Born into a creative and musical family, Pip Pratt landed in the world of cooking when walking past a catering department at a college open day. He confessed after working in the industry for a number of years, he didn’t feel like it was a proper job.
“For the first few years, I was just making stuff with my hands, having fun (trying not to get yelled at) and I got paid.”
Pratt works as the executive chef for four Sydney-based restaurants, owned by the hospitality group Liquid and Larder.
Bistecca is a restaurant located beneath Bridge Street in the Sydney CBD, and Pratt describes it as an escape from the hustle and bustle of Sydney life.
“It takes you away to another country where you can relax and enjoy the fun and theatre of the open fire, the noise and the food. Also having a no phone policy really gets you involved with your other dining partners and makes you enjoy each other's company too.”
In all of the Liquid and Larder venues, the food is presented with three main flavours per dish, something that Pratt described as wanting to spotlight flavours.
“We want a main 'star of the show' to stand out on each plate. It has to be pretty and delicious,” added Pratt.
His inspiration is sourced from a multitude of places, which Pratt said can come from books, television, travel, staff, or even through social media. One recent project at Bistecca has acquired Pratt’s attention, which has created the perfect candle-lit dinner experience for guests.
“The beef fat candle is something we worked on for many weeks to get right, ensuring the perfect amount of time for the candle to burn down to, of course, the flavour. Guests love the surprise of having an edible candle to dip bread into.”
Liquid and Larder has recently opened its newest restaurant, The Rover, in the heart of Sydney’s Surrey Hills. Pratt confessed that one of the newest menu items is one of his favourites to cook, describing it as a joy.
“It's all in the prep behind it. Making sure the fish is deboned and the skin dry, the clams are fresh and juicy, and the sauce is deep and rich with butter, garlic and kombu. It's fresh, rich, savoury, and sweet with different textures and flavours. For me, the perfect dish.”
Pratt said another career highlight was working with a Michelin-star chef in London, which allowed him to get a deeper insight into the creative process of high-end dishes. Pratt said that he still uses the advice he was taught in London to inspire the young cooks he works with in Sydney.
During his downtime, Pratt is a keen runner and enjoys hitting the waves with his surfboard. Cooking is an important part of family time for him, as is playing with his kids.
