![]() The only difference was who was making their lunch and this really affected me! The idea of working in an office environment where when you leave, the only person that notices is the HR department, bothers me. I used to see people going to work day in, day out in their office jobs dressed the same way as they would have been when they went to school. ![]() I went to University in London and used the tube a lot. What made you want to open your own pub/restaurant? The reason for this is because it doesn’t affect the appearance of the puree and doesn’t make it too runny unlike others, as it’s a dry powder. One of my dishes that the Major Chicken Stock Powder is really useful for is white puree, for example a cauliflower or celeriac puree. Some recipes need that little bit of extra flavour. How did you include them within your recipes? They add a finishing touch to take the dish to the next level and many of my customers comment on the flavours I produce. What you get is a superb natural chicken flavour like no other.Īll the Major powders are great at adding depth in the flavour department. You do not get the high salt content with Major that you get with other stocks and bouillons. I find that the Chicken Stock Powder gives a roundness on the tongue that you just don’t get anywhere else. What do you think are the best things about Major products? There’s nothing else on the market like them and I couldn’t be without them now in my recipes. I think the Chicken, Beef and Vegetable Stock Powders are essential but also the Beef Stock Paste can be found in a few of my dishes to add a real depth of flavour. Which Major products do you believe are the store cupboard must haves? My parents used them in their businesses when I was young and I just continued to use them in my career as they were such great products which has stood the test of time. Getting into the Michelin guide was great but taking over The Shoe with Annabel, my partner and building that up has to be the best part. We have won a lot of awards throughout the years so it’s difficult to name just the one. I was holding his hand at the time and I vividly remember thinking/realising that the biggest building in the town was ours and that one day I wanted that too. I remember it was many years ago, whilst walking with my Dad from our hotel in Scotland to buy some light bulbs. When did you realise that being a chef/pub owner was the career for you? I would sauté potatoes in my Dad’s hotel kitchen and then take them through to the public bar below the hotel where all the old local guys drank and I would sell them to the bar customers as a snack. It started with me playing chef as a child at maybe 8yrs old. I went on to manage pubs for Wadworth brewery winning ‘Managed House Food Pub of the Year’ and ‘Wadworth Pie of the Year.’ One year later I then gained a Michelin bib gourmand working at my parent’s pub. I studied my NVQ’s at Salisbury College and then gained a BSc 2.1 in International Culinary Arts Managements at Ealing University. ![]() Can you please provide a brief overview of your career to date:Īs a child my parents bought and sold pubs & hotels.
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