With two Michelin stars, four AA rosettes and a blue-ribbon
culinary reputation, the interim work experience at the phenomenally popular pub is a culinary coup for the Greedy Gordons chefs. Ben, the head chef from T e Red Lion at Cranford, and Harvey,
commis chef at T e Snooty Fox in Lowick, hope to make their mark this month. Richard said: “It is such a great opportunity for these two chefs to
go and gain some exceptional experience in what is classed as the best of the best in the industry. “We are supporting them by providing their accommodation,
travel expenses and salary as they will be there for the week, working Monday to Friday. Sonya and I will hopefully get to visit them as well. It is such a great opportunity for these two chefs to go and gain experience in what is classed as the very best and only two- star Michelin pub in the world. T e experience and the environ- ment they are going to be working in is at the top of the game. T e opportunity is incredible for them and for Greedy Gordons. T ey will hopefully come back with lots of new upbeat, fresh ideas and a wealth of experience.” Richard reached out to the team at T e Hand and Flowers to ask
about any opportunities for budding, upcoming chefs and Tom’s team agreed on the January placement dates. Richard added: “From a business standpoint we will pay their full
week salary, their accommodation and travel costs because it is a really amazing opportunity for them. Ben is our longest established chef, who has been with us for over fi ve years, and is very much part of the Greedy Gordons family and what he brings to the table is second to none. Harvey has been with us for over two years, joining us when he was 16, and he has turned into a really solid member of the team and brings a lot of dedication to the job.
47 “Hopefully throughout the year there will be additional opportu-
nities for other members of the team to go to T e Hand and Flowers for a similar experience. It is a big deal for them to go there and represent Greedy Gordons and to work alongside some of the best chefs in the country. We picked the establishment because they are a pub and that’s what we do, exceptional pub food. “T e opportunity for them to go there and hopefully come back
with lots of inspiration, great ideas and refl ect that in the service at T e Red Lion and T e Snooty Fox will be immense. It is great that Tom’s establishment is opening the doors of opportunity for upcoming chefs in the industry, they have been so accommodating. “I am really excited for them both to see what they can do, what
they can learn and what they can bring back from their experience in a world class kitchen - this is a world fi rst for Greedy Gordons!”
Find out more about Greedy Gordons at
www.greedygordons.co.uk
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