Five minutes with… Ruth Hansom

The head chef at The Princess of Shoreditch on why she can’t live without butter and vinegar and what her ambitions are for the future of the east London restaurant

Food and Drink 6 Jan 2022

Chef Ruth Hansom

What can diners expect from the menu at The Princess of Shoreditch?

Diners should expect super seasonal ingredients shown throughout both the upstairs and downstairs menu, with upstairs being more refined and downstairs showcasing classic British pub food.

Does the restaurant have a signature dish and if so, what is it?

We don’t have a signature dish as such, but we do often have tweaks on classics such as Wellingtons and soufflés.

Soufflés are a recurring theme at The Princess of Shoreditch
Soufflés are a staple at The Princess of Shoreditch

The Princess of Shoreditch was recently awarded three AA Rosettes, how does it feel to receive these accolades?

We are really grateful to have received 3 AA Rosettes and it’s great recognition for the team who have all worked so hard. It proves that we are moving in the right direction.

What ingredient can you not live without?

I cannot live without vinegar because it balances a lot of dishes, and butter, because butter is life.

What are your biggest passions outside of food and drink?

I really enjoy going to see live performances of music and theatre. When I find the time, I also enjoy salsa.

Who is your role model?

My first two head chefs; Frederick Forster and John Williams both played a huge part in the beginning of my career. I am forever grateful to both of them.

Who, living or dead, would you most like to cook for and what would you make them?

Colin Firth and I’d cook him a beef Wellington. 

What are your ambitions for the future of The Princess of Shoreditch?

We would like to continue raising the standard here, achieve more accolades and make as many customers as happy as we can.