INTERVIEW WITH MAISY BULL, TILLINGHAM PASTRY CHEF

 

Well, at uni I actually studied Spanish and English. After that I wasn’t entirely sure what I wanted to do, But I knew I wanted to do something creative and practical. I did a corporate job for a little while, but that still didn’t feel right and I felt I had a lot of energy to give and wanted to be on my feet day to day. What I realised is that I wanted to do something that was still related to culture, and I felt food was the perfect way to express creativity but also bringing in some of the other stuff I learnt in my studies. I then started looking into restaurants that inspired me, and that’s how i ended up finding Tillingham

Can you tell us about a pastry creation that you’re most proud of and what makes it special to you?

At Tillingham I have really enjoyed making choux buns, which we often have on the menu. I went to France this summer with some friends. We went to some classic french patisseries and they looked amazing, and tasted really nice. It can be quite challenging working with choux, as it can go wrong quite easily. So I enjoy the challenge. Its easy to play around with ingredients when working with choux, and we try to focus on incorporating seasonal ingredients, so at the moment we have been using grilled nectarines, as they’re in season. 

How do you stay inspired to keep creating new and innovative pastries? 

I think I have lots of sources of inspiration. Definitely, when I first came to Tillingham, I gained masses of inspiration from the garden and talking to Becca (Head Gardener at Tilingham). Walking around outside in nature and being out of the kitchen can be very helpful. At Tillingham we like to make sure that the food represents the surroundings, so the garden and the aesthetics help with colour pairings and what looks beautiful together. 

What’s it like working in the Tillingham kitchen? 

It’s a very collaborative experience. I mainly work closely with Adam Swain (Head Chef) and Micky (Sous Chef). It’s really nice working with Adam, as he’s very happy to work with new ideas, and if I really want to try making macaroons, then he gives  me the time and space to experiment and play. Tom, our Exec Chef & GM  has come with some recipes that he’s had for years and I’ve worked on them, which have been really interesting.

What advice would you give to other young women who are aspiring to become pastry chefs?

Just do it! Don’t think about it too much, there’s probably a restaurant that sparks your interest, just write a letter and get in touch, people will notice passion and interest. 

Why do you like working here?

There’s  loads of different aspects that I love, I love that you feel right in the middle of a very British landscape, surrounded by beauty and the gardens, the farm. The people that work here are so motivated to make Tillingham, Tillingham, I think it’s a lovely place to work when everyone is on the same page, with the same goals.

How often do you think about the wine when making desserts?

That’s actually something I’ve started to think about a lot more since working here, as Tillingham started as a vineyard. It’s made me very interested in wine. Even yesterday, Olivia our Sommelier, took the chefs into a separate room and we tried the wines and she showed us her pairings with each dish, which is so important. I think it’s important to understand both sides of the business, from wine to what’s on the plate. It definitely made me think of the food in a new perspective, as it paired so perfectly with the dish we have made. I am so excited to learn more, with V, and learn more about natural wines. Before I worked here, I always thought I knew what I like… for example  a red Rioja from spain, but now i have tried natural wine, my eyes have been opened, it’s so exciting to work in a place that allow new and innovative ideas, whether that’s in the kitchen or with natural wine. 

What does a general day look like for you?

My day usually starts by reading a prep list. This lays out what needs to be made for the day ahead, so I’ll use this as a guide to plan a rough schedule that will get me ready for service. I always try and make sure that I’m giving myself enough time to make each recipe thoughtfully, whilst getting through it all. I’ll also spend a lot of my time cleaning between each recipe and making things. I actually don’t mind this part, as I struggle to work in unorganised spaces. But generally a typical day is quite varied, as you switch from making things in the morning, to service in the afternoon. This means having to switch from different mindsets too, which is another part of working in a kitchen that I really enjoy as it helps me to stay engaged.

Finally, what makes Tillingham, Tillingham?

I think what makes Tillingham Tillingham is the space it occupies in Peasmarsh. It’s in a really unique location which would be difficult to replicate anywhere else in the world. Being surrounded by a very untouched British landscape and vineyards creates a really special feel, and I think that’s what draws in both staff and customers. The decor, music, and carefully curated flower displays by Karen also play a huge part in this. So you feel a really strong sense of place at Tillingham. 

Book A Dinner at Tillingham and sample some of Maisy’s culinary delights here