Luke started his career at 17 as a commis chef and instantly grew addicted to the rush of service, and the passion and skill needed to succeed. He loves anything classical and likes to mix old techniques with new and innovative methods. The provenance of what Luke cooks is extremely important and hence he has a love for freshly produced ingredients and wild food, treating these with love and respect.
Teamwork is also crucial to Luke’s ethos in the kitchen and he is proud of the work ethic and calm atmosphere that his kitchen and team display. He has worked with trainee chefs and colleges in the past and is keen to bring on new chefs and encourage their work and ideas.
Stocks offers Luke the challenge of both fine dining and a higher volume brasserie menu. It’s a tough project for any chef but one that Luke believes that he and his team can achieve success at. The hotel gardens are top class and offer what most chefs can only dream of, and the idea of working with local suppliers and producers to try and have a seasonal, fully self sufficient Sark restaurant menu is a challenge that will hopefully set Stocks apart from other restaurants.
“Great ingredients speak for themselves and Sark has an abundance of these.”
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