a couple of years ago and had a similar experience to San Sebastien – the people, the lifestyle, the cars … a man can dream!
Favourite place he’s worked: it has to be the superyachts. Working in that environment was something else. The sheer grandeur, luxury and money was phenomenal. Every morning, wherever we were in the world, I found the local market and bought fresh produce. According to what I bought, that was the menu for the day. The freedom to do that is just something else – not being held by a set menu and just picking the freshest, most succulent ingredients I saw was a great experience for a chef. The only downside to working on a yacht is you can’t escape! You’re there 24/7 at everybody’s beck and call. I vividly remember being woke in the early hours of the morning to make a snack for the boss. It’s full on all the time and you need a lot of energy to get you through the days, weeks and months because it’s rare you ever get a day off during the season. It’s a young person’s game, really, but a great experience I’ll never forget.
Motto: Get it done!