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Chefs are doing it for themselves

Chefs Robert Marshall-Slater and Robert Glenn with their newest recruit Dougie Fishwick at the Hest Bank Inn.

Chefs Robert Marshall-Slater and Robert Glenn with their newest recruit Dougie Fishwick at the Hest Bank Inn.

Chefs Robert Glenn and Robert Marshall-Slater have probably taught most of the up-and-coming chefs in the area.

Robert Glenn was head of catering at Lancaster and Morecambe College for six years alongside his colleague Robert Marshall-Slater, who now heads up Kendal College’s hospitality department.

So when the men took over the Hest Bank Inn, near Carnforth, five years ago it made sense that they only recruited former pupils and that’s exactly what they have done.

Their latest member of staff is head chef Dougie Fishwick who they taught in 1996.

Dougie, 32, has previously worked for Morecambe Football Club.

Robert Marshall-Slater said: “He has a good palette. When you train chefs you have to train them working methods but also how to taste and Dougie has that. We call him the ‘ice man’ as he never gets flustered in the kitchen.”

Dougie added: “I thought it was going to be a bit strange working for my two lecturers but it’s worked out really well. I get to develop recipes, experiment and that’s what I love doing.”

“I find he’s teaching me things now!” said Robert Marshall-Slater.

The pair’s other former pupils include Lisa Allen who is head chef at the prestigious Northcote Manor in East Lancashire and was the first female chef to win on BBC2’s Great British Menu in 2010.

 

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