Man Behind the Chef: James Golding

The  Staff Canteen

The Staff Canteen

Editor 27th February 2017

In association with

HEADLINE SPONSOR westlands

In the build up to The Staff Canteen Live 2017 - supported by Westlands, at the International Food and Drink Event (IFE) 2017, we are taking a closer look at the chefs who will be joining us on stage.

We dig a little deeper to find out what they are hiding under those chef whites - next up is James Golding, group chef director for The Pig Hotel.

James Golding was a student on The Academy of Culinary Arts’ Specialised Chef course when he was taken on as a commis chef by The Savoy. After mastering all areas and having a firm grasp of classical French cooking, James moved on to work for Le Caprice under Mark Hix and later Elliot Ketley.

During his career, James was placed in charge of the sixth floor restaurant at Soho House, New York, until he returned home in 2006 to work as head chef at Harbour Heights in Sandbanks.

Since 2009, James has worked as head chef at Whitley Bridge, Hampshire, renamed The Pig Hotel in 2011. He is currently group chef director for The Pig Hotel since taking on the role in 2014.

James Golding
James Golding

What item of food do you hate cooking?

Nothing I can think of really. I don't love peeling beetroot without gloves!

What food, if any, are you allergic to?

Luckily none, although my wife is allergic to shellfish which means we don't eat it much in the house!

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

What’s your favourite ingredient to work with?

Fresh garden produce or anything at its peak when it enters the kitchen.

What’s your guilty pleasure food?

Bovril on malted loaf with far too much butter!

What three ingredients would you take with you to a desert island and why?

A pig (dead or alive) - most versatile meat on the planet. Potatoes because they’re another versatile ingredient and will sprout up anywhere. Honey, love it and has antibacterial properties!

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

Professional swimmer or butcher.

What radio station do you listen to in the kitchen?

Radio 1

What other kitchen would you most like to work in?

Trinity with Adam Byatt.

Traditional cooking methods or modern techniques?

Combination of both, I was taught traditionally but our style is simple modern.

Why did you choose to get involved with TSC Live?

I was asked by Mark but I have always liked The Staff Canteen. I believe it's a great way to see what's happening and keep up to date with everything that's going on in our diverse industry.

>>> IFE takes place on March 19-22, 2017 and you can register now here 

>>> Read more about The Staff Canteen Live here

>>> Read more about The Staff Canteen Live 2017 at IFE

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The  Staff Canteen

The Staff Canteen

Editor 27th February 2017

Man Behind the Chef: James Golding