Meet the Chef : Ian Worley
Meet Ian Worley, Executive Chef at Escape to Freight Island
When did you know you wanted to be a chef?
I always loved cooking and wanted to train as a chef after leaving school. My parents talked me out of it and advised me to train as a lawyer, so I went to college to do A-levels instead. Plan A clearly didn’t work out.
Where were you trained?
I went to college in North Devon and was trained by Manfred Meczurat. He was an old school German master chef. The training was hard, but I didn’t mind because I loved it
What do you love most about your job?
The fact that every day we come into work and get the chance to make people happy. Not every job gives you that opportunity.
Describe your style in three words.
Simple. Creative. Interesting (hopefully).
What’s your favourite dish to create?
Has to be a Sunday Roast with the family around the table. I think it’s one of the things the British do right.
Where do you draw your creative inspiration from?
From my travels, eating in great restaurants and from the many way more talented chefs than me.
What four ingredients are necessary in your kitchen?
Garlic, stock cubes, a good salt and a good oil.
If you could prepare a meal for anyone, who would it be and what would you make?
I would love to cook for my first head chef, Mike Archer, who sadly passed away before I got any good. I would cook him Steak Diane which I remember as being his favourite.
What are you most proud of in your career?
Working for over 20 years in a very demanding and ever evolving industry. And still loving it.
Who is your biggest supporter?
My incredible partner Liv and my children. Would not be able to do it without them.
What would you want to have as your last meal?
Often a topic of debate in the kitchen and I can never settle for one dish, it's too hard. I’ll say a roast rib of beef with yorkshire puddings and gravy today.
Are there any foods you just don’t like?
I think they’re an incredible ingredient but there is something about the flavour of parsnips I just don’t like.
What do you think is the most challenging ingredient to work with?
Rabbit.
Do you do the cooking at home?
Of course.
What advice would you offer to an aspiring chef?
Enjoy learning, cooking and being a chef for as long as you can before becoming a sous/head chef and all the paperwork starts. You will be a much stronger professional long term and its way more fun.
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