With over 200 years of combined experience in working kitchens, no ones understands the challenges that chefs face better than our brigade. Made up of 15 passionate chefs, each one has their own unique experience of being a chef in the heat! Hover over each of our chefs to discover a little something about each one and feel free to get in touch, no query is too big or small for our experienced brigade!
Biggest issue affecting the industry? And what can be done? The skills shortage. As an industry, we need to put more effort into recruiting young people and then retaining them.
Biggest inspiration in your career? Andrew Turner.
Longest shift pulled? Probably about 36 hours. When I was with the England team, I did 48 hours straight because you had to prepare the cold platters and we just kept going all night.
What advice would you give to a young chef just starting out in the industry? Work in kitchens where they’re still cooking. Learn the basics, learn how to work with fresh ingredients and taste absolutely everything!
Tell us something we didn’t know about you? I can speak Swedish!
Hidden talent? I can throw most items in the bin even if it’s about 20 foot away!
The kitchen’s on fire, what’s the first thing you take? Kettle – I’d need a nice cup of tea!
Hidden talent? I can do a lot of accents.
Favourite EC product? Mushroom Glace. Just for its sheer versatility.
If I wasn’t a chef, I would be… A Rockstar.
What is your signature dish? Ooooh... venison haunch steak, game jus (made with port, red wine, premier veal jus shallots and finished with game glacé) served with parsnip purée, pomme fondant, glazed chantennay carrots, and crispy kale.