Meet the chef - Chris Dykes, Statham Lodge Hotel, Lymm.

PUBLISHED: 17:04 14 April 2011 | UPDATED: 19:11 20 February 2013

Chris Dykes

Chris Dykes

Chris Dykes is head chef and general manager at the elegant Georgian manor house, Statham Lodge Hotel in Lymm. We ask him some questions... with a royal wedding flavour!

Chris Dykes is head chef and general manager at the elegant Georgian manor house, Statham Lodge Hotel in Lymm. We ask him some questions... with a royal wedding flavour!

Tell us a bit about yourself. When did you first get interested in cooking? My interest in cooking started when I was around seven or eight years old, but all my family are keen cooks so it was inevitable really. I suppose my grandmother really was the one gave me the cooking bug, she would show me how to make simple things and help with general meal preparation.

We used to have large family parties throughout the year to which all family members contributed with some kind of home-made dish. We would also go out fruit picking in the autumn either at specific fruit farms or just into the local countryside, and from that produce we would make jams, chutneys, pickles etc.

After leaving school I enrolled at St Helens College, where I knew immediately I had chosen the right career and enjoyed every minute. After leaving college I continued to work for several different hotels and restaurants. I can still say I enjoy this trade as much as I did when I first started.



When did you start working at Statham Lodge?
I started at Statham Lodge Hotel in July 1981 working as Sous Chef working under the Chef Proprietor



Have you ever cooked for a royal occasion?
No I havent, the closest probably I have achieved is cooking for Lady Dianas brother Earl Spencer who attended a wedding at the hotel.

If you did get to cook for the Royal couple what would you put in the menu? I am sure like most people the royals enjoy simple well-cooked food, so a light flavoursome soup like watercress, then classic roast rib eye beef with all the associated trimmings, and maybe a lemon posset for dessert



Whats the most memorable meal youve ever had? Probably my recent 50th birthday where I chose a restaurant owned by a chef who I worked with in the Isle of Man in 1977 and who is still my inspiration to this day.
He serves classic bistro style food, cooked and presented perfectly with care and attention to quality



If there was anyone on the world you could cook for, who would it be? One of my food heroes has to be Rick Stein he may not be classically trained but he has immense passion in what he creates.

What do you eat at home? I like to try various recipes and styles of food on my family, we all like trying new tastes and we especially enjoy bread making.


Which ingredient can you not do without? Cheese



If you could dine at any restaurant in the world where would it be? Without a doubt at El Bulli, Catalonia, Spain, run by three Michelin star chef Ferran Adri.


What would you eat for your last meal? One of my favourite meals is Paella so I guess it would be that, its a traditional rustic Spanish meal meant to be shared with family and friends



Favourite music to cook by?
My music tastes are quite broad, but at the moment I would say Adele



What do you do to relax? I love obviously cooking, foreign holidays, gardening and motorcycling



Statham Lodge
Tel: 01925 752 204

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