https://devonshirehotels.co.uk/devonshire-fell-burnsall/IN the latest of our Meet the Chef profiles, we meet GEORGE MARSH - Head Chef at the Devonshire Fell Hotel in Burnsall:
* When did you become interested in food and cooking?
“I was into cooking from a young age; I used to love watching Gary Rhodes on TV - he was like a rock star in my eyes! My mum still has a tea towel that was made by my primary school, all the children in Year 1 had to draw a picture of themselves and write underneath what they wanted to be when they were older. Mine said Chef!”
* Where did you learn your craft - on-the-job or at college?
“I trained at Northampton College, I completed level one and two in food preparation and level two in food and beverage service. I then went on to do level three as an apprenticeship.”
* Where have you worked before?
“I’ve worked all around the globe; my first time working abroad was in Singapore for a chef called Mark Sergeant. I was sent out there for a month - a year later I finally came home! I’ve also worked in Australia. I worked at The Bridge Arms in Canterbury as sous chef, where we were awarded a Michelin star after eight month of opening. I worked for Jason Atherton in London, as well as some beautiful country house hotels like Swinton Park in Masham.”
* How long have you worked at the Devonshire Fell and what is your position?
“Since April, so coming up to three months as head chef.”
* What do you love about being a chef?
“I love training the next generation of chefs, it’s very rewarding to see someone gain new skills because you’ve managed to pass on knowledge that’s been handed down to you by your previous senior chefs.
“It’s also great to see your own ideas on the plate and to receive compliments from the customers. That’s what it’s all about.”
* How many staff work in the kitchen?
“We have a small team, currently just five of us. We’re hoping to have an apprentice start in the summer.”
* What are the challenges. Is it high-pressured?
“It’s always a challenge to keep the food relevant and on trend but also consistent with what our customers want.”
* Do you specialise in anything?
“I don’t specialise in anything particularly. I think I’m strongest at preparing and cooking fish. I’d say I’m pretty good cooking on a barbecue as well.”
* How would you describe the food you’re cooking at the Devonshire Fell?
“We cook traditional English food mostly, and a lot of classical French techniques. We try and keep it local and always seasonal. You can see the field the lamb is raised in from the restaurant.”
* How do you feel when diners send their compliments to the chef?
“It’s a great feeling, it’s what it’s all about. Were here to make the guests’ experience as good as we can, so receiving compliments means we’re doing something right!”
* Have any celebrity chefs inspired you?
“No chefs in particular but I’m inspired by a movement called The Burnt Chef Project. They look out for people within the industry with mental health issues. It’s exhausting, physically and mentally, being a chef so it’s great to see chefs get the support they need.”
* What are your favourite cookery programmes?
“I love watching re runs of Rick Stein or Keith Floyd. Gordon Ramsey’s passion for flavour is also a great watch.”
* What are your ambitions?
“I hope to work abroad again one day, but ultimately I hope to get into an executive chef job in a group similar to ours.”
* What is your favourite meal and in an ideal world who would cook it?
“I love a full English breakfast, can’t beat it, scrambled egg, no beans and a fried slice! Id love to have it cooked by one of the great chefs of our industry, maybe Marco Pierre White or Pierre Koffman.”
This month the Devonshire Fell celebrates its silver anniversary - 25 years of being part of The Devonshire Group’s collection of leading UK hospitality businesses.
Purchased from its previous Swiss owners at the turn of the last century, the 16-bedroom boutique hotel created quite a stir when it was renovated, with bold, colourful interiors and a quirky sense of style, designed by the Duchess of Devonshire.
The Fell, in its picturesque location in the pretty Dales village of Burnsall, is popular with a range of guests, including walkers and wedding parties. Burnsall was one of the locations in the Calendar Girls film, inspired by Rylestone and District WI’s fundraising nude calendar, which made global headlines and raised more than £6 million for cancer research. The real life Calendar Girls launched their second fundraising calendar at the Devonshire Fell.
On Saturday, June 29 the hotel will celebrate its 25th anniversary with a summer barbeque party. The event, from 12noon to 5pm, includes lawn games and live music, complimentary food and a pop-up bar. Children and dogs welcome.
Also this summer is the hotel’s new ‘all day dining’ bistro, featuring a selection of seasonal dishes, including locally sourced grills and fresh fish from the Yorkshire coast, for both hotel guests and non-guests. Another new offering this season, in the Devonshire Fell’s landmark year, is afternoon coffee, tea and cakes.
Food is served in the bistro, which looks out to panoramic views over the River Wharfe.
* Visit https://devonshirehotels.co.uk/devonshire-fell-burnsall/
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