Stuart Norman, Head Chef at DoubleTree by Hilton Manchester Airport

What dish on your menu would you recommend?

The short rib of beef, slow-cooked with fresh buttered greens and carrots, double-cooked skin-on chips. I love this dish. The rib is slow-cooked in red wine with beef stock for 3 hours and served with reduced cooking stock, fresh vegetables and proper chips. It puts a big smile on my face every time I serve it.

What’s your first food related memory?

I was born into a household where my mum had her own bakery and dad was a butcher, so I grew up with fresh food every day. I have been told I was in my pram with salt dough to play with to keep me happy.

When did you know you wanted to be a chef?

The first week I went into the kitchen as a pot washer at 15 then straight on to an apprenticeship (YTS for all you oldies).

Describe your style in three words.

Traditional, modern, tasty.

What’s your favourite dish to create?

I love cooking steak and kidney pudding, good mash with fresh greens, in the past I have had this dish available at every restaurant I have worked at and just love to eat it.

If you could prepare a meal for anyone, who would it be and what would you make?

My father, as I lost him when I was only 24 and he never got to see my full family. I’d make steak and kidney suet pudding as I know he loved it.

What are you most proud of in your career?

The young chefs I have inspired and worked with, who have gone on to have very good careers.

What is your favourite Cheshire restaurant?

Picturedrome Macclesfield.

What would you want to have as your last meal?

Lobster and oysters, with proper chips in beef dripping, white bread and butter.

What do you think is the most challenging ingredient to work with?

Meat and poultry that has not been looked after at source.

Do you do the cooking at home?

Yes, when it comes to cooking main meals, but I get looked after as well.

What advice would you offer to an aspiring chef?

Listen, watch, and learn. Books only teach you the basics.

hilton.com

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