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 Toby King of The Yew Tree 1628 at Honister
What is your current role and what does it involve?
I’m one of the two chefs at The Yew Tree. Myself and Emil Wyszczelski work hard to provide a high quality, seasonally fresh menu without losing the cosy feeling of our ancient pub. Using local produce, we are trying to rotate the menu as the weeks go on to keep us on our toes and customers excited.
How long have you been a chef?
I’ve been cooking since I was 15, so coming up seven years now.
How did you first get into cooking?
I started as a pot washer as my first job and as other staff left, I filled their roles. I did everything from plating desserts to helping on larder, moving to food prep and then making the decision to take my skills further and enrol at Kendal College for three years.
Where did you learn your craft?
Most of my skills were learnt at Kendal Collage over the three years I was a student there. They were polished by my time as a junior sous chef at the Dog and Gun Inn, Skelton, and as a demi pastry chef de partie at L’Enclume.
What is your signature dish?
Herdwick lamb lasagne raviolo, minted spinach, parmesan bechamel & lamb jus.
What’s been your worst cooking disaster?
When working at a one-Michelin star restaurant I spent hours making two perfect fig tarts, only to drop them while getting them into the fridge. Chef wasn’t happy.
What are your culinary ambitions?
I want to progress this gem of a pub as far as my knowledge will take us. I hope to make a name for myself, and for the beautiful little village we’re situated in.
What do you like to eat?
Cereal, kebabs, Booths cheese.
How do you achieve a work/life balance?
My passion to make the pub as successful as we can has meant it’s been hard to find a balance between work and life while opening, as there’s been so much more behind the scenes than any of us could have imagined when the opportunity was first discussed with the team. But as the weeks have gone by and we’re finding our feet, the team are all getting a bit more time to themselves. I’ve mainly spent my spare time at the lakeside or climbing with friends.
The Yew Tree is just one of the venues taking part in the Cumberland Food & Drink Programme which is funded by the UK government through the UK Shared Prosperity Fund and is supported by Cumberland Council and Sellafield, http://www.visitlakedistrict.com/taste
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