As part of our Meet the Chef series, we're talking to some of the finest culinary talents about their lives in and out of the kitchen.
This week, it's the turn of Scott Law the new head chef of The Duncombe Arms in Ellastone, Staffordshire - just over an hour away from Trafford and well worth the trip.
What is your current role and what does it involve?
I’m the head chef at The Duncombe Arms, overseeing the food offering at the pub, menu writing (with input from our brilliant team), day-to-day training and running the kitchen and all of its staff whilst supporting our general manager James Oddy.
How long have you been a chef?
After I left school, I pretty much went straight to work in kitchens, before heading to catering college at Merton in South London. All in all, I’ve been in the industry for about 26 years.
How did you first get into cooking?
I grew up in a time when cooking TV shows were the new big thing, and this really got me intrigued in the culinary world, so from about the age of 13 I was cooking and experimenting with all sorts of dishes at home. Once I started at college, I knew I was hooked!
Where did you learn your craft?
My first serious role after college was at The RAC club in Epsom. With a traditional kitchen set up and brigade, I found myself working my way up through the different sections - which paired with my college training, gave me a good foundation in classic cookery.
What was your first job in hospitality?
Whilst I was training, I had a part time job at the David Lloyd club in Raynes Park South London. I was serving up lots of sandwiches and salads, along with a surprising amount of burgers for gym goers!
What is your signature dish?
Ideally for me, whatever is in season at that moment in time as it always packs some serious flavours.
However, The Duncombe Arms Tarte Tatin has quite the loyal following, which means it features across our Sunday lunch offerings and on various menus throughout the year when the patrons begin to miss it too much.
What’s been your worst cooking disaster?
Honestly nothing too disastrous springs to mind, but we’ve all been there with the classic mixing the salt and sugar up or the wrong flour for Yorkshire pudding batter. But as a whole, these are the mistakes that you learn and grow from.
What are your culinary ambitions?
Just to keep pushing The Duncombe Arms to be the best pub it can be, working with amazing local produce and ensuring that we retain our standards as one of the best British pubs.
To have a full and happy dining room and a team that are the best versions of themselves, and who love what we do as a unit.
What do you like to eat?
Classic French is currently what I’m enjoying, cooking and eating, but I also get to try lots of rather exciting Filipino dishes, as half my team are from the Philippines.
How do you achieve a work/life balance?
My team are extremely well-trained and know the standards expected of them, and work to uphold them.
No one works more than 45 hours a week, so knowing they have that time to rest and relax, makes for a much better work environment, as everyone isn’t tired and stressed in the kitchen, and you leave on time for home not broken from a full-on week.
I would also give an honourable mention to my Senior Sous Matt, who is instrumental in knowing what the kitchen needs when I'm not there, allowing me to completely switch off as the kitchen is in safe hands.
The Duncombe Arms is located at Main Road, Ellastone, Ashbourne, DE6 2GZ with full details, including how to book a table and menus, at duncombearms.co.uk.
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