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.” 97