Ian Webber, Head Chef Gidleigh Park Hotel, Chagford Devon

past, I think, what I've developed under Michael is that I'm now more exact. Michael is very keen for us to create specifications for each dish that we do, so we know that every dish we do either makes its food cost or comes very close, and of course we have those dishes that make very good margin to balance our costs. Michael is very organised and exact in the way that he works, so I learnt that from him. I think before I was very food focused, however now I'd like to think, that I'm as focused on all areas of the business. I understand now far more what you need to do to make profit, and where revenue goes. For me the biggest challenge is the training and development of the team, ensuring that all the team are trained and can deliver products to the standard that is set by Michael. You joined Michael and the team, after the refurbishment - more covers, bigger team, bigger kitchen to manage. What has been your single biggest professional challenge whilst at Gidleigh Park and how did you overcome this? Yes, there are always more chefs coming through. We never turn anyone down that applies to us for interview and trial. We work really well with Exeter College and Abode Hotel and Michael Caines Restaurant in Exeter, that Michael co-owns with his business partner, Andrew Brownsword. It maybe that someone applies to Gidleigh and we can't take them, so we'll look at Abode Exeter, call them, let them know that we have a really good commis or perhaps a demi, and then in eighteen months they'll come and join the team at Gidleigh. It works really well, often people aren't ready to join a two Michelin star restaurant, so Abode can be used as a stepping stone, it works really well for Tom Williams-Hawkes who's an excellent chef at the Abode in Exeter. Tom works with Michael's repertoire of dishes, so anyone working with Tom gets a really good understanding of how Michael works, before they come to Gidleigh, with good foundation and good background and knowledge. Is nineteen the largest team of chefs that you've managed? As you know in most kitchens it's often rare to be fully staffed. But for me, yes, nineteen is the largest team that I've managed, when I joined and we re-opened, we had a team of twelve, since then, business has grown, Gidleigh is doing very well, and the team has grown to reflect that.   You say that you continually recruit do you think that it's far to say, that not everyone is cut out to work at the level of you, Michael and the team at Gidleigh Park and perhaps often people don't appreciate the level of dedication required? Absolutely, it is about hard work, dedication and total commitment, it's also about passion and a desire to do well, and that is something that you have to do every single day, from picking salad to making a sauce. It's about making sure that it's perfect all the way through any process. You, at times, get people that come in, that you know if they last three months, they'll last three years. That first three months is critical, most of the lads in the kitchen have been with us for over two years. Often when people are here on trail, they get bowled over by the operation, the food that we do, but the understanding of reaching that level every day is not something they can match. We are not a hard kitchen, but we are focused and determined kitchen, and that's not for everyone. How much importance do you place on training and the development of yourself and your team and how important is this to the Gidleigh Park as a whole? Training and development is hugely important as it keeps people interested, when I was younger I expected to learn something new each day. I was always open to learn from everyone around me even if that was a kitchen porter, and that's what I try to install into the guys here, that they can learn from anyone, whether it's me or it's Michael or someone on or below their level. It's important their minds are open. I think that the chefs that work here are trained incredibly well and when they leave Gidleigh Park, they could get a job anywhere in the world. What are you looking to gain from your operation next in terms of personal development and then future career opportunities? What I hope Gidleigh Park will offer me is the opportunity to become a great chef, but also to work with a great chef. Who knows at this stage where this may take me in the future - perhaps with Michael or Andrew (Brownsword). My present goals are to achieve accolades, but also to ensure that we serve happy customers, as that's the most important part. Exceeding the expectations of the guest, who have very high expectations when they come to somewhere such as Gidleigh Park. I think in the future I don't want to be Michael, as there is only one Michael Caines.