HARVEY’S is a steakhouse and seafood restaurant in Stockton Heath with both a pan-Asian and Italian influence.

The restaurant – formerly Tom at 101 – has been launched by the team behind Mr Lau’s in London Road.

In the kitchen is head chef Jamie Warburton who shares his career journey and secrets with us below.

Winsford Guardian:

The first kitchen I worked in was...

My first kitchen job was at the Rams Head in Grappenhall. I was 18 at the time.

My first professional job was...

I started in the kitchen 10 years ago, and I haven’t looked back. I have worked around the world in many different types of kitchens and gained a lot of experience.

I really enjoy cooking and creating new dishes but before I started my culinary career, I wanted to be a sports teacher.

I’m glad how things have worked out as my cooking skills are much better.

Winsford Guardian:

The first dish I prepared for service was...

A traditional steak and ale pie made with homemade shortcrust pastry and Guinness.

My steak and ale pie, along with my signature fish pie, is available on Harvey’s menu.

The signature dish that people associate with me...

I am known for my slow braised pork belly with bubble and squeak mash potatoes and winter veg jus.

It will be served this winter at Harvey’s.

My biggest kitchen disaster was...

It wasn’t my fault but half way through service we had a power cut on New Year’s Eve!

The electricity was off for a few hours but luckily it didn’t effect the gas so we had to cook all the food in darkness.

The gas stoves and candles at the front of house were our only source of light.

Winsford Guardian:

My favourite chefs are...

Gordon Ramsay because, in my opinion, he’s the all time best British chef and Paul Bocuse because I love classical French cooking.

Away from the restaurant my favourite meal is...

A proper lasagne.

Winsford Guardian: