How long have you been at Taylor’s?
16 years
Where did you train?
I started in Guernsey at 16 and earned £4.75 a week! That was back in the day when there were no rules in the kitchen and all sorts of fighting; chefs against chefs, waiters against waiters. It’s all a bit more civilised now!
What did you go on to do?
I was a chef at Diageo in London where I cooked for the Queen Mother and Prince Charles. I’ve worked in Amsterdam and at the House of Commons. I got a bit fed up with the holidays at Westminster though as staff were off at the same time as MPs, meaning long summers when I had to find other work.
Do you enjoy the Food Festival?
Yes, I love popping out to see what’s going on. I don’t do demonstrations though because we’re a very small team so I can’t depart from my kitchen – the restaurant doesn’t open unless I’m here!
What do you eat when you get home after a busy evening?
A bowl of cereal with nice cold milk. I’m often hot, so that cools me down.
Are you fiery in the kitchen then?!
I’m very quiet actually, I don’t like wasting words screaming and shouting. If I do shout people know it’s for real.
What’s your number one niggle?
PARKING! I live in Chillington so it takes awhile to get here. In the summer I have to leave at 7.15am - nearly two hours earlier than usual - just to make sure I get a space, it drives me nuts!
Do you have a favourite utensil?
My heavy 14 inch knife which I’ve had since 1988. It’s still in excellent condition! It only comes out occasionally when I’m doing a sirloin or canapés; things that need straight lines. I’ve stopped spending hundreds on knives as I often find cheaper ones are just as good.
Do you have a favourite meal?
Anything that’s cooked well is the honest answer. Give me a nice fillet or a tasty piece of fish and I’m happy.
So you’re not too picky when you go to other restaurants?
I’m realistic and judge on price. If I go to a café and pay a pound I expect a pound’s worth, if I go to a posh restaurant and pay 50 pounds I want 50 pounds’ worth. I try my best in the kitchen and I want others to do the same.
Do you cook much at home?
(Laughs) Don’t ask me that! It’s only me, so it’s very quick and simple. Maybe grilled chicken, nothing exciting believe you me.
Three ingredients you would take to a desert island?
Some lamb…I’ve got to have black pepper…(thinks for a bit)…..I suppose some garlic, that goes with everything, if I catch a fish I can always add garlic!
Guilty food pleasure?
I’m a sucker for chocolate.
Would you recommend the job?
Yes, there aren’t enough youngsters coming into the industry these days. TV programmes don’t help; showing chefs bawling and telling them they’ve got to work 16 hour days. You do have to work hard but you can have a fantastic career. I’ve been in catering for 40 years and still enjoy the buzz. I think they’ll have to drag me out of the kitchen!
First Published in By The Dart October 2015 Issue
