Flash-grilled: Jamie Shears

What was your first industry job?
I was a kitchen porter in a three star hotel in my home town of Torquay.

If you weren’t in kitchens, what would you do?
No idea! I have helped my dad many times roofing. After falling through two ceilings I’m not sure that would have worked out.

What industry figure do you most admire, and why?
I admire what Fred Siriex had done for the industry for front of house, it’s not always about the chef.

Pet hate in the kitchen?
Half jobs, if you start it, you finish it and own it.

What’s the oddest thing a customer has said to you?
I had a guest ask only last week for hot steak tartare. When discussing this with the guest to find a solution, he asked if we could just warm it up in the microwave!

Sum up your cooking style in a single sentence…
Produce led, cooked and served in the most simplistic form. Less is best.

What’s the worst review you’ve ever had?
As of yet, we have not received a bad review of the restaurant, which is a real testament to the whole restaurant team. 

Which single item of kitchen equipment could you not live without?
Our Rational ovens for sure.

What would you choose to eat for your last meal?
My mum’s roast chicken.

À la carte or tasting menu?
À la carte.

What’s the best meal you’ve ever had in a restaurant?
Alex Dilling at The Greenhouse before they closed.

Favourite fast food joint?
KFC

Who would your dream dinner party guests be?
Antony Bourdain, Liam Gallagher, and Sir Alex Ferguson.

Tipple of choice?
A pint of Camden Hells.

What do you consider your signature dish?
Lobster pie for two.

What advice would you give someone starting out in the industry?
Head down, hone your craft. Don’t chase money, money will come if you commit yourself to the industry.