Cheshire

<figure class="wp-block-image size-full is-resized"><img decoding="async" loading="lazy" width="827" height="1280" src="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2024/09/Liam-McKay.jpg" alt="Laim mkay chef's table " class="wp-image-155" style="aspect-ratio:0.64609375;width:1500px" srcset="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2024/09/Liam-McKay.jpg 827w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2024/09/Liam-McKay-194x300.jpg 194w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2024/09/Liam-McKay-662x1024.jpg 662w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2024/09/Liam-McKay-768x1189.jpg 768w" sizes="(max-width: 827px) 100vw, 827px" /></figure>



What was your first ever job in the kitchen?



I worked nights in an Italian restaurant as a kitchen assistant while I was still in school, right before starting college. It was a great introduction to the fast-paced nature of the industry and gave me a real sense of what it takes to work in a professional kitchen.



Career highlight to date and why?&nbsp;



Keeping the restaurant going strong for 10 years has definitely been my proudest achievement. In an industry that&#8217;s constantly changing, maintaining success over a decade has been a huge challenge but incredibly rewarding. It’s a testament to the hard work of the entire team, as well as our ability to adapt and keep people excited about what we’re doing.



Describe your cooking style



Seasonal, regional, accessible, sexual! Come to my restaurant and you can expect interesting flavour combinations with a familiar feel.



Most memorable moment at work?



Watching a kitchen porter fake a heart attack and get stretchered out in an ambulance in front of all the guests, only to see him in the pub after work.



Biggest mistake you’ve ever made in the kitchen?&nbsp;



Once, during an especially hectic service, I accidentally used parsnip soup instead of beer batter for an entire shift. It wasn’t until later that I realized why the batter didn’t look or taste quite right! Luckily, the customers didn’t seem to notice, but it’s a mistake I’ll never forget.



The dish you are most proud of creating?



We’re always changing the menu, so I tend to be really proud of each new dish we introduce. But after a couple of weeks, the self-doubt creeps in, and I’m itching to swap it out for something new. It’s all part of constantly evolving as a chef &#8211; always striving to improve and keep things fresh for our diners.



Favourite chef and why?



There are so many chefs now doing some incredibly creative things, it’s hard to pick just one. But when I was a younger chef, I really looked up to the likes of Gary Rhodes, Gordon Ramsay, Raymond Blanc, and Heston Blumenthal. They each have such unique approaches to cooking and really shaped the way I thought about food in my early career.



You’re tired and hungry &#8211; what’s your go-to for an easy dinner?&nbsp;



Always pizza!



Favourite place to go locally for dinner?



The kids&#8217; favourite is Mowgli Street Food and if they’re happy I’m happy.



Must-have kitchen gadget?



Not a gadget but I do love a fresh sharpie.



Guilty food pleasure?&nbsp;



Lao Gan Ma Crispy Chilli in oil on everything. I could probably eat it straight from the jar &#8211; it’s that good!



Tell us your best ever cooking tip?



Season at every stage of cooking, manage your heat carefully, and always have your ingredients prepped and ready to go before you even turn on the stove. It makes all the difference between a smooth service and chaos.



<a href="https://www.chefstablechester.co.uk/" target="_blank" rel="noreferrer noopener">Chef&#8217;s Table</a>, 7, 15 Pepper St, Chester CH1 1E. Tel:&nbsp;<a href="https://www.google.com/search?gs_ssp=eJzj4tVP1zc0TEoqMSmwSCszYLRSNagwsTBPTEkxsTQwskw2SzYytDKoMEsxTjEwtjRMTjM2Nzc1TvOSKMlIVUjOSE1TL1YoSUzKAXOKS1KLAI9CF9s&amp;q=the+chef%27s+table+chester&amp;oq=The+Chef%27s+Table%2C+ches&amp;gs_lcrp=EgZjaHJvbWUqDQgBEC4YrwEYxwEYgAQyBggAEEUYOTINCAEQLhivARjHARiABDIHCAIQABiABDIKCAMQABgKGBYYHjINCAQQABiGAxiABBiKBTINCAUQABiGAxiABBiKBTINCAYQABiGAxiABBiKBTINCAcQABiGAxiABBiKBTIKCAgQABiABBiiBDIGCAkQRRhA0gEIMzc5M2owajeoAgCwAgA&amp;sourceid=chrome&amp;ie=UTF-8#">01244 403040</a>.

What’s cooking? Liam McKay, The Chef’s Table

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