“Being a chef is so rewarding”

We caught up with Pete, Head Chef at The Spring River in Ebbsfleet, to learn all about his role in celebration of International Chefs Day.

On the role

Peter: “I’ve been working in kitchens since I left school. It started as a gap year – I was working as a pot wash when my manager at the time spotted my potential and offered to train me as a chef. I worked with him for nine months, learning the ropes. At 20, I was made Head Chef and I was fully responsible for running my own kitchen. If you’re willing to work hard, you can work your way up really quickly.

“I’m really passionate about sport, so I’ve always liked the idea of working in a busy and active environment – a kitchen definitely ticks those boxes! In sport, working as a team is really important and it’s exactly the same in a kitchen. You have to pull together and communicate really well to get the job done.”

On what’s great about the job

“I love that in my role – as Head Chef in new-build pubs – I get to build something from scratch. People development is really important to me and I’m passionate about training new chefs.

“The job is definitely rewarding – I’m driven by results and when we’re catering for hundreds of tables every day, it makes me really proud! I love nothing more than looking back on a shift that we’ve smashed and analysing what went well and what we can learn from. Working in a busy kitchen definitely keeps me active and it gives me somewhere to burn off all my energy.

“I’ve worked for a number of different pub companies, but I can definitely say that working for Marston’s is the most rewarding. I feel supported and the recognition is great.”

On kitchen challenges

“I think any job where you’re on your feet all day can be a challenge. We’ve got a hotel onsite and it’s busy every night of the week, so we never really get a quiet shift! I’ve got a young family and can spend a lot of time away from them, but it’s also really important for me to provide for them.

“I would probably say that the biggest challenge is recruiting chefs into other roles in my kitchen. I think that people don’t always see it as a long-term career – but if you’ve got passion, there are opportunities for progression in every single kitchen.”

On top tips

“For me, being able to manage yourself is the key to success. If you can manage your time and prioritise your work, it makes a huge difference. Plus, it makes a difference when you work in a team – you know where your skills lie and how to get the most out of them.”

On the future

“As my kids get older, I’d love to work in a training role so I can manage my hours a little better, whilst still getting the best out of people. I’m really keen to help others realise their potential in the kitchen.”


Our chefs, just like Peter, are so important to the success of our business. That’s why we’re saying a huge ‘thank you’ for everything they do this International Chefs Day.


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