Island Life Magazine Ltd December 2007/January 2008 | Page 97
FOOD & DRINK
life
Island Life Food & Drink Awards 2007
Chef of the Year
The Royal Hotel
Belgrave Road
Ventnor
Isle of Wight
PO38 1JJ
Tel: 01983 852186
www.royalhoteliow.co.uk
If the Chef of the Year award
was given for modesty and
being self-effacing, it would
have gone to Alan Staley of
the Royal Hotel Ventnor. In
fact, Alan won the award
for his fabulous food.
“The food we serve is not
over-complicated. We just get
good products like the local
fish – seabass or Dover Sole,
and nine out of ten times serve
it simply with fresh vegetables.
That’s what people enjoy – not
too much messing around.”
Alan has been Head Chef
at the Royal for 11 years. He
has witnessed the blossoming
of the hotel from its former
incarnation as a Trusthouse
Forte outlet to the sumptuous
place it is now. He has seen
the season lengthen and
the winter shorten, as the
reputation of the hotel has
grown. There is a lot of repeat
business as people coming on
short breaks return, bringing
friends and family with them.
His own requirements for a
restaurant meal are tempered
by where he is. “In London
my expectations are very
high. On the Island I expect
less – but am often pleasantly
surprised by a pub meal well
cooked and nicely served.”
There have been marked
changes in the discernment
of his guests over time.
“Some people come here
who have never been before
and their expectations aren’t
too high. They go away
pleasantly surprised, I hope.”
So why does Alan think he
was voted Chef of the Year?
“I’ve got no idea,” he says
with that trademark modestly.
“Maybe because we’ve been
Island Life - www.isleofwight.net
Photo: Alan Staley pictured with his Chef of the Year Award.
so consistent for such a long
time. The first year I was
here we were awarded our
first rosette, and we’ve never
been without two rosettes
over the past eight years.”
One of the reasons for the
consistency, he believes, is
that his staff tend to stay.
Since he began the kitchen
has grown from five to eleven.
“We like to bring in chefs at
apprentice level, so we can
train them our way. After
two or three years, we’ve got
a good chef on our hands
who meets our standards.”
From his quiet demeanour
you get some idea of why his
chefs are in no hurry to leave.
“We’ve got chefs here who’ve
been with us seven or eight
years. Although the hours
are long and hard, it’s a nice
place to work.” He smiles. “No
saucepans get thrown about.
There are no egos here.”
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