10 questions with Luke - our new Deputy Manager! | Swan

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10 questions with Luke – our new Deputy Manager!

Screen Shot 2016-07-15 at 10.10.221. What made you become a catering manager?

I have a passion for food and giving great service. Everyday offers new challenges as a manager and its great to form relationships with the guests.

2. If you’re having a dinner party at home, what do you cook?

Starter – poached rainbow trout, fried capers, beetroot salad topped with a Japanese Panko-Crusted fried soft boiled egg. Wine: New Zealand Sauvignon blanc. Main – slow cooked Lamb shoulder on the bone, root vegetable gratin served with a salsa verde and asparagus. Wine: Malbec. Dessert – Salted caramel cheesecake with Chantilly cream. And Cheese (mainly brie), Grapes and biscuits of course!

3. If you got your dream job tomorrow, what would you be doing?

Managing my own restaurant in Barbados, on the beach.

4. Any front of house annoyances?

Cleanliness, presentation and unnecessary waste.

5. What’s your embarrassing work moment?

Tripping down the stairs as a waiter when I was 16, while holding 3 bowls of very hot soup… Not as many stairs at the Swan thankfully.

6. What words of wisdom would you give any young manager starting out?

I would tell them to: Lead by example Take pride in what your doing. Smile and have fun. Don’t demand respect, earn it.

7. What attracted you to The Swan?

I believe The Swan is the perfect place for me to further my development as a manager. Its a fun environment to work in and I’m learning so much everyday. Simon and the rest of the team have been extremely welcoming and we share the same values.

8. Anything you won’t eat?

Custard, tuna mayo, tomato ketchup and I’m not a massive fan of cucumber.

9. What’s your biggest achievement?

Two 100% mystery diners in a row. Black belt in Ju jitsu. Singing an Arctic monkeys song with a live band in a theatre.

10. And what makes you stay at Peach?

Great opportunities for hard working people. It’s just good to be enjoying work again!

Written by Sophie White

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