Fitzwilliam Events Head Chef Gavin Flack

Interview with Fitzwilliam College’s Head Chef Gavin Flack - November 2018

What made you want to become a Chef?

I started working at Fitzwilliam College when I left school in 1993. I helped in the kitchens and watched the chefs. This inspired me to want to become a chef. I worked hard, trained on the job and progressed within the brigade. It was a proud moment when I achieved the position of Head Chef. I’ve been here 25 years now and still love it.

What do you enjoy most about your job?

I really enjoy working in the collegiate environment. It provides an opportunity to cater for such a variety of events and people. The dishes I get to create are varied from daily meals for our students to large College feasts for 250. This keeps it interesting and allows me to be creative with our dishes. I’m also really lucky to work with such a great team.

Which celebrity chefs have inspired you most over the years?

The chefs who were popular when I was training were the likes of Raymond Blanc, the Roux brothers, Anton Mossimann and Marco Pierre White. They all had such a passion for cooking which peaked my interest and really inspired me.

If you could only eat one dish for the rest of your life what would it be?

You cannot beat a good roast dinner! Mine would be a roast rib of beef with goose fat roast potatoes, homemade Yorkshire puddings, gravy and horseradish sauce. Yum!

What's your signature dish?

Lamb Dhansak, a sweet and sour lentil curry with lamb. Cooked low and slow for 2 hours this spicy meat will melt in the mouth.

Who’s the most interesting person you’ve cooked for?

I cooked for the Duke of Edinburgh when he was Chancellor of the University of Cambridge. The College has lots of interesting visitors who are a privilege to cook for such as Sir Kenneth Olisa (Lord Lieutenant of London), Dame Helena Morrissey, DBE (British financier and campaigner) and Dr David Starkey, CBE (English historian and television presenter) to name just a few.