Essential Ingredients
Has to be the seasonings, get the basics right and the rest will follow.
Good quality ingredients, stock cubes, herbs and spices can make all the difference (that and a good cook!)
First kitchen I ever worked in
That has to be my parents' who used to run Pubs in around the North West.
From an early age i was persuaded to help in all aspects and soon knew my way around a commercial kitchen.
It seemed only natural to progress within the industry, so I obtained a YTS placement with De Vere Hotels as soon as I was able, and never looked back.
My first professional job
After completing my YTS course I was taken on by the De Vere Group as a Management Apprentice, learning every aspect of many and varied tasks that go to run a professional Hotel chain.
However my interest really lay in the kitchens and thats where I returned to after my apprenticeship.
Later in life I was involved in running several Pubs in and around Warrington, before joining Hancock and Wood just under 10 years ago .
My signature dish
Homecooked steak, ale and mushroom pie. Naturally, all made from local ingredients from local suppliers (nearly all the food at Cafe on One is made this way). Suppliers we have been loyal to over the years, and who in turn provide us with excellent quality produce.
Judging by the amount of it we sell, Ii don’t think it is just my favourite either!
Biggest disaster
making a fresh batch of home made apple pies with salt instead of sugar.
Unfortunately this was not spotted in time and most were served to our customers. I had a bit explaining to do that afternoon but the everyone was suitably forgiving!
Favourite chef
Apart from some of the obvious ones (Imet Gordon Ramsey some years ago), the person who influenced me the most was a chef by the name of Graham Tinsley, who taught everything I know when he trained me at the then Lord Daresbury Hotel .
A real gentleman, who i now understand is now something of celebrity chef himself .
Favourite meal
Not something I would serve at Hancock and Wood, but really fiery chicken madras, the hotter the better!
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