Award-winning chef, Samira Effa, heads up the kitchen at Grantley Hall’s luxury Bar & Restaurant EightyEight.
She shared her personal and culinary insights exclusively with Portfolio North.
What inspired you to become a chef?
The love of cooking for people is an obvious answer. I spent my childhood surrounded by my mother’s Iranian cooking and my father’s Nigerian cooking and I was fascinated by it. My mum told me I used to be the only one of my siblings to sit with her when she watched cooking programs, so I think the idea of cooking as a profession started from a very early age.
What has been your career journey to date?
I was offered a part-time job at my work experience workplace in Huddersfield back when I was still at school. This started by just making salads, which led to running sections. I then went on to work in Derbyshire at a 2 AA Rosette gastro pub. From there I went to Edinburgh where I had my first experience in a Michelin-starred kitchen working at Paul Kitching’s 21212. I then went on to work in Cambridge, Jersey, Cornwall, back to Cambridge before coming back up north to Yorkshire.
What is your culinary philosophy?
My cooking philosophy is centered around a simple concept. I firmly believe in the importance of utilising the finest ingredients available and preparing them with expertise. My goal is to create dishes where the main element on the plate takes the spotlight and truly shines through.
How do you choose and source your ingredients?
For me, it all begins with the careful selection of top-tier ingredients. I meticulously source each component, focusing on freshness, flavour and the potential to create a remarkable dining experience. Having worked in the industry for 17 years, I have come across many great suppliers to get the best produce. It’s all down to testing them within different dishes to ensure that they are the right ingredient for the plate.
How do you develop a recipe from concept to plate?
Crafting a recipe is a journey that involves meticulous attention to detail and a passion for perfection. It all begins with the inception of an idea and a concept that sparks excitement. From there, the concept is brought to life in the kitchen, each element thoughtfully considered and carefully executed. We test and taste, adjust and refine, always striving to achieve the ideal harmony of flavours, textures, and presentation.
What is your favourite dish on EightyEight’s menu?
If I were to choose a favourite from Bar & Restaurant EightyEight’s menu, it would have to be the Grilled Diver King Scallop starter. The combination of flavors in this dish is a result of meticulous crafting – each scallop is cooked with a delicate smoked kimchi butter sauce, accompanied by the subtle notes of leek and the intriguing addition of oyster leaf.
How do you balance using Yorkshire produce for Far East inspired dishes?
Crafting a fusion of Yorkshire’s finest produce with the vibrant essence of the Far East is a challenge that I approach with great respect. This delicate balance reflects our deep respect for both the local ingredients and the intricate subtleties of Far Eastern cuisine. Every element must speak in unison, allowing the main essence of the dish to shine. It’s a constant journey of discovery and refinement and I’m honoured to guide our diners through this fusion of cultures on each plate.
How often do you create a new menu and why?
We embrace the art of menu innovation and create new menus as often as we can. Our dedication to crafting fresh food experiences isn’t just for the delight of our returning guests, but also to invigorate the passion within our kitchen and front of house team. While occasionally we refine singular dishes, more frequently, we curate a selection of new offerings. Yet, amidst these changes, we remain anchored by a few beloved signature dishes that have become cherished cornerstones of EightyEight’s identity such as the ‘Bao’ buns or ‘Cauliflower Satay’.
Do you have any top tips for cooking enthusiasts?
On my journey as a chef, I’ve found that the most profound tip is also the simplest, to follow your palate. So, whether it’s a cherished family recipe or a dish that simply brings you joy, start there.
How do you and your team stay updated on the latest culinary trends and techniques?
We place a strong emphasis on continuous learning and growth. Social media serves as a valuable tool in this pursuit, observing the creative journeys of fellow chefs through various platforms inspires us to explore new horizons. Beyond that, we cherish the experience of dining out at other restaurants together – it’s not just a meal, but an opportunity to gather inspiration and ignite our imaginations for crafting new and novel dishes.
What are some of the biggest challenges you face as a head chef?
I consider myself incredibly fortunate in this regard; I am privileged to lead an exceptional team that demonstrates unwavering dedication day in and day out. One of the key challenges I consistently encounter revolves around the delicate balance between administrative responsibilities and hands-on kitchen involvement. Like many of my fellow chefs, I find my true passion lies in kitchen and the thought of being tethered to a desk can be quite a contrast.
What has been your biggest achievement so far?
I would say that one of the most meaningful achievements in my career so far has been the recognition I’ve received for my craft. It was an honour to be invited to participate in the prestigious Great British Menu series for both 2019 and 2020, an experience that truly elevated my career to new heights. This opportunity not only allowed me to showcase my passion for cooking on a national platform but also provided me with invaluable learning and growth. I am genuinely grateful for moments like these that continue to shape my culinary journey.
