Meet our Chef
My passion for cooking began when I first stepped into a professional kitchen at 14 and ever since that first tentative step into the culinary kaleidoscope I haven’t looked back. Since then I have indulged my senses; testing new flavours, experimenting with old ones and constantly craving more with every bite I take.
Taking my place as Head Chef at the Red Lion Cromer in 2014 I was able to dive from the shallows into the depths of cuisine; utilizing the skills and experience gained over the past 13 years to put together my own innovative menu.
Working with my team of dedicated chefs we strive to provide great food and dispel the myth of ‘just pub food.’ How do we plan on doing this?
The Three P’s
Every ingredient used at the Red Lion is locally sourced and we pride ourselves in taking full advantage of the local delicacies such as Cromer Crab, Norfolk Samphire and Mussels from across the Norfolk Coast.
All dishes are produced from scratch in our kitchen, with nothing frozen and no microwave on site. Though this may mean there can be a slight delay on dishes during the busier periods you can eat easy knowing everything is fresh and cooked specially for you.
The Final Product. Every plate that leaves the kitchen, whether part of a larger table or for a sole diner, is as important as the first and the last. With each component carefully prepared and combined to make an experience for the guest awaiting their meal.
Each of these three steps is treated with the same attention, care and professionalism by each team member for every service.
‘I believe no chef becomes what he becomes without having many people influence him’ – Jose Andres