Food and drink - Hamish Anderson

Wine Buyer and Head Sommelier for Tate, Hamish Anderson, has created one of the most legendary wine lists in London.  Renowned for being extensive, the wine list at Rex Whistler Restaurant at Tate Britain includes keenly priced wines from all over the globe. Since Hamish’s arrival the Rex Whistler Restaurant at Tate Britain has won four of the most highly acclaimed awards of the UK restaurant scene – Best Wine List of the year at the Moët & Chandon Carlton Restaurant Awards, Best Wine List at the Restaurateurs’ Restaurant Awards, Best UK Wine list from Les Routiers Guide and Best Wine List in London in Neville Blech’s Top 100 UK Wine Lists.

What is your most memorable childhood ‘food’ memory?
Eating my father’s ‘toffee slices’ – basically white bread soaked in milk and then cooked in brown sugar, butter and golden syrup. Eaten with ice cold double jersey cream. They should be consumed in small doses!

What’s your favourite food or ingredient ‘on your doorstep’?
Quinces from my parents’ garden, grilled slices with a partridge are a great autumn treat.

What is your favourite food secret?
Food tastes better with wine.

What food would you travel for (within the UK)?
Colchester oysters. Straight from the sea at The Shed in Mersea. It is BYO so I take you can take your own suitably chilled Chablis to wash them down with. It is one of my favourite places in the world to eat.

What is your favourite seasonal food?
Asparagus.

What is your favourite local food shop?
Al Abbas on the Uxbridge Road. The most incredible Middle Eastern supermarket that is a joy to shop in – it is always packed with locals buying nuts, dates, feta, good quality halal lamb and a range of weird and wacky vegetables.

What is your favourite eating place?
La Trompette in Chiswick. Great food but the real attraction is the heroic wine list.

What is your favourite UK pub?
The Sun Inn in Dedham, Essex. A converted coaching Inn run by a friend of mine Piers Baker. He takes the sourcing of his produce more seriously than any chef I know.

What is your favourite dish or recipe?
Osso Bucco. It is difficult and expensive to track down shin of veal, but this is the only dish you should consider cooking with it.

Name an inspirational food or drink person? Why?
Simon Hopkinson. I worked with him at Bibendum restaurant and I learnt the importance of fine quality ingredients and that simple is always better.