Proud Lancastrian Philip Charters forged his career in kitchens in Australia as well as gastropubs in the UK. In the industry since 14-year-old, the now 32-year-old, is happily planted as head chef at The Rose and Crown in Ulnes Walton. Shining a light on local ingredients through his palate pleasing plates, he loves creating seasonal dishes that ‘don’t cost the earth so that everyone wins’.
roseandcrownulneswalton.co.uk
Tell us a little about The Rose and Crown and why you wanted to work there.
The Rose and Crown is a humble place in the middle of nowhere. I loved what the owners Tom and Craig had already done with transforming the business. But with the opportunity to help grow it further, with developing the food side of things, I bit their hands off when the opportunity came up. I have a lot of freedom with menus and suppliers too, so everything’s kept very local and seasonal.
First dish you learned to cook?
If we’re going to be honest, it was probably fish finger butties.
Most vivid childhood food memory?
I remember quite clearly being stuck in a mountain hut in the Austrian Alps with my dad during a white out, age 10. Frozen solid, Dad got the essentials ordered – goulash and fries. Can’t say it sounds too rousing thinking about it now but it’s a fond memory.
Most memorable meal out?
My partner treated us both to a night at Forest Side in Grasmere, without question that was a real treat.
Favourite ingredient?
Tough one. If I had to choose, it is probably garlic. You can’t have enough garlic.
Your go-to snack?
Cheese, I’m never without cheese at home. Tunworth and Kaltbach to name a few. And, more often than not, without any accoutrements.
If you weren't a chef, what would you be doing?
Probably something outdoorsy but it hasn’t ever crossed my mind before. I can’t imagine myself being behind a desk. A professional golfer would be nice but I’m slightly lacking skill so I’ll have to stick to cooking for now.
Your dream dinner guest?
Anthony Bourdain, the chef, would be a strong contender; I would love to pick his brains.
What's your guilty food pleasure?
This brings us back to cheese. I feel like I’m being shamed at this stage.
Who are your Lancashire food and drink heroes?
I love what Tom Parker is doing over at the White Swan in Fence. I would like to see The Rose and Crown heading in that kind of direction.
A place you love to eat?
Juniper, Shevington. It’s an intimate dining experience but one where you’re always looked after and never disappointed. Chris and his team move mountains for you.
What's next for you and The Rose and Crown?
We’ve got a couple of new menus written and a growing team, so I hope to see some real growth. We want to start working towards some awards again too because the team deserve it.
My favourite dish
‘I’ve been developing a sea bass dish that we’ve had on and off the specials,’ says Philip. ‘Pan-fried sea bass, avocado puree, Ormskirk potato cake and British asparagus, but the star of the show is the salsa. It’s a chorizo and mango salsa loaded with tomatoes, leeks, pineapple and really keeps things fresh. The hot and cold works.’
