We recently caught up with Wilson Vale Executive Chef, Steve Wattrus, to chat about his hospitality career and who he looks to for inspiration.
- Where did your passion for food and cooking come from?
It was when I was selecting my choice subjects for GCSE in Year 10. I had always enjoyed helping my Mom in the kitchen but never really thought about it as a career. In all honesty, my Mom is a terrible cook. She would always make sure we had a home cooked meal every day but with balancing four sons, who were probably an absolute nightmare, cooking was never high on the agenda. I soon realised that if I wanted to enjoy food, I would need to learn how to do it myself.
- Was there a key moment when you realised cooking was what you wanted to do as a career?
After spending Year 10 studying it at GCSE level, I realised I actually really enjoyed it. I signed up for Saturday cooking courses at the College of Food (UCB) and found myself looking forward to the classes each week. After finishing my GCSEs, I went on to study professional cookery there full-time.
I then went back to university in 2016 and studied Food Development and Innovation for three years, getting a first class honours degree in the process.
- Which kitchens, restaurants or catering environments have helped shape your career most?
I have been very fortunate with where I’ve worked. I’ve always wanted to work in different environments and at different levels. My first full-time job after college was at 1 Michelin Star restaurant Hambleton Hall. It was there that really grounded me in what it takes to be a chef at the highest level. I moved out of the family home and into staff accommodation, which was a very big eye-opener for me. Aaron Patterson, the Head Chef, was brilliant and a real mentor early in my career.
After spending two years there, I moved to Fairlawns Hotel and Spa in Walsall, under Neil Atkins, followed by Steve Kirkham and Paul Ingleby. It held two Rosettes and was very different from Hambleton Hall with more weddings, functions and a bigger restaurant. It was still fresh food, but not as clinical as Hambleton Hall. I spent four years there, made some really good friends and have very fond memories.
After that, I went to work at The Boot in Lapworth, one of the top gastropubs in the Midlands. Here, I learnt about volume. Again, all the food was fresh. I’m not one for taking food out of the freezer and serving it, I always wanted to work in fresh food kitchens. It was a fast-paced environment, serving around 1,200 customers a week. Hash, who was co-owner and Head Chef at the time, was brilliant. Really easy-going, but with an eye for detail and a clever palate. I was cooking food and cuisines I had not seen in previous kitchens, which opened up a whole new world for me.
After spending the best part of five years at The Boot, Covid included, I went over to help Stu Deeley open Smoke. I spent three months there and, honestly, it was absolutely brilliant. It was back to the fine dining scene, and I really enjoyed my short time there.
To round up, I’ve taken inspiration from a lot of the chefs I’ve worked with, but I always credit Aaron Patterson, Neil Atkins, Paul Ingleby, Steve Kirkham, Hash and Stu Deeley with making me the chef I am today.
- What do you enjoy most about working in a kitchen?
I love the fast paced environment. No two days are the same. Discovering new ingredients and techniques. It’s just a constant school day.
- How would you describe your cooking style?
Very simplistic, not over complicated. Nothing is on the plate that should not be there. Only choosing four or five ingredients and letting them shine.
- Is there a particular cuisine or type of food you naturally love to cook?
I love cooking with Asian flavours. Some of the ingredients are incredible. I feel like we only scratch the surface of what they have to offer. I mean, I’ve lost count of how many types of soy sauce there are!
- What ingredients do you most enjoy working with?
Always fresh. I’m lucky that my dad grows his own vegetables, so there are always fresh vegetables knocking around. I like to try and support local British suppliers and really champion the incredible produce our country has to offer. I use farmers and butchers for almost everything. If I can’t get it from them, I don’t tend to use it.
- What’s the best meal you’ve ever eaten and why?
I’m lucky enough to have eaten at many amazing places. Raby Hunt (2 Michelin Star), Ynyshir (2 Star), and Leclume (3 Star) are some of the most incredible meals I have had. The level of detail, flavour and the passion for food is infectious. Working at the highest level is something I really admire.
- Is there a restaurant or dining experience that changed the way you think about food?
Definitely Ynyshir. It’s more than just food, it’s a show. You sit in front of the kitchen, facing the kitchen, watching the chefs at work. You’re served 33 or so courses, not overly complicated, just impeccable ingredients cooked at the highest level. Letting the ingredients shine.
- What three words would you use to describe yourself as a chef?
Passionate. Don’t take the job too seriously, always try to have fun with it.
Driven. Always believe if you do a job, no matter how simple, do it to the best of your ability.
Resourceful. Always try to use everything the ingredient has to offer. I thrive on balancing exact measurements and culinary chemistry, using ingredients creatively without wasting anything, and genuinely caring about everything I put on a plate.
- Outside of the kitchen, what do you enjoy doing?
I love going for long walks with my dog. Discovering new places. The usual stuff in my down-time, being with family, friends and everything in between. I live quite a simple life.
- What advice would you give to someone starting out as a chef today?
Always be willing to learn. I always say you can teach anyone to cook but you can’t teach care and passion. Show initiative but also don’t be scared of asking too many questions. Taste, taste, taste. It’s a hard industry but can be incredibly rewarding if you put in the time and effort.
