So last week I spent every waking hour in the kitchen of The Latymer restaurant at Pennyhill Park, a 340+ room 5 star hotel in Surrey. The hotel boasts an awarding winning spa, golf course and is home for the next 3 years to the England rubgy team whenever they need a base for a home rugby game.
I arrived on my first day and was met by the sous chef who hurried... and I do mean hurried me back to the kitchen, something I felt to be quite rude as at the time I was enjoying the opulent surroundings, log fire, mahogany panelling, candle holders with actual real life candles in, paintings of old people in ornate gold frames etc etc. Quite Lovely.
The Latymer restaurant - one of 4 dining options at the hotel.
I met the head chef who briskly asked if I had whites with me, to which I reported that I did and was told to get changed so we could get started. I felt like maybe I should have turned up in my whites ready to go to save 3 minutes, but not sure what the paying punters whom were loitering in reception would have thought about back room staff being in plain sight. So distasteful don't you know. The time was 09:30 and some of the chefs had been in for 3 hours already since it was Tuesday their first day of the week after closing Sunday and Monday.... lots to be done apparently!
As one could imagine the time before and after lunch are spent with prepping the various components to dishes... and boy are their components, some of the components even have multiple components that needed to be made in order to fully assemble the completed component of components... lost? Welcome to my world!