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 Stephen Green of Derwent Walker in Keswick

What is your current role and what does it involve?
I am the head chef at Derwent Walker, a cocktail bar and restaurant in the heart of Keswick. Our style of food is unique to Keswick - small to the eye but bursting with flavours, giving you a dining experience you won’t get elsewhere My day-to-day responsibilities include managing the kitchen and ensuring that the food quality consistently meets high standards. I work closely with the owners to keep the menus fresh, incorporating seasonal ingredients.

How long have you been a chef?
I’ve been a chef for 12 years, starting at the age of 16.

How did you get into cooking?
I began working as a kitchen porter at 13, so being in the kitchen felt natural to me. At 16, I enrolled in catering college while also working full-time as a commis chef.

Where did you learn your craft?
I studied hospitality and catering at Carlisle College.
I then worked at The Chalet, a relaxed fine-dining restaurant with 50 covers per evening, where I developed my foundational skills. Later, I moved to Jesmond Dene House, a three-rosette restaurant, where I honed those skills further.
What was your first job in hospitality?
My first job was as a kitchen porter at a local Italian restaurant when I was 13. Afterwards, I worked at a local café, where I learned to make fresh bread and cakes each morning.

What is your signature dish?
I enjoy taking classic dishes and refining them. One of my signature dishes is my cauliflower cheese: caramelised cauliflower purée with confit cauliflower florets, panko-crumbed brie, bacon jam, coriander oil, and crispy onions. It’s always a hit.

(Image: Jack Fox Photography)

What’s been your worst kitchen disaster?
Like many chefs, I’ve had my share of mishaps.
One memorable disaster occurred while cleaning the fryers. I placed a plastic bucket in front of the fryer, not realising the oil was hot enough to melt it.
The bucket gave way, flooding the kitchen with oil.

What are your culinary ambitions?
My wife and I have always dreamed of opening our own café, with the flexibility to host pop-up restaurants occasionally.

What foods do you like to eat?
My tastes are quite varied, but I’m particularly drawn to American smokehouse cuisine and Korean barbecue.
I love bold, punchy flavours.

How do you achieve a work/life balance?
Like most chefs, I find it challenging to maintain a work/life balance due to long hours and working during holidays. However, since the birth of our first child, I’ve learned to appreciate the importance of being present at home. Being able to switch off from work is crucial, as it helps me appreciate what we work so hard for.