CHEF CHRIS BOLAN
Chris began his working life started on the pots at a local pub – a favour his elder brother had called in to secure him the position. Initially he had little to no interest in food or the industry in general, but after a short while became totally hooked by the frenetic nature of the kitchen and the camaraderie of the team.
Over time his love of food and cooking developed and led him in search of better restaurants and technique. In the following years he moved around the small pool of local restaurants and eventually made his way to catering college to gain a good grounding of skills.
After finishing catering college he moved to Leicester aged 18 where he spent a few years – interjected with a season in the alps – but the time, Leicester did not feel like it had a thriving food scene, so at 24 years old he decided to move to London and through the contact of a good friend found himself in Trinity Restaurant. This is where his view of food and hospitality was completely changed working under Adam Byatt.
I WAS TOTALLY HOOKED BY THE FRENETIC NATURE OF THE KITCHEN AND CAMARADERIE OF THE TEAM
The kitchen was always busy and bustling which he loved – but the produce was always king. Over time this began to excite him far more than the buzz of the kitchen or the adrenaline rush from service. They were taking things that were already great and finishing them in a respectful manner…
Chris’ job gradually became as much about sourcing the best produce as it did cooking it and he was certainly sourcing exciting produce such as White Park beef from Lyons Hill Farm, Tamworth pigs from Gothelney Farm in Somerset, single estate chocolate from Islands Chocolate, milk, cream and butter from the guernsey herd of The Estate Dairy, Scottish langoustines, hand dived scallops and the first woodcock of the season are always on the menu.
Ingredients like this still excite him as much as they did the first time he was introduced to them. The more seasonal products – like game, asparagus etc. – are now more exciting to him than they first were. The waiting and anticipation for the new arrivals in each season throughout the year constantly renews his appreciation for them.
As mass production floods the market and undercuts on the true cost of food production, it has become more and more challenging to find small artisanal producers of Great British produce.
This is fundamentally why Chris always does his best to source and support small / independent Food & Drink Producers… and we think we can help him a little 😉
