ROB MASON, SOUS CHEF

Meet Rob, the latest dish in the Peel’s kitchen. He’s been Sous Chef for over a month now so you’re well overdue an introduction. 

Rob’s worked as Sous at The Crown at Iverley (re-boot in progress), and then at Brockencote Hall with his buddy, Tim Jenkins, as Head. I ask him what kickstarted his career? 

R: ‘I fell into it as a waiter. Then I worked at Jamie Oliver‘s Mum and Dad’s, The Cricketers. That was wicked. That was where it all started; lots of butchery, using good products, baking fresh bread.’

What bought you to Peel’s?

R: ‘Career progression. I’m quite ambitious, and Peel’s felt like the next best thing, the next step.’

What do you like cooking? 

R: ‘British food with the best produce. Something that’s local. I’ve been lucky in that everywhere I’ve worked has championed this. Fresh, seasonal and local produce… convenient eh?’

Sweet or savoury? 

R: ‘I worked for nine months in pastry at Brockencote, but prefer working in the main kitchen (pastry’s the Marmite of the chef world).

Where do you recommend eating out in Birmingham? 

R: ‘I’ve been to all of the Brum Michelins and they’re all great within their own right. I really enjoyed Simpsons when I went a few years ago, need to try it out again now it’s had a refurb. Carters is wicked, for very different reasons to Adams. I guess the food at Carters stood out more than the others because it is so different.

Street food wise? Original Patty Men… it’s all about the product! They do burgers; they do them really well; it doesn’t have to be fine dining; and you’re completely impressed by what you’re eating as it trumps your expectations.’

Where’s on your foodie list? 

R: ‘Two Michelin-star Midsummer House. I used to live down in Essex, in between Cambridge and London, so Midsummer House was the local, amazing restaurant that I always dreamed of visiting.’

What’s your favourite food?

R: ‘It’s controversial but it’s foie gras. One of my weaknesses.’

What’s the best dish you’ve eaten? 

Rob: ‘I’d say Coworth Park. Jen (the love of my life and mother to our two gorgeous kids) and I went there four or five months ago. Every dish was just stunning. They had foie gras, veal, the whole experience! Best Michelin meal I’ve ever had… although I’m yet to sit down and eat at Peel’s.’

What’s your culinary goal? 

R: ‘At the moment I’m enjoying learning. I want to gain as much knowledge as I can, and if I’m gaining from it then all’s good.’

Follow Rob’s foodie activity on Instagram.