*About Bryan* I was trained to become a professional chef by a remarkably ebullient Frenchman called *Jean Marchal *who was head chef at the French Embassy in London for many years before buying a restaurant on the banks of the Mere at Ellesmere, Shropshire.
He moved on to manage a large country hotel near Bangor-on-Dee, Denbighshire. This is where our paths first crossed. I was straight out of school and keen to learn, having been passionate about food for many years. Fortunately, Jean was keen to teach and was happy to find someone with the same ethos. It was mid Seventies and my introduction to commercial kitchens was bang at the start of the longest heatwave in living memory. If you can survive that, you can survive anything.
I picked up many influences along the way, working with many different chefs, including one trained at the Michelin starred Sharrow Bay Hotel but my main influence has always been those early years at The Cross Lanes. That is why you will see things like Prawn Cocktail, Duck in Orange, Steak Diane and Black Forest Gateau on my menu at some point. *Passé?.....* Nonsense, just good tasty food that doesn’t go out of fashion. I was also formally trained at Aston and Deeside colleges to City & Guilds standard but I don’t place the same importance on this because it will never prepare you for the cut and thrust and the “buzz” that you get from working in a busy kitchen. *You have to enjoy catering to be able to do it well.*
About me, Bryan
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Monday Club Lunch Chicken Cacciatore with Crusty Bread and Butter Treacle Tart and Custard Cup of Tea or Coffee… https://t.co/dBev2COWLq
Throughout December, we will be serving a Christmas lunch of traditional Turkey Roast and all the trimmings, follow… https://t.co/jDwnIp0sSX
Monday Club Lunch Slow roasted Belly Pork with Crisp Crackling, Apple Sauce, Stuffing, Mash and Gravy Home Cooked… https://t.co/lcm8NgspIG
Just enjoying the last of the bubble and Squeak with Smoked Streaky Bacon and Softly Poached Free Range Egg. Glass… https://t.co/4GoQ2YB18g
Friday (continued) Mushroom Omelette with Minted New Potatoes and Garden Peas Bubble and Squeak with Smoked Strea… https://t.co/pUXpeTwvPv
Friday Spicy Mexican Enchiladas with Chicken, Pork and Peppers, topped with Tomatoes and Cheddar Sausages and Mas… https://t.co/3Tvutm38y4