Member Info
How long have you worked at your current restaurant?
Dick’s Smokehouse started off as a street food stall in 2017, where we travelled the country showcasing our food. In late December 2020, in the middle of COVID we opened our first restaurant. We now operate our busy little neighbourhood restaurant, serving authentic American BBQ.
Where did your passion for cooking come from and where did you learn your skills?
I was originally set to study landscaping at university. But a few weeks before I started, I read Gordan Ramsay’s autobiography and the life of a chef had me intrigued. A few weeks later I started at Worchester College, where I spent 3 years. I was fortunate enough to win competitions during my time at college. I was provided with fantastic opportunities to have placements at Simpsons, Birmingham and Ledbury, London. During college, I was also working at the Elms Hotel, under the watchful eye of Head Chef, Daren Bale.
What do you enjoy most about being a chef?
There are so many things I love about being a chef. Collecting ingredients and turning them into meals, that people enjoy eating will always be at the top. The noise of a busy happy restaurant will never get old. Behind the scenes, I think the family ethos is truly special. Spending all day everyday with the same people, creates a unique family feel like no other. At Dick’s Smokehouse, we are truly blessed to have a great team, and amazing customers that spur me on each day.
Name three ingredients you couldn’t cook without.
I think eggs have got to be number 1. By far the most versatile ingredient, from sweet to savoury, hot to cold. You name it, the egg can do it. Secondly, it’s got to be spices. We rely heavily on different spices at Dick’s Smokehouse. All of our meats are coated in our own dry rubs, which can contain up to 11 different spices. As the saying goes… Spice is the variety of life. Last but not least for me would be Charcoal. Every meat we cook, is done so over coal & wood. It’s what makes us stand out from other restaurants in the area.
Which piece of kitchen equipment couldn’t you live without?
This would definitely be our smokers. From sausages to chicken wings, every type of meat is cooked on our smokers. We have 4 smokers onsite, so we can use different cooking types at all times.
What food trends are you spotting at the moment?
I think with the current economy its all about using cheaper items and turning them into something special. It’s important that we keep the hospitality industry affordable for everyone.
What do you think is a common mistake that lets chefs down?
The biggest mistake I notice, is not adapting. Especially during Covid times, I saw it happen a lot. At one point we had to adapt Dick’s Smokehouse every 2-3 weeks. Food costs are ever changing at the moment, so it’s important to adapt to make meals affordable & profitable.
What is your favourite time of year for food, and why?
Winter is always a fun time for food. Strong hardy vegetables make an appearance. Cooking slows down and introduces warm hearty meals. Slow cooking meats and filling the room with the smell of food, takes some beating.
Which of your dishes are you most proud of?
Our Baby Back Ribs will always take the crown. The essentially put us on the map. No joke, I’ve seen someone cry with joy when eating them. We always ensure we use ribs with a good amount of meat on them. There’s nothing worse than chewing on bone.
How do you come up with new dishes?
Dishes can take a few months before they make it onto the menu. We will take an idea, and see what it’s like. From there we’ll adapt it, until we are happy with it. Seeing what others are cooking in the BBQ community is a great way to see what others are enjoying. We have a small menu, so whatever is on there has to make a big impact.
Who was your greatest influence?
During my college days, my lecture was a huge influence. Always pushed me to be better, enter competitions. He had a huge passion for hospitality, and always helped build the best opportunities. I also have to thank the Tanners Bros (Chris & James) and the head chef, Martyn Compton. These guys really introduced me to fine dining, and what it took as a chef to produce high quality food. My final influence would definitely be Gareth Fulford, Purslane. He taught me the importance of business within a kitchen. Without this, I wouldn’t have had the courage to start my own restaurant.
Tell us three chefs you admire.
Dave Boswell, Head Chef at The Kentish Hare. A formal colleague from my days at Tanners. Whenever I see his food on social media, it always stops me scrolling. Perfect cooking at its best. Luke Tipping at Simpsons. Having eaten at Simpsons several times and worked there for a week during college, the food he produces is always fantastic. Marcus Bawdon, The King of British BBQ. He spends everyday teaching the UK how to BBQ. A great inspiration to the ever growing style of cooking over fire.
What is your favourite cookbook?
I honestly must have about 200 cookbooks. All have their purposes, I honestly couldn’t choose a favourite. Although Dabbous, by Ollie Dabbous is a strong contender.
Who do you think are the chefs to watch over the next few months?
Leo Kattou is certainly one to watch as he takes the head chef role on at Laghis in Edgbaston.
What’s been your favourite new restaurant opening of the last year?
Buddha Belly are soon to be opening their first restaurant. These guys produced some of the best street food I’ve ever eaten. When they open, give them a try.
