Jamie making his mark at The Waterside
|Jamie at The Waterside Hotel|
“Having kitchen staff that are not only incredible at their jobs, but can communicate, confide and trust each other is key”
In Focus: Jamie Garroway
(Junior Sous Chef at The Waterside Hotel)
Jamie Garroway has been with SimpsInns
for over six years and is currently the Junior Sous Chef at The Waterside Hotel
in West Kilbride. Jamie has always had his sights set on becoming a chef and his love and passion for cooking is shown in the kitchen every day.
As a company SimpsInns is proud to use locally sourced produce where possible in all our restaurants. Just this week we are delighted to announce Arran Ice Cream
will be available at all SimpsInns venues in Ayrshire and proudly support this great business.
When asked about what makes Ayrshire such a great place for locally sourced produce, Jamie said:
“The landscape of Ayrshire is great for breeding and raising livestock. The happier and more space the animal has the better it is. Don’t forget, we are also renowned for many other products like our famous Ayrshire tatties.”
Jamie has become an integral part of the team at The Waterside and enjoys creating great dishes for every aspect of the business from casual restaurant users to large events and weddings at The Kyle Suite.
What advice does he give for any aspiring chef starting out? “Come into the profession with a good attitude. Learn the right skills and take on good advice. From there the possibilities are endless.”
For career opportunities with SimpsInns, please visit the careers page here.
Jamie’s Go-To Dish at The WatersideOven Roasted Whole Sea Bassoff the bone, with saffron potato, mussel and surf clam brothQUICK Q&A WITH JAMIEWhat do you enjoy most about the job? The atmosphere in the kitchen when it’s busy is fun and my colleagues are soundWhat is a typical working day for you at The Waterside? No two shifts are the same due to the volume. Typically, it consists of prepping up the days food in the morning and cooking it throughout the dayWhat are the main challenges of working in a busy venue like the Waterside? Having the mental and physical stamina is definitely a challenge. You just need to put your head down and crack onA lot of great dishes on the menu, what’s your personal favourite? I love seafood, so the seabass and shellfish broth (see above) would be my choiceIf not working, why would you choose to eat at The Waterside? Great scenery and beer garden! How did you become a chef? I learned to cook from a very young age and have loved it ever since. Becoming a chef was the natural career choice for meWho are your main inspirations? Not really anyone specific, but I have a lot of respect for any chef who gains and maintains a Michelin star, as it’s the hardest feat in our tradeWhat makes Ayrshire such a great place for locally sourced produce? The landscape of Ayrshire is great for breeding and raising livestock. The happier and more space the animal has the better it is. Don’t forget, we are also renowned for many other products like our famous Ayrshire tatties!How important is it to source and use local produce in your dishes? It’s very important and the fresher the produce the better the menu and food. Also, it benefits local businessesWhat advice would you give anyone looking to become a chef? Come into the profession with a good attitude. Learn the right skills and take on good advice. From there the possibilities are endless