The Cook's Journey
What started this crazy passion of mine? Was it...I can't pin point the exact moment but I think one of the most fond memories of mine is my Grandfather, Gwyn. He could never get the Yorkshire puddings to rise, nonetheless these pancake muffin like inventions were welcomed every Sunday.
So, it got to GCSE's and I thought YES I want to learn how to make Yorkshire puddings. I excitedly ticked CATERING, only to be put in child care for ONE YEAR.
Midwifery crossed my mind, but my desire to recreate the perfect Yorkshire pudding remained.
In reality, the school didn't want me on their register so I was offered a culinary course in Pibwrlwyd College, Carmarthen.
It was then, the real passion began.
Tony Stanton who had already been a lecturer for 30 years by that point took me under his wing, alongside Lecturer Linda Thomas. To this day I believe Linda is the best pastry chef I have ever come across, inspiring me ten years on.
It wasn't an easy ride, nor has been the following years. Learning to power through the blisters, tired eyes, bollockings and sauce pans thrown my way. But, without those, I would not be the chef I am today. The togetherness of the kitchen comes above all, because after a tough service, you can sit together enjoying a cold pint and laugh over the events of the day.
I have had the opportunity to work under some of the best across the UK, but working away wasn't for me. Being crippled with home sickness, I jumped on the midnight train home from London and never went back. Did I throw an opportunity away? Maybe, but I've been lucky to find another, here, at home.
But, I couldn't go it alone, the truth is if it wasn't for my parter Charlotte who is also my PA to life (Miss Trunchbull) this would not at all be possible.
We sincerely welcome you to The Black Rabbit Laleston not just as customers, but friends.
Jonathan & Charlotte
What started this crazy passion of mine? Was it...I can't pin point the exact moment but I think one of the most fond memories of mine is my Grandfather, Gwyn. He could never get the Yorkshire puddings to rise, nonetheless these pancake muffin like inventions were welcomed every Sunday.
So, it got to GCSE's and I thought YES I want to learn how to make Yorkshire puddings. I excitedly ticked CATERING, only to be put in child care for ONE YEAR.
Midwifery crossed my mind, but my desire to recreate the perfect Yorkshire pudding remained.
In reality, the school didn't want me on their register so I was offered a culinary course in Pibwrlwyd College, Carmarthen.
It was then, the real passion began.
Tony Stanton who had already been a lecturer for 30 years by that point took me under his wing, alongside Lecturer Linda Thomas. To this day I believe Linda is the best pastry chef I have ever come across, inspiring me ten years on.
It wasn't an easy ride, nor has been the following years. Learning to power through the blisters, tired eyes, bollockings and sauce pans thrown my way. But, without those, I would not be the chef I am today. The togetherness of the kitchen comes above all, because after a tough service, you can sit together enjoying a cold pint and laugh over the events of the day.
I have had the opportunity to work under some of the best across the UK, but working away wasn't for me. Being crippled with home sickness, I jumped on the midnight train home from London and never went back. Did I throw an opportunity away? Maybe, but I've been lucky to find another, here, at home.
But, I couldn't go it alone, the truth is if it wasn't for my parter Charlotte who is also my PA to life (Miss Trunchbull) this would not at all be possible.
We sincerely welcome you to The Black Rabbit Laleston not just as customers, but friends.
Jonathan & Charlotte