Will Stanyer, head chef of The Spaniel, uncovers the key priorities in launching a new restaurant, from defining its identity to assembling a dynamic team. His creative process, rooted in nostalgia, is a journey worth exploring.
What are the key priorities for a chef in the run-up to opening a new restaurant?
For me, it is essential to clearly understand who we are as a restaurant, including who we want to be. Once this is understood, it directly influences our identity and cuisine, shaping our overall direction. Moreover, once that is decided, several key factors will contribute to bringing this vision to life. These factors include selecting the right plateware, choosing the correct crockery and working with top-quality suppliers and producers. In addition, we must ensure that we source the best ingredients and craft a menu tailored to our prospective diners’ preferences. Ultimately, tying all these elements together requires building a solid, reliable team to execute everything seamlessly.
How do you build an efficient kitchen team?
When building a team, I focus less on technical skills and experience, though they still play an important role. However, I prioritize who they are as individuals and how well they will fit into the team dynamic. While technical skills can be taught, that responsibility lies with me and my sous chefs, so we focus more on hiring people with positive attitudes. Furthermore, we look for candidates with great personalities, a genuine desire to learn, and the ambition to be part of something special. Ultimately, there is always room for everyone to succeed within my team.
How do you approach menu development for a new restaurant?
Menu development is perhaps the most enjoyable aspect of my job; it’s truly my favorite pastime, without question. I love drawing inspiration from classic dishes, as classics remain timeless for a reason, often for their balance. While we’re not aiming to reinvent the wheel, we’re focused on putting a fresh spin on it. At The Spaniel, I often reflect on my childhood for inspiration, bringing familiar flavors back in a new yet comforting way. This allows me to evoke a sense of nostalgia and comfort, ensuring the flavors are both familiar and unexpectedly surprising for our guests.
What are your plans for the restaurant?
My plans for The Spaniel are simple: to create a restaurant that our guests love and want to return to. Our cuisine is honest, reflecting great British culture and history while focusing on flavor without any pretense. Additionally, the team has curated an incredible drinks list that will transport you straight to London. The entire experience is wrapped up in a stunning environment, designed to evoke the feeling of a home away from home. Through this, we aim to create something truly special, offering our guests an experience they’ll enjoy for many years to come.
