Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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Chef Revelations – Stephanie Moon

22 May 2012 by
Chef Revelations – Stephanie Moon

What was your first job?
Walking the cows down for milking on the farm for my dad

What was your first job in catering?
Washing up at the Plough Inn, Wigglesworth

What do you do to relax?
Nothing beats walking in the Yorkshire Dales or out on the moors

What is your favourite restaurant?
I enjoy a restaurant where I learn something. I recently went on holiday to America, went to the Gamekeeper and ate elk, buffalo and rattlesnake - it was an education.

What is your favourite hotel?
Rudding Park. I have worked here for 10 years and still love driving into the hotel grounds.

What is your favourite drink?
Very hot tea

What is your favourite food/cuisine?
In Yorkshire we have a really vibrant exciting food scene. Chefs take real pride in showing off the best of the county and we have some great fresh talent coming in.

Which person in catering have you most admired?
Anton Mosimann

Which person gave you the greatest inspiration?
Stephen Davenport believed in me being a head chef and gave me my first job with this role, and my time at Rudding Park has really moulded me as a chef. Also the students I teach at Leeds City College give me great inspiration - they are very keen and passionate.

Which ingredient do you hatethe most?
Really hot chillies. I love chilli but the inferno hot ones are crazy. There is a guy in Yorkshire who makes chilli jam with a gas mask on - now, that is dedication!

If you had not gone into catering, where do you think you'd be now?
Possibly working as an artist

Describe your ultimate nightmare
On a journey to Kate Mackenzie's 30th at the Pipe and Glass some years ago, I was dressed in 1970s bling, and the car broke down - pink afro nightmare with flares. Swimming goggles and umami-flavoured popping candy on Great British Menu come a close second!

Who would be in your fantasy brigade?
Adam Bennett - pass (Simpson's Birmingham); Simon Crannage - sous (Swinton Park); Dan Birk - larder (the Box Tree); Rudding Park's Eddie Grey - sauce, Stephen Ashburn - fish, Jo Sherwood - pastry; Jerome Gaudre - veg (owner of a restaurant in the South of France); and two breakfast chefs - Dawn Mills (Rudding Park) and Heather Harrison (Coniston Hall) as they are both brilliant!

Stephanie Moon, chef consultant, All Things Food

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