How I Got Here: Ross Clarke

Why did you chose to work in restaurants? ​
To see people happy and sharing an experience with the people they choose to spend time with. Restaurants are magical havens of happiness where you can escape the outside world and be looked after. They are also like the most dysfunctional little families of people who somehow come together during a set time each day to deliver an experience - it is magic!

Tell us something you wish you had been told at the start of your career?​
Work hard when you start out and watch everything. When you first get in a restaurant you are a sponge so put the work in to learn as much as you can. Restaurants are quite often loud places (especially the kitchen) so you need to be able to watch others to see what you can learn - small ways of moving, how to prep something cleaner or how someone sets up for success. It transfers to so many places in life

What’s your favourite restaurant or group of restaurants?​
I still love to go and eat at Verveine in a small village near where I am from called Milford on Sea. It's a converted fishmongers that gave me my first professional wow moment and still continues to push the boundaries. The dishes combine incredible New Forest produce along with modern techniques but always with a flavour first approach. Dave [Wykes] taught me what it means to be a chef. 

What motivates you?​
Taste and people. Taste is everything to me: something new, something different or classic tastes all blow my mind and push me to keep doing what I do. People are also a big part of why I got into hospitality. To see someone come in and push to better themselves is an amazing thing to be a part of. To give someone else that wow moment is also an incredible feeling especially when you've created that moment as a team.

What keeps you up at night?​
Nothing. I think years of trying to get as much sleep as possible in a short time frame has made me very good at sleeping. I was very good at sleeping in a store room on a bag of flour. I do wake up early though thinking of getting a good coffee and planning out the day.

Who has had the biggest influence on your career?​
Dave at Verveine but also my time working with Rich Harpham at XP Factory was something that really helped me understand the business side of things. He would probably be a bit amazed if I mentioned him but the short time we worked with each other changed the way I look at restaurant operations.

What’s been your best business decision? ​
Going to work at The Fat Duck Experimental Kitchen. The time I spent in that space channeled my creative thinking into something that made sense to others. It taught me to explain the madness in my mind and be able to measure the success of a creative thought.

And the worst?​
Staying in jobs longer due to fear of what's next. I have held on in a couple of places when I should have just got after it somewhere else. If you aren't being challenged then move. We all need some fire under us

What piece of advice would you give to those looking to climb the rungs in the business?​
Be open minded. Work the floor, pick up a bar shift, go eat at the random hole in the wall after service, talk to the random fish supplier. If you can make yourself as broadly knowledgeable as possible then you will find what you love. You won't find that straight away but if you find 25% of it then that part becomes easier and you can start to do more. Being passionate equals hard work and that will carry you a long way.

If you could change one thing about the restaurant industry, what would it be?​
I have always driven for hospitality to be seen as a career instead of a filler. The industry is so diverse and has so much to offer. This has two sides - it needs to be an option that is inviting so people need to be looked after correctly and see the chance to grow. The other part is people understanding what's involved so they can succeed. They are funny hours and it is hard work but it is endlessly rewarding.

What time do you wake up?​
6:50am. Coffee then gym then work nearly every day.

Coffee or tea?​
Coffee. It's one of my biggest passions.

What’s your signature dish to cook at home?​
Crab pappardelle. It's simple, fresh pasta and the secret sauce - David Chang’s Momofuku chilli crunch.

Tell us your typical Sunday?​
Dial in a new coffee for the week, go to Forge gym with my girlfriend Kate, have a massive brunch and then a walk with Milla the dog.

What’s your favourite holiday destination?​
Sri Lanka for surfing and Japan for everything else.

What boxset are you currently watching?​
Yellowstone. I love it. Although it has caused an uptick in bourbon consumption!