Meet The Team: Steve Rooney
Describe Bel & The Dragon
Fun, involved & adventurous. I know, you didn’t ask for a list of adjectives but, for me, these sum up Bel & The Dragon perfectly. They also continue to motivate me 14 years on.
Describe your role at Bel & The Dragon
Anything and everything can happen in the back of a kitchen, mine included. As such, I have learnt to be prepared for the unexpected in my role as head chef. I oversee all aspects of the culinary operation including food preparation, recipe & menu development, purchase control, training, recruitment and health & safety.
What do you enjoy about your role?
I run a tight ship. Each member of my team has their own strengths, and I have a responsibility to channel them in the right way. Building and motivating my team is hugely rewarding and I am fortunate that we have a mutual understanding and respect for one another. They share my vision and I have complete trust in their execution. We have a family-like bond. In fact, we probably spend more time together than we do with our families.
What do you love most about Bel & The Dragon?
The people (as I have mentioned) and the food. We are all about modern British food which is honest and flavoursome. At Bel & The Dragon, we describe our food as classic with a modern twist, so you will find familiar dishes presented in an original way. We choose the best ingredients, cook them well and offer value for money. What’s not to love?
Best Bel & The Dragon dish?
I am still in awe of my mother’s cooking and not because it was fancy. I grew up on seasonal fresh ingredients and to this day, am a firm believer that they create the best dishes. Sundays, as a child, centred around the family meal, more often than not a roast with all the trimmings. Our Sunday roasted rib-eye of beef with homemade Yorkshire pudding & fresh horseradish, thyme & duck fat roasted potatoes, lots of green vegetables & braising jus conjures many happy memories.
Our Espresso Martini is a great way to maintain energy levels. Never whilst on the job mind.
Posted 5th May 2016 by Rachel Borland