Tuesday, 3rd October 2017
CHEF Jack Lamming is set to tackle the Orient head on
A CHEF is set to tackle the Orient head on after securing a top job at one of
The ex-Wensleydale Rugby Club player will join in the latest venture of his brother Matthew, a professional forward with Hong Kong Cricket Club’s rugby team and member of the national side and his business partner Ed Rolston, a retired captain of Hong Kong.
Jack, of Spennithorne, near Leyburn, studied Level 2 and 3 professional cookery at
Starting as a pot-washer in his youth at the Wyvill Arms, Constable Burton and serving breakfasts at Tennants auctioneers cafe, he also worked at the much respected Sandpiper restaurant in Leyburn, which boasted a Roux Scholarship, and the celebrated Coach House at Middleton Lodge, near Scotch Corner, which has just been awarded three AA Rosettes.
In his time at college he was chosen to serve Prince Andrew on his visit to
His decision to move to Hong Kong continues a family tradition that dates back more than 30 years when his father Stephen worked in retail there and his uncle Ian was a journalist on
Jack, 20, said: “I have been involved in catering since I was a child and college gave me a real insight into the industry and helped me develop my love of food.
“With their industry experience, the tutors were great and combining college studies with learning on the job was invaluable. College also helped me get to grips with maths, where I had struggled at school.
“I love the banter of the kitchen and have learnt a lot about health and safety, how to run a business, what to do and, more importantly, what not to do.”
An avid Middlesbrough fan and season ticket holder, Jack will have to forgo the pleasures of the
“I will miss the Boro but will always be a fan and will watch them on line if I can,” he said. “At least I will save money as I used to follow them all over the country.”
Matthew and Ed launched Three Blind Mice this year in Wan Chai, one of
Specialising in European cuisine, particularly pasta, it is already going down a storm with Chinese and ex-patriot diners.
Jack said: “Matt and Ed want me to completely redesign the menu, increase standards, look at costings and improve health and safety. I will also be helping with a variety of outside events they are involved in.
“I am really looking forward to running a kitchen, working in