As part of our Meet the Chef series, we're talking to some of Cumbria's finest about their lives in and out of the kitchen. This week, it's the turn of Will Barnes, founder of the Instagram food page ManScrans
What is your current current role and what does it involve?
I’m an assistant at Chivers Running, a Carlisle-based specialist running shop. It seems a bizarre environment to find a keen chef, however, it’s time away from the kitchen where quite often the best ideas can hit you.
How long have I been a chef?
I’ve only been a chef for a year or so. I’m still learning. But then again, so is everyone. Before
then I was only just beginning to find my style and test myself to see what I was capable of in a kitchen.
How did I get into cooking?
During my final two years in the Royal Marines, I was based on the beautiful south coast. We found the food on camp absolutely horrendous and not suitable for men who spent most of their days running or in the gym! So, one day I took a trip to the local supermarket to buy a cheap pan and an induction hob so I could at least make a decent omelette for myself. As I grew more confident I’d start putting on little food parties and tasters for the boys stuck on camp.
Where did you learn your craft?
I know everyone’s enemy at the moment is social media. It has, however, taught me nearly everything I know! I was fascinated with the art behind plating up a small delicate plate and would break a dish down into its smaller components. Rather than learn a recipe, I’d learn techniques. The first skill I developed with plating was how to make a stunning vibrant herb oil and how this could be used to split creamy sauces or make bright emulsions.
What was your first job in hospitality?
My first ever job was at the age of 14 when I worked in a massive marquee wedding venue. I worked there on and off for about four years, along with school and another restaurant job. I loved working weddings as I could often step in and help on the bar and atmosphere was always a buzz!
What is your signature dish?
My favourite dish to make is tartare using fresh beef or venison. I think it looks gorgeous all plated up.
What has been your worst cooking disaster?
I remember I had a party of 30 and my final course was blood orange curd donuts. The dough wouldn’t rise and was all sticky and incredibly frustrating to work with. I had a tantrum and called it a day, got a couple of hours’ sleep before getting up at 4am to try again. Of course the exact same thing happened, so I rang a good mate of mine who happened to have a couple of cheesecakes to hand.
What are your culinary ambitions?
I would like to create a range of beautiful food for people that appreciate effort and time. I would love to have my own place one day.
What do you like to eat?
Day to day to save time I pre-cook a whole load of chicken and have that in sandwiches for my
lunch in work and often after the gym. If after work I have time to make a meal, I practise the
basics. Like a perfect French omelette or quickly sear a fillet of fish.
How do you achieve a work/life balance?
I have a list of priorities that I follow with health/fitness and friends being right at the top! Work is just something that happens through the day, when I’m not in work that’s time for me.
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