Who is Head Chef Chad Hughes?
Chad worked in banking and call centres until the age of 30 until he was ‘enlightened’ by a book bought for him by his wife – ‘How to Cook The Perfect…’ by Marcus Wareing.
“I cooked my way through virtually the whole book and became hooked on the honesty of producing a plate of food and the sustenance and pleasure it brings to people”
Chad volunteered at the best restaurant he could find and worked for three months without pay then eventually completed an apprenticeship under Simon Radley at The Chester Grosvenor Hotel & Spa
“After proving my commitment to becoming a chef, Simon Radley gave me a chance when no one else would. I was thirty years old, no experience, no knives just a passion for food. Without him I wouldn’t be here now”
Joined The Lawns under the guidance of Head Chef David Gilmore
“I met Dave at the Chester Grosvenor and he kindly took me under his wing and taught me everything for the first 5 years of my career. When he left to join Thornton Hall I instinctively joined him and I was part of the first team to be awarded 3 AA Rosettes”
Struck out on his own as Head Chef at The Kinmel Arms Restaurant with Rooms
“After a long enjoyable time working for Dave I decided to go it alone and forge my own cooking style. After three and a half years at the Kinmel we won many awards and accolades including AA pub of the year.”
Returned to The Lawns as Head Chef
“I was delighted when I was approached by Thornton Hall and asked to become head chef at The Lawns Restaurant. The place has a fabulous reputation and culinary history to maintain and my team and I are dedicated to doing just so”
What do you think has biggest influence on your style of cooking?
Seasonality and locality. Ultimately, we are only as good as the produce we can source. We as a team go to great lengths to find the great suppliers in our area and further afield if we have to. Finding a supplier with the same amount of passion and commitment is paramount. We find that when we forge these great partnerships it makes our jobs easier and the customers are satisfied too!
Who Is the chef you admire the most?
Raymond Blanc – a self-taught chef who started at a late age like myself but has become a culinary force in the UK. He has taught the likes of Heston Blumenthal, Marco Pierre White, Michael Caines and William Curley. I particularly enjoy the books he writes as they offer an insight into the science behind food and I regularly recommend them to my young chefs.
What is your favourite season?
Late Spring/Early Summer is a firm favourite as natures larder begins offering us an abundance of produce to work with like asparagus & morels and of course elderflower & strawberries.
What are we creating at the lawns?
A more relaxed dining experience using excellent produce that has been prepared, partnered and cooked sympathetically. We showcase the best of what the Wirral, Cheshire and North Wales has to offer whilst offering great service and passion for what we do.
What are your thoughts on current trends in the industry?
The restaurant industry as a whole is going through a difficult time as youngsters want everything to happen at the click of a button. Chefs work long hard hours which contradicts the ‘fast fashion’ culture that youngsters are accustomed to. Many of today’s chefs just don’t want to put in the hard work or do the hours and as a result there is a major shortage of new talent in the industry.
We are lucky as we have a very young team, many of whom we are training from scratch and a major part of my role is to school and educate them. We find this method of training ‘in-house’ suits our business and we are able to mould our youngsters into fine young chefs. I think this approach is what has helped us to stay fully staffed throughout such hard times in the industry.
How do you like your steak cooked?
Medium-rare in an indecent amount of foaming butter, garlic & thyme
We would be delighted to welcome you to the Lawns please click here to see our current menus and to book just complete the simple process using the calendar below, or call 01513363938.