*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 Homity Pie, Cabbage & Ham Blackcurrant Cheesecake & Cream Cup of Tea or Coffee All this for o… https://t.co/PDvRplPLRd
Another batch of Cock-a-leekie Soup (front) on the way. Creamy Dauphinoise at the back. https://t.co/uNJDsSTt2G
Wednesday Fish Goujons, Tartar Sauce, New Potatoes and Dressed Salad Cheese and Onion Pie, Chips and Peas Beef and… https://t.co/nxt7gKxLFK
Monday Club Lunch Beef Lasagne Salad Crusty Bread Chocolate Sponge Custard Cup of Tea or Coffee ☕ All this for… https://t.co/5ZPlrqJnSP
Wednesday Meat and Potato Pie, Veg, Potatoes and Gravy Goat's Cheese Bruschetta, Roasted Cherry Tomatoes and Sala… https://t.co/BtiACy8nMZ
Monday Club Lunch Honey Roast Pork Sausages, Gravy, Mash and Peas Black Forest Gateau and Cream Cup of Tea or Co… https://t.co/D7m6TcxIJw