HEAD CHEF AT THE PENTONBRIDGE INN, PENTON
What was your first job in hospitality?
I used to work on Saturdays at a then two Michelin-starred restaurant near Scunthorpe called Winteringham Fields. I used to do little bits of prep and help wash up. I loved it. I always wanted to work in the evening so I could see the real food, not just the lunch menu, but I wasn’t allowed, as I was only 15. As soon as I finished school, I started full-time.
What were the key steps in your development and career?
My first two jobs were in two Michelin-starred restaurants, and it was incredibly hard. I always thought you need to be in a minimum two-star restaurant to learn anything. The reality is they don’t teach you how to cook, just to follow recipes and work fast. When I got a job working in a three AA-rosette hotel, I started to learn more things, not just how to follow recipes.
When did you become a head chef?
I got my first head chef job at 26, in Cumbria, at The Cottage in the Wood. I’m very grateful to Kath and Liam (the then owners) for giving me an opportunity to cook my own food for the first time. I was again out of my depth and had to learn on my feet, but it was so much fun. During my time there, I won three AA rosettes, which I was incredibly proud of, as they hadn’t achieved that accolade before in nearly 15 years.
Describe your cooking style?
I think my food is classically based, seasonal, relying on the best produce and presented in a clean, modern and unfussy way.
What’s the next target?
Any chef with one star and three rosettes is probably going to say two stars and four rosettes, and I’m no different, really. It’s probably a long way off for us, but I’m in no rush.
What cuisines, flavours, ingredients or techniques are you loving right now?
I’ve always loved Thai food; I eat it probably three or four times a week, and there’s a real movement in London of fantastic Thai places doing more than just green curries and pad thai. Hopefully, that trend moves north as we need a good Thai restaurant in Carlisle.
Can the industry do anything better?
Training. I’ve had some chefs come to me who have worked in great restaurants, but can’t scramble eggs. It’s not their fault; everyone is desperate for staff, so things can fall through the cracks, but what future does the industry have if the next generation can only put herbs onto food with tweezers?
Three tips vital for success in a kitchen?
An ability to listen is paramount. So many mistakes are made because people didn’t really listen to what they were
being told.
Every day, you will learn something new if you’re humble enough to accept that even the worst chef can teach you something.
Life in a kitchen is so much nicer when egos are left at the door, and you work together, not against each other.
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