Ex-Le Gavroche chef joins Lancaster Brewery
Steven Doherty, former head chef at Michel Roux's Le Gavroche in Mayfair, London, has been appointed executive chef of Lancaster Brewery.
Lancaster Brewery is a microbrewery based in the North West of England. The company owns three pubs and hotels across Lancashire and Cumbria including the Mill at Ulverston, the 51-bedroom Duke of Edinburgh hotel at Barrow in Furness, and flagship 16-bedroom the Sun in Lancaster.
Doherty has been tasked with overhauling the food offering at each establishment.
Phil Simpson of Lancaster Brewery said: "Steven is an acclaimed chef with an incredible record of success. He's a very rare talent in having both the experience running one of the best kitchens in Europe alongside his Cumbrian gastro pub expertise. Recruiting him was hard work and took six months of negotiations, however, since his arrival we've seen our food sales more than double and the quality of the meals his team produces is extraordinary.
"The Duke and The Mill will offer different styles of food, both head chefs will work with Steven in designing their own menus. They've each got their own distinct styles."
At the Mill, headed by Nigel Bullock, Doherty has created a consistent, but seasonal menu. Bullock has worked with Doherty for ten years, more recently as head chef at the First Floor Cafe in Windermere.
Doherty said: "We have introduced fine but casual dining to Ulverston. There are French influences from my background and huge dollops of local Cumbrian essence. This isn't pretentious, tiny portioned food at huge prices. It's quality food, fairly priced that looks beautiful and is served with thought, energy and effort."
The Duke of Edinburgh hotel's head chef is Sam Moore, who previously worked with Doherty at the First Floor Cafe in Windermere.
Moore commented: "The Duke is a famous Barrovian landmark. I've watched it develop over the years and when I heard Steven was taking the lead on their food offering I leapt at the chance of getting involved. I have a real passion for great food, I love cooking to impress. I want my kitchen to produce really special food that can be glamorous or casual depending on what our customer chooses from the menu. These are exciting times at the Duke."
The Sun is headed by Jim Roberts. Doherty will shortly be involved in working with the team to evolve the kitchen to include more modern cooking techniques including sous vide.
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