Quick Fire Questions with Chef Thomas Rhodes

Twickenham Stadium is potentially the world’s greatest rugby venue and is the Home of England Rugby. With the stadium playing host to England's major international fixtures such as the Guinness Six Nations and Quilter Internationals every year, there is always plenty of world class rugby on show. To compliment that, Twickenham has become known for its culinary excellence, serving up luxury dishes to thousands of guests every game. This is no mean feat, and the man leading the way for Twickenham is Executive Head Chef, Thomas Rhodes.

Thomas has been Executive Head Chef at Twickenham for almost 3 years and has over 10 years chef experience working with the likes of Heston Blumenthal. He oversees all our hospitality facilities at Twickenham and does a fantastic job providing the highest quality food experiences for our guests. Thomas sits in the hot seat to answer some of our burning quick fire questions…

What do you enjoy cooking and do you do all the cooking at home?

Roast dinners, I think there are so many levels of skill in making a roast at home, timings and getting everything cooked and hot at the right time. Also, making perfect roast potatoes!!

No, my girlfriend Louise enjoys cooking, so we share the cooking pretty evenly.

What is your favourite restaurant?

Cornerstone in hackney, really good food by Tom Brown, chilled out restaurant and great background music.

What’s your favourite dish/meal? Why have you chosen this dish and how much of a cook do you have to be to prepare it?

My favourite thing to cook has to be steak and chips. You don’t need a huge amount of knowledge trick to a good steak is starting with the steak at room temperature, rubbing it in oil and salt then into a hot heavy frying pan and finishing it in bubbling butter. With the chips, treat them the same as you would your roast potatoes. 

Are there any foods you don’t like to eat or use when cooking?

I’ve been vegan since June 2019, so I don’t eat anything that’s animal based. However, I still do cook it. 

What’s the funniest moment you’ve had in a kitchen?

Kitchen humour is very different to general humour, chefs have a very unique sense of humour and most of the funny moments aren’t ‘clean’ enough for print.

Best moment of your career so far?

Being appointed Executive Head Chef of Twickenham.

If you could prepare a meal for anyone, who would it be and what would you make?

Alive; Queen Elizabeth II, whatever she wants… she is the Queen! But I would image something along the lines of a Beef Wellington, something classic.

Dead; Henry VIII, Tomahawk Steak, duck fat fried chips, Béarnaise sauce.

What do you think is the most challenging ingredient to work with and why?

Fish, there is such a fine line between it being undercooked, perfect and overcooked.

Favourite sporting moment of all time? 

26th May 1999, Ole Gunnar Solskjaer scoring in the 93^rd minute to complete the treble for Manchester United.

If you had one wish what would it be?

To go back in time, and be able to work in more kitchens and work for more chefs in their primes. Big ones for me would be to work for Marco Pierre White in his prime and work for Gordon Ramsay when he first opened Hospital Road.

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