Member of the Month December 2025 - Fred Marlborough
Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is fRED mARLBOROUGH.
As thanks for being a regular contributor to The Staff Canteen, Fred will receive a TSC mug, an item of merchandise from our online store, and be entered into our member of the year 2026 competition.
Fred Marlborough’s story is one of resilience, caregiving, and the rediscovery of joy through cooking – a craft he learned not in restaurants or formal training, but in the kitchen where he cared for his mother.
Today, at aged 66 Fred is a familiar face across our community pages, known for plates rooted in comfort, generosity and the lessons passed down from his mother. But the road to his love of cooking began in difficult circumstances.
A journey shaped by family, hardship and a return home
Fred grew up eating the kind of honest, comforting food that would one day shape his own style. But in his early years he drifted away from home, spending long stretches living on the streets and surviving day to day.
He said: “When I was younger, I was a bit of a tearaway and I ended up homeless. I didn’t see my parents for 25 years. I was living on the streets, not getting in trouble, just surviving.”
Everything changed when he unexpectedly crossed paths with his sister.
He said: “One day I bumped into my sister, which was a surprise, and she told me my mother was ill. I came home and cared for her for fifteen years.”
Those years reshaped his life. What began as returning home out of necessity grew into a profound connection.
Fred said: “She took me back in. First she was cooking for me, but after her strokes I had to take over the cooking. My sisters had their own families, so it was down to me. Once I started cooking for her, I really enjoyed it.”
His mother, he said, was a brilliant cook whose food had always grounded him. Recreating her dishes became a way of caring for her and reconnecting with everything he had missed in the years they were apart.
Fred added: “She could just turn her hand to everything, I enjoyed every meal she cooked for me.”
He continued looking after her until she passed away in January last year – on his birthday.
Cooking as comfort, expression and daily ritual
Despite having no professional background, Fred cooks every day, sharing plates that often surprise people with their refinement.
He said: “I just enjoy what I cook now, every day. I’m on a few food pages and people like it. I’m glad they do.”
His Yorkshire puddings are particularly popular online – a recipe he credits entirely to his mother.
He said: “That’s how my mum taught me to do them, and they come out perfect every time.”
Asked which chefs inspire him, his tastes lean towards simple storytelling rather than technique-driven cuisine, he said: “Rick Stein – I think he’s a genius. I enjoy watching anybody cooking. It just gives me ideas.”
Life now: staying positive, cooking daily and finding community
Fred is currently undergoing tests for prostate cancer but remains grounded and hopeful.
He said: “Hopefully the test comes back all right. For now, it’s just about enjoying day to day and enjoying cooking.”
He had already planned dinner when we spoke.
“Pork cutlet, marinated in hot pepper sauce, with nduja. Just to give it a bit more heat.”
Quickfire Q&A with Fred Marlborough
Name a comfort food that isn’t considered ‘cheffy’ but that you love to eat
“Cauliflower mac and cheese. I buy the jars because you can add to it – pancetta, cayenne, even a bit of sriracha. Just to rough it up a bit.”
What do you like about being part of The Staff Canteen?
“I enjoy looking at what’s happening, how the chefs are doing. It keeps me informed. And it’s nice to see the youngsters coming through.”
What is your proudest career achievement?
“I won five hundred pounds in a cooking magazine, which paid for me and Mum’s holiday. But really, my proudest achievement was caring for my mother. It brought us back together.”
What is the most important lesson you’ve learnt?
“Patience. Take your time. Don’t rush. I used to rush everything – now I relax and enjoy life.”
What are your hopes and plans for the future?
“Hopefully the test comes back all right. And to enjoy cooking every day.”
{{user.name}}