MEET THE CHEF: Ian Worley
MEET THE CHEF: Ian Worley - Head Chef at Hawksmoor Manchester
What’s your first food related memory?
On holiday in Portugal eating snails with a cocktail stick (they eat them there as well).
Where were you trained, and how did you find your training?
I went to catering college in North Devon, and my first job as a chef was at the Saunton Sands Hotel and I loved every second of it.
What do you love most about your job?
The way it has changed over the years and constantly challenges you to evolve and be better.
Describe your style in three words.
Simple. Seasonal. Tasty.
What’s your favourite dish to create?
I love making a roast dinner at home for my family and friends. There is so much variation and fun you can have with it as a chef, and around that table is my happy place.
What regional dish stands out to you and should represent your county?
Very easy this one - the mighty Lancashire Hot Pot.
What do you think makes dishes in your region unique from others?
I think the working-class heritage that is across most of the North of England feeds into our love of a proper chippy, pies, puddings and cakes. And nowhere in the world does those things better.
Where do you draw your creative inspiration from?
I love the constant innovation of high-end chefs both in this country and from overseas. The dedication and commitment to trying something new and pushing boundaries always blows me away. I also draw inspiration from travel and local traditional cuisines. For me the combination of those two things is where great food comes from.
What are you most proud of in your career?
Learning how to find the balance between a challenging career and still spending quality time with my family.
Who is your biggest supporter?
My wife Olivia, I’m a very lucky guy to have her.
What would you want to have as your last meal?
Tournedos Rossini served with pomme dauphinoise and a big glass of Barolo.
Are there any foods you just don’t like?
Parsnips. I love them as an ingredient to cook with as they are so versatile, but there is something about the flavour I just find odd.
What do you think is the most challenging ingredient to work with?
Until you know what to do with them, globe artichokes.
What do you look for in an up-and-coming chef that makes you think they’ve got what it takes?
A great work ethic, a drive to improve themselves, being open to feedback, positive attitude and energy, a passion for cooking and being consistently good.
Is there any advice you’d offer to an aspiring chef?
Have a plan for your career. Try to work in a good variety of restaurants or hotels (fine dining/accolade focused, simple bistros with large volume/high standards) and just focus on constantly improving yourself as a cookand a professional. The rest will look after itself.
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