Craig Wilkinson, is chef/patron at the Bay Horse Inn, Forton
The pub serves 350 to 400 covers a week with an average spend per head around £25 to £30. What is your favourite ingredient at the moment and why? Barry Pugh of Garstang's, rolled suckling pig. I serve it with caramelised apples and herbs. It is ideal for the specials board and goes like hot cakes or a slightly scalded pig. Do you run any special events or promotions at your pub? We recently held a charity event for the injured jockeys fund, my friend Gary Gibson an Elvis impersonator provided the entertainment for the evening, we provided the food and the drink, and it was a great success. While we tend to stay clear of gimmick-type promotions, charity events such as the Elvis night would be something I would happily undertake again. What do you enjoy about being a chef in a pub? The long hours, the sore knees, working weekends and arms filled with burns. No really, the freedom to cook what I want and the banter with my staff. I wouldn't miss it for the world. Name three of your favourite dishes on your menu at the moment? Pan fried west coast scallops with Bury black pudding, black pepper & sherry caramel; suckling pig & orange sausages, potato puree & HP sauce; cappuccino ice cream. What do you think will be the next big trend? Chicken in a basket and scampi. What do you think are some of the biggest challenges facing the pub food industry at the moment? Staff, staff, staff and legislation. Where is your favourite place to eat out at the moment? Any of the Hotel du Vin restaurants, they have really got it right, simple classic food and great service. I also ate at the Stagg Inn at Titley on the way back from Bristol and that was pretty cool. I had a nice oxtail dish and then some bread & butter pudding, you can't go wrong. I must pay homage to the Shalamar tandoori restaurant in Lancaster for my Sunday nights in with my girlfriend they do free delivery! What would be your desert island dish? Considering its on a desert island probably a boiled crab and a pint of lager, like the Carling advert. What do you enjoy and hate most about your job? Customers and customers. Where do you get inspiration for new dishes? Marks & Spencer on a Monday, in fact, I think that is where it all started for me as a kid, and anything Nigel Haworth does at Northcote Manor. Which of your suppliers would you recommend and why? Cater Four desserts in Morecambe because its puds are the best, and Andrew the main man, is a Newcastle fan and I'm a Liverpool fan and I can give him s*** every time he rings up.
