Meet the guys who work tirelessly behind the scenes to make the famous dishes we all know and love. Our team of talented chefs come from all different walks of life and have an impressive skillset from a number of different cultures and cuisines, which we are lucky enough to have under one roof.

HEAD CHEF – Josh

With seven years of industry experience, Head Chef Josh combines his culinary expertise and his passion for local produce to present a unique offering at The Hook. His enthusiasm for all things fresh can be seen across the board in the ever-changing menu and specials, led and formulated by him.

All time favourite dish: A proper chicken kebab

Favourite cuisine: French

Your cooking role model: Tommy Banks

JUNIOR SOUS CHEF – Rob

Cooking since the age of four and working in the kitchen from 16 years old whilst pursuing other career ventures, Rob is our much-valued Junior Sous Chef. Growing up around home cooking, Rob is passionate about foraging and incorporating local produce within his dishes, favouring a twist of European inspiration. He even has plans to convert the plant area behind the second floor bar into a fresh herb garden.

All time favourite dish: Apple strudel

Favourite cuisine: Contemporary British / European

Your cooking role model: Daniel Clifford

RAMEN CHEF – Piotr

Pasta enthusiast and ramen pro Piotr may have started cooking a little later than the rest of the team, but with 15 years’ experience under his belt and extensive knowledge of the industry it’s safe to say he knows what he’s doing! You can look forward to tasting his infamous ramen in The Hook’s next project… watch this space.

All time favourite dish: Pasta

Favourite cuisine: Japanese

COMMIS CHEF – Alex

Making his cooking debut in 2015, Commis chef Alex joined The Hook’s kitchen team a little under a year ago after moving to Guernsey. Alex fell into a cooking role in his home town in Greece, he brings a passion for simplicity to the kitchen and regularly incorporates his taste for Greek cuisine in his day-to-day kitchen responsibilities. He works closely on starters and desserts, so you have Alex to thank if you’ve tried our famous crab donuts, chorizo scotch egg or miso blondie.

All time favourite dish: Souvlaki

Favourite cuisine: Greek (of course!)

Your cooking role model: Any one of his mentors

KITCHEN ASSISTANT – Tyler

Tyler started his first job at The Hook as a part-timer two years ago, and has learnt the ropes of almost every kitchen section since. He is still expanding his skillset and exploring his specialities. Having seen how a restaurant is run and building a good understanding of what goes on behind the scenes, we have no doubt Tyler will succeed in his future cooking endeavours!

All time favourite dish: Steak

Favourite cuisine: Top 5 – Italian, Mexican, Thai, Indian, Japanese

Your cooking role model: Chef Gordon Ramsey

Hazelnut Tart
600g Dark Chocolate
400g Coconut Milk
150g Hazelnuts
Almond Base
400g Almond Flour
45g Cocoa Powder
40g Maple Syrup
100g Coconut Oil
Salted Caramel
200g Sugar
100g Glucose
100g Maple Syrup
200g Soya Cream
30g Maldon Salt

Hazelnut Tart
1) Roast the hazelnuts at 180c 15 – 20 minutes until dark brown and leave to cool.
2) Mix the almond flour, cocoa powder, maple syrup and coconut oil until it comes
together to form a dough. Spread the mixture into a 12inch tart case and press
against the bottom and side evenly. Chill in the fridge until solid.
3) Gently warm the coconut milk in a large saucepan until near boiling. Remove from
the hear and add the dark chocolate. Stir until one consistency.
4) Add the roasted hazelnuts to the chocolate mix and stir. Pour the mixture into the
set tart case and shake edges to flatten. Place in fridge to set for one hour.
5) Once set, lightly blowtorch the tart case to warm and loosen the tart. Remove from
case and portion into 16.

Salted Caramel
1) Brush the sides of a medium saucepan with water and add the sugar and glucose.
Gently heat to a dark caramel.
2) Remove from the heat and add the maple syrup followed by the soya cream and
whisk.
3) Add Maldon salt or any other sea salt to finish.