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 Keiran Heavey of Embleton Spa Hotel
 

What is your current role and what does it involve?
My current role is head chef at Embleton Spa Hotel, in Embleton, near Cockermouth. It involves everything from the glamours of creating exciting new menu items for our three monthly rolling menus to the not-so-glamours of deep cleaning. I'm not one to shy away from the cleaning aspects of the kitchen.

How long have you been a chef?

I started my cheffing journey at the age of 15 so it will be about a decade.

How did you first get into cooking?
From an early age I have had an interest in cooking. It started off with baking really then transitioned into savoury, cooking the family meals with my mother, watching chefs on TV growing up. Some notable ones would be Rick Stein, Keith Floyd and the legend Marco Pierre White, who started my love for cooking.

Where did you learn your craft?
I attended catering college. I only really liked the practical side of it - the written part tended to land me in trouble, but mostly I’ve learnt on the job working with some great chefs as well as teaching myself at home, spending most of my wage on ingredients to test out recipes and techniques.

What was your first job in hospitality?
My first job in hospitality was apprentice chef at Embleton Spa Hotel, from which I progressed to commis, chef di partie and sous chef to leaving for a while to experience new places, chefs and cuisines.

(Image: Embleton Spa Hotel)

What is your signature dish?
My signature dish is Tonkotsu ramen and charsui belly pork.

What’s been your worst cooking disaster?
Fortunately I’ve not had too many bad cooking disasters! I reckon it has to be burning a full tray of beef short ribs - an expensive mistake. Not my proudest moment!

What are your culinary ambitions?
My ambition is to own my own place at some point. I think it's every chef's dream. I’d love to open a pan Asian restaurant, or a small sushi bar and to try and show that sushi is not just raw fish, there is a whole a lot more to it. That's my end goal.

What do you like to eat?
I'm not fussy in the slightest. I'm the least judgmental when it comes to food, but what I do like to eat is Japanese/Korean style of food. Sushi is the main one for me.

How do you achieve a work/life balance?
This is a difficult one because hospitality is in every part of my life and to keep them separate is a near impossible task, but putting boundaries in place has been the best solution for me.
I work a lot - to the point where my partner, family and friends question if I am okay with the amount I work, but I love what I do.
To work in this industry you either have what it takes or it swallows you up without remorse.