Tell us about your family life
I'm actually a twin. I'm a scorpio,so although I'm quite laid back I do have a sting in my tail! I'm a farmer's daughter and live in Harworth with my husband Nigel. We will be celebrating our 20th wedding anniversary next year. We have two children, who are 16 and four. My daughter Laura works in the restaurant as a waitress and hopes to work on the airlines one day on the cabin crew. My twin Sue has taken a very different career path. She's a HGV lorry driver!
How did you become a chef?
I started as a commis chef at the age of 18 after doing a two-year course at Worksop Catering College. By the time I was 21 I was second chef and got promoted to my current position about six years later.
Are you part of a big team?
Yes, we have a pretty large team as it is a very busy kitchen. We have eight chefs plus five kitchen porters. It's like one big family, really. I love the job and couldn't imagine working anywhere else.
What is your daily routine?
I'm always in the kitchen for 7.30am, as there is such a lot of preparation to get through. I usually leave the hotel at about 2.30pm for a few hours' break but I'm back in the kitchen again from 6pm until about 10.30pm. Sometimes later ... Occasionally I get the chance to promote the hotel. For example, I've been on BBC Radio Sheffield's 'Saturday Kitchen', talking through some of me recipes and sampling some of our dishes.
What makes a good Head Chef?
Being calm! My kitchen is nothing like some of the ones you see on television, when everyone seems to be shouting and screaming. I must admit I'm the calmest chef you could ever meet. I'm also hardworking - there's no other way. To get the best results you must appreciate and respect your team, it's as simple as that.
How have things changed?
The Crown has always been a traditional hotel serving traditional food, but we have introduced a modern twist which has been a huge success. Another important development has been the introduction of local produce and we enjoy an excellent working relationship with our dedicated suppliers. Progressing from a three-star to a four-star hotel has taken a massive amount of work but it is a fantastic achievement by all the staff. I've worked alongside Craig (Dowie), the boss, for six years and we have a great deal of mutual respect for one another.
Biggest cooking influence?
Mum – always something on the table day and night.
Favourite celebrity chef?
It's got to be Gordon Ramsey. he's much louder than me but what you see is what you get. He's entertaining and very passionate about his food, which is the most important thing.
Key to the restaurant's success?
Team work is vital and I enjoy an excellent relationship with our Restaurant Manager Amanda Pashley. The service in our restaurant is impeccable and everyone is given individual attention from the moment they arrive. Apart from our regular menu we offer a range of specials which help to keep things interesting.
If you got a Saturday night off what would you do?
Go into Bawtry with my girlfriends for a few drinks or order a Chinese, open a bottle of wine and watch a movie. Pretty Woman is my favourite!
What do you most enjoy out of work?
I love a day at the races. The Crown works in partnership with Doncaster Racecourse so I often get the chance to represent the hotel when we sponsor a race there. If I'm not going to the races I love going out for a Chinese meal.
I'm actually a twin. I'm a scorpio,so although I'm quite laid back I do have a sting in my tail! I'm a farmer's daughter and live in Harworth with my husband Nigel. We will be celebrating our 20th wedding anniversary next year. We have two children, who are 16 and four. My daughter Laura works in the restaurant as a waitress and hopes to work on the airlines one day on the cabin crew. My twin Sue has taken a very different career path. She's a HGV lorry driver!
How did you become a chef?
I started as a commis chef at the age of 18 after doing a two-year course at Worksop Catering College. By the time I was 21 I was second chef and got promoted to my current position about six years later.
Are you part of a big team?
Yes, we have a pretty large team as it is a very busy kitchen. We have eight chefs plus five kitchen porters. It's like one big family, really. I love the job and couldn't imagine working anywhere else.
What is your daily routine?
I'm always in the kitchen for 7.30am, as there is such a lot of preparation to get through. I usually leave the hotel at about 2.30pm for a few hours' break but I'm back in the kitchen again from 6pm until about 10.30pm. Sometimes later ... Occasionally I get the chance to promote the hotel. For example, I've been on BBC Radio Sheffield's 'Saturday Kitchen', talking through some of me recipes and sampling some of our dishes.
What makes a good Head Chef?
Being calm! My kitchen is nothing like some of the ones you see on television, when everyone seems to be shouting and screaming. I must admit I'm the calmest chef you could ever meet. I'm also hardworking - there's no other way. To get the best results you must appreciate and respect your team, it's as simple as that.
How have things changed?
The Crown has always been a traditional hotel serving traditional food, but we have introduced a modern twist which has been a huge success. Another important development has been the introduction of local produce and we enjoy an excellent working relationship with our dedicated suppliers. Progressing from a three-star to a four-star hotel has taken a massive amount of work but it is a fantastic achievement by all the staff. I've worked alongside Craig (Dowie), the boss, for six years and we have a great deal of mutual respect for one another.
Biggest cooking influence?
Mum – always something on the table day and night.
Favourite celebrity chef?
It's got to be Gordon Ramsey. he's much louder than me but what you see is what you get. He's entertaining and very passionate about his food, which is the most important thing.
Key to the restaurant's success?
Team work is vital and I enjoy an excellent relationship with our Restaurant Manager Amanda Pashley. The service in our restaurant is impeccable and everyone is given individual attention from the moment they arrive. Apart from our regular menu we offer a range of specials which help to keep things interesting.
If you got a Saturday night off what would you do?
Go into Bawtry with my girlfriends for a few drinks or order a Chinese, open a bottle of wine and watch a movie. Pretty Woman is my favourite!
What do you most enjoy out of work?
I love a day at the races. The Crown works in partnership with Doncaster Racecourse so I often get the chance to represent the hotel when we sponsor a race there. If I'm not going to the races I love going out for a Chinese meal.
