Chef Ben Atkinson

I have always wanted to cook. It defines who I am. The great thing about being head chef of a country hotel and restaurant is the opportunity it gives to get to know the best local suppliers - and to use their produce creatively to make dishes that are just that little bit special. When the restaurant is full and the diners obviously enjoying their food; when they come back again and bring their friends, then I know I've got it righ and there's no better feeling than that. I like to see young people with the ambition to be great chefs. Working with Craven College, the Falcon Manor Hotel kitchen is a place where I can mentor NVQ students to award standard. Have a wander through the website. Look at the recipes and the tips, and also have a look at the ChefKeeper database which has been developed to help me manage the ordering, stocktaking, menu costing and overall performance of a restaurant kitchen. Maybe, after all that, you'll want to come and eat my food. You won't be disappointed.