me. Its a great restaurant with a great reputation that gave me my first real chance to run a kitchen in the absence of Dom.
Was that daunting to begin with and something that was a challenge?
I wouldn't say it was daunting but it was a challenge to take charge of a kitchen for the first time which a lot of young chefs don't appreciate.
Did you then go back to Lucknam Park after this?
Yes, while working at The Royal Oak the position of head chef of The Park Restaurant became available. I was asked if I’d be interested in moving back and taking that role and I felt with the size of the property at Lucknam there was more scope to progress, learn more management skills and further my career.
What year was that?
Last year, March 2013, so I’ve been back for over a year and a half.
Do you work particularly at The Park or the hotel’s other restaurants [The Brasserie, The Cookery School]?
I am solely at The Park, fine dining restaurant and run it in the absence of Hywel.
Are you interested in the Cookery School? Do you help out there?
No, I don’t get involved with it. We have a head chef in each kitchen, we are encouraged to work closely with each other as a team but my responsibilities are The Park restaurant.
Do you all have creative input into the menus or is it mainly Hywel?
It’s mainly Hywel, it’s his food, his menu, his star but I work on dishes and present them to Hywel. We’ll look at and tweak things with each other. We do specials on a Saturday evening that I have the freedom to work on. Also Sunday lunch menus, that’s where I have my creative side and I have the
freedom to change canapes and appetisers but main dishes are something I have to work on and present to Hywel.
I’m fortunate here to run a great kitchen which has good accolades; we’ve retained a Michelin star for the 10th year running now and I’m very fortunate to have the support of Hywel behind me, but I wouldn’t say I’m established enough myself yet as head chef to have my own signature dish.
As a team, are you working towards a second Michelin star?
As a team we are always looking for ways to improve. Everyone at Lucknam Park is encouraged to put the guests first and foremost and any accolades that come as a result of this are obviously appreciated.
What’s the main thing you’ve learnt from Hywel?
At the start it was learning his style of food, how he wanted to cook and what he was looking for. As time has progressed, it’s been management. He’s been a very good mentor to me on a personal level and from a work point of view.
Do you see yourself there for just a few more years or are you happy with where you are at the moment?
At the moment I’m completely content but at some point in the future, the time will come where I will need to progress and I would want to move on and do something for myself.
Do you want to work in an establishment like Lucknam Park again in the future or do you want to do something different?
My style of food at the moment is suited to a property like Lucknam Park, of that ilk. I see myself and my food sitting in well at a country house hotel but in the future I would love my own restaurant something similar to The Royal Oak.
What’s your advice for those looking to start out in the industry?
I think it’s all about being dedicated to the job, working hard and getting your head down. It can be a very difficult industry to work in. Stay positive, be enthusiastic and the industry is very rewarding.
Let us know if you have been to Lucknam Park and have eaten at The Park Restaurant over on
@canteentweets.
Lucknam Park are also recruiting - head over to our jobs page here where you will find positions in this Michelin-starred establishment.
