Over the pass with: Michael Weston-Cole

Michael Weston-Cole is executive head chef for Bowland Village Inns, the family-run business behind some of Lancashire’s finest pubs, including renowned gastropub The Punchbowl in Garstang. Having made the most of some fantastic opportunities in his career, including working under the great Jean Christophe Novelli, multi-award winner Michael is dedicated to supporting local produce and talent across the North West.

How did you find your way into your profession? Did you have any other career considerations?

When I was younger I was quite a talented rugby player. A friend introduced me to the world of hospitality and, like most chefs, I started work as a kitchen porter in a local restaurant.

One evening, the pastry chef didn’t turn up and the restaurant was fully booked. The head chef was pulling his hair out so showed me how to plate up the desserts, and from then I was hooked.

What makes you passionate about your profession?

I have been fortunate to have had some great opportunities in my career and have worked with some of the most talented and hard working individuals in the industry. I have witnessed first hand the dedication that is the foundation of our industry. A committed approach to quality and service is what gives me the passion for the industry.

Which events throughout the course of your career have shaped you most as a chef?

While working with Jean Christophe Novelli I really developed my passion for cooking and love of the ingredients. He taught me to respect the produce I am cooking with.

John Benson-Smith, consultant executive chef at the City of Manchester Stadium, taught me to take that passion and use it to think outside the box with my cooking and that is the approach I still use today when developing and preparing dishes for Bowland Village Inns.

Where do you draw inspiration from in delivering your ideas for your establishment?

Lancashire has a growing band of dedicated farmers and producers using skills passed down through generations of families to produce some of the best fish, bacon, hams, sausages, cheeses, ice creams and ales.

As a chef, their hard work is a continuous source of inspiration and I strive to use locally sourced produce in all of the menus for Bowland Village Inns as a celebration of their traditions.

How essential is the support from your team in delivering your ideas, and how do work with your team to ensure your ideas are realised?

It is essential to have the support of your entire team, and for them to understand the vision and expectations of the company.

At Bowland Village Inns we work together to develop ideas for our menus which enabling us to create a vision that we agree will be successful.

Which food or drink producer would you recommend using and working with from the North West?

Barry Carr of the Cheese Larder Kendal; his knowledge is second to none and he offers fantastic range of local products.

What is your vision for the food, drink and hospitality industry in the North West? How would you like to see the industry develop?

Training is the key to the future of hospitality in the North West and we need to encourage the next generation of chefs to take up the challenge of continuously developing the industry to the highest standard.

I also think the rapid growth of gastro pubs will continue. Manchester will gain its first Michelin star very soon as the North continues to catch up with the South in terms of quality.