CHEF APPRECIATION WEEK WITH ROBINSONS
It is Chef Appreciation Week, a celebration of the foodie experts who bring delicious dishes to our pub tables. We’ve had the chance of sitting down with some of our chefs, delving into their culinary journeys, inspirations, their stories and the great food they cook up in the kitchen.
Harrison Briggs, Food Training Executive, talked to us about his journey from Chef to Executive:
“Before this role, I was head chef at Hartford hall on School Lane, and before Robinsons bought it I was an Area Lead Chef for Marston’s, which is where I got into the training side of things. I was helping to deliver new menu cook offs and training to teams throughout the company. This is what I really enjoyed doing, so when we joined Robinsons and I heard the role of Food Training Executive was becoming available, I was really excited and looked forward to applying for the role! Another reason I applied for the role is because I really enjoy helping train younger chefs and hopefully helping them become better in their day to day jobs. I have done this a couple of times, but more recently at Hartford Hall we took on a couple of apprentices and always try to grow the teams from within.
I managed to secure the role after 2 interviews, showing how I would help to deliver a great and successful Sunday roast, as well as discussing my past experiences. I have been in the role for 5 weeks and it’s great to get out and meet everyone in the wider business - and hopefully help them to improve as well!”
Pictured: Harrison Briggs (right), Matthew Abbott (General Manager at Hartford Hall, and Leo Hassall, Apprentice Chef currently on his Level 2 course.
We also interviewed Will (Head Chef), Dan (Head Chef), and Holly (Sous Chef) all at Y Bryncynan. Here’s what they had to say…
Q. Is your job at Robinsons the first time you’ve worked in a kitchen?
A. Dan & Will have worked as chefs before, but they love working at Robinsons Managed Houses! All allergens and specs are provided for them too, so things are made simple which helps. Holly hasn’t worked in a kitchen before but she loves it!
Q. What do you like most about working in the kitchen?
A. They all love the kitchen community, it’s like a big family who all joke around and have fun whilst on the job. It also means that because they are all so close and get along so well, their communication is ten times better - any issues get squashed straight away and everyone is in a part of the kitchen that they’re happy with.
Q. What do you like least about working in the kitchen?
A. The heat!
Q. What’s your signature dish?
A. Holly- Carbonara, or just any pasta, I LOVE pasta!
Will - Seabass
Dan - A proper good steak
Q. If you were only allowed to eat one dish every meal, every day for the rest of your life what would it be?
A. Holly - Pasta or pizza, Dan - a cold pint, Will - lobster.
4 out of 5 hospitality professionals report having experienced at least one mental health issue during their career. The Burnt Chef Project is a globally recognised not-for-profit Social Enterprise who are fully committed to making the hospitality profession healthier and more sustainable by focussing on people's wellbeing first: The Burnt Chef Project | Hospitality Mental Health Awareness
