With over 35 years of experience as a chef, there have been many highs for Steve Lowe as he has worked across the public and hospitality catering sector. In fact, there are not many types of kitchens that he hasn’t worked in.
“I was always helping my parents out in the kitchen as a kid but my work experience placement really opened my eyes to the buzz, comradery and excitement of a professional kitchen,” says Steve.
“I was offered a job on completion of the placement, which I readily accepted, and food became my sole career focus.”
Steve recently celebrated his work anniversary
Joining Chetwynd House last year, Steve celebrated his first anniversary working in care recently. “The work at Chetwynd is very different to my previous roles and I have to say, I love it here. At Chetwynd, the food is central to our offering, and I see it as a real honour to be able to interact and get feedback from our residents and guests. It’s a very personal service.”
“I’m very lucky to have Dionne and Julie who are not just incredibly talented cooks but hugely passionate about the job. Traditional dishes are the most popular, but our residents are always willing to try new dishes such as the moussaka or our slow-roasted belly pork which caused a stir recently.”
Which Country Range products do you use the most?
“We use Country Range across the board, and I have been massively impressed with the offering, quality and value this past year. Pasta, rice, seasonings, spices, sauces – you name it, it never lets us down. With a couple of vegan residents, the Country Range Vegan Sausage Roll has been a huge hit recently but this recipe is something we’re really proud of that will be on the menu in May.”
Recipe Inspiration
Find the full Beef Ragu recipe, as well as other recipe inspiration, to enhance your menu this season.