Lives? Harrogate, North Yorkshire
Age? 52
Career in brief…
After school I went to The Sportsmans Arms in Wath near Pateley Bridge to do a proper apprenticeship – as part of that, I also completed seven years of college. Then I made my way to the US for a year travelling. After I’d finished travelling, I moved on and became a joint owner of The Angel at Hetton (the sister pub to the General Tarleton). The Angel was the first gastro pub I got involved with, and was absolutely top notch. My idea was to take top end restaurant dining and adapt it to fit it into an upmarket pub environment. It was when I went for lunch at Le Manoir that the idea was truly cemented – I was determined to take the best of that and make it work in a pub. I sold out my part of the Angel six years ago now, so now split my time between the General Tareton and an interest in Bowcliffe Hall.
What does a typical day involve?
What a question! There really is no such thing. Whatever the plan though, my day always starts with a good family breakfast – we make an effort to eat together; munching on porridge, ginger shots and fresh fruit. I tend to do most of the cooking at home. After breakfast I’ll set off for Bowcliffe via the General Tarleton and stopping at various local farm shops and grocers to buy fresh produce for Bowcliffe (I have a real passion for local produce). Once I’ve arrived I prepped and get ready for breakfast, lunch and any events or meetings we’ve got planned in for the day. My day ends around 3.30pm, when I like to do school pick up and then get back to General Tarleton before home and spending time with the family and retreating to my office to do some admin in the evening.
What attracted you to the industry?
My parents friendly with a restaurateur called Peter Cowardine who is sadly no longer with us. He was a really great chap and his company did the catering for Headingley test matches and other high-end events in the days when money didn’t matter. I was around 15/16 and he gave me holiday jobs – he was a great inspiration.
What personal characteristics help you in your role as Executive / head chef?
It has to be the ability to remain calm – which I truthfully think only gets easier with age and maturity.
What attracted you to the Bowcliffe Hall role?
Ah, that would be Jonathan (Turner – Bowcliffe CEO). I’ve known him for years and he asked me to come and be part of it. You only need look at the Blackburn Wing and Drivers’ Club to know he has great vision – the Bowcliffe opportunity was the stuff that dreams are made of and I knew I’d regret it if I said no.
What’s the toughest part of your job?
Definitely the stress of major function and wanting everything to be perfect. People are key to the success of a function both in and out of the kitchen.
Which chefs most inspire you, why?
Marco Pierre White – we were at Harrogate College together. I think I admired him most for influence he had on the industry at the time.
Alistair Little – he had a place in London and is now based in Tuscany – in my opinion he’s one of most under-rated chefs of our current time.
Simon Hopkinson – Simon was a big influence and guide when I was at The Angel.
What has been the most interesting dinner or event you’ve catered for? There’s certainly one which stands out, unfortunately it’s memorable in the very worst way! I was representing the UK at a food festival in Sicily. After dropping the food at the kitchen I caught a bus back to the hotel to get changed into my Chef’s Whites. On the way back the bus broke down and then when I finally got back to the hotel and got changed, the lift broke down on my way out. I ended up being 2.5 hours late. I honestly don’t think I’ve ever prepared anything so quickly, or been as stressed. To top matters off, as I was running round the kitchen completely stressed out (and swearing), I suddenly became aware there was a live camera crew present capturing every moment and broadcasting it to thousands of interested onlookers outside. I need a lie down just from recounting it!
You have experience in many different cuisines, but do you have a favourite?
It’s got to be Middle Eastern / Persian. I loves the spices and fruity flavours.
If someone were to cook for you, what would be your favourite meal?
Something in line with the above.
Tell us about your guilty food pleasures…
Byron Burgers!
What is your proudest accomplishment?
Winning National Pub Chef of the year in 2000 when all my efforts at turning The Angel into a gastro pub had come together – it was a ‘cherry on top’ moment.
How many courses should you serve at a formal dinner?
Technically you can serve as many as you like but I feel three is enough. Just please don’t serve canapés beforehand – they take away the impact of the meal. I would strongly recommend not to do both – either drinks and canapés or a dinner.
Which foods are great food boosting energy in business meetings?
My infamous ‘Wake Me Up Juice’ a blend of melon, papaya, ginger and lime juice – the perfect pick me up.
What are your hobbies and interests outside of work?
Running, walking my dogs and Rugby Union – not necessarily in that order.
What advice would you give someone considering a career as a chef?
Take your time before you take a leading role. All too often chefs are not as experienced as they should be. Taking your time to learn and get it right is so important – top positions and accolades will naturally follow.
Tell us a secret about yourself…
I love cars. Fast cars. Especially Audi’s – I’ve owned far too many RS’s.
