Meet The chef: Tom Dawes, Poco, Alfriston, East Sussex

Tom Dawes, head chef at Poco in Alfriston, loves making authentic Italian dishes and pasta – and eating them too!

What inspired you to become a chef?

A lot of my early cooking experience came from my grandmother, who is an exceptional cook. We used to make homemade pizzas together, so from the ages of five or six I always loved being in the kitchen with her. I love food from all cuisines, so being a chef just came as a natural career choice for me.

Why Italian food?

Poco is a truly authentic osteria experience which really appealed to me. I’ve worked in mostly classic French or modern British cuisines. I love learning, as all chefs do, and I love eating Italian food so learning how to craft authentic Italian dishes is a real win win for me. I’ve loved learning the art of making and cooking pasta, how authentic Italian sauces and dishes are created, and how to balance the UK seasons with Italian foods!

Describe your perfect customer?

Someone who is happy to let the chef work their craft and allow themselves to enjoy the experience of eating out. A great example of this is when customers order a steak and say ‘the chef can cook it how they like’. Anyone who genuinely loves food and wine is always welcome.

Who is your food hero?

Some of the first chefs I looked up to were Pierre Koffman, Marco Pierre White and Albert Roux, as they were all trailblazers for the industry.

What is your signature dish?

Our incredible beef ragu. So much love and attention to detail is poured into it, and the result is a wonderful plate of food. I enjoy serving it as much as I do eating it, so I would definitely recommend it. And make sure to finish with one of our tiramisus, they are to die for!

Who does the cooking at home?

I definitely should cook at home more than I do. I find myself trying to be a little bit too ‘cheffy’ when I cook at home, so the supermarket shops can become a little pricey. I’m not working over Christmas and the New Year, so I might have to dust off the apron in my kitchen at home so that I don’t lose my touch.

What are you most proud of in your career?

I’m incredibly proud to be part of the team at Poco, and a huge part of that is the genuine family feel the restaurant has. We have such a diverse team, with some truly wonderful team members. Building an environment where everybody feels content, safe and valued is so important, and it’s something that is clearly very important to James and Mathilda, the owners. It brings out the very best in people, not only as individuals but as a whole team.