*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 Grilled Gammon Steak with Egg, Chips and Peas Rice Pudding Cup of Tea or Coffee ☕ All of this… https://t.co/7oDh0wdXll
Saturday Meat and Potato Pie, Cauliflower Cheese, Chips and Gravy Chicken and Mushroom Pasta Bake, Salad and Crus… https://t.co/fPaFqw0JFx
Friday Meat and Potato Pie, Cauliflower Cheese, Chips and Gravy Chicken and Mushroom Pasta Bake, Salad and Crusty… https://t.co/vqLKu3yaZb
Monday Club Lunch Pork and Bean Cassoulet Fresh Crusty Bread and Butter Chocolate Orange Brownie Cup of Tea or C… https://t.co/ZxKC3Z55D9
Wednesday Liver and Bacon, Mash and Onion Gravy Mediterranean Vegetable Lasagne with Salad and Crusty Bread Turkey… https://t.co/LJ8tAAEr67
Monday Club Lunch Pan -fried Lamb's Liver and Onions, Mash,Veg and Gravy Sultana Sponge and Custard Cup of Tea o… https://t.co/Ai7afpJEQ0
Friday Chicken Romesco (Peppadew, tomato and smoked paprika) with Sauteed Potatoes Button Mushroom and Leek Omele… https://t.co/Mvl0qhsmZp