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Minute on the clock Pleasants Sean


How did you get into cooking? I used to cook for my mum when I was young, from about the age of 12. I enjoyed it and seemed to be OK at it. My mum liked it!


Sean Pleasants joined the Devonshire Arms hotel in Skipton, North Yorkshire, as a chef de partie in 2009, and was recently promoted to head chef of the hotel’s one-AA-rosette brasserie. He tells Katherine Price what has kept him there for the past eight years and his recruitment plans for the brasserie for 2017


Tell us about your background I left school at 16 and went to the local college. I began my career as a commis chef at Headley’s res- taurant in Keighley [West York- shire], back in 1996 when I was fresh out of college, then I moved on to the Old Tramshed in Shipley in 2005 when Headley’s closed. I loved being in a real kitchen envi- ronment and learned a lot more on the job than I did at college. I joined the Devonshire Arms in 2009, was promoted to sous chef in 2010, and became senior sous chef four years after that – last autumn I became head chef of the brasserie here, which holds one AA rosette. I have a team of four reporting in to me.


You’ve spent your career so far in Yorkshire – is it a good place to be a chef? Have you ever been tempted to go elsewhere? Yorkshire is my home. I grew up locally in Keighley and it has been a good place for me to learn my trade.


And you’ve been with the Devonshire Arms hotel for eight years now – what is it you love about the place? I like the team at the Devonshire Arms and they’ve been really great at developing my skills. They invest a lot in training and incentivising staff to improve their skills – also, the scenic loca- tion is the best.


How did you end up working there? Three of the chefs from the Tramshed had already moved over to the Dev and they put in a good word for me.


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What has been the highlight of your career so far?


Being promoted to brasserie head chef, here at the Dev – my first head chef role. I was thrilled to get promoted after having worked here for so long. I feel proud to have worked my way up through the ranks.


Who inspires you? It was really due to my mother that I found a love for cooking and it’s her I must thank. She taught me many of my first dishes.


What’s your favourite thing on the menu at the moment? Venison haunch with blue cheese croquette and braised red cab- bage. It’s an old recipe of mine, but it’s really delicious.


What are your plans for 2017? To build a good, strong team around me (send me your CVs guys, I am looking to recruit) and also to get a second AA rosette.


Career moves


On the move? Send your details to careers@thecaterer.com


Suffolk-based hotel group the TA Hotel Collection has appointed two joint managing directors following the retirement of group MD Grahame Tinnion. He will be replaced by Peter Osborne and Ingo Wiangke.


Jupiter Hotels has announced Jamie Milligan as general manager of the Holiday Inn


Dumfries hotel in Scotland. Milligan was previously group executive manager of Broxmouth Park in East Lothian.


Hotel du Vin Cheltenham has appointed Chris Thompson as general manager.


He joins from Malmaison, Hotel du Vin’s sister brand, where he had been since April 2013, most recently as deputy general manager of Malmaison Leeds.


Polpo has appointed Josie Price as its new head of marketing, and training and development manager. She was previously marketing, social media and digital brand manager at Côte, and also a marketing manager at the Cookery School at Little Portland Street in London.


Move of the week


“It was really due to my mother that I found a love for cooking and it’s her I must thank”


Event catering company Cooks & Partners has appointed a head of events


and business development. Debbie Poulton has taken on the position, joining from London caterer Seasoned as sales and events manager. She has worked in the industry for 12 years.


28 April 2017 | The Caterer | 85


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