An Interview with Chef Gareth Jenkins

Introducing... Head Chef Gareth Jenkins

What do you do when you're a head chef with no customers? You keep cooking of course! Gareth Jenkins is head chef at The Speech House Hotel and since lockdown began on 22nd March (that's 80 days incase you wondered) he has been documenting his corona diaries on his Instagram account as he copes with the huge changes in his daily routine. He's been cooking up a feast, including some epic sourdough (lots of it) and posting his creations and recipes for others to follow. We caught up with him and asked him a few questions, mainly just to give him something else to do!

Tell us about yourself, where are you from and how did you become a chef?

My name is Gareth Jenkins I am head chef at The Speech House Hotel. My roots are in the Forest of Dean but I have spent the majority of my life living in South Wales.

After doing my best to side step all attempts at education I worked several factory and cleaning jobs. One of which was washing pots in a pub at the end of my road. After a day in the kitchen the seed was planted, it altered the course of life.

Where are you now and how has lockdown affected you?

I'm currently at The Speech House, the Hands have most generously allowed me to stay here. Before this all started I was halfway through some work on a house I'd bought and it's in no condition to live in.

Like almost everyone else in hospitality I have been furloughed. Honestly, mentally it has been very challenging but I'm starting to feel stronger for the experience.

Favourite food(s)?

Sunday lunch, pizza, stir fry.

Favourite recipe (either one you've created or someone else's)?

The method I use for soups, it's not exactly a recipe as I use it broadly. The effort you put in at the most basic level displays everything that needs to be said about your cooking.

Signature dish?

Lamb, leek and potato. I have done multiple variations of the dish and love everything about it.

Major influences?

My time at the Celt Manor.

Any advice for those interested in it as a career?

Put yourself into situations that test and make you feel uncomfortable. Hospitality and especially being a chef, for me is the perfect balance of utilising mental and physical strength. The stand out feature of the industry is that it offers complete equality in opportunity, how successful you will be is solely determined by how hard you are willing to work.

Top home cooking tip?

Do all of your preparation before you begin to cook. Life is distracting enough, you don't want to get caught up peeling while your onions burn.

And always work with a waste bowl to hand, it's a lot easier to focus at a clean work station.

Guilty pleasure?

I work hard enough to enjoy pleasure without guilt and also anything with peanut butter!

Favourite part of the Forest of Dean?

I love it deep in the Forest, it's just so still. I always find perspective there. It feels like you could be at anytime in history, there is something moving in realising how insignificant your problems are.

Favourite thing to do in your spare time (normally without restrictions and at the moment)?

Being around people I love. Currently walking in the Forest. I'm also having quite a lot of fun making stupid videos.

Bread, why do you love it so much?

Haha. Honestly it's really not about the bread for me, it's the knowledge gained in the process. It's elegantly complicated in its simplicity. I have been humbled numerous times by three ingredients, flour, water and salt. It fuels the fire to realise how little I truly know.

Tea or coffee?

Coffee, I'm considering having my blood replaced with it.

The only other thing to say is to thank everyone that has supported me recently and over the past few years. We will be back soon and stronger than ever.

You can follow Gareth on his Instagram and see some of his (mainly bread) recipes here.