Member of the Month June 2023: Ollie Knowles

The Staff Canteen

Editor

Here at The Staff Canteen, we feature a different member every month we think deserves to be celebrated - this month’s winner is Ollie Knowles.

As thanks for being a regular contributor to The Staff Canteen, Ollie will receive an item of TSC merch of their choosing, a TSC mug and will be entered in our Member of the Year 2023 competition. The Staff Canteen Member of the Month feature is brought to you in association with Major.

>>> Find out more about Ollie and follow him here

Current Place Of Work/Position?

I currently work at a Michelin-starred gastro pub, called The Pipe and Glass, based in Yorkshire, and have been cooking for around 18 months.

I haven’t had training before this, but have got stuck straight in and like to be thrown in at the deep end.

I cook all my dishes separately at home, as it’s a great way to practice, create and explore different culinary techniques, and bold flavours.

What is your cooking style and what should people expect from the food on your menu?

My cooking style is tasty yet well presented English and French cuisine, with a modern approach.

I would like to travel and learn more cooking styles and techniques, and hope in the future to create a modern menu with international approaches to cooking.

Name a food item/dish/ingredient that isn't considered "cheffy" but you love to eat?

I enjoy cooking all sorts of dishes depending on the season, however I do enjoy a simple steak, with beef fat and buttery mash, topped with black truffle, and it tastes great with a homemade whisky peppercorn sauce.

My favourite dish to eat would be a nice home cooked roast dinner, as it’s something I’ve grown up with and you can’t beat the taste of a yorkshire pudding and proper gravy.

What do you like about The Staff Canteen app and website?

The Staff Canteen website is easy to use and is a great way to spread your work across social media platforms.

What are your plans for the future?

I plan to travel and pick up skills from high level restaurants in the future, and on a long term basis would like to head chef, or open up a fine dining restaurant cooking Michelin level food.

Which chefs inspires you the most and why?

I like the work of Tom Brown, Adam Handling, Jason Atherton, Brian Markhansen and Sat Bains.

I like the variety of styles and techniques they all use and their dishes are all refined, but also creative.

Keep posting your great pictures on your TSC member's profile and using #thestaffcanteen on Instagram and you could be the next Member of the Month!

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