Corporate Magazine July 2018

Q: What made you want to be a chef?
My parents owned a small guest house so I was
involved with food preparation from a young age.
Q: How long have you been head chef at
Lion Quays?
Eight months.
Q: Who or what inspires your cooking?
My family inspire me to be a success so I can make
them proud.
Q: What are your go-to ingredients?
Salt, butter, rosemary and thyme.
Q: What’s proving to be the most popular
dish this month and why do you think that is?
Slow cooked shin of English Beef is very popular.
It melts in the mouth and is accompanied by
caramelised onion and a red wine jus. It’s a delicious
flavour combination.
Q: Do you have any stand out dishes or
packages which are popular with corporate
guests?
We have a very diverse menu that suits both
corporate and leisure guests alike, whether it’s tapas
on the terrace or a gourmet burger in a room.
Q: What options are available for bigger
events such as celebrations, parties and
conferences?
I like to keep the standard consistently high across
the kitchen so the options available are very similar
to our a la carte dishes.
Q: What can you offer clients looking for a
fine-dining experience? How do you make
the occasion unique and how do you get the
right combination of food and drink?
We have quality meat and fish from local suppliers
and I like to keep up-to-date with flavours which are
in fashion. Our best dishes can be accompanied by
wines selected by our Bar Manager / Sommelier.
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