The Seven Sins of Kevin Tickle |
Head Chef, Forest Side |
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I started my career in catering washing pots and doing an occasional shift at a pub in Foxfield. I quickly developed a passion for the kitchen environment so decided to take the opportunity to commence a two year apprenticeship English Lakes Hotels which allowed me to work full time in their various kitchens and study at Kendal College on a day release basis.
After completing my qualifications I decided I wanted to push myself to the best of my ability and took a job at the Michelin starred Sharrow Bay Hotel on Ullswater. I stayed here for two years working my way up to Chef de Partie and gaining a fantastic training in classical cookery. Wanting to further develop I then decided to make a move to the then Michelin starred Gilpin Lodge at Crook as a Chef de Partie.
In 2005 a job became available at the recently starred L’enclume. I got the job and by my third year I was promoted to Sous Chef. In addition to the Sous position, I gradually took on the position of Head Forager. This has long since been a passion of mine and was a fantastic opportunity to develop another side to my cooking. |
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After working at L’enclume for eight years, I was offered my first Head Chef position at Rogan & Co in the same village. In the short while in this position we achieved three AA Rosettes and brought the Good Food Guide score up to a 5/10. In addition to this I also won both the Rising Star and Restaurant of the Year Awards at the Cumbria life Awards.
At the end of 2014 Andrew Wildsmith approached me with his latest project, The Forest Side. The Forest Side is an 18 bedroom country house undergoing a fully stripped back refurbishment, including a brand new kitchen, and reworked kitchen garden. I really felt that this was an opportunity I could not turn down, as it’s allowing me to have complete free rein over the menu and growing schedules in the walled garden. |
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Wrath - What makes you angry about the hospitality industry?
I wouldn’t say it makes me angry but I believe many young chefs want to move to the top too quickly without putting in the essential groundwork.
Greed - If all your food fantasies came true what would be on your Plate?
Higginson’s Huntsman Pie & pickle.
Sloth - What do you do to unwind?
Fish, shoot, walk and family time.
Pride - What are you most proud of?
My family.
Lust - Is there anything that you are still lusting to achieve?
Not lusting as such, but it would be great to take The Forest Side to a high level.
Envy - who are you most envious of?
Kit Harrington, who isn’t?
Gluttony - have you ever over indulged?
Oh yes, many times.
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We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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