15 December 2017 Jewish News
www.jewishnews.co.uk
27
Culinary inspiration / Lifestyle
After 25 years away, Sam is back to her true passion SHE MAY HAVE BEEN STEERED away from ambitions to become a chef, but Sam Pollard’s love for all things culinary never disappeared. So when the mum-of-two from Finchley wanted a career change after more than 25 years working in IT, there was perhaps little surprise she settled on swapping the office for the kitchen. The 49-year-old took the plunge two years ago to set up her own catering business, Kitchen@ Sam Pollard, and hasn’t looked back since. “I’ve always wanted to cook,” she says. “I first got interested as a child, when my dad used to take me to a gastronomic club at the catering college in Portsmouth. Every few months, we would go for this 14-course meal and it was just amazing. My stepdad was also a chef and my mum’s a great cook, so there was always wonderful food in our house.” But when Pollard told her parents that she, too, wanted to be a chef, her stepdad warned her that long hours, low pay and a tough kitchen environment might prove too much for her.
She instead became an IT project manager for investment banks, a world away from catering, but one that instilled in her a love for organisation, logistics and planning, all skills that would prove more than useful when she thought of setting up her own business. Encouraged by a friend who is a successful restaurateur, Pollard launched her business from home in 2015, catering for friends and small parties. Through word of mouth, her company has steadily grown and now caters for everything from formal dinners to barmitzvah lunches and corporate events for 150 guests. Her “kosher-friendly” menus, which are tailor-made for each client and exclude pork and shellfish, comprise a tasty and vibrant selection of Middle Eastern and Modern European dishes. Buffet canapés include croustades of tuna tartare with sesame and avocado, and Asianstyle halibut skewers, while for mains, clients can choose from za’atar roasted aubergine with sour cream, herb and pomegranate dressing or a platter of seared and roasted rare fillet beef with a piquant pomegranate dressing. Her top priorities are using seasonal,
quality ingredients, as well as edible flowers to bring vibrancy and colour to her dishes. Desserts are equally her forte. “My signature dishes are probably my meringues, and my salted caramel chocolate mousse with a salted pistachio praline – I don’t think I’ve ever done an event without those two; they are always the most asked-for dishes.” As to whether Pollard is happy she made the career change, there’s absolutely no hesitation in her answer. “I love being in the kitchen and I love the process,” she affirms. “There’s also great satisfaction knowing that people are happy and you’ve done a great job. That’s very rewarding.” Details: sampollard.com
Celeriac and Jerusalem artichoke soup
Sea bass with tahini whip
HAPPY HANUKKAH MAY LOVE AND LIGHT FILL YOUR HOME
CONTEMPORARY TURKISH CUISINE
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