FOOD + DRINK
MEET THE CHEF :
STEVE PIDDOCK
Executive Chef , The Marquis of Granby , Alkham
What led to you becoming a chef ?
I have always had a love for cooking , taking inspiration from the early TV chefs such as Keith Floyd and Marco Pierre White as a child . This led me to taking on a job as a kitchen porter in the summer holidays at the local pub , cementing my desire to become a chef . I was very lucky to have such supportive parents ; they encouraged me relentlessly to follow my passion and persevere with a career that I would ultimately love . Either this or they were keen for me to leave the nest , regardless ! I have never looked back and been lucky enough to work in some of the best kitchens in the UK .
Where did you train ?
I started my apprenticeship with Marston Hotels , a large group of hospitality venues . I trained for two years as an apprentice learning many skills before starting my career in the kitchen with several restaurants and hotels allowing for me to develop myself and my skills further . I have had the pleasure of working for and with many talented chefs over the years such as Phil Howard who inspired me and helped me develop my culinary skills to what they are today . I am incredibly grateful for all the continued support and guidance I have had from the multiple venues , and chefs I have worked with over the course of my career .
Where have you worked before ?
I have been lucky enough to work in a variety of kitchens across the globe , the most prestigious being the two Michelin starred The Square under acclaimed chef , Phil Howard , who in turn was trained by Marco Pierre White . Following my two years there , I was headhunted to join the multi-awardwinning Cliveden House in Berkshire , a beautiful hotel set in 375 acres of countryside . I loved working in a hotel environment and it was the next step for me to bring what I had learned from The Square to this five-star hotel . Chilston Park followed and was a natural progression for me to work as a senior chef in a two starred AA Rosette kitchen . This brought me closer to my roots in Kent , where I was able to utilise the fantastic produce from The Garden of England . The Bell Hotel in Sandwich followed where I headed up the kitchen in this famous town before moving on to the Marquis of Granby , which has been my kitchen home for the last seven years under two ownerships .
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