One of the reasons people come back to our venue is our catering. Our Chef, Chris, has been working his magic at our venue in transforming our day to day conference menu and adapting our catering for different celebrations and events. We ask him about his experience and how catering is changing.
How long have you been a chef?
From a young age of 16, in total 17 years
Was there a particular reason why you became a chef?
It makes you feel happy to make other people happy, and the best part is- you don't have to say anything!
When people take a bite from what you make the smile on their face will do it all. When you cook with love the magic is working.
Is there a chef you admire?
Has to be Heston Blumenthal
What’s your most interesting or fun experience from over the years?
Being in Glastonbury and watching the event set up around us. Cook 1000 meals a day from a field kitchen for 10 days and then watch the event unwind....
What's your favourite thing to make?
Fresh sea food
What gets your taste buds going?
Nothing beats working with whatever fruits and vegetables are in season. The produce market is a treasure chest as far as I'm concerned.
How has conference food changed over the years?
People are wanting to eat more healthy and are dietary concious. In general there are a lot less carbs and lighter salad options are preferred
How are you trying to change this at Armada House?
By providing a large selection of menus for people to choose and make their own lunch's, ranging from the old school 'beige' buffet to the quinoa salads and baked not fried items.
Do you have a favourite place to eat in Bristol?
Do you have any cooking tips you would like to share?
Put a dish towel or damp paper towel under your cutting board to keep it from slipping and wobbling
Taste and season at every stage of cooking, because if you wait until the end, it’s probably too late.