Working in the world of event catering no two days are ever the same and this is one of the things about my job I love the most.

Having said this I do try to add a little routine and structure to the week to ensure we do a fabulous job for our clients each and every time.

My weekday normally starts around 6.15am – jumping out of bed to a strong coffee and heading off to the gym for an hour. This allows me to clear my thoughts and focus. Exercise really motivates me and when feeling fit and healthy everything else slots into place. It also helps me manage all the tasting I have to do!

Being a business owner can often be likened to being a juggler, dealing with lots of challenges at once. We have an expanding dedicated commercial unit on the Bolesworth Estate by Cheshire Farm Ice Cream and this is where the magic happens. We prepare and test our menus here as well as hold tastings for our clients. We have two main production areas: our fine dining kitchen where head chef and his team prepare and plan for the forthcoming week’s events, and a pastry kitchen which produces desserts in high volumes for the fine dining company as well as a small handpicked selection of trade customers.

 

After the gym, I head into the office for production meetings with the head chefs discussing recipe specifications and sketching out dishes for presentation. Then I look at upcoming events with my events team making sure nothing is missed and clients’ expectations are always exceeded.

Lunch often consists of a quick sandwich at my desk whilst working on a quotation or planning an event. This is an opportunity to express my creative side, I especially love clients who challenge me to think outside the box, either with new styles of service or fusion menus with cultural influences. These sorts of events really help us progress as a company as it drives innovation.

Weekdays normally attract corporate events or private dinner parties, perhaps the launch of a new car, fragrance or show home, or an intimate dinner party in a private home. The weekends then tend to be garden parties, birthdays, and of course weddings, either at our partner venue Iscoyd Park in Wrexham, which the whole team love working at, at a family home in a fabulous marquee, or in one of the other fabulous venues throughout the North West and North Wales.

Eating out features highly on my list of out of work activities, so when I have an evening off, I like to find somewhere new to eat, feeding my inspiration and creativity. If there is a free day on the weekend I love to be in the hills walking with friends and their dogs, cooking lunch on an open fire or alternatively I jump on my motorbike and explore the countryside ending up in a little country pub or little known eatery.

I guess I’m just a big foodie who likes to share the love of food and give people unforgettable culinary experiences.

Dress: Chef whites.

What is the favourite part of your job? Mentoring and nurturing our staff. The secret ingredient in good food is LOVE and this can only be added by a happy team.

What is the least favourite part of your job? I enjoy it all.

What would be your dream job if you weren’t doing what you do now? Business mentor or chef consultant, passing on knowledge to new businesses or changing perceptions of health foods and the benefits of good healthy food promotions.

How do you relax when you are not working? I like to be outdoors, either in the mountains (snow or sun), climbing or whizzing around lanes on my motorbike. I love to watch films and try out new restaurants.

What is your favourite film? Lock, Stock and Two Smoking Barrels or anything by Guy Ritchie.

What is your favourite book? La Rousse Gastronomique, The French Laundry Cookbook by Thomas Keller.

What is your favourite song? California Dreamin’ by The Beach Boys.

If a film was made of your life, who would you like to play you? Ewan MacGregor.

Have you had your 15 minutes of fame yet? No but working on it.

FACTFILE:

  • Name: Rupert Frazer Worden
  • Job: Owner of The Fine Dining Company
  • Born: Chester
  • Lives: Malpas
  • Education: The King’s School Chester, Leiths School of Food and Wine
  • Family life: Married to my job!

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