You may have heard that our much loved Head Chef Paul Prescott has recently left the Pheasant Inn, but don’t feel too sad as you can still sample his culinary delights at our sister venue The Grosvenor Pulford Hotel and Spa, as he takes up his exciting new position as Executive Head Chef.
However, as we bid a fond farewell to Paul we’re delighted to welcome our new Head Chef, Louie Lawrence, who we are sure you will be interested in finding out a little more about.
Tell us a little about your previous experience?
My experience is varied; I’ve worked alongside many notable Chefs in well-known restaurants all across the UK such as L’Enclume in Cumbria, Seaham Hall in County Durham and even The Square restaurant in Mayfair. These experiences and working in such busy and experimental kitchens have given me a wealth of knowledge that I can apply here at The Pheasant Inn.
I gained 2 AA rosettes during my first Head Chef job.
So where did it all begin?
My parents are both in the food industry; they always encouraged me to help in the kitchen and be creative with my choices. My first experience of busy kitchens and cooking professionally was at 12/13 when I started pot washing at my local gastro pub. Before long they had me prepping and cooking small portions. Then at 16 (straight from school), I started as a commis chef and it all took off from there!
Where did you grow up?
I was born in Penrith and spent most of my childhood there, but I’ve been very lucky to have a career that has taken me all over the country.
Why did you join Nelson Hotels and the Pheasant Inn?
I decided to join Nelson Hotels because of its stellar reputation. When I met Director of Food Operations Leigh Myers at my interview it was inspiring to hear how he has reached the position he has, and the opportunities he has been given. I also felt that experience and time in the industry meant I have a lot to offer Nelson Hotels too.
What are your favourite ingredients?
Sherry vinegar and salt – without these you are lost! Acid in the pallet opens up your taste buds and allows the customer to experience the dish as a whole without missing any of the flavours.
What is your signature dish?
It’s hard to say as I am always looking for new flavours and I like to be experimental and create new dishes all the time. However, I do enjoy cooking a traditional roast dinner with all the trimmings!
What do you do in your free time?
Being a chef means your free time becomes very precious. I spend as much of it as possible with my two little girls, going to the gym and walking my dog Vinnie