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Meet the Chef - Scott Hallsworth from Wabi in Horsham

PUBLISHED: 11:52 06 January 2011 | UPDATED: 18:00 20 February 2013

Meet the Chef - Scott Hallsworth from Wabi in Horsham

Meet the Chef - Scott Hallsworth from Wabi in Horsham

This month we meet Scott Hallsworth, the chef at Wabi in Horsham, who began his career many thousands of miles away in Western Australia and was head chef of Nobu in London...

This month we meet Scott Hallsworth, the chef at Wabi in Horsham, who began his career many thousands of miles away in Western Australia and was head chef of Nobu in London.




Name: Scott Hallsworth

Establishment: Wabi, Horsham

What is your Signature Dish?

Beef Tataki with Onion Ponzu and Garlic Chips

Tell us about the dish: its name, what's in it (if not a secret!), why you like cooking it and why it is your signature dish ie why is it special?

Its quite simple. Good quality beef fillet seared briefly, then plunged into iced water to stop the cooking.

Essentially the beef inside is raw, like sashimi. Sliced thinly then served with an onion Ponzu, a citrus based soy dressing. Finished with diced onion and garlic and topped with finely chopped spring onions and crunchy garlic crisps.

Ive been doing this dish for years and it remains on Nobus menu, achieving the accolade of being included in one of his books. I even saw a version of the dish in a Japanese restaurant in Cyprus.

How long have you been a chef?

20 Years

What made you want to become

a chef?

I have always loved cooking from a very young age so this seemed like a natural progression.

Where did you start your career?

At a hotel in Bunbury, Western Australia with ex- Roux brothers chef Alain Doisneau.

Who has influenced you most?

Nobu Matsuhisa. I worked for him for 7 years and he has a lot to teach and not just about food.

What do you enjoy most about being a chef?

Pushing the boundaries to create new recipes not previously tried and tested. Our prime directive at Wabi is to provide unexpected contrasts of flavours and textures. Nothing is what it seems. The idea is to provoke surprise, and delight the diner. Our customers come back to Wabi not just to eat but to enjoy umami. which is from the Japanese meaning good flavour.

Your top cookery tip for readers?

Aim at cooking food that you can truly enjoy with family and friends. Cook with your heart. There is no need to get all cheffy and fancy.

Your must-have kitchen gadget?

No need for gadgets just a good set of Japanese knives

Who would you like to cook for?

Over the years I have enjoyed meeting and cooking for many celebrities, Michael Jackson, Bill Clinton, Renee Zellwegger, the Beckhams to name a few. To be honest I just love cooking for anyone.


Name: Scott Hallsworth

Establishment: Wabi, Horsham

What is your Signature Dish?Beef Tataki with Onion Ponzu and Garlic Chips

Tell us about the dish: its name, what's in it (if not a secret!), why you like cooking it and why it is your signature dish ie why is it special?Its quite simple. Good quality beef fillet seared briefly, then plunged into iced water to stop the cooking.Essentially the beef inside is raw, like sashimi. Sliced thinly then served with an onion Ponzu, a citrus based soy dressing. Finished with diced onion and garlic and topped with finely chopped spring onions and crunchy garlic crisps.Ive been doing this dish for years and it remains on Nobus menu, achieving the accolade of being included in one of his books. I even saw a version of the dish in a Japanese restaurant in Cyprus.

How long have you been a chef?20 Years

What made you want to becomea chef?I have always loved cooking from a very young age so this seemed like a natural progression.

Where did you start your career?At a hotel in Bunbury, Western Australia with ex- Roux brothers chef Alain Doisneau.

Who has influenced you most?Nobu Matsuhisa. I worked for him for 7 years and he has a lot to teach and not just about food.

What do you enjoy most about being a chef? Pushing the boundaries to create new recipes not previously tried and tested. Our prime directive at Wabi is to provide unexpected contrasts of flavours and textures. Nothing is what it seems. The idea is to provoke surprise, and delight the diner. Our customers come back to Wabi not just to eat but to enjoy umami. which is from the Japanese meaning good flavour.

Your top cookery tip for readers?Aim at cooking food that you can truly enjoy with family and friends. Cook with your heart. There is no need to get all cheffy and fancy.

Your must-have kitchen gadget? No need for gadgets just a good set of Japanese knives

Who would you like to cook for? Over the years I have enjoyed meeting and cooking for many celebrities, Michael Jackson, Bill Clinton, Renee Zellwegger, the Beckhams to name a few. To be honest I just love cooking for anyone.

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