Chef profile: Liam Dillon, chef and owner of the Boat, Lichfield

Tell us a bit about yourself

In 2017 I took on running a pub, changing the offering over the years to be more restaurant-style – and improving all the time! More recently I have developed an on-site micro farm, which it home to lambs, bees, chickens, pigs and an aquaponics system that grows trout and carp. We are increasing our fruit and vegetable production every year, with no external help but educating the team and guests on our journey.

 

What’s your favourite thing about where you work? 

I spend a lot of time groundskeeping. The Boat is a large site and now with the food production it keeps me very busy. I don’t currently have any real help on this side of things but when the weather is good, and I have the time, I love to get different plants growing and make the grounds look good.

 

What was your first job in catering?

It must have been pot washing in a local restaurant in Lichfield, being part of a team and seeing that buzz of a busy kitchen.

 

What do you do to relax?

I don’t get much time to relax currently but the micro farm gives me time to reflect and appreciate the amazing things we are doing with the land and site. I’m a big football fan, so when I can get to a game this is a bit of a switch-off!

 

Which is your favourite restaurant?

Dorian (Notting Hill) – the perfect balance between casual but elegance. Every dish is a flavour bomb!

Humble Chicken (Soho) – I used to work with Angelo Sato from Humble Chicken, and I’ve never known someone that has the same drive as him. He makes dishes look effortless but there is serious craftsmanship in every serve.

 

What’s your favourite hotel?

Bit of a boutique hotel but I love driving to the Cotswolds, and I’ve stayed at The Bull in Charlbury a couple of times. It’s an amazing set up with multiple farmers growing for the kitchen – a real dream for a chef when everything coming in is at its best.

 

What is your favourite drink?

Dark and Stormy (with Takamaka Rum and lots of lime)

 

What is your favourite food/cuisine?

I’m a big advocate for British cuisine, but I do love Spanish and their café and tapas culture.

 

Which ingredient do you hate the most?

Avocado, not only because it’s grown outside of the UK, but you really need to turn it into something to make it nice. Never really liked them.

 

Are there any foods/ingredients that you refuse to cook with? If so, why?

I try not to use ingredients from outside the UK. I think it’s a tricky one with relying on citrus but that’s probably about it.

 

What’s the best piece of advice you’ve received?

I used to read quotes a lot and use them as inspiration. They’re sometimes a bit soppy but it helped me in tough times in my career. One of my favourites is “you can’t beat the person that never gives up”.

 

Which person gave you the greatest inspiration?

There are many amazing people in our industry and everyone is doing their own thing. I’ve looked at many different people at different times in my career. When taking on the Boat I think Heston Blumenthal and Paul Ainsworth are two big ones for me. Both these chefs must have mastered the art of patience to grow their empires the way they have.

 

If you had not gone into catering, where do you think you would be now?

I was very close to joining the Marines or the Air Force as a pilot, when leaving school. Either something like that or maybe in motor sport.

 

Describe your ultimate nightmare?

Losing your favourite spoon before a busy service.

 

Tell us a secret...

I was on a job trial in a kitchen once and I jumped up on the section to clean a high shelf and I split my trousers from the back to the front. It got very drafty but I don’t think anyone noticed.

 

What irritates you most about the industry?

In the UK, I find there is a severe lack of respect for people that work as “waiters”. Diners have a serious lack of patience for people training and gaining experience in the industry, and people jump to a role with a manager title far too quickly. 

 

Who would play “you” in a film about your life?

Bradley Cooper – he’s been in a number of chef films and I think he plays it pretty well. He’s an endearing character with bags of passion.

 

What is your favourite prepared product?

Crispy chilli jam

 

Who would be in your “fantasy” brigade?

Chris Underwood – pastry (Artisserie)

Mike West – larder (head chef, the Boat)

Will Holland – meat (executive chef, Atlantic Hotel Jersey)

Angelo Sato – fish (Humble Chicken)