Behind the Apron: Q&A With Executive Chef Joshua Brimmell

Welcome back, dear readers, to another exciting instalment of The Star Inn The City blog! Today, we have the privilege of sitting down with the mastermind behind some of our delectable creations, none other than Executive Chef Joshua Brimmell. With his journey from a modest pot wash job to the helm of our kitchen, Chef Josh’s story is one of passion, dedication, and a love for crafting exceptional dishes that capture the essence of Yorkshire’s culinary heritage.

Let’s dive right into the Q&A session with Chef Josh.

When did you decide to become a chef?

At 15 years old when I got my first pot wash job working in a local hotel.

What’s your culinary education background?

I did an apprenticeship at what was then South Trafford College, alongside working at an independently-owned Michelin recommended restaurant.

What made you want to work at The Star Inn The City?

The opportunity to return to work with Andrew Pern in an established restaurant in York alongside the challenge of launching a new restaurant in an iconic building opposite York Minster.

Which chefs do you most admire and why?

Marco Pierre White was always my chef “hero” growing up, I read White Slave at 15 when first starting out in kitchens and I was hooked!

How do you come up with new menus and dishes and what’s your inspiration?

I work closely with the seasons to come up with new dishes especially our daily changing specials. Inspiration can come from anywhere, the produce a supplier has available, a walk in the moors, a quick flick through social media, eating out, talking to the team here at The City; inspiration really is everywhere and you never stop thinking about food!!

Is there anything you’re passionate about in the wider industry?

Training and mentoring the next generation of chefs.

What’s your favourite local ingredients and why?

Any incredible game that the Yorkshire Moors supplies us with. It’s fairly unique to us here in Yorkshire and going up at seeing it wild when the heather is in bloom is a real treat!

If you went to the bar and ordered a drink what would you order?

Pint of lager, after work Asahi at The City is a must!

What is your favourite thing to do when you’re not working?

Sleep ???? Get to the coast, I have fond memories of living in Whitby and the ocean helps me reset ready for another week.

What’s your dessert island meal?

Starter: Crab ravioli, vegetable julienne, lapsang slouching sauce. This is the starter I had for my 18th birthday at Christophe’s in Guernsey (now sadly closed but I can still picture it and taste it now!).

Intermediate Course: Black pudding and foie gras. Obviously it’s someone’s signature dish (Andrew Pern????)

Main: Tournedos Rossini, fillet steak, madeira sauce, truffle, foie grains, wild mushroom, bread fried in the juices: what’s not to love?

Dessert: Caramel sticky toffee pudding, clotted cream.