Simon Harrison has spent his career working in kitchens across Derbyshire before being happily ensconced at Deacon’s Bank in Chapel-en-le-Frith in High Peak since it opened six months ago. Together with his team Simon, 35, who lives in Buxton, serve fine dining feasts at reasonable prices with a menu that changes every month to take full advantage of the best seasonal produce. Here he shares his food loves.
First dish you learned to cook?
At my first job I started in the pot wash and was given the pizza dough to make for the day.
Most vivid childhood food memory?
Most probably sitting around the table at times like Christmas day with all the family enjoying a lovely roast dinner with all the trimmings. Or finding out my mum used to hide vegetables in the lasagne because my sisters wouldn’t eat them.
Most memorable meal out?
Bottiglieria 1881 in Poland. My wife and I went a few years ago whilst on holiday and it was a brilliant experience. Very different cuisine from the UK but an unforgettable experience.
Favourite ingredient?
Butter. From basting steaks to browning it and putting it into ice creams – it’s so versatile and a great addition to a lot of dishes.
Your go-to snack?
Sandwiches. Quick and easy and there’s pretty much nothing that doesn’t taste great in bread.
If you weren't a chef, what would you be doing and why?
I studied to be a lawyer when I was younger so maybe I would have gone into something along those lines.
Your dream dinner guest?
Marco Pierre White. Just listening to someone like him speak about food and the hospitality industry would be very interesting.
What's your guilty food pleasure?
Fruit cake. I love the stuff. It’s got to have a nice thick layer of marzipan and icing on it though.
Who are your Derbyshire food and drink heroes?
The great people I work with. From the whole team at Deacon’s Bank to all the suppliers we use and get to know through striving to use the most sustainable and locally sourced produce we possibly can. Without all these people, nothing would be possible.
A hospitality industry person who inspires?
Anthony Bourdain. The brutal honesty and passion of the guy wasn’t matched by many. Also Kitchen Confidential is a must read for anyone even thinking about a job in the hospitality industry.
A place you love to eat?
Anywhere Thai. It’s personally one of my favourite cuisines and we are lucky in Buxton to have a couple of great Thai restaurants on our doorstep.
A career highlight?
Spending a couple of days at Le Gavroche – the first restaurant in the UK to be awarded both one and two Michelin stars run by hospitality heroes the Roux family - was a great experience. The level they have worked at for the number of years it has been open is inspiring. It’s such a shame it’s due to close this month.
What's next for you and Deacon's Bank?
Having only been open for six months, the aim is getting settled and making sure we are putting out the best food we can. We have got tasting nights and collabs lined up for the new year as well with local chefs, which is exciting.
My favourite dish
The white chocolate, blood orange and hazelnut dessert we currently have on the menu is a favourite of mine,’ says Simon. ‘There are several different textures and tastes to this dish so every mouthful is slightly different. And for the times that blood orange is available and at its best I love to use it.’
deaconsbank.co.uk
