*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: 2026
Wednesday Chicken and Vegetable Soup Broccoli and Stilton Soup Minced Beef and Veg Pie, Chips, Veg and Gravy Ter… https://t.co/gmzjH2Cyv8
Saturday Minced Beef and Vegetable Pie Mash, Veg and Gravy Chicken and Mushroom Pasta Bake Crisp Gratin and Crust… https://t.co/PZluqX1mIs
Monday Club Lunch Tasty Lamb🐑 Hot Pot with Crispy Potatoes, Pickled Red Cabbage Crusty Bread Syrup Sponge and Cu… https://t.co/W48OjXnjZA
It's looking a bit bleak, weatherwise, tomorrow but we will strive to keep you dry and entertain you with the super… https://t.co/WXVU8wNH5N
Monday Club Lunch Toad in the Hole Potatoes, Veg and Gravy Profiteroles with Cream and Chocolate Sauce Cup of Te… https://t.co/E1yzI9dKgS
Friday Beef and Vegetable Pie, Mash, Veg and Gravy Curry Goat 🐐with Rice and Peas Breaded Escalope of Chicken 🐔wit… https://t.co/nzohBUhWVH