*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
- Hits: 1768
Monday Club Lunch 27th May 2019 Bacon, Egg and Cheese Pie, Chips and Beans Black Forest Gateau Cream Cup of Tea… https://t.co/8tJ5tYTzGy
Monday Club Lunch 20th May 2019 Pork Loin Steak Mushroom Sauce Vegetables and Potatoes Lemon Meringue Pie Cup o… https://t.co/3qONZen5gW
Monday Club Lunch Quiche Lorraine, New Potatoes and Dressed Salad Banoffee Gateau Cup of Tea All of this for on… https://t.co/OvzQaFJgwf
Saturday Celery and Stilton Soup Cock-a-leekie Soup Crusty Bread and Butter Minced Beef and Vegetable Pie, Chips… https://t.co/DZhCZ7aRz4
Thursday Minced Beef and Vegetable Pie, Chips and Gravy £5 Pork and Bean Casserole with a puff pastry top and brea… https://t.co/Lho8hfeBZG
Bank Holiday Monday Monday Club Lunch Tender pork and bean casserole Warm Chocolate Brownie with pouring cream… https://t.co/CRxu1cnMu3