The newly promoted culinary director at the Belfry, Robert Bates, heads the launch of the Chef Academy, a development programme to grow the next generation of culinary leaders within one of the UK’s largest hospitality operations
Tell us about your cooking
Traditional, seasonal, fresh, French influenced with modern techniques. I love the satisfaction you get when you’ve created something that others enjoy. As chefs we are learning from each other every day and trying new styles of cooking – knowledge is power. Flavour is crucial, along with seasonality – using a product at the time of year when it’s at its best is a real benefit. Then there’s my team, who are vital to help deliver the end goal. Last but not least is creativity and execution on the plate, as at the end of the day we also eat with our eyes.
How did you become a chef?
My uncle was a chef and every summer we would visit him and he would show me around his kitchens. He was a very big part in why I became a chef. I trained at Hartlepool College while working in hotels evenings and weekends before moving to Slaley Hall, Northumberland where Albert Roux was consultant chef. I went onto the Chateau de Montreuil in northern France at Michelin level before moving to Hotel Metropole, Restaurant Joel Robuchon in Monaco, again a multiple Michelin star hotel. After four-and-a-half years I came back to the UK to work with Michel Roux Jr at Le Gavroche which was such an amazing influential experience. After that, working for Family Roux as a consultant chef was one of the highlights of my career to date. I joined the Belfry as executive chef in 2013 with a clear ambition: to build kitchens that develop talent and deliver exceptional food with pride and consistency. The Chef Academy is about passing on knowledge, championing seasonal, classical cooking with modern techniques, and building a culture where chefs feel valued, challenged and proud of what they do every day.
What do you eat when at home?
I do love a really well-cooked Sunday roast. After a busy week at the Belfry it’s nice to go back to basics – simple but very tasty.
Who’s the best chef in the world and why? And who’s the best in Brum?
That’s tough to answer as most of the top chefs have different ideas and techniques, not to mention personalities. I have been lucky enough to have worked with a few over the years. They are all great in their own way and I have taken the best from all of these experiences.
Is the customer always right?
You have to respect your guest’s opinion, but only after reflection does this give you a true indication. We can all learn from positive and negative comments given to us by our customers.
Share a cooking tip
The most important tip of all is ‘mise en place’ which is French for ‘everything in place’. Before you even put the pan on the stove to start cooking make sure you have everything measured out, chopped up, peeled, laid out and ready to go.
What was your favourite food as a kid?
My mum’s Sunday roast with her special crunchy suet puddings.
Food heaven and food hell?
Heaven is well-aged rib eye steak with sauce béarnaise. Hell is kidneys. Not a fan of the texture or flavour.
What’s the most unusual thing you’ve eaten?
Crocodile or horse, both very interesting and better than I expected.
If you weren’t a chef, what would you be?
A police officer. I would have said pro golfer but I’m just not that talented unfortunately.