We sit down with James, Head Chef at Manchester’s vibrant and modern retro brasserie, Medlock Canteen.
Nice to catch-up James, let’s start with how long you’ve been working with Medlock Canteen?
I’ve been here since the very beginning! It feels like a good while now since we started developing the menu and putting things together but officially we’ve only been open a few months.
Tell us how you started out and more about your experience.
I didn’t go to cooking school or have formal training as such. I started as a chef in my mid twenties which gave me a little bit more perspective in the kitchen. I learnt quickly what to do from some people and what not to do from others. I was also lucky enough to work with some insanely talented chefs from some amazing restaurants throughout my time in London.
Can you give us an insight into what your current role is like?
As we’re a relatively new restaurant, my role very much involves being in the kitchen, overseeing everything and making sure every service lives up to the hype and expectations our diners come with. The Medlock kitchen is hectic but in the best possible way. I tend to kick off the day with a bit of butchery, prepping everything to go in our famous rotisserie chicken oven and also breaking down the steaks, all whilst keeping an eye on breakfast service. We then roll into lunch service before prepping my favourite dish of the day – staff dinner. This is the meal we make for our staff but also put on the menu. It encourages everyone to get a bit more creative and means the team always eats well! Dinner service at Medlock is always a busy one so from 5pm it’s non-stop – I wouldn’t have it any other way.
Medlock Canteen sounds special…
Definitely, Medlock Canteen is food that you know and love but also something you’re still surprised by. We aim to give you food that you recognise but elevated with techniques that we’ve learnt over the years.
What are your top three picks from the menu?
The leek, peas, and parmesan cream is delicious. I’m loving the new rotisserie lamb, mint sauce, sherry vinegar and anchovy dressing…it’s killer! And of course the deep fried rhubarb pie.
Are there any foods you don’t like?
Grapefruit, grapefruit can get in the bin!
What inspires you the most when you cook?
More than anything it’s where I come from. I always think about accessibility when I cook as I wouldn’t want to create food that’s way beyond the price range of what I grew up able to afford. This is such a huge factor for me.
And finally, what would you choose as your last ever meal?
Just sit me down in a decent dim sum restaurant all day and I’d be a happy man.
