Meet the chef serving up terrific tapas at Pulpo Negro

Sam Fawcett, Executive Chef at Pulpo Negro in Alresford, talks four cheese toasties and frankfurter croissants in our meet the chef column.

What first inspired you to become a chef?

"I grew up watching cookery shows in the late 90s like Ready Steady Cook, Market Kitchen and Jamie Oliver. That’s what first got me into cooking, and I quickly realised how much I enjoyed showing appreciation to the people in my life by cooking for them."

What was the first meal you cooked for someone else?

"I used to cook a Chinese takeaway-style banquet for my family every Christmas Eve. That’s probably the first time I properly cooked for others."

On the menu at Pulpo Negro(Image: Pulpo Negro)

Tell us a bit about your career so far…?

"My first job was as a kitchen porter at ASK Italian, where I eventually became one of the youngest head chefs in the company’s history. I first ate at Pulpo Negro with my dad and was blown away - I’d never tasted food like that before, and I was hooked by the way the waiting staff described every dish. It made me want to learn everything I could about Spanish cuisine, so I moved to Barcelona to immerse myself in it. I was then lucky enough to join Pulpo Negro as a chef de partie in 2017, and since then I’ve worked my way up to Executive Chef."

What is your proudest career moment to date?

"Becoming Executive Chef at Pulpo Negro and helping maintain a Michelin Bib Gourmand."

Pulpo Negro, Alresford(Image: Pulpo Negro)

What is your signature dish?

"The cheese toastie from Chef (the best food film ever). Four cheeses, cooked simply, and always a winner."

What is your favourite dish currently on your menu?

"Our chicken thighs. They’re always on the menu, but we change up the accompaniments regularly. They’re super versatile, which makes them great fun to work with. We also use a house brine that takes them to the next level."

Where is your favourite place to eat in Hampshire?

"Messy Chef in Southsea. Their smash burgers and loaded fries are spot on – a perfect day off treat."

What is your favourite meal to cook at home?

"Anything I can cook low and slow all day and let the flavours develop. So, curries, stews and casseroles."

What do you like to drink with dinner?

"Estrella Inedit - a beer created specifically to pair with food. It’s light, aromatic and versatile with lots of different dishes."

What is your culinary guilty pleasure?

"Croissants stuffed with frankfurters and cheddar - it’s a bit of a favourite with the chefs here."

Sam Fawcett of Pulpo Negro(Image: Pulpo Negro)

Which key ingredient is always in your fridge?

"Hot sauce. Not just for the heat, but for the depth of flavour it brings to so many dishes."

What is your favourite Hampshire ingredient?

"Local venison. We’re able to use the whole animal, and it matches really well with Spanish flavours."

Which chef do you most admire?

"Jamie Oliver. He started from nothing, and I’ve always found his charisma and approach to food refreshing."

What’s your career ambition?

"Like many chefs, I’d love to have my own restaurant one day - to keep creating food that puts a smile on peoples faces."

What do you think will be the next big restaurant trend?

"I think we’ll see a return to basics - focusing on the best quality ingredients, cooked simply, rather than the tweezer-and-micro herb style that’s had its moment."

On the menu at Pulpo Negro(Image: Pulpo Negro)