Ronnie Bonetti

How long have you been employed at the Soho House Group?

I started at Babington House in September 2008, but I think it should be added that I officially started in July 2008 when I was given the task (or challenge?!) of running the House Festival in west London, catering for 5,000 people, which was quite an experience! Following this I ran Shoreditch House while their head chef, Marurilio, was getting married.

Where did you get most of your inspiration throughout your career?

My cooking career began at the iconic Bather’s Pavillion on Balmoral Beach in Sydney where I spent three and a half years. This was followed by two years at the Rockpool in Sydney centre. My passion was further inspired during my time at the River Café in London where I worked with Ruth Rogers and Rose Gray for five years. Oh, and also, how can I forget to mention L’Ami Louis in Paris, although I never worked there, I took so much inspiration from one simple dining experience.

What do you most like to cook?

I can’t choose a favourite food, that’s just impossible. Of course Italian is where my heart is from working at the River Café, but what about Chinese? Japanese? I just can’t choose. No way.

What is your favourite season for food and why?

I would have to say I have two favourite seasons: summer for the walled garden at Babington House when everything is in full bloom, fresh and vibrant and there are so many different smells and colours, and so much potential for cooking. But how can I exclude autumn? Hunting, cooking game, foraging for mushrooms. Delicious.

What is your signature dish?

Nettle pasta (cooked at Babington) with pork sauce. My old kitchen team there made me say this, so I guess it must be good!

What is your favourite cookbook?

Stephanie Alexander’s Cook’s Companion. It has inspired me for many years, I still find myself picking it up. And she’s Australian. Brilliant.

What is your favourite restaurant in London?

Of course I love going to the River Café, however, for something off the beaten track, there’s a brilliant, authentic Szechuan restaurant in Acton which you must try.

What do you look for in your chefs?

Definitely passion and a good attitude. Where they’ve worked is not necessary, I like enthusiastic people with a real thirst for knowledge.

What’s one of the funniest things you’ve witnessed as a chef?

Valentine Warner’s Club Supper BBQ at Babington House. Just as all the mis en-plus was set up out on the grass and people started arriving, the entire table collapsed, leaving everything soaked into the lawn. Valentine just walked away, it was too much for him. Too ridiculous for words.

What is your most memorable meal?

La Tagliata in the mountains of Positano. Following advice from Jamie Oliver to go to a specific restaurant, we ended up missing it completely and stumbling into La Tagliata. It was literally in the middle of nowhere. There was no menu, but out came a string of dishes from antipasti of peas and bacon to the primi of homemade pasta followed by the most quality selection of rustic meats: T-bones, sausages and so much more.

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