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Meet our Chefs: Darryl at The Never Say Never
Discover MoreThe Never Say Never
The Never Say NeverHaving worked across several Elite Pubs over the years, Darryl has built up a wealth of experience and a passion for creating comforting, flavour-packed dishes. From starting out as a kitchen porter at just 14 years old to becoming an experienced chef, cooking has always been at the heart of his career.
We caught up with him to chat about how it all began, his favourite dishes and why fish is always his first choice.
How long have you been with Elite Pubs?
I first joined Elite Pubs in 2018.
Over the years I’ve worked across several of the group’s pubs, including The Vineyard, The Gun, The Lazy Fox and Never Say Never, as well as helping at many of the other sites. It’s given me the chance to work with lots of different teams and gain experience in a variety of kitchens.
Did you always want to be a chef?
I think so. I studied catering at college and never really considered doing anything else.
Like a lot of chefs, though, I sort of fell into it. I started out as a kitchen porter just looking for a weekend job at the age of 14. After that I was in the kitchen every weekend – Friday evenings, Saturdays and Sundays – learning as much as I could. Before long someone asked if I’d like to help in the kitchen, and from there I just kept learning and working my way up.
It gave me a real head start and confirmed that professional cooking was exactly what I wanted to do.
Rotisserie chicken
Loaded BBQ chicken tater tots
Fish Pie
Buffalo mozzarella & prosciutto bruschetta
Devon crab on sourdough
What was your earliest food memory?
One of the biggest food memories that sticks with me is the first time a head chef asked me to try a medium-rare steak.
Growing up, everything at home was always cooked well done, so when he handed it to me, I remember saying, “It’s not cooked!” He convinced me to give it a try, and I’ve never looked back since.
It’s funny how one moment can completely change the way you think about food.
Who inspires you in the kitchen?
I’ve always enjoyed watching Gordon Ramsay. He’s incredibly knowledgeable and passionate about what he does, and that’s something I’ve always admired.
How would you describe your cooking style?
If you asked the team, they’d probably just call me the “Curry King!”
Personally though, I’d say I enjoy cooking fish more than anything. Whether it’s fresh cod, seafood dishes or classic pub favourites, it’s always something I love working with.
What’s your favourite dish on the menu?
Without hesitation – the Fish Pie.
It’s a proper comfort dish and one I never get tired of cooking or eating. For me, good fish done well is hard to beat.
What do you enjoy most about being a chef?
Every day is different, and there’s always something new to learn. I enjoy working as part of a team, developing dishes and creating food that guests genuinely enjoy.
Seeing people leave happy after a great meal is what makes all the hard work worthwhile.