Chef Chris Smith was previously part of a team needing to cook over 1,000 meals per week, and acting as a relief manager in various pubs across South Yorkshire, he certainly knows how to keep customers happy. After some time out, Chris is now back proudly serving food, following his takeover of The Bay Horse Inn in Great Heck.
Due to health reasons, Chris has had a period away from doing what he loves. However, more inspired than ever, he is back after launching his newest project to date.
The Bay Horse has been renovated following heavy investment from co-owners Chris and Chrissie, with more to come. Recognised as a cosy village pub popular with locals, the pair are trying to bring the very best out of the venue for its customers.
Chris has a long history working as a chef, all stemming from his mother and father owning and running a pub for 30 years. He trained in Sheffield, and after a number of years, including a period where he was required to cook 1,000 meals per week as part of a team, Chris is now an accomplished chef. He also went on to work under Angela Hartnett at the globally recognised restaurant Claridge’s, acting as a grill-chef between 1997/98.
He prides himself on only using the freshest produce on three days’ preparation, ensuring all meals are delivered packed full of taste. Wine & Dine Yorkshire caught up with Chris to discuss the exciting times that lay ahead.
“I have been off work for a while now and this is really my first step back into the swing of things, it is exciting seeing it all come together. We want this to be a successful village pub, and I am serving food that I am very proud of, ensuring that we only use the freshest produce.
“Everything is geared towards being a good experience for the customers; I am making my gravy from a stock base that is on the hob for three or four days, and getting beef from Doncaster market that is 28 days aged on the bone from Yorkshire Dales Meat.
“We have spent heavily on the interior and exterior, buying new equipment for the kitchen. The place was not to our standard, and we realised that fairly quickly.”
With Chris’ mother and father being passionate about cooking themselves, that influence has slowly worn off on Chris, shaping him into the person and chef he is today. However, it is evident he has since developed his own style which is appreciated by customers.
“I cook in a classic style, I like cooking from the heart and making sure customers will enjoy what I make, using a lot of herbs. I also love using bones and stocks, and will always add layers of flavour where possible.”
For more details on the Bay Horse Inn, visit the pub’s official website at: www.bayhorsegreatheck.co.uk or Facebook page.