An Interview with Gray’s Inn Venue Executive Chefs
Kris
Q – Why did you decide to train as a chef?
A – I had a lot of passion and excitement for the industry.
Q – What was your first ever role within the catering industry?
A – Kitchen Porter at Hampton Court Palace.
Q – What part of the role gives you the adrenaline to continue in this profession?
A – The precision, organisation, math and everything else that come with the role of an Executive Chef.
Q – How did you feel when you earnt the merit to cook for Royalty?
A – It was extremely nice and extraordinary experience.
Q – What has been your favourite time working for CH&Co/Company of Cooks?
A – Working at Ampersand Event 2012 – 2017.
Q – Tips on making a dish more sustainable?
A – To stay focused with everything.
Q – With January and February being more focused on vegan and vegetarian dishes what is your favourite dish to make?
A – Vegan lamb meatballs with spicy tomato coulis and tagliatelle pasta.
Q – What would you consider the top three plant-based options to replace meat?
A – 1. Vegan lamb mince 2. Plant based beef burger 3. Spicy vegan sausages.
We would like to thank Executive Chef Kris for his 6 years at the Honourable Society of Gray’s Inn. Kris has served up some wonderful dishes to some amazing figures in time to include the Current King. Kris will be handing the reins over to Gordon to continue the legacy at Gray’s Inn.
Head Chef Gordon
Welcome Chef Gordon McCartney to the Gray’s Inn family! Our new head chef comes with a distinguished culinary background and a flair for innovation whilst also bringing his extraordinary talent and passion for exceptional cuisine to elevate your dining experience.
Q – Why did you decide to train as a chef?
A – I started working in hotel when I was 18, just as a temporary job before I went to university. After 10 years of temporary ‘jobs’ whilst at university and travelling I decided that I would focus on the kitchen as a permanent career.
Q – What was your first ever role within the catering industry?
A – I was hired to work in a forte posthouse hotel bar when I was 18, but we were cross trained through all the departments, so began to work both in the bar and the kitchen.
Q – What part of the role gives you the adrenaline to continue in this profession?
A – The challenges, the constant requirement to problem solve, adapt and overcome.
Q – What has been your favourite time working for CH&Co/Company of Cooks?
A – The 2 months at Gray’s Inn surely!
Q – Tips on making a dish more sustainable?
A – Planning; well planned menus, seasonal products, using ingredients as many ways as possible and being open to new ideas
Q – With January and February being more focused on vegan and vegetarian dishes what is your favourite dish to make?
A – This year I am enjoying celeriac, it’s such a versatile vegetable, and good starting point for many dishes
Q – What would you consider the top three plant based options to replace meat?
A – I tend to focus on unprocessed replacements, such as lentils, beans, tofu and tempeh, paired with seasonal vegetables.
Q – What is the best replacements for vegan desserts?
A – I tend not to do over complicate vegan dessert, but instead I look for dishes that are naturally vegan or require small adjustments to become vegan.
