Chef of the Week: Joe Liptrot, Executive Chef at Delta Hotels by Marriott Worsley Park Country Club, Manchester
How long have you worked at your current restaurant?
I’ve been at Worsley Park Marriott Golf & Country Club one year as Executive Head Chef.
Where did your passion for cooking come from and where did you learn your skills?
I did a lot of travelling when I was younger, Asia, Europe etc. This opened my eyes to other cuisines. I was always a big lad growing up and never shy to taste something different.
What do you enjoy most about being a chef?
Two days are never the same. I love building a team and relationships and seeing them grow. I like to see chefs progress and push up the ladder. The only way of improving is by giving chances, exactly like I have.
Name three ingredients you couldn’t cook without.
Seasoning, double cream & butter.
Which piece of kitchen equipment couldn’t you live without?
Rational ovens- they do a lot!
What food trends are you spotting at the moment?
A lot more Asian influences which I like and some of the old traditional ways are coming back like low and slow cooking.
What do you think is a common mistake that lets chefs down?
Over complicating – We can all be guilty of it sometimes. Also, over-garnishing – It should be there to enhance the dish not to look good.
What is your favourite time of year for food, and why?
Asparagus season – April/ May – Love the stuff!
Which of your dishes are you most proud of?
I’m very proud of my duo of pork dish which we do at Worsely Park – Confit belly, braised cheek, carrot three ways, potato pressing and red wine jus.
How do you come up with new dishes?
A lot of research – Instagram is fairly good for inspiration and ideas. Also the old fashioned way referring to cook books.
Who was your greatest influence?
Marco Pierre White & Jean Christophe Novelli – Worked for both in my younger years and it really set a standard.
Tell us three chefs you admire.
Marco Pierre White, Jean Christophe Novelli & Tom Kerridge.
What is your favourite cookbook?
Marco Pierre White – White Heat.
Who do you think are the chefs to watch over the next few months?
Gary Usher – Always an interesting one, I love the simplicity of his food but maximum flavours.
What’s been you favourite new restaurant opening of the last year?
Not new, but my favourite place to go in Manchester is Kabanas Indian- Real home cooking served like school dinners but the most traditional & authentic of curries.
