Posted: 1 August 2022

Next up in our getting to know you series, is Stuart Scanlan. Having been at Ashorne Hill for over nine years, he knows which foods help keep our delegates fuelled for a day of learning and training.

Your name: Stuart Scanlan

Your job title: Senior Sous Chef

How long have you worked at Ashorne Hill for?
I’ve worked at Ashorne Hill for nine years now.

What is the focus and priorities in your current role?
My role is quite varied which is why I enjoy it so much. Day-to-day, my main priorities include preparing the food for the day, management of the kitchen team and helping with the training of the junior chefs.

I also work on new recipe ideas, ensure our SOP’s are all correct and I am one of the first aiders on site should anyone need help.

Ashorne Hill recently launched their new summer menus, what’s been the most popular dishes so far?
With the warmer weather, the grilled chicken BLT baguette has been a winner.

In the evenings, I’d say the Moroccan style lamb rump is certainly one of the most popular dishes. It’s full of flavour and slightly different to what you’d usually find on a menu while having a summer feel to it.

Ashorne Hill’s mission is to create growth through people, can you explain a little about how your career was allowed to grow at Ashorne Hill?
I started my career at Ashorne Hill originally as a Chef de Partie and have been able to progress and advance to Senior Sous Chef over my time here.

My managers and team I work with have all been really supportive and helped with my development. For example I’ve been given the opportunity to take part in Venue of Excellence competitions and been trusted to take on more responsibility.

In your opinion what makes Ashorne Hill such a great place to work at?
You often read in the press that people aren’t choosing hospitality roles due to the hours but here at Ashorne Hill I think the balance is right. For me, the good working hours, friendly environment and being surrounded by knowledgeable colleagues make Ashorne Hill an ideal place for any chef.

How do you see yourself developing next at Ashorne Hill. What are your future career goals?
I would like to progress higher within the kitchen to a more senior role when one becomes available.

Tell us your favourite thing about working at Ashorne Hill.
Without a doubt it has to be team I work with. From my boss (the head chef) to the rest of kitchen team, we all work so well together.