#007 - Chefs On The Pass - Ashley Palmer-Watts - Culinary Craftsmanship, Passion & Persistence

In this episode of "Chefs on the Pass," Phil delves into the multifaceted career and experiences of chef legend Ashley Palmer-Watts. We cover Ashley's journey from his early days in the culinary world, working alongside Heston Blumenthal for 20 years to his various entrepreneurial ventures, focusing on key highlights and challenges.

Here are the key topics discussed:

Early Career and Influences:

• Ashley's initiation into the culinary world in the early 1990s in Dorset.
• Initial inspirations from working in a multicultural restaurant environment and exposure to international cuisines.
• His early career choices, including apprenticeships and self-teaching in pastry.

Fat Duck Experience:

• Persistent efforts to join Heston Blumenthal at the Fat Duck and starting as one of the original team members in 1999.
• Development of the restaurant, including significant changes and achievements like earning Michelin stars and global recognition.
• Involvement in innovative cooking techniques and multi-sensory dining experiences.

Career Evolution and Challenges:

• Transitioning to head chef and achieving three Michelin stars.
• Further ventures like Dinner by Heston at the Mandarin Oriental, focusing on historical British cuisine and operational challenges.
• Emphasis on quality and consistency over chasing accolades.

Entrepreneurial Ventures:

• Pivot to developing Artisan Coffee during the COVID-19 pandemic and working on the Surrey project.
• Collaboration with Oisin Rogers and Charlie from Flat Iron restaurants on a British pub project, The Devonshire, emphasising high-quality meat dishes and crafting the perfect pint of Guinness.
• Creation of a butchery and in-house production to maintain quality at the Devonshire.

Design and Innovation:

• Integration of kitchen design with front-of-house efficiency and functionality.
• Involvement in projects that include pre-batched cocktails and sustainable spirits, emphasizing environmental consciousness.

Resilience and Networking:

• Importance of persistence, networking, and making opportunities happen.
• Reflections on sacrifices made for career advancement and the value of genuine passion.

Personal Touches and Insights:

• Enjoyment in working with colleagues described humorously and affectionately.
• Personal values like energy, methodical approach, and focus on innovation in both culinary and business endeavours.

Phil and Ashley conclude with reflections on motivation, resilience in the culinary industry, and the significance of maintaining authenticity and dedication to one's craft. This episode offers a comprehensive look at Ashley's impressive career, combining personal insights with professional achievements and future aspirations.
Don't forget to subscribe, rate, and leave a review!Contact Us:

• Phil Streat (Host) - Reach out on LinkedIn
• Ashley Palmer-Watts (Guest) - Instagram - https://www.instagram.com/ashleypalmerwatts/
• The Devonshire Instagram - https://www.instagram.com/devonshiresoho/

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This episode is brought to you by Ramsden Recruitment - https://www.ramsdenrecruitment.co.uk/

Stay tuned for more inspiring stories and expert insights on the next episode of "Chefs on the Pass"!