After starting out as a young lad washing up dishes on Saturdays at a Leamington hotel, life has turned full circle for James Eaves who is back in Warwickshire, now as the new head chef at the RSC
Tell us about your cooking?
I think that my style is cooking food simply with good flavour and texture served with good flavoured sauces – don’t over complicate it – give customers tasty food. I am excited by the young chefs coming through with new ideas and techniques and new ingredients from across the world, also seeing people that I have worked with and influenced doing well.
How did you become a chef?
I became a chef through necessity as my mother passed away when I was young, so I learned to cook from watching her as a young boy and following the things that I had seen being cooked at home. Then trying them for myself with mixed results! I then started experimenting making simple food cakes, scones and also cooking Sunday roast dinners.
This led to my school form teacher getting me an interview in a local hotel in Leamington Spa. I began washing up on Saturdays, watching the chefs cooking for large numbers of guests for weddings, events and functions as well as food for the restaurant. This fascinated me seeing big numbers being catered for.
I then helped in the Still Room making tea and coffee for lounge service and room service and washing glasses for functions. Washing up glasses on weddings was always a treat as the restaurant manager would always give me a sneaky glass of Champagne from the wedding toast (a great treat for a 14-year-old). I still love the taste of Champagne.
The hotel manager offered me an apprenticeship within the kitchen and I had a great grounding working in all sections of the kitchen, learning about fish, meat, poultry and game, pastry and event catering. I worked at that hotel for seven years in total.
I went to South Warwickshire College in Stratford-upon-Avon going to college on a day release course for four years (a lifetime later I am back in Stratford!).
What do you eat at home?
At home, I cook simple tasty dishes. After a busy day it’s good to eat simple. One of my go-to dishes is the Captain’s fish fingers, baked beans and creamy mash.
Who is the best chef in the world and why?
One of the best chefs in the world for me is Raymond Blanc. His food is full of flavour and simply presented and he is a great mentor to many chefs. I ate one of the best meals of my life at his restaurant at Le Manoir aux Quat’Saisons. Luke Tipping and Andreas Antona at Simpsons in Birmingham are two of the best in town. I have dined at Simpsons since their early days in Kenilworth many years ago and the food is always different and unique.
Share a cooking tip?
My tip would be, if what you are making goes wrong keep at it and don’t give up – practice is the key to success.
What was your favourite food as a kid?
My favourite food growing was hearty beef stew, lots of veg as beef was very expensive and big suet dumplings in a rich gravy. Perfect!
Food heaven and food hell?
Food heaven is roast saddle of English spring lamb, cooked pink with a rich sauce.
Food hell – I’m not a fan of caviar…
What’s the most unusual thing you have eaten?
Crocodile, zebra and horse.
If you weren’t a chef what will you be?
If I wasn’t a chef, I have no idea what I would be, but definitely something working with people in a creative way.