Seckford Hall Chef Jake Lawrence

Jake Lawrence, executive chef at the 2 AA Rosette Restaurant 1530 located at Seckford Hall Hotel & Spa, Suffolk, emphasizes the significance of local, seasonal ingredients.

What significance does food hold for you?

To me, food embodies hospitality. The focus extends beyond the food presented; it encompasses the entire dining experience and the theatrical ambiance offered to patrons at the restaurant. The meal on the plate constitutes the most significant aspect of that voyage, yet it does not encompass the entirety of the journey. The experience involves individuals arriving, taking a seat at the table, receiving excellent service from the waitstaff, and being served wine. The restaurant's entire theatrical ambiance is paramount.

Certain items on the menus incorporate a theatrical element. Currently, our menu features a chicken meal accompanied with a mushroom consommé served in a glass teapot, which is poured by the server at the table. Our menu has a Beef Wellington designed for sharing; it is presented on a large board and then carved, with portions distributed onto individual plates for diners.

What is the origin of your passion for food?

My passion for cuisine likely originated from my childhood experiences at establishments like as Seckford Hall, accompanied by my grandmother and mother, where I was immersed in the entire realm of hospitality, beyond merely the culinary offerings. Spending time with my mother at home, I acquired skills in culinary preparation, and during my adolescence, I cultivated my palate, ultimately learning to appreciate food more profoundly.

I secured a kitchen porter position at my inaugural restaurant and discovered that I outperformed my colleagues due to my superior understanding of food. The chief chef immediately assigned me to an apprenticeship. I transitioned from a kitchen porter in the first week to a vegetable prep chef in the second week, which established my trajectory moving forward, and I have not looked back since. I feel this instilled in me a strong motivation and a robust work ethic.

Provide information regarding Restaurant 1530 located at Seckford Hall Hotel & Spa. What should diners anticipate?

Restaurant 1530 is named to commemorate the year Seckford Hall was constructed, embodying a contemporary and elegant ambiance while subtly referencing the Tudor period. Upon your arrival at Seckford Hall, you will appreciate the Tudor salon featuring wooden paneling, stag heads adorning the doors, and a spacious open fireplace accompanied by elegant wingback couches. You subsequently enter a contemporary restaurant featuring meticulously arranged tables, leather seating, white walls, and a notably inviting atmosphere. It lacks an antiquated appearance, hence it does not convey a sense of stuffiness. The service is unobtrusive; it is not constantly present, yet it is available when assistance is required. A server will discreetly refill your water glass as needed, often without your awareness.

What are the prevailing problems facing the British hospitality sector?

The British hotel industry faces challenges in recruitment, particularly due to present labor shortages. It is quite challenging. Energy prices remain elevated, as do food expenses. We are all still recovering from the epidemic and Brexit, and I now have three vegetable suppliers to ensure a balance of availability and optimal pricing. All participants in the supply chain must generate profit; nevertheless, the paramount concern is the cost and quality of the ingredients, highlighting the significant challenges faced.

To retain your employees, it is essential to provide more than mere compensation; you must give a comprehensive package of perks and advantages to enhance your appeal as an employer. For instance, you might provide complimentary gym memberships, healthcare services, and childcare assistance. Businesses can provide numerous alternatives beyond mere financial compensation. The equilibrium between work and personal life has gained paramount significance. Outside of a two Michelin star restaurant in central London, where such commitment is a personal choice, chefs are no longer inclined to work 80 hours per week. In rural Suffolk, there is a general reluctance to engage in that activity.

What are the responsibilities of a head chef?

Serving as a head chef entails more than culinary expertise; it requires attention to weekly wage percentages, supplier relations, budget management, performance targets, staff scheduling, and, paramount, the well-being of your team. People management primarily involves ensuring the presence of suitable individuals to oversee.

What does the future hold for you?

My initial year at Seckford Hall focuses on solidifying the proficient cooking team, curating exceptional local and seasonal menus, executing large weddings and corporate events, facilitating exclusive use hires, and establishing the venue's reputation, followed by exploring avenues for further development. We will conduct a retrospective analysis of each meal over the past year, capturing photographs, documenting recipes, and evaluating how we might enhance specific aspects. How might we enhance that component of the dish? How can we enhance that by utilizing more seasonal and locally sourced produce? The objective for the upcoming year is to elevate our current status from a four-star hotel to a five-star hotel. That is a significant objective for the front-of-house team, the housekeeping staff, the spa, and other personnel.

What is the significance of utilizing local and seasonal produce?

Utilizing local and seasonal produce is key. This month, we have cauliflower available; next month, we anticipate acquiring cavolo nero, and the ability to plan menus accordingly is excellent. Few farms in Suffolk cultivate cavolo nero, micro herbs, or baby veggies; therefore, Norfolk is conveniently nearby. The primary point is that the food is not sourced from Spain. Suffolk is renowned for its pigs, and this region boasts some of the finest meat products.

Lowestoft possesses a substantial fishing infrastructure, hence one of my fish suppliers procures the majority of his fish from that location. The fish arrives and is brought to us the next morning, and I am seeking vendors within the local area who can contact me and say, ‘Hello Jake, I will have this available for you tomorrow; would you like it?’ I will invariably affirm, totally! Affirmative! I will consistently inquire about the time of capture. When was it raised? When was it harvested from the field? I can thereafter narrate that story to the guests. The narrative is of paramount significance. Some individuals arrive and depart, prompting the question of their origin. Furthermore, to assert that it originates from 20 miles away. It is remarkable to commemorate that.

Nevertheless, we are entirely governed by the seasons. Each month, we will receive an email detailing the items entering and exiting the season. We will thereafter devise a contemporary and innovative method for delivering that ingredient. It is insufficient to merely place a cauliflower in your vegetable dish and assume it is sufficiently seasonal. How can we transform that into a dish? What is the method for preparing roasted cauliflower steak accompanied by burnt cauliflower puree and pickled cauliflower leaves? How can we transform each component of that cauliflower into something exceptional? Our objective each season is to innovate by investigating techniques such as fermenting, pickling, and preserving, so maximizing the potential of every component as it becomes available. That element subsequently becomes the key role.