Member of the month September 2020: Sean Kelly

The Staff Canteen

Editor

Here at The Staff Canteen, we feature a different member every month who we think deserves to be celebrated - this month’s winner is Sean Kelly!

As thanks for being a regular and longstanding contributor to The Staff Canteen, Sean will receive a TSC mug and will be entered in our Member of the Year 2020 competition.

1 Current place of work, position

Chef/Owner of The Lovat Loch Ness which incorporates the Station Road restaurant

2. What is your cooking style and what should people expect from the food on your menu?

I would describe my style as fairly simple but creative in reflecting the Scottish Highlands. Due to COVID, like many, we have had to change – for the better I might add. We now focus on our 7 course Tasting menu or a 2 choice table d’hôte menu. In season, I use a lot of game so expect grouse and venison to pop up as well as foraged fruits, mushrooms and herbs.

3. What is your favourite dish to cook and why?

We currently have Orkney scallop, garden runner beans and British Mangalitiza pork fat on the menu which sums up my style – 3 amazing ingredients, served simply.

4. Name a food item/dish/ingredient that isn’t considered “cheffy” but that you love to eat?

Baked beans

5. What do you like about The Staff Canteen?

It’s the place to go for info on the industry, whether you work front of house or back of house. I particularly enjoy reading the blogs, features and seeing the dishes the other chefs post for inspiration. I love the fact it’s not just UK chefs that are posting. If you’re in the industry you really should be using Staff Canteen.

6. What are your plans for the future?

Obviously we are living in crazy times but I’d love to have a bakery or chocolate shop – or both!

7. With Michelin's decision to postpone the 2021 guide release to January, what do you think they should do to reflect this year's exceptional circumstances?

I think it would be great if Michelin recognised how restaurants have adapted to the situation. Should restaurants be demoted because they have changed concept? Definitely not. Take Nathan Outlaw – a change in concept maybe but an incredibly talented chef with drive and passion. I don’t think his quality will change so I hope he keeps his 2 stars!

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