What makes Winteringham fields different?
By Gareth Bartram, Chef de partie
“After eating on several occasions at the Fields in different times throughout my career, I knew that this was the place to be if I wanted to work locally. I am now working at Winteringham Fields, heading up the meat section.
I began my journey working with a local Cleethorpes butcher at the age of 15. To begin with I was washing the posts, but this quickly moved on to working alongside the owner, where my butchery skills began to carve my career path.
After completing NVQ Level 3 in Kitchen and Larder at Grimsby College, my first job in a professional kitchen was at Gordon Ramsay’s Boxwood Cafe in Knightsbridge, London, during the summer of 2005. I was 18 years old and it was my first opportunity to see first-hand the discipline and work ethic of a professional kitchen.
I was very fortunate to have this opportunity at such a young age, and I knew the skills I learned there would accompany me to each kitchen I would work in. The buzz of working in a lively and explosive kitchen in the capital was a valuable experience, and cemented the decision that a chef’s life was the one for me.
Returning back to Lincolnshire was not an easy decision after the hustle and bustle of the big city, but finding a job in a local seaside hotel (the Kingsway Hotel, Cleethorpes), would be the next step in defining my own style.
Back in Lincolnshire, I became head chef at the age of 25 at the Comfy Duck Bistro, Oaklands Hall Hotel in Laceby, and after a challenging few years I earned another AA rosette. It was at this time that I paid another visit to the Fields, to celebrate my wife’s birthday. We had a great experience and just happened to ‘bump’ into Colin. 2 months later and the rest is history!”