Rachael Parke is looking

| Rachael Parke MUM'S THE WORD

WILL OUR FRONT OF HOUSE CHAMPION, RACHAEL PARKE, GET A DAY OFF ON EITHER VALENTINE’S OR MOTHER’S DAY? OF COURSE NOT, BUT SHE STILL WOULDN’T HAVE IT ANY OTHER WAY!

AVING WORKED in the hospitality industry for more than 30 years it’s fair to say my three beautiful girls, aged 22, 17 and 12, have only ever known their mum to work unsociable hours including nights and weekends.

Like many working parents, I have had huge guilt trips over the years - with my work commitments often taking over the commitment I have as a mum.

I love my children but being an at-home mum was neither a financial option nor indeed a personal one - I can’t cook, I don’t thrive on cleaning the house and I was never a great social butterfly at the school gates and enjoying 9am coffee mornings!

In our industry, our busiest periods seem to fall at some of the most inconvenient times as a parent: school holidays, Christmas and weekends - the times our children require the most care. Both my husband Jeremy’s parents and my mum would often have all the fun with the children, what with horse riding, school plays and weekends away, and this was hard as we felt we were missing out on the vital parts of our children growing up.

For those who have met my children, though, I can’t be all bad! All three understand the importance of working, responsibility, and independence, and all three are very sociable - I feel these important life skills have been gained from growing up in a restaurant environment, so would I change anything? Of course I would! I have an addictive nature and commit myself fully to anything I set my mind to, strive for excellence and wish to exceed in my role as a front of house manager, but I truly wish I could have disciplined myself to a better work/life balance, and on my H

days off put away the devices but, like a lot of us, can’t.

Now, with an increasing shortage of chefs and front of house, employers are having to meet the demands of new employees, which increases the pressure on us ‘old school die hard types’ picking up all the unwanted shifts.

However, the hospitality industry is a really positive industry to work in as a parent - being a 24-hour, seven days a week industry means rotas can normally accommodate personal requirements, with positions in reception, offices, housekeeping, bar, or restaurant, as night porters or chefs - hours are available day or night.

It is also a great place to switch off from your parental commitments, in a very social environment.

As we approach two huge dates in the restaurant calendar, Valentine’s Day and Mother's Day - and like the last 20 plus years, I am certain Jeremy will not be treating me to a wonderful candlelit meal as we serve 80 guests a seven-course taster menu - my plan is to smile sweetly at my employer and team and hope for the first time ever that I spend Mother’s Day with my children, especially as it’s a double celebration - Marlie turns 13!

Whatever happens, though, as February and March focus on the love of our partners and our mums, remember sometimes that popping down your devices and sharing a few quality moments is the only gift you really need to share.

You know you want it.

Now’s the time to do something about it. The perfect opportunity to make that change and be part of a bold new hospitality brand set to challenge the conventions of country hotels.

The Harper is a contemporary take on the country escape, opening this April in North Norfolk. We’re assembling a team of hotel pros to help us achieve our vision. It’ll take a special talent to make it happen, but the pay is competitive and the opportunities are many. If you’ve got it, we’d like to hear from you.

Email: work@theharper.co.uk with your CV by 20th February 2020.

East Look

THERE’S A NEW EAST

ANGLIAN CHEF AND FOOD PRODUCER COLLABORATION

IN THE REGION, REPORTS EMMA OUTTEN

www.chefeast.org.uk

F YOU’RE A CHEF or a food producer based in East Anglia you might be interested to know that there’s a new region-wide organisation to help you network – and raise funds for charity in the process.

Chef East aims to bring together the region’s leading chefs and artisan producers as well as professional foodies, and already has two supporters’ lunches under its belt, the latest taking place at The White Horse at Brancaster Staithe, part of Anglian Country Inns, where head chef Fran Hartshorne cooked for her culinary peers.

Having initially launched in Aldeburgh last year, Chef East brings together like-minded professional foodies and chefs to network over a feast of local food and drink whilst fundraising for good causes. Friends of Chef East, a community interest company, will organise a bi-monthly lunch and other benevolent initiatives and in return their supporters become donors to the Chef East charitable fund, hosted by the Norfolk Community Foundation, which makes grants to East Anglian charities working to help community and welfare needs. I

Stephen David, former executive chef of The Hoste in Burnham Market, is one of three Chef East directors - the other two are Simon Tooth and Glyn Williams.

He explains: ‘Our aim has been to expand on the occasional activities we’ve organised over the past two decades for fellow chefs and foodie friends, inviting them to socialise and to showcase both the delicious local produce and the great cooking coming out of the region’s kitchens alongside other epicurean discovery such as foraging and wine tasting. And at the same time to use our rather privileged position to raise funds for those less fortunate in the region. We have had such a great response, from when we first mooted the idea to a cross-section of chef and producer friends, and then hosting a launch at our MackenzieDavid Events kitchens at Aldeburgh Yacht Club.’

At The White Horse, over a welcoming aperitif of fine Norfolk fizz, courtesy of Humbleyard Vineyard near Mulbarton, we tucked into plump Brancaster oysters, donated by Cyril and Ben Southerland and Richard Loose; Staithe Smokehouse smoked salmon, complemented by Humbleyard Pearl Pink Rosé; Norfolk Perfick Pork tenderloin, served with dry sparkling cider from Drove Orchards; zesty lemon tart partnered with Adnams limoncello; and then Baron Bigod cheese made at the Crickmore family’s Fen Farm Dairy in Bungay, along with one of the Nye family’s own real ales, Malthouse Bitter, bottled by Brancaster Brewery. I tried the vegetarian options: harissa carrots with feta, dukkha and sherry raisins, for starters, and roast cauliflower orzo, aged parmesan and truffle oil, provided by Barsby Produce of King's Lynn, for mains. Plus there were also chilled spritzers from Norfolk Cordial or Hopsta alcohol-free beer, for the drivers among us.

Stephen adds: ‘Our first formal supporters’ lunch at The White Horse in Brancaster Staithe was a great success and there was much excitement at our announcement that we have been invited to host our first event of 2020 at Tuddenham Mill, the highest-scoring Suffolk restaurant in the Good Food Guide. We can’t wait!’

Glyn adds: ‘If chefs, artisan food and drink producers or professional foodies would like to know more about Chef East, please get in touch.’

BROADEN YOUR HORIZON

CITY COLLEGE NORWICH LECTURER TIM GREYSON VALUES THE GAP YEAR HE SPENT TRAVELLING AS IT GIVES HIM A WHOLE NEW PERSPECTIVE ON TEACHING HOSPITALITY, TRAVEL AND TOURISM. EMMA OUTTEN REPORTS

www.ccn.ac.uk

TRAVELLING AROUND the world in his 20s means that lecturer Tim Greyson can bring something extra to the table when teaching at the internationally renowned Hotel School at City College Norwich.

The ‘King’s Lynn boy’ has been involved in the hospitality industry from a young age, starting off by selling ice cream at Searles Leisure Resort in Hunstanton; working his way up to front of house at The Ffolkes at Hillington; moving on to The Crown Inn at Gayton before becoming manager at The Dabbling Duck in Great Massingham.

‘Hospitality was something I fell into’, says Tim, 37, who had initially wanted to be a physiotherapist. However, by his mid-20s he got the wanderlust: ‘I wanted to leave Norfolk and explore the world; take a year out and go travelling. I went to Asia and did the whole backpacking thing; then Australia, New Zealand and North America.’

In Asia, the food left a deep impression on him - even the modest chicken and rice dish he picked up for next to nothing at a roadside stall in Borneo. He even took classes out in Thailand to learn more about the cuisine. ‘What I wanted to bring back from that was how to make dishes authentically and not just out of a jar or a packet.’

Whereas in Australia he was particularly impressed by the high standards of food service. Whilst there he worked on a dive boat on the Great Barrier Reef; a ‘little café’ in

Sydney Harbour where one chef did ‘incredible’ things single-handedly with the help of three ovens, and a fine dining hotel on the West Coast. On boat trips, they’d take a fishing rod and catch fish that would go straight on the barbie. ‘I don’t think I’d experienced fish as fresh as that,’ he says. Finally, in North America, he immersed himself in the coffee culture and developed a real taste for the beverage for the first time.

Tim returned from his travels in 2009 and started working at the College of West Anglia in King’s Lynn, realising that his role to play in hospitality was ‘trying to encourage young people to have passion and drive for the industry.’

He has been a lecturer at City College Norwich since 2011, and his travels have certainly influenced his style of teaching. Whilst flying the flag for living and working in Norfolk, he also encourages students to travel the world.

‘I always reflect on my experiences with the students,’ says Tim, ‘and always try to encourage them to experience new things.’ THIS MONTH sees the start of themed dinners organised by the Level 3 Hospitality Supervision and Leadership group. The theme is dining through the decades - from the 1920s to 1999 – and the first one takes place on February 13. TIM GREYSON