In the third post of our ‘The Hidden Side of Hospitality’ series, we step inside our busy – but amazing – kitchen and meet David Evans. Dave has been with the Manor for nearly two years, and is currently working with our brilliant team of chefs in the Pig and Whistle kitchen, as a Chef de Partie. 

Like with all the young members of our team, we have loved watching Dave grow and develop, seeing his confidence grow, along with his skills and abilities.  Here’s what Dave has to say about working at Healing Manor Hotel, along with a few fun facts too. 

 David Evans chef at Healing Manor

Q: How long have you been working at Healing Manor and how old were you when you first started?

I’ve been working here for just under two years. I started when I was 18, as soon as I finished college.

Q: What role do you play in the Manor’s incredible team?

I started as Commis Chef, however I am currently Chef de Partie – which means I spend most my time in charge of starters but help out wherever is needed!

Q: Had you worked in hospitality before joining Healing Manor?

Yes, during secondary school I worked in my local pub and during my time in college I worked in a café.

Q: How did you feel about the job when you first started?

Extremely nervous and eager to do well- my college tutor got me a trial shift. I started during ‘eat out to help out’ so it was a bit of a crazy start, but I think that helped me in the long run.

Q: And how do you feel about it now – has working in the industry changed your opinion or given you a different perspective/insight?

I still get nervous about things at times, but feel much more confident in what I am doing now. After working here for two years, I can honestly say it’s a lot more fast-paced than the café I worked at, but I really enjoy it and enjoy the team dynamic a lot. Also, I feel very comfortable in the surroundings and can always joke with everyone.

Q: What do you think are the biggest misconceptions about working in hospitality?

I think perhaps some people may think it isn’t very rewarding, but I would strongly disagree with that. I also think that perhaps some people aren’t aware of how much work actually goes into the different roles.

Q: How do you feel being a part of the HM team has changed you as a person?

I feel as though I have become a far more confident person and don’t struggle speaking with people anywhere near as much as I did before I started! Being in a great team has certainly helped with that.

Q: What skills has the experience given you that you perhaps did not have before? And which of those would you say are transferable and why?

I would say that I deal with pressure a lot better now and that will help me with whatever I go on to do. My organisation skills are so much better, and I think that I have grown and developed as a person quite a bit too.

Q: How has working in the hospitality industry aided your personal and professional development?

Being at the Manor has pushed my progression as a chef so much. I’ve gone from trembling making salads to feeling confident on most things I do in the kitchen. I also think it has helped me mature.

Q: And within that, how has HM particularly worked with you to support you?

I have been able to work closely with the senior chefs regularly and learn a lot from them. 

Q: What has been your favourite part of the job, why so?

I absolutely love working with everyone, and always saying hello to everyone that I see. I have also really enjoyed the big events we have done, such as Rolex and also shows such as the Lincolnshire Show and Driffield Show.

And a few silly ones…

Q: Favourite dish

Personally, I just love a risotto, so maybe a pea and bacon risotto. But then again, a plate of hobnobs will do just as good!

Q: Favourite dessert

Apple crumble and custard, no question.

Q: Biggest food dislike

Mash potato

Q: Favourite drink – non-alcoholic and alcoholic

Non- alcoholic Robinsons fruit creations- blueberry and blackberries or just a cup of tea.
Alcoholic- Hooch (the hoola hooch one)

Q: Favourite song

Impossible question really. But of all time it’s The Great Escape by The Lathums. However, my current favourite is Lavender by Blondes.

Q: Biggest pet peeve

One thing that really annoys me is when people look down on other people so probably that.