about 180. We have another small room of around 80 covers as well which tends to be used more for pre-function drinks and canapés; then we’ve got six small meeting rooms on the mezzanine level which tend to get used more for working lunches and canapé parties. Then we’ve got the Northall which is about 150 covers and two private dining areas – one is semi-private on the mezzanine level and one is down by the bar which is about 28-30 covers. On top of that we’ve also got the ESPA spa which has about five tables and that’s obviously nutrition led so I work in conjunction with a nutritionist on that. There’s also the lobby lounge which is another busy operation – we’ll do 80-100 covers a day most days there and there’s also the all-day dining menu which we also have in the lobby lounge. And the last area is room service, which with 296 rooms, can be extremely busy; we can quite easily do anything between 50 and 90 covers a service; so all in all it’s quite a busy operation!
How does the Corinthia compare to other things you’ve done in your career?
I’m 55 now and towards the latter end of my career as such; I’ve been there, done it and got the T-shirt I’ve done 300 cover restaurants, I’ve done three Michelin-starred restaurants I’ve cooked for Princes William and Harry at their mother’s tenth anniversary. It’s a pretty wide spectrum I’ve covered but I’d say at the moment this is probably the most enjoyable because I feel a lot more relaxed about my food, working with the suppliers and growing things, which is close to my heart, so this is a nice time for me which I’m enjoying immensely. c
Who has been the biggest influence on you as a chef?
The biggest influence was when I went to work for Louis Outhier in the south of France. The quality of the produce was just absolutely fantastic. He was keeping it simple and letting the produce speak for itself. I still use some of the sauces now that he taught me then. It was all about the simplicity of the cooking and having confidence in that simplicity. When you put very simple things on the plate they have to be done correctly because there’s nowhere to hide, so everything has to be perfect. It’s that love affair with the produce that really enthused me and made the biggest mark on my career.
Top 5 ingredients:
Herdwick lamb from Lake District Farmers.
The Herdwicks are a hardy slow-maturing native British breed that love the foraging life high upon the Lake District Fells. The meat is extremely tender and succulent with a slightly gamey flavour due to the sheep’s love for the heather grass lands. The spring menu at the moment features a number of Herdwick dishes; my favourite is Carpaccio of spring Herdwick lamb with minted mayonnaise, caper berries, anchovy and red vain sorrel.
Reggie Johnson Goosnargh corn-fed ducks.
When you have been using Reggie’s duck’s for as long as I have, you will never want to use any other duck again. The duck’s for me are quite simply superb, the best.
Cornish hake from Matthew Stevens.
A member of the cod family, with a flakey texture that is a little more subtle. Must be extremely fresh as the flesh goes soft very quickly. Hard Roasted with the skin on and then finished with plenty of butter, Maldon salt and lemon.
Wild garlic
Spring is definitely here when we get the wild garlic leaves arrive. The wild garlic is featured on the spring menu – wild garlic and white onion soup, Innes goats curd cheese with caramelised pistachio. The garlic also forms part of the garnish for the Goosnargh chicken, whole leaves deep fried in a thin crispy tempura batter.
Calvados crème fraiche from Premier Cheese.
I have never used this on any menu but I would always pick up a pot from the cheese van when it came around. Died and gone to heaven when you try this for the first time. Simple self-indulgent and extremely fattening, sadly that have stopped supplying this now.
