Paul Wright

Paul brings a wealth of experience in catering and specifically outside catering after working as the head chef at Chester Racecourse outside.

Paul trained to be a chef at Gleneagles where the experience and skills he gained led him to gain 1 Michelin Star whilst working at the Vermont in Newcastle upon Tyne. Paul also worked at The Chester Grosvenor where he retained 1 Michelin Star for over 5 years.

Here is what Paul has to say:

Paul what is your favourite cooking ingredient? Bresse Chicken

What piece of kitchen equipment could you not live without? The Thermo Mixer

What is your favourite dish to cook? Anything with Scallops as they are so easy to cook yet so easy to get wrong

If you could give one piece of advice to all the ‘homecooks’ out there what would you say? Preparation is the key to making cooking easy and great.

Ben Anderton

Ben is the baby of the kitchen not that his skill set would indicate this as he is young but extremely talented.Ben trained at La Rochelle catering college in France has worked in Norway at Le M ile de re and also at Croxton wood before joining us.

Here is what Ben has to say

What is your favourite ingredient to use? Saltmarsh Lamb

What piece of kitchen equipment could you not live without? My Knives

What is your favourite dish to cook? Pressing of foie Gras

If you could give one piece of advice to people who love cooking what would it be? Don’t be afraid of using salt, it is one of the most important ingredients

Ian Agnew

Ian started his career at Willington hall where he worked his way from a commis chef to a sous chef in a very short period of time before he spent 5 years working in France, Switzerland and Greece. After his travelling bug ended he then spent 3 years working in outside catering across Cheshire so there is not much he doesn’t know about working in fields and unusual spaces.

Here is what Ian has to say:

Ian what is your favourite cooking ingredient? Foraged Mushrooms and Fresh Thyme

What piece of kitchen equipment could you not live without? Paco Jet ( micro-purees foods into ultra-fine textures)

What is your favourite dish to cook? Venison in all forms and dishes

If you could give one piece of advice to all the ‘homecooks’ out there what would you say? Keep it simple

Oliver Marriott

Our very super talented pastry chef, often the one chef our staff keep on side in case of any food trails he may need help with. Olly has joined us from the Caprice Holding group where he worked at The Ivy, The Bean Tree and George Private members Club in London. Olly has also worked and gained great skills in Aiden Burn’s Manchester House restaurant. What his chef can’t do with pastry and desserts is yet to be discovered.

Oliver what is your favourite cooking ingredient? Fresh Fruit when in season and a very good quality chocolate.

What piece of kitchen equipment could you not live without? My scales and my books.

What is your favourite dish to cook? Anything with chocolate really. I always like to create new things, trying not to repeat myself and I love a good dark chocolate.

If you could give one piece of advice to all the ‘homecooks’ out there what would you say?  Love what you do, keep your head down and learn as much as you can.

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