FOOD & DRINK
TIM LUFF HEAD CHEF AND JOINT OWNER OF NO.3 THE YA R D , S TA M F O R D
Deborah Pennell meets up with Tim Luff at one of Stamford’s top restaurants. Tell me a little bit about yourself I was born in Portsmouth and have lived in Oakham, and now Stamford since I was 7 years old. What jobs have you had since working as a chef? I have worked for about 17 years as a chef, in various jobs, including a stint at Mallory Court in Leamington Spa and running a pub near Stratford upon Avon. More locally, I spent 9 years at The Olive Branch under Sean Hope, working my way up to Head Chef. Sean is a completely inspirational chef and I count myself lucky to have worked with him. During my time at The Olive Branch, we won a Michelin Star. I left to pursue an exciting opportunity with Marcus Welford, a great mate. We re-opened The Northwick Arms, in Ketton on a lease, making a huge success of it. Very sadly one day, the pubs owner decided to sell the pub, along with others, and we were left looking for new horizons. I bought the premises of the former Jim’s Yard in August 2014. What are the demands of being a chef? Being a chef is immensely hard work and you have to be completely dedicated. My week consists of 6 days working from 10am -10/11pm at night. I absolutely love having my own business. Being your own boss at the age of 32 has the added pressures of employing others, 20 staff at the moment, but I feel a great sense of satisfaction at the end of each day knowing that whatever I have achieved I have done for myself, with my team. What do you like most about working at No.3 The Yard? I love the fact that we are situated right in the heart of Stamford but we have created our own little oasis and I have a great team working with me.
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How would you describe your food and how often do you change the menu? My food is Modern British with influences from around the world, including Asian and Middle Eastern. Our menu changes with the seasons but I often add dishes depending on what my suppliers, who include Stilton Butchers and Lavinton Lamb, have coming through. I work really closely with them to use seasonal produce and fit my menus around what is available, or in abundance, at any one given time. Looking at the menu, 2 courses at £15.95 and 3 courses at £19.50, offer great value for money with incredibly delicious offerings such as Thai Fishcakes with fennel, carrot and cucumber salad, Lamb burgers, black garlic mash, and Wasabi marinated Cod, coconut and spring onion noodles with Japanese seaweed salad. The Lunchtime menu offers snacks and light lunches and Dinner is an a la Carte style menu. You also do BBQs during the summer. Are these popular? We have a fabulous Kadi Fire Bowl BBQ, although this year with the poor weather we haven’t used it as often as I would have liked. We cook wonderful things such as maple glazed spatchcocked poussin, grilled lobster tails, homemade burgers and marinated bourbon sticky ribs. We post our BBQ dates on the website.
If you could choose your favourite dish, what would it be? I absolutely love slow cooked Oxtail accompanied by a delicious risotto. Give me an interesting fact about No.3 the Yard I think the two things that excite me most about The Yard are the Courtyard which is such a wonderful place to sit and eat, and the kitchen, which is fitted with top of the range equipment, making our job as chefs so much easier. What are your interests outside of work? When time allows, I really enjoy a round of golf at the Rutland County Golf Club. I mountain bike, and I also have two dogs, a West Highland and a miniature Schnauzer - they are great company, and keep me fit, as they always need walking. • To sample food from one of the Stamford’s top chefs, at an affordable price, find No.3 The Yard, just off Ironmonger Street, Stamford, PE9 1PL. Telephone 01780 756080 Opening Hours: Tuesday-Saturday lunch 11.30am – 2.30pm Tuesday-Thursday dinner 6 – 9.30pm Friday and Saturday dinner 6 – 10pm Sunday lunch 12noon – 3pm www.no3theyard.co.uk
Have you ever cooked for anyone famous? I’m not really one to recognise celebrities, but I remember one of the managers coming into the kitchen and saying Ralph Little from 2 pints of Lager and a Packet of Crisps was in the restaurant, and on another occasion Rowan Atkinson.
STAMFORD LIVING SEPTEMBER 2016
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17/08/2016 20:36