(Out of Hours)


(Out of Hours)


Catching up with Ray, November’s Chef of the Month

Written on 04-Dec-2019

Congratulations to our Chef, Ray, who has been recognised as our ‘Chef of the Month’ for November 2019!


 A few words from the team:

“Ray is fairly new to CJUK but has settled in really quickly and has made  a great impression so far. He has been working at one particular site for some time now, the Head Chef is really pleased with his work and says he is a great guy!”

We got in touch with Ray to share the good news with him and to find out some interesting facts about his Chef career, here is what he said…


How long have you been in the industry for?

Although I’m reluctant to disclose my age… around 30 years!


How did you get into hospitality?

My first job was as a kitchen porter and then a hall porter at the Queens Hotel in Blackpool, at 15 years old whilst still studying. After college I joined Northcote Manor as a commis chef, working under Nigel Haworth and then at The Miller Howe under John Tovey and Galton Blackiston.


What is your favourite thing about working in the industry?

I enjoy the togetherness that the industry brings, it gives a real sense of belonging and camaraderie.


What’s the strangest thing you’ve ever experienced?

Whilst training at The Miller Howe I was being taught how to prepare a whole salmon and I cut too far into it and a large amount of baby crabs came out onto my board!


Have you ever cooked for a celebrity or well-known person?

There have been a few, from Delia Smith, Victoria Wood and the Great Soprendo. I was also in a brigade that cooked for the great Anton Mosimann.


What would you say is the best job you have ever had?

I ran my own Gastropub in the village of Croston in Lancashire. It served great food and drinks and I made so many good friends there.


What is the best thing about your job?

I’m very happy supporting a kitchen and bringing my experience to the table.


What is your guilty pleasure in food?

I love a fillet steak and real chips cooked in dripping, with garlic… and more garlic!


What three words sum up why you work for CJUK?

  • Professional
  • Quality
  • Attentive

Thank you for all of your hard work so far Ray!

Could you be a CJUK Chef?

Complete the below with your information and we can get in touch to discuss how you could join our brigade!