Over the Pass: Simon Bower

Greek born Simon Bower is executive head chef at Marco Pierre White’s new restaurant The Swan Inn in Aughton Lancashire. The son of a British Army Officer, Simon spent much of his childhood travelling, living in countries such as Thailand, Burma and Kenya.

With 20 years experience as a chef, Simon completed his City and Guilds qualifications at Southport College of Art and Technology, alongside recognised chefs such as Marcus Wareing.

He has previously worked under Marco Pierre White at his London restaurants before relocating back to the north of England to take up the role as joint head chef at the prestigious Northcote Manor.

With a passion for fresh locally sourced produce, Simon takes real pride in delivering excellent food at affordable prices. He took time out of his busy day to speak with my-hospitality.com.

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

When I was at school I took a career test that indicated I was most suited for the hospitality and leisure industry. It confirmed my ambition to be a chef could be realised. I was fortunate that my parents were incredibly supportive so I left school at 16 and started working in the hospitality industry.

What makes you passionate about your profession?

I still have the same passion for cooking that I had on my first day. The ability cooking gives me to self express and really please people with my food is all I could ask for.

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

Through living abroad for most of my childhood I was able to experience many different cultures and traditions and watching my mother host grand dinner parties. This showed me the importance of presentation and ensuring diners enjoyed the evening as much as the food.

I have also spent over 13 years working at Northcote Manor under the instruction of my mentor Nigel Haworth, who heavily influenced my style and technique.

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

Growing up abroad, I draw my inspiration from the different cultures I experienced mainly the Mediterranean and the Middle and Far East.

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?

Any chef, no matter how talented they are, is nothing without their staff. The success of the kitchen is factored by how the staff work together as a team, both the kitchen and front of house teams.

At the Swan Inn, I work closely with both my kitchen staff and also our general manager, David Thorneycroft, and his front of house team. From my experience, mistakes are made when personalities clash so I ensure that my staff understand the importance of communication and compromise.

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

I am incredibly passionate about North West food producers and from working in the region for over 20 years I have had the chance to use their produce. I have always championed the region’s producers stretching from the Welsh estuaries right up the Lancashire coast to Cumbria.

When I moved to the Swan, I brought a lot of my producers with me including Greaves Butchers who I believe produce some of the best meat, if not the best beef in the country.

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

I think that gone are the days of extravagance in restaurants. It is now about affordable glamour and offering customers quality food that they can enjoy without breaking the bank.

As a relatively young business, I want the Swan Inn to continue to flourish and, as Marco Pierre White says, continue to impress our biggest critics – the local residents.