Every week, we interview top chefs from around the UK, hearing about their cheap food hacks, views on the industry and more. Today, we speak to Tim Brindley, head chef at Toum off Regent Street in London…
The best budget bite in London is… Padella in Borough Market – famous for fresh, handmade pasta at unbeatable prices. A plate of their pici cacio e pepe or beef shin ragu clocks in at around £10-£12. Quick service, great buzz and arguably the best pasta in London without breaking the bank.
If I were prime minister for a day, I would pass… zero VAT on hospitality for independent venues earning under £1m. A targeted, meaningful relief that would help hundreds of small businesses stay open.
My supermarket guilty pleasure… M&S’s “Our Best Ever” prawn mayo sandwich. Genuinely elite – soft bread, quality prawns, generous filling.
Designed-for-sharing? Absolutely. Tap water? Of course, but… if six people nurse one starter for two hours and pull out their own bottle of wine – that’s not hospitality, that’s freeloading.
My favourite restaurant chain is… Dishoom. Give me the house black daal, lamb chops and a hot chai any day. The consistency, service, and value are spot-on.
A minimum spend policy is acceptable… if disclosed upfront. Especially in small, high-demand venues. But surprising guests with it? Never okay.
To me, British cuisine… is deeper than fish and chips. Think Dorset crab, Kentish strawberries, Yorkshire rhubarb. When it’s seasonal and regional, it’s brilliant. The critics just aren’t looking hard enough.
Dinner party guests should bring… a bottle of chilled Muscadet Sevre et Maine – crisp, light, and brilliant with food, especially if there’s seafood or lighter dishes on the table. It’s affordable, French and just left-of-centre enough to feel considered. Or bring a proper loaf of sourdough from a good bakery. Just please, no supermarket hummus in plastic tubs.
The customer behaviour I find most annoying is… clicking fingers to get attention. It’s dismissive and unnecessary. A bit of eye contact or a raised hand goes a long way.
One thing I’d never want to see in a restaurant again is… QR-only menus without human interaction. Tech should support hospitality, not replace it.
More Cheap Eats:
Top chef on how you should complain
‘Celebrity chefs are worst thing in industry’
‘We charge diners £225 for our tasting menu’
My cheap recipe is… the ultimate Eton Mess. This isn’t your average summer dessert – it’s indulgent, layered and balanced with just the right amount of sweetness. Our take on Eton Mess keeps things classic, but with a focus on texture and the freshest fruit.
Meringue
(Makes 8 large portions – use 1/4 meringue per serving)
Ingredients:
- 240g egg whites
- 400g caster sugar
- 1 vanilla pod (seeds only)
- 1 tsp white wine vinegar
- Pinch of salt
- 20ml vanilla essence
- 5g corn starch
Method:
Whisk egg whites until thick, then gradually add sugar to form stiff peaks. Gently fold in vanilla seeds, vinegar, salt, vanilla essence, and corn starch. Spoon onto parchment-lined trays and bake at 100°C (fan) for 2.5 hours until dry and crisp. Cool before serving.
Vanilla chantilly cream
(Makes 11 portions – use 80g per serving)
Ingredients:
- 800ml double cream
- 100ml vanilla essence
- 2 vanilla pods (seeds only)
- 100g icing sugar
Method:
Whip all ingredients together until softly thickened. Chill.
Strawberry coulis
(Makes 2.5kg – approx 40 portions)
Ingredients:
- 1.8kg strawberries (washed, hulled and quartered)
- 560g sugar
- 140g lemon juice
Method:
Toss fruit with sugar and lemon juice, leave to sit for 1 hour. Blend for 30 seconds max to avoid breaking up seeds, then pass through a sieve. Chill.
To assemble (per portion):
- 60g fresh strawberries (quartered)
- 20g raspberries
- 1/4 portion of meringue (broken)
- 80g vanilla Chantilly cream
- 60g strawberry coulis
Layer cream, fruit, meringue and coulis – repeat twice. Finish with coulis and a few fresh berries.
