We all know the best place to start is at the beginning. As my first blog post
here is my attempt at explaining how I became a chef and how I ended up trying
to make my culinary and triathlon mark on the island of Lanzarote...
Becoming a chef
Since I was a young lad I was inspired to become a chef after spending 3 years
working in a traditional greengrocers in the town of Canterbury. It was here
where I first learnt about the quality and consistency of ingredients. I was
surrounded by a variety of products from Asian cuisine to the more traditional
English fruit and veg. This sparked an interest in me and I was curious to
explore just what you can do with these ingredients.
At the age of 14 I decided to pursue this curiosity in food and began working
in the kitchen washing dishes. I thrived off the excitement of working in a
kitchen. I started to watch the chefs working and helped wherever I could,
whether that be simple vegetable preparation to putting a classic banana split
together. The thrill of being in a kitchen was enthralling and I loved the hard
work involved. This experience showed me that cheffing is a labour of love and
passion. From that moment on I never looked back.
I picked up more of my basic skills and craftsmanship from one of my early jobs
in a beautiful Georgian pub called 'The Chapter Arms' where I spent 2 years
listening and learning. At the age of 20 I was then taken to my first trip to
Lanzarote where I joined up with my brother and Paul Campbell at restaurant
'Casa Teygoyo'. This is the oldest building on the island, etched in history and built in the beautiful hills
of Conil. My passion excelled here - the fresh ingredients that were available
was truly amazing and it was also here I learned to forage flowers and fruit
which I experimented with.
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| The man who helped me learn - Paul Campbell and I recently in his current restaurant Barstro in Nazaret |
After that I went on a sharp learning curve and took on my own kitchen in La
Santa village where spent a year learning about my own style whilst always
being aware I needed to learn a lot more. After 2 and a half years in Lanzarote
I went back to the UK to start on my quest for culinary knowledge. Whilst there
I had the privilege to work alongside a list of Michelin stared chefs which
gave me the chance to train my ability and home my skills.
All time low
So the big question on everyone's lips is why did I take myself out of the big
smoke where chefs are always in the limelight and in high demand and relocate
to Lanzarote where the food is very simple and some would say backward?
Well it's a combination of a couple of
things but the biggest one was my marriage breakdown. I'd like to say I saw it coming
but in fact I was so caught up in the progression of my own career I did not. As you can imagine it knocked me off my feet. I felt as if my whole world had ended. I
can't really say much more than that and in fact I didn't really have the time
or want to take it all in myself as I just started the most exciting job of my career
which was a concept called 'Stripped Back' with John Salt in London. However even given the excitement of this, the hours and emotional strain eventually took it's toll on my health and
positive outlook on life.
It all came to head on the 24th December
2012 after moving back in with my dad at the age of 29. I felt like I hit an all
time low. I needed a way to get out. Luckily I still had friends on the island
of Lanzarote (where I mentioned I had worked before and learnt my trade). I
made a couple of phone calls and sent a few messages and waited...
On Christmas Day 2012 I was sat alone
watching a movie severely undernourished with a bucket of KFC. This is a true reflection of an all time
low. However I received the best Christmas present that year...I was offered a
job in Lanzarote! In that very moment I booked a one way ticket for the 3rd January 2013. It was going to be my fresh start and my much needed new
beginning. With hindsight I now know how much I actually needed that change to
happen in my life...
On the 3rd January I packed what I could carry and got on the plane. The job that bought me back (maybe
even say saved me) was with someone who gave me the opportunity to run her
kitchen when I was still a young lad and only just finding my way with food 9
years before. However, this time round things had changed on the island and I
was playing second fiddle. Another blessing was that, Debbie Jones (the owner)
was a great triathlete, some would say one of the originals. She therefore had
quite a following and support from the Tri community in Lanzarote. This gave me
the kick in the arse I needed to get back in shape. So, I started running
again.
On the food side of things, us chefs get itchy
feet and feel like we should be running the show, I'll admit it's an
egotistical thing. It didn't take long for people to notice the change in
quality. The main fan I got was Lee Holdaway, who resides part of the year in
Lanzarote and owns TLSPORT in the UK. He was to then have a huge influence on
my life. He made me understand the importance of work and life balance and how to get a
good quality of life when you don't put all the emphasis on work. These two
people made me realise that you can have two passions; triathlon and cooking
are now equal passions of mine. This blog will show the struggle and success in
both fields.
The Now
Fast forward to the present. I have
moved from my original position with Debbie but still owe her for giving me a
second shot at cheffing in Lanzarote and in life. I have slowly made my mark on
the island and after nearly 2 years of being here I have a solid direction
in the food I am producing. I am currently working in a creative role with Benn
and Zoe, the owners of La Cantina in Teguise and Tabla in Arrecife.
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| A sample of La Cantina's food - Deli Platter |
The two
restaurants are great and also very different so I am still being challenged and learning. La Cantina boasts traditional
Canarian produce and Tabla is in theme with the street food movement and offers quality burgers. As well as creating new menus and an identity for both I am also
working on a new style of dining in Lanzarote. I am creating themed
tasting evenings every 3 weeks at La Cantina's 'Secret Garden' which we have suitably named 'The Supper Club'. This is in it's fourth event now and includes a 10 course themed menu with an exclusive atmosphere (I will talk more about these in my upcoming blogs as as much stress as they bring me it is what I love to do). This allows me to indulge my ego and has enabled me to push my style, creativity
and learning of new foods as well as still get the buzz of working in a top restaurant in London. Slowly I am building a platform and clientele that
could eventually lead me on to a new venture on the island which I hope will combine food and triathlon. Right now however, I have the perfect mix.
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| Me in action at a Tasting night |
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| One of the dishes from my first tasting night; Wild Rabbit Terrine |
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| A selection of my Italian themed Tasting Menu; Secret Salad, Tri Colour Gnocchi, Venetian White Wine Sardines, Truffle Mushroom Gorgonzola Risotto |
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| Me in my Trisuit outside the much loved ProBike |
My journey in Lanzarote is really only
just beginning. I have an exciting role within food and amazing people
supporting me on my goals. I have one of the worlds best training grounds for
triathlon on my doorstep. Considering I am doing Ironman Lanzarote next May
I need this and will use being on the course to my advantage. In my personal
life, I have some great friends out here who have welcomed and support me in Lanzarote and in
many ways become my Lanza family. Life is finally looking good and there is
light at the end of the tunnel, to quote "Star's can't shine without
darkness". I feel like now I am on the path I was destined to be on and that is an exciting revelation in itself. I cannot wait to see where it takes me. Lanzarote, and the world, is my oyster. Yes, I really did need this change, much more than I ever knew!
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