Meet the Chef : Joe Liptrot
Meet Joe Liptrot, Head Chef at Cottons Hotel and Spa
What’s your first memory of your love for cooking?
When visiting Asia as a young teenager (13/14) and seeing the different styles and methods of cooking in the open street markets. I’m very interested in all cuisines
Where were you trained, and how difficult was your training?
I trained at Macdonald Portal Hotel Cheshire and at Jean Cristophe Novelli’s in Marbella. I found it tough but I was determined and worked every hour under the sun to gain as much knowledge as I could.
What do you love most about your job?
Every day is different and meeting new people I also like interacting with customers.
Describe your style in three words.
Quirky, different, modern.
What’s your favourite dish to create?
Beef three ways, fillet of beef (medium rare), short rib bon bon, braised ox cheek, carrot puree, potato terrine, heritage carrots and rich red wine reduction.
Where do you draw your creative inspiration from?
Modern day inspiration is a lot on social media (Instagram) but also cookery books.
What four ingredients are necessary in your kitchen?
Seasoning (salt & pepper), butter, garlic and shallots.
What are you most proud of in your career?
Working for Marco Pierre White and Jean Cristophe Novelli.
Who is your biggest supporter?
My 4 year old boy, Tyler.
What would you want to have as your last meal?
Curry.
Are there any foods you just don’t like?
Celery, I can’t stand it but I still use a lot in my cooking.
What do you think is the most challenging ingredient to work with?
Spices, it’s a fine line between right and wrong.
Do you do the cooking at home?
No, I eat out as I don’t want to make a mess of the kitchen.
What advice would you offer to an aspiring chef?
Work hard, listen and ask as many questions as possible.
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