Daniel Bennett, general manager of Heft restaurant in Cumbria A little bit of forward thinking will take you a long way


How long have you been in hospitality? My first role in the industry started at the Pickering Arms, a pub based in Thelwall, Warrington. I had many roles – peeling potatoes, cooking on the grill, assisting at the bar and restaurant – a Dan of all trades!


What initially drew you into the industry? I ate out with my parents from a young age and I was always watching the staff – it was something I had always been interested in. My parents were both very good in the kitchen, but my sister and I always had to cook something for the family at least once a week too.


What advice would you give anyone looking to enter the sector? A good pen sounds like such a small detail, but I always have far more time and respect for staff who turn up with one. I think guests appreciate small details – it shows them the effort and the pride they take in their role and themselves.


Have you mentored younger people in the industry? We have a very small team at Heft. I’ll take the time to collectively show the team and go through things a few times when it comes to the smaller tasks, but my main operational focus has to be on the bigger tasks, which require significantly more input and one-to- one tuition.


Who’s inspired you most in hospitality why? Claire Wilkinson and Kevin Thornley – both of whom were my tutors at Warrington Collegiate. They both played a pivotal role in influencing both


my learning and overall career direction. Alongside them is Fred Sirieix – his enthusiasm, his passion and his persona brighten any room.


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DANIEL BENNETT: JENNY JONES PHOTOGRAPHY


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