Executive Chef Ben Chaplin on Culinary Ambitions and Kitchen Disasters

Strategic Insights -

Ben Chaplin has been in the kitchens since he was 15, with 21 years of experience under his belt. The executive chef of Bigger Boat Hospitality oversees The Black Friar pub in Salford and other ventures. His passion for cooking began in his early 20s while working in different pubs and restaurants in Nottingham, followed by a stint in London. Aiden Byrne's influence helped shape Chaplin's approach to treating fresh, quality ingredients with respect.

Key Takeaways:

  • Chaplin has been working in kitchens for 21 years, starting as a kitchen porter at his mother's bar in Nottingham at the age of 15.
  • He learned his craft through various roles in pubs and restaurants, including a stint working for Aiden Byrne at the Church Green, which held three rosettes at the time.
  • Chaplin's culinary approach emphasizes treating fresh, quality ingredients with respect, as influenced by Aiden Byrne.
  • The Black Friar, a gastropub in Salford, offers a seasonal menu focused on British classics with contemporary flair, and was crowned "Most Loved Pub" at the I Love Manchester Awards in 2023.
  • Chaplin's signature dish can be difficult to pinpoint, but hand-raised pies are a huge seller at The Black Friar, with a pie festival held from January to February.
  • He has had his share of kitchen disasters, including when someone mixed up plain and self-rising flour lids, resulting in over 40 liters of Yorkshire pudding batter being made.
  • Chaplin prioritizes work-life balance, thanks to a great team around him, and strives to evolve and innovate in the culinary industry.
  • His favorite dishes vary depending on the season and his mood, with a fondness for steak and eggs when training for marathons and rainbow trout when dining out with family.
  • Refugees welcome (Photo credit: Chloe Wright) Healing properties of exercise halve risk of dying from major diseases, says study published in JAMA.
  • The Black Friar has a standout reputation for its commitment to local ingredients, stylish interiors, and extensive drinks list.
  • Bechamel sauce, a key component of his chicken, leek, and mushroom pie, involves a process of infusing milk with onion, bay leaf, and cloves, then combining it with butter and flour to create a smooth sauce.

Statistics:

  • 21 years: How long Ben Chaplin has been working in kitchens.
  • 5 breasts: Number of chicken breasts diced for the chicken, leek, and mushroom pie.
  • 20 gm: Weight of thyme used in the pie recipe.
  • 20 gm: Weight of garlic used in the pie recipe.
  • 500g: Weight of button mushrooms used in the pie recipe.
  • 50ml: Amount of olive oil used in the pie recipe.
  • 50g: Weight of butter used in the Bechamel sauce recipe.
  • 50g: Weight of flour used in the Bechamel sauce recipe.
  • 500ml: Amount of milk used in the Bechamel sauce recipe.
  • 180c: Oven temperature for baking the pie.
  • 25-35 minutes: Baking time for the pie.
  • 10TibLane: Name of the restaurant where Ben Chaplin had an amazing rainbow trout.

Sources:

  • "The Bolton pub which customers travel to from far and wide"
  • "The enchanting idyllic woodland in Bolton has been recognised as one of the best"
  • I Love Manchester Awards
  • JAMA study on healing properties of exercise
  • Chloe Wright's photography of refugees welcome