BLOG: David Steel - A Trip Down Memory Lane

David Steel, Houston & Hawkes, Director of Food

Like everyone else, when lockdown started at the end of March, I suddenly found I had a lot of spare time on my hands.  The first few weeks seemed to pass quite quickly, but by week four I felt I’d hit a wall, as after 35 years in the industry I found myself in uncharted territory. Other than one three-week holiday (yes three weeks!), I’ve been flat out working my entire career.

I wanted to use the time on my hands to do something different or learn a new skill.  I resisted the urge to make sourdough or bake banana bread (left that to Simon and Dave!) - even if I wanted to, the lack of flour meant it was a non-starter.

The first thing I decided to do was get myself fit and shift some of the spare tyres I’d been carrying around.  So, I started by working out in the mornings and taking long walks. This was great from a health and fitness perspective, and it also gave me time to think clearly about my goals and targets over the coming months. 

I then turned to think about the future and the more I thought, the more excited I became.  Having only started with Houston & Hawkes in March, I’d been given an amazing opportunity to help build and shape our food proposition, alongside Simon and Dave, drawing upon the knowledge and skills I had learnt over many years.

I started by getting my endless recipes in order having accumulated masses of menus, recipes and ideas. This sounds easy, but it was a mammoth task!  It proved to be a real trip down memory lane, and it made me realise how much food habits and styles have evolved over time. But more importantly, it made me think about all the talented chefs I have worked with along the way.  So many I was still in touch with, but some I’d not been in contact with for years - not because I didn’t want to (far from it), just because I hadn’t. 

I picked up the phone and had long conversations with so many old friends and colleagues.  Just having a simple chat about everything from food and work, to family and the future, helped me keep my spirits high and stay connected.

Lockdown has been tough for all of us, and I think chefs have been hit the hardest. We’re creatures of habit and routine and we’re all motivated by the same things – great ingredients, delighting our customers and working within great teams.  By making an extra effort to stay connected, the challenges we’ve faced and continue to face will be more easily overcome.

Most importantly, I’ve shifted the truck tyre, just the bike tyre to go!