Pub chef opinion: My modus operandi when it comes to new kitchen openings

The design of the kitchen and keeping control of costs is one of my key priorities when opening a new site. I have to ask myself how much room I have and how can I get the most out of each square foot while maintaining an aesthetically pleasing open kitchen. In all of our venues the kitchen is on show to our guests, so it’s important it looks the part.

I always use a reputable kitchen fitting company, which can advise me on legal requirements and helps me to come within budget. As technology becomes more advanced, we strive to use the latest and most up-to-date appliances to fit out the kitchens.

We then look for the right kitchen brigade to produce the food. I always seek a suitable head chef and sous chef first as these positions are integral to a successful team. They need to be able to withstand the pressured environment of the kitchen and the long hours, so I make sure we spend plenty of time finding the perfect people.

Head chefs and sous chefs are usually hired between four and six weeks before opening and we recruit the rest of the team two weeks prior to launch. I like to have my team in place well ahead of opening, so it has enough time to be well-trained and is au fait with the menu, ensuring we’re ready on the first day.

One of my favourite responsibilities when opening a site is managing our suppliers. At Drake & Morgan we have suppliers we have worked with since the beginning in 2008 — the Flour Station and Allens of Mayfair, for example. Finding the right suppliers is always about product, cost and locality to the business.

I prefer to use smaller, local firms rather than national companies where you become just another number on their books. Many of our suppliers are based in Borough Market, near all our bars and restaurants.

Finally, and most importantly, it is my responsibility to ensure our teams are well-fed and watered, because “an army marches on its stomach”, as our MD Jillian MacLean likes to say.

Drake & Morgan is committed to providing exemplary work conditions for all staff and we offer things like healthy meals, a cycle-to-work scheme and childcare vouchers. These factors led to us winning coveted three-star status from the Sustainable Restaurant Association.

When opening sites, feeding the team isn’t always that simple because the kitchens aren’t commissioned until a few days before they go live. I tend to have food produced at the existing sites and get it delivered to the new one, so the team is on top form to help with the preparations and welcome guests on opening day.

Rob Mitchell is executive chef at Drake & Morgan​