#INSPIREDBY
DAISY AND MICHAEL HOPPEN
We have a bumper edition of our #InspiredBy interview this week, with the creative combo that is father and daughter Hoppen. Michael Hoppen is the celebrated gallerist, currently exhibiting at Frieze, and his incredible daughter Daisy is a respected fashion PR, responsible for pretty much every cool brand on the catwalk. We thought we’d have a three-way chat about what motivates them in the realms of hospitality...
What was one of the very first dishes you remember eating?
Daisy: My mother is an amazing cook, I remember Sunday night dinners being made on our Aga at home.
Michael: I remember wonderful brais (bbq) in South Africa where I was born – simple and delicious meat and fish. My mother was not too interested in cooking so I developed my own paths in food!
Who is your food hero?
Daisy: My mother – she can create the finest dinner out of nothing!
Michael: I have four – my daughters – they are all brilliant cooks – and we love cooking together when we can!
What is your guiltiest food pleasure?
Daisy: Chips… and mayonnaise
Michael: A great fresh baguette, lots of butter and great mertille jam! Café Flore in Paris makes a great baguette called a ficelle.
Which restaurant do you long to return to?
Daisy: I have been back as soon as it opened! Rochelle Canteen! So many special memories as well as delicious food.
Michael: My favourite sushi bar in Tokyo – it's the best and I can’t eat sushi now anywhere else
What would be your last meal?
Daisy: An incredible Indian feast! Complete with whisky on the side
Michael: Dinner with my four daughters which would probably be a great English roast (with a good chicken) or oxtail stew with a great Volnay to wash it down.
What dish do you cook the most at home?
Daisy: I love using my slow cooker, I often make broth from left overs and then ramen which is my comfort dish.
Michael: I’ve got pretty good with a wok over lockdown and am enjoying making Chinese food – it’s very versatile and quick. I like preparing all the ingredients and then go hell for leather when I cook…lots of action in my kitchen!
What restaurant t-shirt would you wear?
Daisy: St John… but also think a Max Rocha one could be great!
Michael: I’d also go with Daisy’s choice for t-shirt – Max Rocha is a wonderful chef. I've known him since he was four – and I am a big admirer. He makes the best tarte tatin this side of the channel.
Favourite vegetable?
Daisy: Courgettes
Michael: Gem squash – a South African vegetable – the most succulent delicious vegetable that my grandmother used to serve – hard to find here – but not impossible.
Most-used condiment?
Daisy: Mayonnaise
Most overrated dish?
Daisy: The roast dinner … reminds me of school dinners
Michael: Pureed soup or lobster!
Favourite restaurant anywhere in the world?
Daisy: Ballymaloe in Cork, Ireland
Michael: Ballymaloe in Ireland or Kanesaka Sushi in Tokyo
Favourite fast food joint?
Daisy: I don’t really eat fast food but I love a late-night curry
Michael: I’m not a big fast food person – but I love street food, so when I visit cities around the world, I like to try what locals eat and how they eat. But one small fast yakitori bar in Shibuya, which is a favourite of salary men after work and before going home to dinner is called Teppen Onnadojo, fast and wonderful and always packed.
Quick Fire
Breakfast in bed or hotel restaurant?
Daisy: Restaurant. The crumbs in bed are often very annoying!
Michael: Always the restaurant – never in bed. Ballymaloe breakfast in bed would be impossible to do!
English breakfast tea or long black coffee?
Daisy: Long black coffee – no milk
Michael: A good strong coffee with a little hot milk
Martini – gin or vodka?
Daisy: Vodka
Michael: Vodka
Ketchup or mayo?
Daisy: Mayo!!!
Michael: Ketchup (gold seal)
Stella or Boli?
Daisy: Boli
Michael: Neither
London or New York?
Daisy: London – it’s home
Michael: London
City break or hideaway?
Daisy: Hideaway
Michael: City break
THE CONDUIT TO HOST THE NEW YORK TIMES' LONDON CLIMATE FORWARD
THE UK'S TOP RESTAURANTS ARE NAMED
COUNTERTALK TO LAUNCH BRAND NEW PLATFORM COUNTERTALK SPACES
CULT US BURGER SLINGERS LUCKY BUNS TO COME TO CAROUSEL
TOKLAS APPOINTS NEW HEAD CHEF AND OPENS TERRACE
DISHOOM TO OPEN NEW SITE IN CANARY WHARF
BEST SPOTS NATIONWIDE FOR AL FRESCO DINING
OTTOLENGHI ANNOUNCES BLOOMIN' BEAUTIFUL CHELSEA FLOWER SHOW PAVLOVA
CAROUSEL'S SUMMER CHEF RESIDENCY LINE-UP
ANGELA HARTNETT ANNOUNCES LASTEST CAFE MURANO BOOK CLUB LINE-UP
DISHPATCH LAUNCHES SPRING MENU SERIES
THE PLATINUM JUBILEE AFTERNOON TEA LAUNCHES AT FORTNUM & MASON TEA SALON
DISHPATCH TO DELIVER BBQ FEAST FOR FATHER'S DAY
COLETTE PARTNERS WITH GBBO ALUMNI MANON LAGREVE
WAREHOUSE LAUNCHES SPECIAL UBUNTU COCKTAIL
GODDARD & GIBBS TO LAUNCH BRUNCH
COLETTE’S PLATINUM PICNIC HAMPER
WILDFARMED: FIXING FOOD TO FIX THE PLANET
CELEBRATE CHAND RAAT WITH DISHOOM
SKYE GYNGELL IN CONVERSATION WITH ARIZONA MUSE
EASTER MADE EASY WITH DISHPATCH
CELEBRATE GLOBAL CUISINE WITH CAROUSEL
SPRING-TO-GO TO THROW A FINAL CELEBRATION
OTTOLENGHI LAUNCHES NEW MENU WITH DISHPATCH
JKS RESTAURANTS PARTNER WITH LUKE FARRELL
DISHPATCH'S SPECIAL DELIVERY FOR MOTHER'S DAY
#COOKFORUKRAINE
NOPI CELEBRATES INTERNATIONAL WOMEN’S DAY
CAROUSEL CELEBRATES INTERNATIONAL WOMEN’S DAY WITH ‘THE FEMALE CHEF’ RESIDENCIES
TOM KERRIDGE PARTNERS WITH DISHPATCH
PRAWN ON THE LAWN TO REOPEN PRAWN ON THE FARM
MARLE AT HECKFIELD PLACE AWARDED A MICHELIN GREEN STAR
DISHPATCH TO PARTNER WITH ST. JOHN AND FKA BLACK AXE MANGAL
THE BIB GOURMANDS ARE OUT
VINOTECA BOROUGH TO OFFICIALLY OPEN ON MONDAY 14TH FEBRUARY
GODDARD & GIBBS TO OPEN 3RD MARCH
CAFE MURANO BOOK CLUB
VALENTINE'S DAY IDEAS
ANNOUNCING THE COMPASSES INN
ZAYTOUN'S NEW SEASON OLIVE OIL
GOILA BUTTER CHICKEN TO LAUNCH
OTTOLENGHI TO OPEN A CHELSEA DELI
CAROUSEL 2022 RESIDENCIES
DRY JAN VS WET JAN