We chat to the Head Chef at Lock 84, The Reach at Piccadilly
Hi Chris, tell us how long you’ve been a chef and who or what inspired you to start your culinary journey?
I’ve been cheffing for 12 years now. I got into it when I was 18, just cooking for my partner and my folks, turns out feeding the people you love is a pretty solid way to fall in love with food! What started as throwing together dinners at home slowly became this full-blown passion I couldn’t ignore. Over the years, I’ve worked my way through busy kitchens, late nights, and a whole lot of trial and error, but I’ve also found a real sense of purpose in it. There’s something addictive about creating dishes that make people stop for a moment, smile, and feel looked after. Food has become more than a job for me, it’s how I express myself and how I connect with people.
You’re now at Lock 84, how did you hear about the role?
Yes, I’ve been at Lock 84 since January 2025. My mentor and former exec chef Andrew Green gave me the nudge and linked me up with the gig. I couldn’t have landed in a better spot, and I’m forever grateful to him.
It sounds like you love it!
Walking into a new kitchen is always a mix of nerves and excitement, but Lock 84 felt right from day one. The team, the energy, the standard of food – it all clicked. Andrew saw something in me long before I fully saw it in myself, and having someone like that back you in this industry makes all the difference. Starting here didn’t just feel like taking the next step in my career, it felt like stepping into a place where I could actually grow, push myself, and bring my own style to the table. It’s the kind of environment that reminds you why you fell in love with cooking in the first place, and I’ve not once taken that for granted.
Tell us about the team and what your typical day looks like?
The team? Family, plain and simple. We keep each other grounded, we wind each other up, and we get through every service like a proper
unit. My day usually kicks off with me getting lost in dish ideas and new menus, then getting a gentle (or not so gentle) reminder from the GM that there’s still 99% of my actual job to do! It’s chaos, but the good kind.
What influences you when choosing new dishes for the menu?
Seasonality’s the big one. That’s always where it starts for me; what’s fresh, what’s at its peak, what actually deserves a place on the plate right now. Then I ask myself, “Would my partner eat this?” That’s the second test. She’s got a brutal honesty that I rely on, so if it wouldn’t pass her standards, it’s back to the drawing board. I always try to throw a Manc twist on it too. Something that nods to where we are – the attitude, the humour, the heart – without forcing it.
What’s your favourite dish on the menu right now?
Cheese & Chive Cobbler. It’s a warm, mature cheddar cheese scone sat on roasted garlic and thyme leeks, with a bit of onion confit and a rich cheese sauce. Comfort food, nothing else.
Are there any ingredients you’re obsessed with right now?
Vimto. I sneak it into everything I can. It’s become a bit of a running joke in the kitchen at this point! If there’s a reduction, glaze, dressing, marinade, or sauce anywhere near my station, someone will ask, “Is there Vimto in that?” And nine times out of ten, yeah… there is.
What do you enjoy doing when you’re off duty?
Mornings are for extra-long walks with the dog through Reddish Vale, it’s a stone’s throw away from me and proper peaceful. It’s the reset button before the chaos of the day kicks in. In the evenings, I’m usually always cooking for my partner. Private cheffing at home means happy wife, happy life! Believe it or not, it does help us both switch off from the day.
Sweet or savoury?
Savoury every single time. Give me bold flavours, proper seasoning, a bit of heat, a bit of tang, that’s what I love. Don’t get me wrong, I’ll happily demolish a dessert, but savoury food just feels more creative to me.
What ingredient or utensil should no kitchen be without?
Tasting spoons. They can be any spoon you’d like really; fancy, cheap, borrowed, stolen from the pastry section when they’re not looking – as long as they’re being used. Taste your food, folks! It blows my mind how many people will fuss over plating, garnish, or whatever trend’s doing the rounds, but won’t actually check if the dish tastes good in the first place. Also salt. Always salt. Season as you go, taste again, then season properly. Never trust a kitchen that skimps on seasoning – a well-seasoned dish is half the battle won!
