While many professional footballers are coming towards the end (or certainly the twilight) of their careers as they hit 30, for Head Chef Mackenzie Barnstable – who works at the Arsenal Academy – his career has only just begun.
Following school, Mackenzie passed his qualifications at college before getting a job at Hix’s Oyster & Fish House in Lyme Regis. “At Hix’s I met a chef called Antony McNamara” says Mackenzie. “He was heading back home to NZ and casually said there was a job for me over there if I wanted it. It wasn’t long before I was over there working for him in Waiheke Island before moving on to work in Queenstown for Michelin chef Josh Emet. From there it was to Australia where I continued to work and learn. In addition to the life skills and obviously the fun, travelling gave me a great understanding of the restaurant industry and a broad range of ingredients and cuisines. I would recommend it to anyone.”
Now preparing meals for the next generation of Arsenal talent from the ages of 7 to 16, Mackenzie is there from 9am to 9pm each day. “Our role is to make sure the players can get a nutritious homecooked meal that provides them with everything they need to improve and grow, but it’s also about looking after and providing a space for the parents. They are the unsung heroes of football academies. This recipe I am sharing is a favourite of the kids and parents. It’s nutritious, proper-tasty and utilises several Country Range products.”
Mackenzie’s Peri Peri Chicken Recipe is available to view here!