Chef's Profile

Head Chef Ben Giles tells Worcestershire Life his memories and aspirations

chef


What is the earliest memory of cooking?
Helping my Grandad peel onions to make his very own faggots.

 

Who influenced your decision to be a chef?
You could say it all started from The Queens Head, Stoke Pound, Bromsgrove where Grandad and Nan started serving traditional home cooked food and their famous carvery. This has been carried through generations which influenced me to become the chef I am today.

 

What is your favourite family dish?
Since a young age it’s been a family tradition to gather around the table and tuck into a beef bourguignon on a Sunday afternoon.

 

What is your signature dish?
One if my preferred dishes at the moment is spring lamb rump, sous vide shoulder, smoked bacon popcorn, savoy cabbage, chorizo anna, jus.

 

Where is your favourite restaurant?
After recently dining at Gidleigh Park the level of excellence was inspirational.

 

Which celebrity chef’s do you most admire?
The chef I would have most respect for in the culinary world be Micheal Caines.

 

What is your favourite piece of kitchen equipment?
I would have to say the induction hob for sugar work.

 

Have you had any cooking disasters?
We had a 50 litre beef stock slowly cooking for 5 days, as we passed the stock into a bucket ready for the chiller the bucket gave away and the stock ended up all over the floor. Disaster!

 

Do you have any certain goals you want to achieve in the near future?
Like most chefs in this day and age the mighty Michelin star.

 

What is it you enjoy most about your career?
The passion I have food and the return of satisfied customers.

 

Do you have any tips for novice cooks?
Always be one step ahead of your game, work hard and don’t be afraid of trying new things.

 

What do you like to do in your spare time?
I enjoy fine dining and have recently acquired a shot gun license so I can shoot my own game for the menu.