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Breaking bread with… Rob Allcock, Chef Patron at The Longs Arms

Breaking bread with… Rob Allcock, Chef Patron at The Longs Arms

International Bakery Magazine sits down with Rob Allcock, Chef Patron at The Longs Arms for its 60 second interview in the March/April issue.

If you could change anything in the industry what would it be? 

I would change the stigma around the whole industry, it is a great and rewarding industry to work in and a cliché to say you really do get out what you put in.

What three traits define you? What’s the coolest (or most important) trend you see today? 

Hardworking, passionate and an ability to not take myself too seriously, you need to have a laugh. I love the fact more people are baking at home, it makes them appreciate artisan bakers even more.

How do you define success? What made you want to work for the industry? 

Success for me is determined by the happiness of customers and family. If people enjoy my cooking and baking then I feel happy and content, I could have all the money in the world but if my bread is poor I’d have failed, that’s my worst nightmare.

 

What would you most like to tell your 13-year-old self?

Work hard, enjoy everything in moderation except morris dancing and enjoy every day as if it’s your last because one day it will be. Also if you need help don’t be too proud to ask for it.

 

If you could meet anyone, living or dead, who would you meet? 

Dead would be Bob Marley. I’d love to tear and share bread with him and talk about music and football. Bob is a huge influence on me and he’s always on in the kitchen/bakery, he keeps me calm, focussed and happy.

Alive would be Jürgen Klopp, not only because he is a legend but i’ve just created a burger for our new menu named the Jürgen, and i’d love to know what he thought of it.

What’s your favourite aspect about working in the industry? 

I love to see happy people and to share the love of baking and cooking with lovely happy folk

What was the best piece of advice you ever received? 

1, It never gets easier with time. It always gets harder so plan for hard times.

2, When making bread never assume it’s ready, check check check, then check for the window pain effect, then it’s ready.

3, Be humble.

Where do you see yourself in five year’s time?

On Saturday kitchen, I could be the Lancashire James Martin, but seriously in a hot kitchen/bakery making bread listening to Bob Marley living the dream.

 

 

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Media contact

Kiran Grewal
Editor, International Bakery

Tel: +44 (0) 1622 823 922
Email: editor@in-bakery.com

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