Each month we bring a different team member to the table to chat about their role, food and Wilson Vale…
What does your job entail?
In essence, my role is about developing a strategy to move forward our environmental and social agendas, managing our projects in action and reviewing our successes and areas that can work better.
It’s a job that covers a very broad spectrum! From the likes of environmentally friendly packaging, electric fleet options, new till technology and apps, food waste projects, recycling and of course our Net Zero commitments.
Then we have our nurture projects, which are all about people and our social responsibilities. From supporting social enterprise suppliers and start-ups, employee well-being, diversity, equality, and engagement to working with colleges and schools to inspire the next generation about careers in the hospitality industry. We also work in partnership with like-minded charities and organisations who share our social and ethical values like Social Enterprise UK and Hospitality Action.
What do you love about your job?
At my core I am a chef first and foremost, and, although I no longer cook on a daily basis, both my original role [at Wilson Vale] as Operations Director and now my new role looking after our ESG initiatives still keep me closely linked to my passion for food. I am already finding that my practical knowledge is a significant advantage when trying to implement our environmental initiatives in an operational environment.
What does working with Wilson Vale mean to you?
Apart from when I ran my own business, I have now spent more time at Wilson Vale than any previous employer. And that is because we are a business that is always evolving and the team drive ourselves forward to continuously improve which is infectious. Additionally, with my role change, it’s great to have a completely fresh challenge in such a fabulous environment.
What’s your favourite food?
That would depend on my mood in the moment, but it’s very hard to beat a platter of fresh Scottish shellfish (crab, lobster, scallops, langoustine) all simply cooked with herbs, lemon garlic and butter, fresh from the sea. With a cheeky glass of crisp Muscadet!
What ingredient can you not live without?
Salt. I know it’s probably frowned upon these days, but accurate seasoning was the first thing I learned when training at the Savoy. If not salt it would be herbs and spices as they make such a massive impact on the flavour of dishes for relatively low cost.
Tell us an interesting fact about yourself that not many people know…
When living in Seattle in 1991, I received written permission from the Pentagon, to enter Bremerton Island US Naval Base to cook for a meeting of American Four-Star Generals on the USS Nimitz – at the time the largest aircraft carrier in the world. It was interesting!
Tell us a top tip or trick of the trade?
Keep it simple chef. Nature has already done the hard work, just don’t mess it up! And always check the seasoning…
