Kelly Cullen, head pastry chef at Cornus – a restaurant in Eccleston Yards with a focus on the finest seasonal British ingredients – on sweet success, her love for honey and what’s next for Cornus
What can diners expect from Cornus?
Cornus offers a relaxed and indulgent dining experience, showcasing the best of British and European produce though precise and vibrant cookery.
How did you first get into the culinary scene, specifically pastry?
I studied at Westminster Kingsway while working in The Bluebell in Chigwell, and cooking was always something I was obsessed with. Repeatedly reading my nan’s cookbooks as a child and rewatching the part of Sleeping Beauty where they make her birthday cake were two of my favourite things to do. As soon as I discovered pastry, I knew that was where I belonged.
What’s your favourite thing about being head chef at Cornus?
Getting to use the best produce to cook dishes I love – all while working with an incredible team of chefs.
What inspired you to take the role?
Working with Gary Foulkes [executive chef at Cornus] previously was monumental in expanding my knowledge and skills in the kitchen, so coming full circle to lead his pastry section was an opportunity I couldn’t resist.
How would you define your culinary philosophy and approach to cooking?
For me, it’s all about seasonal ingredients and using those to cook the things I love the most, which are comforting classics.
Who is your role model and how have they influenced your work?
Working alongside Gary is pretty mesmerising. Every day is very much a school day, where he inspires us to use the best and make something delicious with it – and that’s what makes Cornus so fun.
What has been your proudest moment as a chef?
Being part of the team to open Cornus has to be top spot. Watching the restaurant come to life and feel the team grow every day is incredibly rewarding.
What’s an ingredient you can’t live without and why?
Honey. I love the sweet and savoury flavour combo, so I put it on everything at home. When I’m baking, I also like to use it in place of sugar sometimes as it’s got so much more flavour.
Where’s your favourite place to eat in London and why?
The Plimsoll pub in Finsbury Park. It has London’s best burger and Guinness, which you can enjoy in a cosy candlelit room.
What’s next for Kelly Cullen and Cornus?
I’m excited to continue to develop the dining experience at Cornus and watch the team evolve. There’s a lot of really exciting produce to be used and I’m delighted to get to work with it and make some incredible desserts. The rooftop dining room has so much potential, with a beautiful terrace for the warmer months as well. We’ve only just begun.
