Chef’s Tables meet Grant Mulholland Head Chef at The Hand
Head Chef Grant Mulholland started his culinary career journey at the age of 15 in a small country house hotel in South West Scotland in a small town called Castle Douglas. He originally went for a waiters job but come out with a chef’s assistant position and has never looked back.
It was after three years at Catering College he moved into a commis chef position in North Wales then onto a position within Thistle Hotels moving up to head chef at a fast pace, finally he moved back to North Wales and was appointed head chef at The Hand at Llanarmon and he has never looked back and has gone from strength to strength achieving 2AA rosette and entry into the Michelin guide.
Question: What would be your last dish (to eat) “the death row question”
A: Last dish to eat is my mum’s haggis, tatties(potatoes)and neeps(turnips) washed down with a can of Tennents Lager.
Question: Before you chose to be a chef did you have another career in mind?
A: School wasn’t a particularly good time in my younger life. As soon as I started to work in a small country house hotel I have never dreamt of looking into anything else, this is my dream job and always will be.
Question: What do you think about negative reviews?
A: Negative reviews can be good, constructive or they can be a bad thing. I work on the ethic that I put 100% passion into my work and so far has given me some very inspiring reviews of my food, any negativity I look at in a positive way and deem it constructive criticism.
Question: If there were a “Fantasy League” of Chefs who would make up your perfect brigade?
A: My fantasy brigade I would head up is with all of my old head chefs, showing them what I have achieved in all my years in cooking. With my dad looking on at the hotplate giving me the encouragement he does every day.
Question: What foods or styles of cooking do you enjoy cooking the most and which do you most like to eat?
A: Fish cookery is a real passion as I have a great respect for Rick Stein and his ideas, it’s a precise form of cooking which in my mind takes a lot of skill to get correct.
Question: What is your favourite dish on the current menu/s in which you use ingredients or produce from your most local supplier?
A: Simply Beef, our locally farmed welsh black is only 1 mile from the hotel, it is the best beef I have ever cooked in all my years of cooking
Question: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?
A: Rick Stein, for many years his passion and excitement for cooking have inspired me in my cooking and he adds a less serious element to the profession which is a great thing.
My favourite tables
My only Michelin star visit ever was The Waterside Inn in Bray and the taste of the lobster and white port sauce will never leave my lips.
I would also eat in my own restaurant (Hand at Llanarmon) as the other 2 chefs I work with and have taught for many years and have them serve me the best food around.
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