This week's Meet the Chef focuses on Doug Crampton, the chef patron at Eight at Gazegill, an off-grid restaurant serving organic produce. The restaurant, near Howgill in the Ribble Valley , is located on a working farm with food served going from farm to plate, and opened in the Spring. The site has housed a farm for almost 500 years, handed down through generations, and is now home to the restaurant, fully powered by renewable energy.
What is your current role and what does it involve? I am Chef Patron at Eight at Gazegill, my role involves the daily running of the restaurant and managing the kitchen team. I ensure we are using the best local and seasonal produce by liaising with our farm manager to find out what produce we have coming from the farm. I also work closely with our on-site butchers to develop recipes, cures and new products that we can serve in the restaurant How long have you been a chef? Too long! I was 15 when I started in hospitality so we’re coming up to 20 years this year.
How did you first get into cooking? / What was your first job in hospitality? I always enjoyed cooking from a young age, I did a lot of cooking and learning with my grandparents, mostly with my grandma. From there I decided it was what I wanted to do as a career, so I got myself a job in a local restaurant washing pots aged 15. Eight at Gazegill is based on a working farm in the Ribble Valley (Image: Visit Lancashire) Where did you learn your craft? I started doing a little bit on the.
