Yesterday was a great day at Coopers. We had our much anticipated head chef start with us. Shaun Jones has joined to us to oversee all the menus and food produced at Cooper’s sites. For now, he will be based out of the restaurant in Bourne End above the marina office. Cooper sat down with him to find out more about him. Hi Shaun, welcome to the team. How would you describe yourself? I’m quite a calm chef so you won’t be seeing any Gordon Ramsey flare ups from the kitchen. We have a chef’s table at the restaurant so you will be able to see me work, ask questions about the food and we get to know each other better. I like to have fun in the kitchen with the team, but there is a time to be professional and crack on with getting the job done. What can we expect to see on the menu? Coopers menus are all about being fresh, delicious and good looking. I am really excited to get to know local suppliers and work with the team to ensure our food is supporting the community as well as sourcing the best suppliers for what we can’t source in our region. What is your speciality dish? I really like to put my own twist on classic dishes. I also like to take a prime cut of meat like pork or duck and cook it three ways. I then combine delicious flavours and pull the whole dish together for a unique experience. What is your ambition for the food at Coopers? My ambition is that it will look the best it can look and taste the best it can taste. I want our guests to feel relaxed and part of Coopers. Our breakfast and lunch will be more casual and dinner will be slightly more refined and classy but still comfortable. We want our guests to come for the experience of quality food, amazing ambience, delicious wine and a gorgeous venue. I also am looking forward to building an amazing team of chefs. If you’ve got passion and a flare for food we’d love to hear from you.
Posted on: Wed, 01 Oct 2014 16:20:26 +0000
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