Chef of the Week: Jake Parry, Executive Chef at The Halyard Liverpool
How long have you worked at your current restaurant?
I started in September 2023, we didn’t actually open until March 2024 so I was involved in all things pre-opening, from recruitment to ordering the equipment.
Where did your passion for cooking come from and where did you learn your skills?
I sort of fell into it really, I went to The Bulkeley Hotel in Beaumaris, Anglesey for a week’s work experience when I was 15. I must have caught the bug for hospitality as I ended up working there for 7 years and am now coming up to my 16th year as a chef.
What do you enjoy most about being a chef?
I enjoy the way that no two days are the same, you never really find yourself bored!
Name three ingredients you couldn’t cook without.
Chilli, butter and salt.
Which piece of kitchen equipment couldn’t you live without?
Definitely a Thermomix.
What food trends are you spotting at the moment?
Maybe not a trend as such, but I’ve noticed a lot more chefs embracing simplicity. Gone are the days where a dish needs 8 or 9 different elements to it.
What do you think is a common mistake that lets chefs down?
Not writing stuff down, whether it’s recipes or tips/tricks. A notepad or notes on your phone are always good to go back to.
What is your favourite time of year for food, and why?
Autumn going into winter, where the hearty slow braises start to appear on menus.
Which of your dishes are you most proud of?
I’m a big fan of the char-grilled smoked bacon chop on our menu currently. Simple yet tasty, nowhere to hide, there’s literally 2 elements to it so if the bacon isn’t cooked perfectly, or the chimichurri isn’t seasoned correctly, the dish just doesn’t work.
How do you come up with new dishes?
I get inspiration from the people around me, whether they’re in my team or on social media, there’s a lot of influence from previous kitchens and chefs I’ve worked with, and I also enjoy experimenting with different things. Sometimes they work, sometimes they don’t!
Who was your greatest influence?
My first ever Head Chef, Mark Owen, and Sous Chef, Hugh Jones, both taught me a great deal about becoming a chef and have played a great role in shaping me to be the best I possibly can.
Tell us three chefs you admire.
I’m going to have to make it four if that’s ok! Gordon Ramsay, Tom Booton and the chefs behind Fallow; Jack Croft and Will Murray.
What is your favourite cookbook?
Nose To Tail by Fergus Henderson and Gjelina by Travis Lett.
Who do you think are the chefs to watch over the next few months?
Gareth Stevenson, who was previously my Head Chef at Abode Chester, has recently taken the reigns at Tyddyn Llan. One to watch.
What’s been your favourite new restaurant opening of the last year?
I’ve still not been, but Andrew Sheridan has opened a place called Dishes in Prestatyn, it looks amazing and I definitely need to pay them a visit.
