As part of our Meet the Chef series, we're talking to some of Cumbria's finest about their lives in and out of the kitchen. This week, it's the turn of Tom Reeves
What is your current role and what does it involve?
Head chef at Rogan & Co. My job has quite a few different elements to it, which makes it quite interesting. It involves overseeing the team, mentoring junior members of the team including Academy by Simon Rogan students who work with us as part of their rotations during their 15-month training programme. I am also involved with dish development, working closely with Simon’s Our Farm team and Our Farm head chef Liam Fitzpatrick preparing and planning our seasonal dishes around available produce and what will be coming into season.
How long have you been a chef?
I’ve been a chef for 15 years now and I’m 29.
How did you first get into cooking?
No one in my family is in the industry, I got into cooking from watching chefs on TV, particularly Gordon Ramsay and Heston Blumenthal, who were exciting and captivating, and that’s what made me decide I wanted to cook professionally.
Where did you learn your craft?
I worked at L’Enclume for four years learning all the time and then I went to Maaemo in Oslo for two years which was a really important learning curve.
What was your first job in hospitality?
My first job was working weekends at the local golf club, I started out working for free in the kitchen until a job became available.
What is your signature dish?
I don’t have a signature dish as such, but I love cooking lamb, especially Herdwick saddle. One of the first dishes I put onto a menu was a lemon posset, so that will always hold fond memories for me. We’re always making tweaks to dishes and not forgetting what we’re able to serve also depends on what’s available at the time in terms of ingredients, so those two things keep things interesting for the team and diners.
What’s been your worst cooking disaster?
I’ve had a few disasters over the years, learning things the hard way, but thankfully being a bit older and wiser they’re few and far between now. I know now that you can’t be complacent, so you have to stay on your toes.
What are your culinary ambitions?
It’s a bit of a cliché I guess, but to have my own restaurant and become a mentor to up-and-coming chefs and be able to put something back into the industry in the future.
What do you like to eat?
Lots of pasta, my favourite is spaghetti with chilli and garlic.
How do you achieve a work/life balance?
I’m still trying to figure this one out, to be honest. Simon’s restaurants are shut on Sunday and Monday, which enables the team to have the same days off. I’m not tempted to work, which means I get a good break and can enjoy a bit of free time either running or seeing friends and family.
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