The Man Behind The Chef: Glynn Purnell
In association with
In the build up to The Staff Canteen Live 2017 - supported by Westlands, at The Great Hospitality Show 2017, we are taking a closer look at the chefs who will be joining us on stage.
We dig a little deeper to find out what they are hiding under those chef whites – first up is former Great British Menu contestant and chef patron of Purnells, holder of one Michelin star in the Michelin Guide UK 2017, Glynn Purnell.
Given the nickname Yummy Brummie by Olive magazine, Glynn Purnells culinary journey began at the age of 14 when he embarked on a work experience placement in a kitchen. He has worked in various kitchens including Simpsons in Kenilworth, Hibiscus in Ludlow and Jessicas in Edgbaston. His ambition of gaining the first Michelin star in his home town, Birmingham, was achieved in 2005 while he was head chef at Jessicas restaurant. He is now the chef patron of the Michelin-starred Purnells restaurant in Birmingham.
What item of food do you hate cooking?
Sprouts - there is no need for them....not even for Christmas!!
What food, if any, are you allergic to?
NO foods, but I do have an allergy to warm beer, cheeky kids and Villa fans.
>>> Read more in The Man Behind The Chef series here
What’s your favourite ingredient to work with?
Meat, I love cooking and eating meat!
What’s your guilty pleasure food?
Sweets.... Haribos!!
What three ingredients would you take with you to a desert island and why?
Champagne-no brainer, my homemade masala mix because it makes everything delicious, onions because everything starts with an onion.
If you weren’t a chef what would you be?
Rock and roll star or cage fighter.
What radio station do you listen to in the kitchen?
No radio, we have a docking station and a kitchen playlist which is alternated by the chefs each day..
What other kitchen would you most like to work in?
Pierre Gagnaire.
Traditional cooking methods or modern techniques?
Both, mashup....best of both worlds!
Why did you choose to get involved with TSCLive?
Because they asked me so politely ha,ha! Its a positive source of media, its by chefs for chefs
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