Food Heroes - Paul da Costa Greaves
Paul da Costa Greaves got off to a great foodie start as the son of an English mother and West Indian father. Originally from Toxteth, the “posh part” of Liverpool, Paul has been head chef at The Galley in Topsham for eight years. He talked to food about goat meat, mushy peas and his Christmas puddings.
What are your favourite childhood food memories?
My mother’s Sunday roast dinners. All my friends got beef or chicken, roast potatoes, stuffing and gravy... I got rice and peas, curried goat, jerk chicken, plantain, sweet potato, yam and ackee.
When did you start cooking?
I started cooking from the age of four. We have a saying in the North... “you start walking, you start working.”
What's been the highlight of your career so far?
There have been too many highlights to list - where can I start? So far so good, I've achieved my lifetime’s dream and have my own successful busy fish and seafood restaurant on the river. On top of that we run 5-diamond nautical themed accommodation with a spa and are developing a range of award winning retail sauces and therapy chocolate bars - it's been a busy few years!
All that aside, probably one of the best highlights is working with a couple of local television production companies on the creation of a new lifestyle program.
Where do you like to eat out in Devon?
The Ship Inn at Noss Mayo, Plymouth. Fantastic food on the river - it's good to find a place where I can go, knowing I’ll get great food.
What food or dish couldn’t you live without?
Traditional chef foods.... pizza, fish and chips with mushy peas, fry ups and a good Sunday roast dinner (without the goat.)
Dessert or starter?
Definitely dessert - Christmas pudding is a year-round pudding for me!
Do you have any kitchen 'cheats’ for readers?
Not a ‘cheat’, just a good tip - use fresh, regional produce and you really can't go wrong.
What would you choose as your last meal on Earth?
Dead classy I know, but a good chip buttie with white crusty bread, farmed butter, maldon sea salt, and a dollop of my Seaweed Tartare Sauce.
What are the future plans for The Galley?
The opening of our hotel later this year.
What will you be putting on the autumn menu?
New for our menu this year is the dipping dessert experience - Therapy Chocolate Fondue. I’ve been working with a chocolate company to create unique chocolate flavours and we use these in our fondue - so far its been a very delicious choice!
The Galley, 41 Fore Street, Topsham.
Tel. 01392 876078.
This interview was first published in Devon food magazine in Autumn 2005.
|
|
“I couldn’t live without a good Sunday roast - but without the goat.”
|
|
