There’s a favorite DJ in town (in every town around the world for that matter) and her name is Chelsea Leyland. The native Brit is known for DJing only the most high-profile parties, from setting the tone for Valentino’s runway shows, to opening for Nicki Minaj, to spinning for Google, BMW and The Whitney. This blonde bombshell touches every industry through the music she’s quickly managed to get us all hooked on.
We met Leyland at a dinner at Freemans restaurant, and the girl crush was immediate. As we pillaged the family-style selections, we talked music, fashion, and food through mouthfuls. It turns out Leyland has a weakness for afternoon tea (we were hoping this was the case). When was the last time you, as a Manhattanite, took an hour out of your afternoon for tea? We’re thinking it’s been awhile. We visited Leyland in Williamsburg for tea with her, her cat, and a camera. Click through to see the interview.
"My ideal food day is to spend the day at Smorgasburg in Williamsburg on a Saturday trying food from all the different stands from a rainbow of restaurants. I normally go around 3pm and make sure that I haven’t eaten anything that day so I can really go all out and feast. There is nothing that pleases me more than spending the day picnicking there in the sun."
TNP: What’s your drink?
"Red wine always and only. I don’t drink any other alcoholic drinks apart from vino rojo."
TNP: What would your last meal be?
"A Clam Pizza at Franny’s or boquerones on the beach in Spain."
TNP: How do you start your day on a good note? Can you take us through your morning routine?
"I wake up and I put the kettle on; straight away I drink at least three mugs of green tea with toasted brown rice before doing anything else. I then tick into a healthy bowl of flax granola with almond milk. I add chia seeds to my bowl once the milk is in there. After doing a couple of hours work, I then make an acai smoothie. I add kale, blueberries, almond milk, almond butter, maca powder, bee pollen, and flax seed oil."
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TNP: What’s your splurge?
"I hate to say this but a kale salad. I will also always go for the octopus."
TNP: What are your favorite places to travel to?
"Berlin, Barcelona, and Mexico."
TNP: What won’t you travel without?
"Lucas Papaw ointment and Leilani Bishop oils."
TNP: What ingredient do you consider overrated?
"I believe everything has its time, moment and place. I’m not a big cinnamon girl."
TNP: What ingredient are you convinced makes everything better?
"Lemon. I add lemon to many things."
TNP: Your afternoon snack?
"Cheese; I’m a big fan of cheese unfortunately."
"Spring onions, shallots, cherry tomatoes, blueberries and almond milk."
TNP: Your go-to recipe for eating in?
"A quinoa goat cheese salad."
TNP: Favorite night of the week, and why?
"Saturday, because I’m not usually working and I get to stay in Brooklyn and do what I want and see who I like."
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TNP: What are some pre and post-gig routines?
"Filling my stomach is key. If I don't eat a good meal before I DJ, it’s not good. Feeling inspired and on top of my music game is also very important."
TNP: What are some of your favorite New York restaurants?
"Franny’s, Five Leaves, Allswell, The Butcher’s Daughter, Bozu, ABC Kitchen, Red Farm, The Fat Radish."
TNP: If you could host a dinner party with any five people living or dead, who would be there, what would you cook, and what would your playlist be?
"I would cook roast beef, a classic British dish. This is a tough question but I would probably invite Ben Thomas, (one of my best friends who sadly passed away last summer) Ricky Gervais because he always makes me laugh, my boyfriend because I love him and I would need him there to share the experience, Prince because he is such a legend, and River Phoenix because I wish I’d met him and had such a crush on him. I would be changing the music all night and obviously Prince would perform a private gig for us at dinner."
On a quest for the next big thing in the food industry, sisters Danielle and Laura Kosann have begun the journey with The New Potato. Profiling chefs, restauranteurs, and celebrities alike with cuisine questionnaires, the world of dining has reached a whole new level of delish.