Our blog

We were pleased to chat to Executive Chef, Sean Noonan from The Griffin Inn (and one of our brilliant North West Young Chef finalists) about some of the impacts Coronavirus has had on his role, adjustments that have been made and what the future looks like.

How have the past few months been for you?

The past few months have been difficult. I had to change roles as I was in the wedding industry pre lockdown. I’m pleased to say that I’m now back at The Griffin Inn, helping to grow the business.

How has the pandemic impacted you and your role?

The pandemic has been difficult for many in the hospitality industry, but I also think it’s helped to give people time to develop individual skills. Whilst being on furlough, I tried to keep an active role within the industry by organising one of the first virtual food festivals (Northern Food and Drink Festival).

What has been your biggest learning throughout the covid-19 crisis?

The crisis has made me realise how important it is to support each other. The hospitality industry feels like a close knit community this year, which has really helped through some hard times.

Looking to the future, how are you altering your menu as we move to Autumn / Winter?

We have recently launched a new menu, which encompasses a completely different style than the ordinary Griffin Inn offerings. The menu now takes on more of a gastro theme and incorporates Essential Cuisine’s Premier Veal Jus and the Lamb Glace. These products help to increase the yield I get out of a stock and enhance the flavours. They are reliable, high quality ingredients that I can count on every time.

If you are interested in sharing your story and featuring on the Essential Cuisine blog, please email [email protected] for more details.