David Roy is head chef/owner of Petit Pois restaurant in Brighton with his wife, Ivana. The restaurant has been open since June 2017. Before that, he was executive head chef at Riddle & Finns for 6 and a half years.
TELL US ABOUT THE FOOD YOU COOK AND WHY YOU LOVE IT
The food we cook at Petit Pois is based on French classics, using local produce as much as possible. Fresh, seasonal ingredients are key to delivering a quality dish.
WHERE WERE BORN / WHERE DID YOU GROW UP?
I was born and grew up in a town called Royan on the coast in the South West of France.
EARLIEST FOOD MEMORY
It has to be from my mum and grandparents. We have a very close family who love cooking, and living on the coast meant fresh fish and seafood at least twice a week. Vegetables from my grandpa’s garden and also North African cuisine from my father’s side, who lived in Morocco for 20 years. If I had to pick one, it would be moules marinière (made with local sweet wine Pineau des Charentes).
HOW DID YOU END UP IN BRIGHTON?
After working summer and winter seasons in France, I decided it was time to travel abroad. I got a job in a 2 rosette restaurant called The French Horn in Reading where my wife and I met, and after a year, we moved to Brighton.
TELL US ABOUT THE JOURNEY TO OPENING YOUR OWN FOOD BUSINESS
It has always been our dream to open our own restaurant. Now, in Brighton, it is not easy unless you have a lot of money sitting in your bank account. So we were looking for a site for over three years and finally came across this one, which was closed for a couple years but needed a good refurb.
WHAT PASSIONS DO YOU HAVE OUTSIDE OF WORK?
I love sports, especially rugby (I played in France for 15 years) and I run once a week. Other than that, fishing is a great passion of mine and I started kayak fishing last year, which combined both sport and fishing.
BEST KITCHEN MEMORY
It has to be our first service at Petit Pois. Finally realising our dream!
WORST KITCHEN MEMORY
I worked in a very busy brasserie in France for three weeks. Everything was frozen: vegetables, fish, meat, pizza dough… The starters had to go out within 3 minutes of getting the order in, and mains within 5 minutes… I hated it.
WHAT’S YOUR FAVOURITE COMFORT FOOD?
Going back to the food memory question, it has to be couscous with all the meats, chickpeas, and harissa sauce… or a good curry.
IF YOU WEREN’T WORKING IN FOOD, WHAT WOULD YOU BE DOING?
It would be outdoors, I can’t stay too long sitting in front of a computer. Close to nature probably.
WHAT FOOD TRENDS DO YOU EXPECT TO SEE IN THE COMING YEARS?
With everything happening in the world at the moment, I think it will be all about getting ingredients as locally as possible.
WHAT ASPIRATIONS DO YOU HAVE FOR YOUR CAREER / BUSINESS IN THE FUTURE?
To be honest, I’ve already realised my dream of opening a restaurant. So now, it’s all about keeping the good staff with us, and having a great team with people coming to work with a smile on their face.
NAME A RECIPE EVERYONE SHOULD HAVE IN THEIR REPERTOIRE
Mayonnaise. Classic and simple.
WHERE DO YOU LOOK FOR INSPIRATION?
Social media is great for that, and I also keep an eye on what’s happening around us in Brighton, with so many good restaurants.
MOST MEMORABLE MEAL
Funnily enough, I have been to a few Michelin starred restaurants in my life and the only thing I remember is the bill! Usually, it’s all about the atmosphere and the company (and the food obviously). Recently, I’ve had some very nice meals in Bincho Yakitori, Due South, and Market where we had our last staff party… Quality.
RESTAURANTS YOU WANT TO VISIT
Next on my list is L’Escargot in London. I also want to try the new Riddle & Finns at the Rotunda.
FAVOURITE PLACES TO EAT IN BRIGHTON & HOVE
Having a restaurant and a family sadly doesn’t leave us much time to go out… There’s a great pizza place though in Ovingdean, close to our house: Wild Flour Pizza. The best pizza dough I’ve ever had!
Follow David Roy
@petitpoisbrighton
Published: 5th January 2022
