Although he left school and started work as an apprentice plumber, the allure of food was too much for Dany-Roy Hobday. So, when a friend offered him the opportunity to work at the Hilton Parkway he ditched the pipework in favour of kitchen work.
Dany-Roy then moved to a local pub that specialised in seasonal, constantly changing menus. “I really found my culinary identity here and it was totally different to my previous role. We were a small team using the freshest seasonal ingredients and working closely with the best local suppliers to offer daily changing menus. It taught me about menu design, costing, working waste-free and gave new life to my creativity,” says Dany.
Discovering a Passion for Education Catering
His next move was to caterer Thomas Frank, where his adventure in education began and he joined Gayhurst School. Based in Gerrards Cross in Buckinghamshire, the Gayhurst menu is ultra seasonal and changes weekly. “We make everything from scratch, run several theme days each week and cater for breakfast, snacks, lunch and supper club, which adds up to about 450 meals a day. The kids are really adventurous compared to what our generation was like.”
From Spices and Flours to Sugar-Free Desserts
“We make sure the dishes are fortified with nutrients and goodness in clever ways, which helps us stay sharp and creative as chefs. We also run cookery lessons, not just for the kids but for the parents as well. When it comes to store cupboard classics, the Country Range brand never lets you down. Spices, seasonings, flours – it is fantastic quality and excellent value. I’m enjoying experimenting with bread at the moment and turning vegetables into stunning sugar free desserts. This Butternut Squash Cake is a beauty for the coming months and unbelievably, it’s sugar free.”