Interview with our chef Joe

Joe heads up our cafe at the farm and gave us a few minutes to answer some questions between whipping up his own ice-cream and making his famous Stepney Greens.

How long have you been at the farm?

After volunteering on Sunday’s for 7 months – my first experience of a true field to plate environment – I started part time in November as the farm chef. I’m now moving from a purely chef role to a team leader position. I will be looking to build on the fantastic first year the cafe has had; develop the volunteer network and training programme, build new and strengthen current connections with great local artisan producers, and create an exciting new summer menu for the cafe!

What can we look look forward to in the cafe and shop in the coming months?

From June you can expect a whole new menu! Morning breakfast options, fresh pasta dishes, stunning salad plates as well as a Saturday BBQ (at our lovely farmers market), all looking to highlight the beautiful produce of the farm. We’ll also be looking to develop the farm shop offering more home made preserves, breads and farm produce.

One of my main targets is to develop a volunteer chef training programme. I want to get enthusiastic home cooks in the kitchen, making our macarons, sour doughs and churning our farm butter. The farm is built on the support from brilliant volunteers and I want the same to be said of the cafe.

Describe a typical dayFresh produce from the farm

Typical day? There are just not enough hours…

Monday is my favourite – my prep day as the cafe is closed, where it’s just me and the kitchen (although Katharine rudely interrupts for volunteer lunches).

7:30 – Get the veg stock on and start the bread (usually a baguette and a country bread)
8:00 – Start baking the first of 9 cakes of the day
10:00 – Ice cream time! Always looking for customer suggestions for flavours. So far mint and honey comb are proving popular though my favourite is Stepney rhubarb and rose.
11:00 – The veg man arrives with the orders and I’ll get cracking with the savoury prep.
13:00 – Katharine demands lunch for her and the volunteers
15:00 – Finish off the last bits of prep and get cleaned down.

In June, Monday’s will be the volunteer training days.

What do you most enjoy about the job?Coffee and sheep

It is the most refreshing and inspiring environment a chef could wish to work in. No matter how tired or grumpy I feel (which is often), being greeted by the bouncing lambs and tripping over the farm cats is a really lovely way to start the day. My cafe colleagues, the farm team, the arts and crafters are all tip top human beings, and it is very satisfying being part of something which is such a positive and important resource for the local community.

What’s your favourite dish you make?

The lemon meringue pie. The combination of crisp pastry, tart lemon curd and silky smooth sweet meringue is an absolute winner. An elegant and excellent eat. Can never seem to shift them at the cafe though…

Stepney City Farm Sunday Brunch

How does being the chef at Stepney City Farm different from other chef jobs?

Quite simply the biggest difference is working with cheerful people. Believe it or not, I am usually the upbeat one in the kitchen. I am most definitely outshone at Stepney.

The farm cafe is open:

Wednesday–Friday 9.30am-2.30pm
Saturday-Sunday 10am-4pm
Last orders 2pm on weekdays and 3pm on the weekend

If you want to get involved in the new volunteer chef training programme email joe@stepneycityfarm.org