Life in a Pub Kitchen can be hectic - Stress Busters - Scarlo Reina

Pub chefs reveal how they stay cool in the kitchen

SCARLO REINA, CHEF/OWNER, THE WOLFE INN, HAVERFORDWEST, PEMBROKESHIRE

"I was head chef in a restaurant before I bought this pub and it was pretty stressful. There were 800 covers a week and you were rushing around all the time. Now there are only 100 covers and you'd have thought it would be less stressful - but it isn't! When we first took over it was very busy and we didn't have time to do all that we wanted straight away - you have to prioritise.

"I took over the business from a friend and colleague, who had a terrific reputation for food, and there's obviously been a great pressure to continue that quality. Some of the locals were quite critical at first; they didn't like the change but we won them over.

It's been a real challenge, though, because there's been lots of teething problems, with fires, floods and power cuts in the kitchen. I think you have to keep a cool head - and after 12 months it's finally getting under control.

"My staff tell me to 'go slow' but I find it difficult to be calm. I have a bit of a temper, especially in the kitchen, but my girlfriend Lynn - who works as the maitre'd here - helps keep it under control.

It also helps that we shut at 2pm every day so we have time to prepare for the evening sitting."