Chef Profiles - Dominic Dunning and David Oldham - Frozen Mop, Mobberley
PUBLISHED: 13:20 07 July 2011 | UPDATED: 12:04 28 February 2013
Landlord Dominic Dunning, 46 and Head Chef David Oldham, 32, are the dynamic duo behind the new-look Frozen Mop in Mobberley, near Knutsford, which has re-opened following a substantial refurbishment as an upmarket Vintage Inns country pub restaurant
Landlord Dominic Dunning, 46 and Head Chef David Oldham, 32, are the dynamic duo behind the new-look Frozen Mop in Mobberley, near Knutsford, which has re-opened following a substantial refurbishment as an upmarket Vintage Inns country pub restaurant.
Tell us a bit about yourselves?
David: Ive served my chef apprenticeship in eateries all over the North West, but Im a Knutsford man born and bred and some of my favourite times have been here - in The Kilton Inn and Kindertons... where I was nominated for Best Up-and-Coming Cheshire Restaurant.
Dominic: My varied catering background includes being involved in the launch of Euro Disney, running several Premier Inns and latterly my own pub restaurant near Ormskirk.
What are your passions?
David: Food, of course, family and football (Man Utd) in equal measures.
Dominic: Im also a committed family man, but at work its about doing a job well and right, with an emphasis on quality food and memorable service.
If there was anyone in the world you could cook for, who would it be?
David: Gordon Ramsey (to give him a bit of his own medicine) or another celebrity chef, James Tanner, because the best meal Ive ever had was at his restaurant in Plymouth.
What do you eat at home?
David: Ive recently started growing my own fruit, vegetables, garlic and herbs, etc, at home, so anything that can combine some or all of these ingredients - its very rewarding and does taste better.
Dominic: My wife is a brilliant cook (as good as my mother, which is saying something) and regularly tries her hand at new Italian, French, Thai and Spanish recipes. Im spoilt.
What are your foodie loves?
David: I love eating and cooking fresh meat; most cuts of steak and lamb as a bit of a treat because its more expensive nowadays. The chargrill at The Frozen Mop will get a lot of use because its the best way to cook fresh meat (and fish) consistently and full of flavour.
Dominic: Port plus full bodied, rich reds do it for me - especially a vintage Rioja.
Whats your favourite music to cook to?
David: Elvis and Radio 2, plus I have a soft spot for the 80s.
Dominic: Easy listening jazz seems to do it for me, as well as a lot of the customers.
What do you do to relax?
David: The garden keeps me busy, a does my young daughter, plus Ive also started doing charity mountain bike rides recently, like a 60 mile trek from Knutsford to Blackpool.
Dominic: My three boys, so anything from watching Disney films to playing football to massive Lego constructions, plus a bit of sailing and golf when I have any spare time.