Chef Elizabeth Haigh on clean eating and how to cook the perfect scrambled eggs

The former MasterChef contestant doesn't think food should be seen as 'good' or 'bad'

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Chef Elizabeth Haigh is all about balance, simplicity and hard graft.

And her approach seems to be working. After quitting her career in architecture to become a chef, Pidgin - the supper club she ran in Hackney - was awarded a Michelin Star a year after a year of opening. And the MasterChef 2011 contestant hsa most recently founded Kaizen House, a restaurant firm which aims are “to create, excite, indulge, educate and improve.” Her first venture is Shibui, where European dishes with Asian flavours will be prepared on wood fires.

Haigh, who is set to appear at the BBC Good Food Feast Festival, spoke to us about Shibui, and whether she’d ever go vegan.

Please tell us about Shibui - what can diners expect here that is unique?

Shibui is all about the “beauty in simplicity” which relates wonderfully to my style of cooking and what you can expect. I source ingredients carefully for sustainability and for their quality, then I use wood fire cooking to bring out the best in the food.

What is your guilty pleasure food?

Rich tea biscuits

What are the biggest mistakes people make in the kitchen that infuriate you?

People not asking questions or assuming they know what to do- if you don't I rather people ask and I can explain. I love to teach and mentor and I can't do that if I don't know if there's an issue.

What do you think of the ‘clean eating’ movement where foods are deemed wholly ‘good’ or ‘bad’?

I think it's silly to say any food is good or bad, so I'm not going to advocate what people should or shouldn't eat. My ethos has always been to source the best ingredients you can afford or when I'm dining out I’ll tend what I want rather than pick it because it's “clean.” Food and life is about balance.

What is going to be the next big food trend?

Fermenting is still a big food trend which will see us into the next year. A lot more restaurants are starting to do their own and producing great results.

Also no or low alcoholic drinks. At Shibui we will ferment and curate a non-alcoholic drinks menu that's more interesting that just sparkling waters that's on offer - such as rhubarb, black tea, black currant that will match the food on offer.

What is your least favourite food trend?

Tacos. I love them but I feel it's everywhere.

How do you make the perfect scrambled eggs?

Lots of butter. Fresh eggs and a spatula to fold. I don't use cream or milk because I like it very buttery instead.

How do you cook the perfect steak?

Choose a quality meat, something aged. Hot pan and sear the meat until brown, then move it around the pan until both sides are golden caramelised brown, then I add a big tbsp of butter and seasoning.

Depending on the size of the steak, place it in a Warm oven (120c) to slowly raise the internal temp to 45c-50c for medium rare.

What do you think of the rise of veganism?

I think it's great that people want to go vegan for their own reasons.

Do you think you could ever go vegan?

No. I'm all for balance in what I eat and I source my food carefully whether it's sustainable meat, fish and even vegetables serves a huge part in my cooking, however I couldn't, and wouldn't want to live without my meat dishes.

What food would you avoid eating at all costs?

Anything heavily processed. I don't eat anything battery farmed and even have cut a lot of milk from my diet.

Have you had any near-death experiences in the kitchen?

No.. I'm careful and respectful in the kitchen and I expect my team to do so as well.

What is the most irritating thing a diner can do in your restaurant?

Not show up for a reservation without cancelling ahead first.