Stephen Reid

When my schools Careers Office asked me what i would like to do as a full time job, my thoughts were Gardening or Cooking.  My mum was a great natural cook for our large family and she was my inspiration to choose cooking as a potential career. So at the age of 16, September 1971 i began my apprenticeship at the Mitre Hotel, Hampton Court. 5 1/2 days split shift, 1 day off for City & Guilds certificate £7.50 per week wages.

It was while i was there that i struck up a rapport with then Sous Chef Don Irwin, little was i to know that he would become a great influence on my career. We have become great friends and have known each other for 52 years. He was incremental in my move to The Dorchester Hotel. 120 chefs on 2 shifts I spent 5 years there working on the different sections learning the Classic Dorchester way. I consider it to be the most pivotal point of time in my cooking career. Also in my personal life ,as it was there that i met my future wife.

Following on i remained working in London at the East India Club, Four Seasons, Carlton Club and the Overseas Bankers Club ,my first Head Chefs position. Whilst there, Don Irwin was Head Chef at the Worshipful Company of Grocers, Grocers Hall. He was moving on and suggested to the management that I would be an ideal candidate for his replacement. Following the interview i was offered the position. It was a lovely job with lots of freedom to express myself whilst working with prime ingredients.

In my time there i was fortunate enough to meet and cook for on separate occasions, The Queen Elizabeth the Queen Mother, Queen Elizabeth 2nd and Lady Diana, Princess of Wales. After 31 years at Grocers Hall i retired in 2018.