As she steps down after 15 years of dedication to LDE London, our co-founder Sue Carter sat down with us to share a glimpse into her world of food, her career, and a few of her favourite things.
Q: If you hadn’t taken the career path you’re on now, what do you think you’d be doing instead?
Painting. I trained at art school and was a graphic designer before completely changing my life and becoming a co-owner of a fine wine store in Austin, Texas. We sold the store in 2001 and I had a brief period of ‘retirement’ before getting pulled back into the wine business – during that time I explored my creative side again, taking courses in oils and other media, and ended up being awarded ‘Best New Artist of the Year’ at a city exhibition. I love the way painting quietens the mind.
Q: What’s been the proudest moment of your career so far?
Starting LDE London and seeing it flourish.
Q: What does being part of LDE mean to you, and what would you say to someone thinking about joining?
It brings together a diverse group of women from all walks of the culinary arts with a common purpose – to make things better for the next generation.
Q: What five ingredients do you always have stocked in your fridge or pantry?
Sue: Butter – both unsalted and salted; lemons; cheese and charcuterie; eggs*; and white wine *never refrigerated.
Q: If you could bring back any restaurant from the past for one night only, which would it be, and why?
Lichfields – a wonderful restaurant in Richmond. It closed sometime during the 80s, and the restaurant scene there never recovered.
Q: What’s your go-to comfort food when you’re feeling under the weather, and why does it hit the spot?
Egg mashed up in a cup – a childhood remedy. It’s simply a boiled egg mashed with bread and butter soldiers diced and seasoned with salt and pepper. It’s the perfect pick-me-up.
Q: What’s the worst job you’ve ever had?
Sue: A summer job as a chambermaid and ‘plongeur’ in a small B&B when I was 16. It was hard work — I hated changing the sheets and cleaning the bathrooms! The plus side was I could walk across the beach there and back if the tide wasn’t too high, and I lost a lot of weight!
Q: What’s the most unforgettable meal you’ve ever had, and what made it so special?
At a hotel in the Loire Valley, we arrived too late for a full three-course dinner, so we just ordered cooked foie gras with a delicious Coteaux de Layon, a dessert-style Chenin Blanc. That was in the early 80s, when we were just starting out living together, so the company and timing made it even more special.
