Quick Bite With James Lyon-Shaw, Director at Brucan Pubs

The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate.

We spoke to James Lyon-Shaw, Director at Brucan Pubs, who shared his passion for the hospitality industry, advice for becoming a chef and his store cupboard secret weapon.

What would you say are the most defining moments in your career to date?

There are a couple of moments I would say that are defining to my career so far. Firstly, I would have to say being a private chef for the late George Michael. Secondly, I would have to say being part of the catering team at the Olympics in both Rio and South Korea.

What inspired you to become a chef?

The satisfaction and instant gratification received when realising how happy a good meal can make people feel and how important hospitality is to our way of socialising.

What piece of golden advice would you give to anyone in the industry who wants to be successful?

It’s very simple, work hard. Nothing gets handed to you, you’re not entitled to anything and nobody owes you a thing. If you want it, make it happen.

Any favourite ingredients at the moment or menu trends you are really enjoying?

This time of year is all about slow cooking for me and getting the most out of our nose to tail ethos. Oxtail ragu braised with some Essential Cuisine Veal Jus is another level of flavour!

Favourite dish on the menu that uses ingredients from Woods?

Currently my favourite dish we have on our menu at Duck and Waffle is the Chocolate and Cherry Black Forest Waffle. For this dish we use the black cherry puree and the beautiful Amarena cherries from Woods.