We sat down with Matt Sulivan, Group Executive Chef at Young’s Pubs to discuss his passion for food, the challenges of the role and what’s in the pipeline for the rest of 2024. Read on to find out more.
Q. How did you get into cooking?
A. Around 17 years ago, my first job was working behind the bar at my local pub. I did that for a couple of years and eventually was promoted to a supervisor role where part of the management training involved spending some time in the kitchen, learning the ropes.
It was during this training that I really caught the bug for it. The energy and fast-paced environment just felt right so I switched the bar for the stoves and haven’t looked back!
Q. Can you tell us about your career journey and how you became Group Executive Chef at Young’s Pubs?
A. My journey has been about continuously identifying the gaps in my knowledge and finding the right roles to fill them. I started out as a Commis Chef, handling prep and service in a Birmingham pub, working my way up to Sous Chef before eventually becoming Head Chef at a local hotel.
I then made my big move to London (over 15 years ago!) where I realised that while I’d been a Head Chef, I’d only worked in smaller operations, so I took on a variety of roles in larger, faster-paced, casual dining groups to get that experience.
Following this, I found a gap in my knowledge around premium fresh food, which led me to spend just over a year as a Chef de Partie in Gordon Ramsay’s restaurants, which lead me to my first role with Young’s Pubs, wherein I became the Head Chef at The Bull in Shepherd’s Bush.
During that time, I developed a real passion for training and developing chefs, making my way up to the role of People Development Chef at Young’s, focusing on apprentices and upskilling junior chefs. From there, I became Divisional Chef, overseeing 85 chefs, and now I’ve been Group Executive Chef at Young’s for the past two years.
Q. What does an average day working as a Group Executive Chef look like?
A. It might sound cliché, but no two days are ever the same. One morning, I might be in a meeting with suppliers, discussing seasonal ingredients to ensure we get the best quality and price for the month ahead. Another day, I could be visiting pubs that have been closed for refurbishment, planning what the next evolution of the menu will look like once they reopen.
A big part of my role is also chef development where I spend time hosting sessions with our chefs, working together to create seasonal menus or even working directly alongside them in the kitchen.
Q. What do you enjoy most about the job?
A. What I enjoy most about the job is the chance to travel to some truly beautiful locations across the country. From the Cotswolds to Wales, and all the way up to North Norfolk, I get to experience a huge variety of pubs, each with its own unique charm.
One of the added benefits of working with Young’s is that many of the pubs have rooms, so wherever I’m travelling, I have somewhere to stay. It really allows me to immerse myself in the different regions and make the most of each visit.
Another huge plus is the fantastic team I get to work alongside. Whether it’s chefs or management, there’s a real sense of collaboration and support, which makes the job even more rewarding.
Q. Can you share some of the challenges that come with the job?
A. Spending too many miles in the car! I’m not a fan of driving, but it’s a bit of a bittersweet situation because the travel time actually gives me a chance to make phone calls to suppliers or, if I’m on the train, use my laptop to work on developing new recipes.
This means that when I’m physically in the pubs, I can really focus on spending quality time with the teams rather than being tied down with admin work. So, although I don’t always love the journey, it does give me some valuable time back to stay productive and get ahead.
Q. Where do you take inspiration for the menu?
A. Inspiration for the menu comes from everywhere, but first and foremost, our ethos is to keep the food as simple as possible. We work closely with farmers and fishermen across the UK to source the best seasonal ingredients and place a huge focus on understanding the key qualities of each ingredient to let them speak for themselves.
We spend a lot of time tasting ingredients fresh from the field and talking to farmers about the flavour profiles and varieties they’re working with. By learning directly from the producers, we can optimise how we use the ingredients and really showcase their natural quality.
Occasionally, we also get inspiration from other restaurants and industry leaders who share our same ethos. While we might not be aiming for Michelin stars, our focus is always on letting the quality of the produce shine through.
Q. What’s your favourite dish on the menu?
A. My favourite dish on the menu has to be fish and chips, without a doubt. It’s a proper pub classic and something we sell a lot of throughout the year.
What makes ours stand out is the Aspall Cyder-battered haddock – it’s the crunchiest, crispiest batter you can imagine. Paired with a proper curry sauce, tartare sauce, and marrowfat mushy peas, it’s a dish that really hits the spot every time.
Q. There are several Young’s Pubs in the City, do you have a favourite location?
A. That’s a tough one because I’ve got different favourites for different reasons. For drinks in the summer, the Oyster Shed is hard to beat. There’s nothing like being by the river at 5pm with a pint in hand, especially when the weather’s good.
If I’m after a proper pub pie, I’ll be heading to the Lamb Tavern and for a class brunch or lunch, I’d recommend the Candlemaker on Cannon Street. Part of the beauty of Young’s Pubs is that there is one to suit whatever you are looking for.
Questions compiled by: Amelia Braddick
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