In association with

In the build up to The Staff Canteen Live 2016– Skillery in association with Westlands and supported by the Craft Guild of Chefs at Hotelympia 2016, we are taking a closer look at the chefs who will be joining us on stage - next up is Josh Eggleton.

In 2003 Josh had triumphed in the Gordon Ramsay College Scholar competition, confirming he was destined for a bright future in the industry. Following this success, he moved to Bristol’s Harbourside restaurant, the Olive Shed where he was Head Chef for two years, before embarking on a journey working with some of the finest chefs and restaurants in the World including, Sicily’s il Mulinazzo, the New York institution, Chanterelle and 3 Michelin starred French Laundry of California.

This experience gave Josh the drive and skills needed to return to the UK and with the backing of his family, start his own personal venture which made him one of the youngest pub and restaurant proprietors in the country. Taking The Pony and Trap from strength to strength, Josh was awarded his first Michelin star in 2011, which made him one of the youngest chefs to hold this accolade.

>>> Read more in the Behind The Chef series here

At The Staff Canteen we want to see what makes chefs tick. We asked Josh a few questions about what he gets up to when not in the kitchen:

Would you rather order a starter or a pudding?

A starter, even though I do have a sweet tooth and I do like puddings. I think my palate is moving more towards the savoury. I actually enjoy starters more than main courses to be honest, Most of the time I’d rather just have three starters.

What would your last meal be?

A bag of chips, drowned in vinegar. You can’t beat a good chip.

What was the last thing you ate?

A croissant stuffed with smoked salmon and bitter leaves at Harts bakery in Bristol. I was running all over Bristol to get to meetings and I picked it up before rushing back to The Pony for lunch service.

If you weren’t a chef what would you be?

Probably nothing. I seriously can’t think of anything else

Close Message - I might contribute in the future

I love what you do, let me contribute right now

I’d want to do! All I ever wanted to be was a chef, and I haven’t changed my mind so far.

If you could choose to dine in any restaurant in the world which would you choose?

That’s a bit of an overwhelming choice. Even with the world to choose from I’d probably still go to Casamia in Bristol. I’ve been there loads of times before and I always enjoy it.

Who is you celebrity crush?

I don’t know … Chewbacca?

If someone was to write your biography what would it be called?

Me, Josh Eggleton.

What do you listen to in the kitchen?

We don’t have music during service, and I don’t really choose what we have on the rest of the time either. I just let the other chefs play whatever they want.

What are you most proud of?

I’m not sure really. I’m quite proud of everyone I work with and the things they achieve every day. It’s not easy working in this industry, and to see them all trying their best and doing well at their jobs does make me proud.

If you could own another chef’s restaurant whose would you choose?

Probably something completely different to anything I have now. I remember going to this really nice fish restaurant in Sicily once and thinking how nice it would to own a place on the beach. They didn’t even have a menu, they just served whatever fish was brought in that day. I think that kind of variety is quite exciting.

Who would you trust to run your restaurant?

All my staff. I’ve got a great team and I know they can handle things when I’m away. Plus my sister Holly is the restaurant manager, so I know she would keep them all in line. Not that they need it. I wouldn’t be where I am today without great staff, and I’ve always been lucky to have great people involved in everything I’ve done.

Why did you choose to get involved with TSCLive?

They asked me to! But I really do think it’s a pleasure to cook amongst my peers.

Visitors can go to www.hotelympia.com and register now for a free ticket to the show.

>>> Read more about The Staff Canteen Live 2016 at Hotelympia here

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