As part of our Meet the Chef series we're talking to some of Cumbria's finest about their lives in and out of the kitchen. This week, it's the turn of Christopher Standhaven

What is your current role and what does it involve?
My role as head chef at Borrowdale Gates Hotel plays a crucial part in shaping the dining experience and overall reputation of the hotel. It includes:
Developing and creating innovative and high-quality menus that align with the hotel’s brand and concept.
Overseeing all aspects of the kitchen operations, including menu planning, food preparation and execution.
Managing and training kitchen staff.
Monitoring and maintaining food safety and hygiene standards.
Collaborating with suppliers to source fresh, seasonal ingredients.
Working closely with other departments to coordinate service and ensure a seamless dining experience for guests.
Continuously striving to improve and innovate the culinary offerings to meet evolving guest preferences and industry trends.
Managing kitchen budgets and costs, including food purchasing, labour expenses, and waste reduction efforts. 
 
How long have you been a chef?
Including college, 30 years.
 
How did you first get into cooking?
I got into cooking from school then my grandma and my dad, who were both great cooks. They passed down their love for cooking and culinary skills to me, inspiring me to continue learning and experimenting in the kitchen. 
 
Where did you learn your craft?
I developed my culinary skills at Barnsley Catering College 30 years ago, before gaining experience at Chewton Glen Hotel and Hambleton Hall Hotel, both of which held a Michelin star.
 
What was your first job in hospitality?
I firstly worked at an Italian restaurant close to my hometown, part-time while attending college. My first professional job was a commis chef at Chewton Glen Hotel. 

(Image: Borrowdale Gates Hotel)
 
What is your signature dish? 
My signature dish features succulent seared scallops served with a tangy rhubarb purée and black pudding. The delicate sweetness of the scallops pairs perfectly with the tartness of the rhubarb and the richness of the black pudding, creating a harmonious blend of flavours.

What’s been your worst cooking disaster?
Fortunately, I have not encountered any cooking disasters in my career thus far. However, there was one memorable challenge when the gas suddenly went out during a busy service, requiring me to quickly come up with a contingency plan to ensure the guests were still able to be served. 

What are your culinary ambitions?
My culinary ambition is to mentor and inspire new talent to join the culinary industry, to strive to guide and encourage aspiring chefs to pursue their passion for cooking and help them develop their skills in the kitchen.
 
What do you like to eat?
As a head chef, I relish trying various types of cuisine, with a particular fondness for fish and shellfish.
 
How do you achieve a work/life balance?
Achieving a work-life balance as a head chef can be challenging due to the demanding nature of the role and the high-pressure environment of the kitchen. However, I try and take regular time off to rest and recharge, disconnecting from work-related tasks to fully unwind and relax. whether it’s enjoying leisurely walks with my Springer Spaniel, Harvey, or simply taking time for myself.