Throughout the Spring and Summer Terms, we will be giving you a behind the scenes insight of our amazing Green Kitchen Team.

This week, we are introducing our Sous Chef Mr Steve Clarke. A much-loved member of the team, many of you will hear Mr Clarke singing along to the radio in the morning as he prepares for a busy day ahead!

What's your role at BGS?

I'm the Sous Chef, I look after the day to day running of the kitchen, menu planning, counter design so the food looks good and all fits under the hot lamps. It's a busy role that I enjoy.

How long have you worked at BGS?

I have been part of the BGS community for 10 years! Prior to my current role as a Sous Chef, I was working in an office restaurant. I joined BGS due to my passion for large scale catering. I think it takes a lot of skill and knowledge to create meals en masse that look and taste great. I was also attracted by the prestige of the school; I knew I would be working with excellent quality ingredients and catering for a variety of tastes and cultures.

Have you always been a chef?

Yes, I've been a chef for over 30 years now working in a variety of different settings. My grandad was a butcher, my mum worked in a bakery, my cousin is a chef so it was a very natural path for me to become a chef. My mum is an excellent cook, everything was always homemade. I love food, I love making it and I love eating it.

What's your favourite part of your job?

Knowing students are enjoying their lunch, it’s a busy day getting the food ready for the counters. It makes me happy when the students compliment dishes.

What's your favourite dish to make for the BGS counters?

Katsu curry is up there as a firm favourite, I have perfected the dish over the years and get so many compliments from staff and students. We took it off the menu cycle once and got so many requests for it to be reinstated that it's now a bit of a staple.

What's your most memorable moment in your career to date?

When I worked for Charles Wells, I catered for the HQ Christmas Dinner, a senior member of the team spoke with me and told me the beef wellington I had made was the best meal he had ever eaten.

If you could cook with anyone famous or not who would it be and why?

Ainsley Harriot - I love his food and I love his style. He has a big passion for food, he makes it fun and his flare is infectious.