Showcasing our staff is important to us, your experience is Elite because of all of our employees out front and behind the scenes.
Today we’re celebrating our new Head chef at The Pheasant Plucker, Liam. Liam has really worked his way up the ranks with Elite and is a great example of what hard work and perseverance can achieve!
Keep reading to find out more about Liam’s journey and his advice to any budding chefs!
From a young age, I’ve always had an interest in cooking. After leaving school unsure of what I wanted to do, a teacher recommended I go to college to study catering, and from there, my journey as an aspiring chef began. I chose to work for Elite Pubs because I had heard from friends about the fantastic quality of their food, and when I saw a job opening online that was local to me, I decided to apply.
This year marks my seventh year with Elite Pubs. I started my first role as a commis chef at The Farmhouse and now I work as the head chef at The Pheasant Plucker. The support I’ve received on my journey at Elite Pubs has been second to none; the head chefs and executive team have shown a genuine interest in me and helped shape me into the chef I am today. One of my favourite parts of the job is creating the specials menu each week, as it allows me to showcase my creativity, and I take great pride in receiving positive feedback. I especially love to cook in the spring because the ingredients feel fresh and vibrant, bringing colour back into the kitchen after the cold winter months.
Elite Pubs are unique in their own way — they elevate classic pub food to a new level, offering welcoming venues and a style of food that leaves plenty of room for creativity, unlike many chain pubs in Kent. Out of all the venues, The Lazy Fox is my favourite; the food is consistently excellent and the views from the restaurant are fantastic. My long-term aspiration as a chef is to own my own place one day, whether it’s a restaurant or a food truck — that’s been my dream since I first became a chef.
Finally, I’d like to say to any future chefs: you must work your way up in this industry. I started at the very bottom of the kitchen hierarchy, and through hard work and determination, I climbed to where I am now. Always be a “yes” person, take every opportunity you’re given, and maintain a positive attitude toward cooking — because there will be hard times, and without the right mindset, it’s easy to lose your love for the craft.