MEET THE CHEF: Neil Aitken
MEET THE CHEF: Neil Aitken, Head Chef at The Forge in Chester
What’s your first food related memory?
My first memory in the kitchen is of cooking macaroni cheese and stovies - a traditional Scottish dish - with my dad.
Where were you trained?
I have worked all over the UK, mainly in Michelin star restaurants that include Kinloch Lodge on the Isle of Skye, Restaurant 21212 in Edinburgh and Midsummer House in Cambridge. I played a significant role in launching Arkle within the prestigious Chester Grosvenor Hotel and also helped open Moor Hall Restaurant in Aughton, which went on to win three Michelin stars. Every experience across these exceptional establishments has shaped the chef I am today. I learned so many great cookery techniques and knowledge of ingredients over the years that I’m ready to showcase at The Forge restaurant.
What do you love most about your job?
I love being creative, taking an ingredient or a protein and cooking it in such a way that makes you think 'wow' when eating it. I love service; the intensity, the speed, the teamwork and cooking over fire is a fantastic way to add flavour to dishes.
Describe your style in three words.
Flavour. Clean. Vibrant.
What’s your favourite dish to create?
My favourite dishes to create are my fish courses; I love creating new garnishes for each fish. Right now we have a fish course where we cook the hake on our Yakatori BBQ with new potatoes, savoy cabbage and brown shrimps, finished off with a smoked haddock sauce. I love plating it.
What regional dish stands out to you and should represent your county?
For me it has to be Cullen Skink. Everytime I go home back to Edinburgh I have to order it. It's packed with flavour, textures and just everything right with Scottish food.
Where do you draw your creative inspiration from?
I draw my creative inspiration from my past kitchens, learnt techniques and clever ways to enhance simple ingredients. Also from books from the likes of Sat Bains to Clare Smyth. I take great inspiration from their unique flavour combinations and plate presentation.
Who is your biggest supporter?
My biggest supporters are my wife and my parents. They mean everything to me and I strive to make them proud.
What would you want to have as your last meal?
As my last meal, I would have chicken liver parfait, brioche and red onion chutney to start; ribeye steak, french fries and peppercorn sauce as mains and an apple tarte tatin to finish.
Which foods are your guilty pleasure?
My guilty pleasure has to be a really good cheeseboard or anything sweet. I’ve got a real sweet tooth.
What do you look for in an up-and-coming chef that makes you think they’ve got what it takes?
For me, what I look for in an up-and-coming chef is attitude. A real passion for ingredients and flair for cooking but mainly for me it is attitude. If their attitude and desire to learn is there, then nothing will stop them from reaching their goals.
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