By Denis Sheehan, Publisher, H&C News
Your definition of hospitality?
Always striving to push yourself and others to create unforgettable experiences and memories both for guests and for your team.
What does sustainability mean to you?
Sustainability is about being smart in both what you use and how you use it, not just with food and cooking but also the running of a business. It is our responsibility to educate ourselves and others around us in how we can utilise products.
Team or staff, and why?
Team, hospitality is much like a sport you have your first 11, then your coaching staff etc. without one it can’t function at its peak.
Where do you see hospitality’s priorities?
I believe that we must look after our employees both junior and senior. Staff retention is a huge part in building a strong and reliable team and, as I said before, with the whole team a system cannot work to its full potential.
Small and new businesses need more support. Having now worked for two years with my current employer, I fully understand the struggles they have gone through. Opening a restaurant throughout covid hasn’t been easy. We’ve seen some of the established giants crumble so it has been an unsettling time for everybody.
Is hospitality local or global?
Global, tell me a job where you can go absolutely anywhere and still find the job you currently do. It’s such an exciting experience and you never know where it will take you.
What’s best about your weekend?
The rush of what is the busiest service of the week, seeing everyone push themselves so we can provide the best food and best service so all of our guest leave saying they can’t wait to come back.
I relax by…
Going to the gym, playing golf, spending time with my nephews and sisters, cooking dinner and watching some Netflix series with my old man (dad).
Eat out or eat in?
I’d eat out all day. As much is I like to be able to relax in some shorts and t shirt, eating either a cooked meal or enjoying one of my favourite local takeaways, it doesn’t beat new experiences, learning and being inspired by what others are doing.
Tea or coffee?
Milk
Tell us something about yourself that would surprise our readers.
I’m a big kid at heart, I have a passion for Airfix and model trains. It’s a passion passed down from my grandparents.
James Askew, head chef at the Greyhound pub and restaurant in Beaconsfield
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