Chef profile - Tina Cerutti of of Cerutti2 in Beverley

Seemingly destined to be a chef, Tina Cerutti moved from Ripon to Aldbrough as a child in the late 50s and was brought up in her parents pub.
Chef Tina Cerutti.Chef Tina Cerutti.
Chef Tina Cerutti.

A gastropub before the term even existed, the George and Dragon gave Tina and brother Tony a grounding in the catering game, which was enhanced when she eventually moved to live and work in kitchens in Italy.

She applied for a position at The Savoy but was firmly told that they didn’t accept girls, so she returned to Yorkshire and joined her dad and brother at the fish restaurant they had created in a former British Rail building near the Pierhead in Hull. Ceruttis proved hugely popular for several decades and its success led to Tina taking the lead role when another railway building became available up the road in Beverley and they took Cerutti 2 to even greater renown. Despite the Italian name, the cuisine incorporates much more than just a Mediterranean hue, with fish dishes displaying influences from across the globe.

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Last year, after over 40 years of trading, the Ceruttis decided to close their Hull restaurant so both Tina and Tony could work together in Beverley and gradually reduce their workloads. Lockdown saw them move to a delivery-only enterprise but they are now back open and, despite incorporating strict covid-safe measures, they find the restaurant busy again every night they open.

East Coast Crab and Lobster from Tina Cerutti.East Coast Crab and Lobster from Tina Cerutti.
East Coast Crab and Lobster from Tina Cerutti.

Can you remember the first dish you ever cooked - and was it a success? When Tony and I were growing up at the George and Dragon in Aldborough, we always helped out; clearing tables, washing up and eventually working behind the bar. Many of the dishes were actually cooked at the table on lamps. There was a lot of theatre and showmanship with brandy and flames and dishes such as fillet steak Flambe, Voronoff and Diane. I can remember being about 16 and I attempted my father’s favourite: Chicken and Saffron Risotto. It turned out more like rice pudding but I did get better, thank goodness.

Who is your inspiration in the kitchen and why? I have a great respect for Raymond Blanc. He has run Le Manoir aux Quat’ Saisons for many years and I had the pleasure of going for lunch and had the most wonderful dining experience. He has such a great passion for his food combined with strong ethics which I admire enormously. He believes in going the extra mile to make someone’s day special. He supports his team and the local community. He reminds me of my father and he used to say “Never give anyone a job you wouldn’t do yourself and never see anyone struggle.”

What was the first recipe book you ever owned? My first cookery book was Mrs Beeton’s , which my grandmother gave me. The content dates back to the Victorian era with dozens of chapters running to hundreds of pages and beautiful old illustrations. I believe Beeton was described as the grandmother of the modern domestic goddess. But far from glamorous, she acknowledged that great labour and skill is required to cook well. I remember she went into great detail with intricate instructions; how to strengthen flavour, seasonality and what would be described today as portion control.

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If you organised a dinner party, which three people would you invite & why? First and foremost I’d have to invite Andrea Bocelli. I love Italian music and I love his voice. Maybe he’d bring some nice wine, having grown up among the vineyards around Pisa. My second love is tennis, so Roger Federer. He is perhaps one of the greatest sportsmen of all time. I read that he loves fonduta, an Italian version of Swiss fondue that has milk, butter, cheese, and egg yolk in it. Last but not least, I’d have my brother Tony. He has been such a large part of my life so I couldn’t leave him out.

What is your favourite ingredient and why? My favourite fish is grilled lobster. I’d request it for my final meal. Closely followed by plain grilled Dover Sole, which is the king of fish.

What did you get up to during lockdown? I entirely redecorated my house. It’s now completely different, inside and out, including my little walled garden. We got so many requests for meal deliveries we started doing that and it proved so popular that we’ve carried on even after we re-opened.

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