A Day in the Life of a Michelin Star Restaurant Restaurant James Sommerin, Penarth Have you ever stopped to think what it takes to become a Michelin-star rated Chef, and exactly what that kind of commitment entails? Surely, once you’ve hit the top, the really hard work stops, and you get to coast for the rest of your career? In fact, the really hard graft kicks into top gear the minute you are awarded a star; the pressure to maintain standards – let alone aim for a second Michelin star - is truly off the charts.
01.00am − Home time for James, Georgia, Joe and Steve. Wednesday was Joe’s first day as Junior SousChef, whilst this is Steve’s second week as Commis Chef. Georgia - James’ 19 year old daughter – who started work experience at The Crown at Whitebrook when she was 13 years old, has recently been promoted to the role of Sous-Chef, and is now second in command to her famous father.
Caerleon-born Chef James Sommerin hit the headlines in 2007, when he won a Michelin Star for Wales at The Crown at Whitebrook, near Monmouth. ‘The Crown’ inherited the accolade when James moved on in 2013 to set up a restaurant in his own name. Following the opening, in 2014, of Restaurant James Sommerin in Penarth, he won a Michelin Star in 2016, that he has twice retained. taste.blas was delighted to accept an invitation to join the team in November 2018, to record a timeline of a typical day...
02.00am – Around this time on a Saturday night, the whole team make a weekly pilgrimage to McDonalds, in Barry or Cardiff Bay. Georgia unwinds at her new home in Barry watching Diners, Drive-Ins and Dives on Netflix, whilst James was up with a glass of red wine watching an American documentary on Japanese kitchen knives.
Main Players: Chef Patron – James Sommerin Sous-Chef – Georgia Sommerin (James’ 19 year old daughter) Junior Sous-Chef − Joe Claridge Commis Chef − Steve Gill Office Manager – Beth Jones (James’ Sister in Law) Front of House – Nick Lawrence and Catherine Longree (James’ Sister in Law & Louise Sommerin’s twin sister) Louise Sommerin (Director, James’ Wife) Angharad Sommerin (James’ 15 year old daughter) Elin Sommerin (James’ 8 year old daughter) Melton – the Sommerin family’s 9 week old Miniature Daschund Thursday, November 15th , 2018 00.00am – The last restaurant guests left just before midnight, including a member of the Llanelli Scarlets squad. He had proposed to his girlfirend earlier in the day, and they celebrated with a ‘Chef ’s Table’ experience in the restaurant kitchen. Following a thorough ‘clean-down’, and food orders placed for the days ahead, Georgia sets up next morning’s breakfast for the restaurant-with-rooms ‘hotel’ guests.
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03.00am – Bedtime for James. 06.00am – Georgia wakes up, eats porridge for breakfast, before making her way to the restaurant for the breakfast shift at 8am. 08.00am – Georgia starts baking the bread for the day, Beth arrives for her day shift as Office Manager. 09.00am − James arrives to prep the meat, as do Joe and Steve as well. Louise pops her head round the door to say hello. 10.00am – Anne-Marie, the restaurant housekeeper is hoovering in the restarant, as James welcomes the rep from Fine Trails Wine Suppliers to explore a brand new house Champagne. Steve is prepping the veg, peeling a small mountain of shallots. Joe is deep-frying the tapioca and laverbread crisp; a Sommerin signature ‘snippet’ that is served on pebbles from Penarth beach, outside. 11.00am – Nick arrives, to start preparing the restaurant lay-out for lunch. Beth and James fold napkins at the pass. Dave, from Ashton’s Fishmongers arrives with the fish and seafood delivery. Steve is chopping heritage carrots. The lamb stock has been on the boil since 9am. Georgia is spreading caremelized onion on her rolled-out dough for the lunch rolls.
