HRC catches up with Eve Seemann, Head Chef at hyperseasonal Michelin Green Star restuarant Apricity and International Salon Culinaire judge, to learn more about the restaurant and her career to date. 

Tell us about your first role in hospitality, and what drew you to pursue a career as a chef?

I was attracted to the world of hospitality whilst working as a waitress in Paris when I was a student. I instantly loved what hospitality was about: sharing, enjoying, eationg, drinking, laughing... All the good things in life!

When did you join Apricity, and what appealed to you about the restaurant?

I have been at Apricity since day one. Even before day one actually!

Chantelle Nicholson and I were already working together at her previous restaurant, Tredwells. When Tredwells closed, I knew what Chantelle had in the pipeline and what an innovative and forward thinking chef she was (and still is!), and I knew I'd follow her in her next project without a doubt.

Tell us about the word Apricity and its meaning

The warmth of the winter sun. Chantelle translates it as the symbol of regeneration, rejuvenation, generosity and light. Like that much needed ray of sunshine in the midst of a cold winter.

How does the idea of Apricity influence the restaurant’s menu?

The restaurant's menu is farm dependent. It is created around what is available from the few farms we work with.

How do you approach embracing hyper-seasonality as a restaurant based in the heart of London?

We work with great suppliers, and it is a matter of constant conversation and exchange. We have certain criteria when looking for suppliers and it is important we stick to those but also embrace change, innovation, and improvement.

What role does sustainability play in Apricity’s menu?

It is the foundation of not only the menu but the whole restaurant operation. From fixtures to staff wellness, to menu.

What does it mean to be a Michelin Green Star restaurant?

It is great to be recognised by such an institution. We also got 3 stars with the Sustainable Restaurant Association, which was an achievement worth mentioning!

Where do you get inspiration for new dishes?

Exchange, research, and most importantly, how can we make it as low waste as possible. This opens many doors.

What do you enjoy about judging for us at International Salon Culinaire?

Seeing the future generation get stuck in!

Which chef(s) do you admire and why?

Too many to name one. Anyone trying to better themselves and the industry, as well as trying to find solutions to fix the food system has my vote.