Alistair Lycett, Head chef at The Sun Inn, Faversham

Lives: Faversham

Age: 46

Career: Born in Canterbury, he left Chartham Secondary School at the age of 17 and studied catering at Canterbury College. His first job was as front of house staff for the House of Commons restaurant. He then went to work for a four star hotel in Reims, France, gaining experience in the restaurant and front of house.  He returned to the UK and worked as a sous chef for Shepherd Neame pub The Granville in Canterbury then moved to the Fordwich Arms, where he was promoted to head chef after two years. After a decade at the pub, he left to start his own contract catering business, working for clients including Canterbury cricket club and Beckenham cricket club, but after four years decided to return to working in pubs. He was appointed head chef at Shepherd Neame’s Crown Inn at Sarre in 2002, then after two years moved to another Shepherd Neame pub, the White Horse Inn, Boughton. He joined Shepherd Neame managed house The Sun Inn in 2007 and has been there for the past seven years.

Favourite Shepherd Neame beer: Bishops Finger or Asahi

Favourite non-Shepherd Neame beer: Timothy Taylor’s Landlord

Are you a manager? I manage five chefs and two kitchen porters.

What does a typical day involve? I normally start at 10am by checking the stock and any notes from the previous evening, placing the food orders if necessary, and then getting on to the food preparation for the day. I also liaise with front of house staff, to let them know the specials, for example. Service is normally busiest from 1pm to 1.30pm, and then I finish at 3pm for a couple of hours. I am back again between 5pm and 6pm for the evening service, then finish around 9.30pm. I work five days a week on a shift pattern.

What attracted you to the industry? I was familiar with the industry as my mum used to run a part-time outside catering business, and I would help out with big events. I initially stayed on at my school’s sixth form to do Business Studies, but I really didn’t enjoy it so I decided to try something else. My mum was also teaching catering at Canterbury College, so I decided to give that a go, and absolutely loved it.

What personal characteristics help you in your role? I am a calm person, so I work well in what can be a high pressure environment. If you can keep your cool it is an advantage. I also feel it is important to lead by example. I never ask my staff to do anything I am not happy to do myself. Another key characteristic is being prepared. The best chefs work methodically, clean as they go, have all their ingredients ready and know exactly where everything is in the kitchen.

What attracted you to the job? I have worked as a head chef for Shepherd Neame pubs since 2002, and I would definitely recommend it. Shepherd Neame has some fantastic pubs in the county, and because they are such a well-known, long-established family firm, there is job security, which can be rare when working for pubs.