Meet the chefs

• Any kitchen relies on a great Head Chef to maintain standards, motivate the team, inspire creativity and keep an eye on the budgets. We're lucky in that we have found eight of them in Shire Hotels!
  
  Our Head Chefs have a combined service of over 100 years with the company, and in turn this stability has helped to develop many employees and many fine dishes!

• Stephen Robinson - Head Chef, Kettering Park Hotel & Spa, Kettering
  Stephen's love of food and fine ingredients was instilled at a very early age when he used to visit Manchester's fruit and veg market with his Grandad.
  
  

  Why did you become a chef?
  As a child I lived with my Grandparents. They owned a small grocers shop, which also delivered fruit & vegetables to local Hotels & restaurants. I can remember watching, with great interest, all the porters busily loading the vans with all sorts of weird and wonderful produce at Manchester market.
  
  During the school holidays I would accompany my Grandad on his delivery runs to the local kitchens, usually to keep me from under the feet of my Nan who would be setting up the shop for the day. I have always felt at home around food and kitchens. So cooking was always the natural choice for me.
  
  Best thing about it?
  A chance to be creative every day and the pleasure of providing people with an enjoyable dining experience.
  
  What advice would you give someone starting their career in the kitchen today?
  Be prepared for some hard graft and long unsociable hours.
  
  What do you cook when you're entertaining?
  It has to be something simple, but different. Hopefully involving one pot and very little washing up at the end of the meal. Although my partner usually demands that I cook roast chicken and crispy roast potatoes.
  
  Recommended cook book
  River Cottage Book of Meat - A great one for the folks at home, it gives a really good insight into how livestock is reared, slaughtered & butchered, not just how to cook it. Saying that, there are some cracking recipes in there especially for the lesser used cuts of meat.
  
  Whose kitchen would you love to visit and why?
  In terms of chef heroes, I would say Auguste Escoffier but not many people know him - the buzz now is all the modern day Chefs.
  
  Heston Blumenthal or Ferran Adrià is a little too complicated for me, although I do like to cook my beef for 12 hours. Ultimately in terms of cuisine we modern chefs are all standing on the shoulders of giants.
  
  Who would you love to cook for and why?
  If wishes were horses I would love to cook for Winston Churchill and George Orwell. The former a truly great man the latter a great (and my favourite) author and social commentator. I particularly love Orwells description in his book, Down and out in Paris and London, of his experiences as a plongeur (dishwasher and kitchen assistant) in a Paris kitchen. I think I would cook steak & kidney pie served with a large glass of good cognac. I would love to be party to the after dinner conversation. I am sure their views would differ on many things.
  
  If I had to choose people or persons still living it would be family and friends. Preparing a good meal for people you love and respect is one of the most rewarding things I know, especially if you get to enjoy it with them afterwards
  
  Proudest kitchen moment
  Becoming a Head Chef, of course.
  
  

• Peter Williams - Head Chef, Solent Hotel & Spa, Fareham
  Peter's career was shaped at the age of 14 when he realised that his best chance to meet the girls was in the Domestic Science class, and it turned out he wasn't a bad cook either!
  
  

  Why did you become a chef?
  My dad owned a pub and in the summer that I left school I began cooking all the food that was served. I discovered that I had a talent for cooking and organising the menus.
  
  My parents encouraged me to approach hotels in London for an apprentice and pursue cooking for a career. I gained vital cookery experience and I quickly became passionate for the business. Today, I’m still inspired for all things culinary.
  
  Best thing about it?
  The environment is challenging,exciting and no two days are ever the same!
  
  What advice would you give someone starting their career in the kitchen today?
  Dedication, enthusiasm and courage to try all things new.
  
  What do you cook when you're entertaining?
  Personal favourites are fish dishes. I try to keep it simple so that I can spend the time enjoying good food, wines and the company of my family and friends.
  
  Recommended cook book
  Far too many excellent cook books to chose from. I have nearly 350 myself! Whatever inspires you.
  
  Whose kitchen would you love to visit and why?
  Heston Blumenthal - for his unusual and unique approach to cooking food and in creating different tastes.
  I have no doubt it would be a fascinating food experience.
  
  Who would you love to cook for and why?
  I love to cook for people like the 'Two Hairy Bikers' who have their own TV show. Their enthusiasm and joy of good honest food and fresh produce is an inspiration.
  
  Proudest kitchen moment
  Being presented to Her Majesty Queen Elizabeth II after I had personally cooked for her when she was attending a dinner party at The Stafford Hotel.
  
  

• Mike Riordan - Head Chef, Aztec Hotel & Spa, Bristol
  Mike's most embarrassing moment was serving Shire Hotels' Managing Director wild nettles rather than mint from the herb garden!
  
  Why did you become a chef?
  From an early age I enjoyed helping my mother in the kitchen - she used to teach cookery at the Polytechnic, so developed my interest in food and cooking! 
  
  Best thing about it?
  Every day is different - you have different people to feed, different events to cook for and guests and suppliers to meet.
  
  What advice would you give someone starting their career in the kitchen today?
  Firstly I’d try to put them off…they need to think long and hard about a career in the kitchen, and understand they will be working long, unsociable hours, weekends and bank holidays! If they were still interested then I’d tell them to go for it, get cooking and start their training!
  
  What do you cook when you're entertaining?
  A one pot dish - slow cooked beef, with a tomato, garlic and red wine sauce, then cook some good pasta - mix the two together and serve with a nice salad and parmesan - easy! Then I can enjoy the company of my guests rather than being stuck in the kitchen!  
  
  Recommended cook book
  A good copy of ‘Practical Cookery for Everyday Use’ - for everything you need to know about soups, sauces, pastry, bread and much more. 
  
  And a copy of Quaglino’s ‘A Day in the life of a Busy London Restaurant’ to give you the insider on how a restaurant actually runs!
  
  Whose kitchen would you love to visit and why?
  Angela Hartnett's kitchen at her new flagship restaurant, Murano.
  
  Who would you love to cook for and why?
  The Queen - for the proud experience of serving someone of such standing.
  
  Proudest kitchen moment
  My first Head Chef position.
  
  
• Adrian Sedden - Head Chef, Cottons Hotel and Spa, Knutsford
  Adrian would most like to visit Charlie Trotter's kitchen in Chicago because he fully commits to the pursuit of excellence and develops and pushes the boundaries of his food.
  
  

  Why did you become a chef?
  I started helping out in the kitchen at a early age, and that led to me doing more and more until i was cooking most of our family dinners. On completing National Service (in the South African Army), I got a job in Johannesburg as a trainee chef.
  
  Best thing about it?
  There is a lot of scope to create new dishes and no two days in the kitchen are ever the same. 
  
  What advice would you give someone starting their career in the kitchen today?
  Constantly taste your food, anybody can made nice patterns on a plate, but its all about how the dishes taste. Other than that, keep your head down and work hard.
  
  What do you cook when you're entertaining?
  Like any South African, we like to have the best Braai Vlies (a South African B.B.Q) , with a bit of game and fresh fish.
  
  Recommended cook book
  'Balthazar Cookbook' - I picked this book up in New York when all of the Head Chefs went to sample the cuisine in the USA
  
  'Maze the Cook Book' by Jason Atherton who previously worked under Ferran Adria at El Bulli and Gordon Ramsay.
  
  Who would you love to cook for and why?
  I would like to cook for some of the people who forged the way South Africa has developed, as this is my homeland.
  
  Cecil John Rhodes, General Christiaan de Vet who fought against Winston Churchill in the Anglo-Boer War, Nelson Mandela and F. W. de Klerk.

  Proudest kitchen moment
  When I got my first head chef position at "The Inn at Whitewell". Also when I had the opportunity to cook for the Beckhams and their son Brooklyn's first birthday party. Another highlight of my career was when I had the opportunity to cook alongside Anton Mosiman and Paul Heathcote.
  
  

• Paul Woodward - Head Chef, Thorpe Park Hotel and Spa, Leeds
  Would most like to visit Thomas Keller's kitchen in his French Laundry restaurant in Napa Valley, USA. Paul has read Thomas Keller's book and considers it to be "out of this world".
  
  

  Why did you become a chef?
  I wanted to be a chef from the age of 13 as I was always good at and interested in cooking.
  
  

  Best thing about it?
  No two days are the same and the buzz of a really busy service.
  
  

  What advice would you give someone starting their career in the kitchen today?
  Dont do it! But really, the harder you work the more you will enjoy it and never be affraid to ask a question.

  
  What do you cook when you're entertaining?
  I would usually go out!  If I was cooking I'd do a nice roast.
  
  

  Recommended cook book
  My note book! I know these recipes work!
   
  Whose kitchen would you love to visit and why?
  Thomas Keller’s – The French Laundry in the Napa Valley USA. I have read the book and think it’s “out of this world”.
  

  
  Who would you love to cook for and why?
  My mum as she is not with me anymore but I hope she would be exceptionally proud of me.
  Also Keith Floyd because he must have some great stories to tell and likes a drink.
  

  
  Proudest kitchen moment
  I once won Scotch Lamb student chef of the year competition and team of the year award for my last hotel company.
  
  
• Doug Hargreeves - Head Chef, North Lakes Hotel and Spa, Penrith

  Doug's recommended read would be any Charlie Trotter book or French Laundry by Thomas Keller and when he's at home he sits back and lets his wife do all the cooking.

  Why did you become a chef?
  I was interested in cooking from a young age, helping my mother cook at home. I was given the opportunity to study catering at school. From there I joined Shire Hotels at the Oaks hotel.

  Best thing about it?
  No two days are the same, having the knowledge that you will never know everything.

  What advice would you give to someone starting his or her career in the kitchen?
  Work hard, be dedicated. It is going to be a long journey but worth while in the end and once you have the basic grounding you can go anywhere in the world.

  What do you cook when entertaining?
  I don’t the misses does! I am fond of the classics at home a Classic Roast, Coq au vin, Simply grilled fish.

  Recommend cookbook

  • For shear talent any Charlie trotter book or the French laundry by Thomas Keller.
  • An insight into the day of a kitchen Marco Pierre White - White Heat
  • To be able to cook quality dishes at home - Formulas for flavour by John Campbell

  Whose kitchen would you love to visit and why?
  Thomas Keller - The French Laundry  it's the one place that I have always wanted to eat.

  Who would you love to cook for and why?
  My fantasy dinner table would involve Gordon Ramsey, Michael Jackson, any previous Burnley Football club manager, Marilyn Munroe and Angelina Jolie

  They are all people I admire for one reason or another and Angelina for the eye candy, she would be sat next to me of course.

  Proudest Kitchen Moment?
  Seeing people develop from a young age into competent senior members of the team.
  
  

• Anson Bolton - Chef Patron, The Millstone at Mellor, Blackburn
  Anson would most like to cook a meal for Sam Allardyce - although he's moved on the man is a living legend and with the surname of Bolton who else could Anson support!
  
  

  Why did you become a chef?
  As far as I can remember I've always enjoyed cooking. I'm from a family of caterers my Grandfather set up Percivals outside caterers before the war, various Uncles and Aunts had restaurants in the North West so I guess it's in the blood. 
  
  Best thing about it?
  It's hard to pin point one thing. But its hard to beat the general buzz of a busy night at the Millstone both in the Kitchen and "out front" when all is going well!
  
  What advice would you give someone starting their career in the kitchen today?
  It's not all the glamour that you see on TV with celebrity chefs, When I first started out I just seamed to spend all day scrubbing jacket potatoes, but perseverance makes it worth while.
  
  What do you cook when you're entertaining?
  Anything seasonal,  fresh & simple I don't try to be flash as I like the entertaining as much as the cooking.
  
  Recommended cook book
  The Food I Love by Neil Perry (He's Australia's Gordon Ramsey but without the bad language!)
  
  Whose kitchen would you love to visit and why?
  The Ritz in the mid 18 hundreds with August Escoffier as head chef. It would be interesting to see how they did things with none of the modern steamers, food processors or other modern day gadgets taken for granted today.
  
  Who would you love to cook for and why?
  A handful of various old friends from the industry that I've lost touch with over the years, It would be great to catch up and see what they're all up to.
  
  Proudest kitchen moment
  When working on the Oriana's maiden voyage, as a young sauce chef, under immense pressure, I thought I'd save time by cooking the calves' liver early. No sooner was it on the grill than P&O's consultant chef, Anton Mossiman, strolled in to the Galley.
  
  Expecting a good ticking off, I panicked and quickly removed the liver from the grill Mr Mossiman calmly put his arm around me with the words "well done chef cooked to perfection!"
  
  Being awarded two rosettes at the Millstone in November 2003 and retaining them in January 2006. It's one thing getting them, but retaining them shows consistency. An old head chef once told me, as he was kicking me around the hot plate, you're only as good as your last meal!
  
  

• Mike Haddow - Group Executive Chef and Executive Chef
  Mike's most embarrassing moment was when he spent a whole morning painstakingly preparing a spectacular Croquembouche (lots of spun sugar). Satisfied with a job well done, he went home for a few hours and then came back in the afternoon - only to find all his hard work had melted in the summer heat!
  
  

  Why did you become a chef?
  My grandma was a really good cook, she was head cook in a major store in Newcasle, Bainbridges. It was years later when I found this out...cooking apparently ran in her side of the family!
  
  Best thing about it?
  when it all comes together and everyone seems happy, all working for the same goal and the feedback is good. The feeling that chefs and customers are happy with there "lot" is a very powerfull aphrodisiac - don't tell the wife!
  
  What advice would you give someone starting their career in the kitchen today?
  Make sure that you really really understand what the job entails, aim high but be realistic, learn and work as hard as you can from good people (good being the key) there are a lot of cowboys who just play at the career so get away from them ASAP!
  
  Be well read, get your hard graft in early in your career as you get older with more commitments its harder to move freely.
  
  Above all you have to enjoy what you do and gain the same pleasure in talking about it, then the world can be your oyster. We may not always need computer analyists, politicians but if you can cook you can always provide and have a job!
  
  What do you cook when you're entertaining?
  Nothing flashy, good ingredients but done simply and well. Experience allows you to know that you need to do your work "mise en plas" before your guests arrive.
  
  Recommended cook book
  Too many but my favourites are always the ones I reach for to inspire, they are:

  • The Ivy Cook Book
  • Early Rick Stein and Gary Rhodes (They are just cashing in with book no. 3!)
  • Marco Pierre White books always inspire me and Mark Hix (ex Ivy) is excellent

  I've over 1000 books (not bragging) and the ones above are the key ones I always tap into.
  
  Whose kitchen would you love to visit and why?
  Thomas Keller's Per Se in New York - one of the best, innovative, real food places - how does he do it?
  
  Who would you love to cook for and why?
  I love to cook for my family - past and present
  
  Proudest kitchen moment
  Each time a big occasion goes well - but also the hotel openings, when year's of planning and preparation all come together.