Revelations: Ffion Maple, sous chef, Y Parlwr, Anglesey
We delve into the life and inner thoughts of a top chef. This week: Ffion Maple, sous chef, Y Parlwr, Rhosneigr, Anglesey
What was your best subject at school?
PE
What was your first job in catering?
Kitchen assistant
What do you normally have for breakfast?
Poached egg on toast
What do you do to relax?
Taking in the beautiful scenery and countryside of our area by going on mountain and forest walks
*Which is your favourite restaurant?
Sandy Mount House in Rhosneigr, for the decor, the atmosphere and the food
What is your favourite drink?
Day-to-day, it's Oasis (must be Summer Berries), but for a special treat a banana milkshake from the local farm
Which ingredient do you hate the most?
Mushrooms (I'm allergic)
What flavour combinations do you detest?
I feel mint is being overused
What do you always carry with you?
Haribo Tangfastics
Which person in catering have you most admired?
Hefin and Wayne from our team
If you had not gone into catering, where do you think you would be now?
Fishmonger
Describe your ultimate nightmare?
Chopping my fingers off!
Cast away on a desert island, what luxury would you take?
The thought of being on a desert island, away from work, is luxury enough for me!
If not yourself, who would you rather have been?
A prominent world leader
What irritates you most about the industry?
Unsociable hours, but I love what I do
What is your favourite prepared product?
Creme Eggs
Who would be in your "fantasy" brigade?
The kitchen porters at Sandy Mount House make me smile when we work together
If you had more time, what would you do?
I would like to set up my own baking business, but there aren't enough hours
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