#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