Black History Month 2023 - Adebola Adeshina

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T S I H Adebola Adeshina Chef Owner THE CHUBBY CASTOR OF THE FITZWILLIAM ARMS

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Career achievements and future aspirations One of my proudest achievements is being one of only a few black chefs working at such a high level in UK hospitality, despite having encountered issues along the way, including being told that I would never go far because of the colour of my skin.

We received one review which said: “What is a black man doing having a fine dining restaurant in the countryside? He will never make it.”

While it gives me pleasure to have proved this individual wrong, it does highlight the fact that there remains inherent racism in our society.

Aside from this, it’s a credit to my team that we received our third AA rosette this year and look forward to receiving our fourth.

Opening The Yard, our al fresco casual dining restaurant in the vegetable garden behind The Chubby Castor in Cambridgeshire, is also something I am proud of. In terms of future aspirations, we have plans for another restaurant in an historic building in Lincolnshire in the future.

Who inspired you or who are your role models?

One of my proudest achievements is being one of only a few black chefs working at such a high level in UK hospitality, despite having encountered issues along the way, including being told that I would never go far because of the colour of my skin.

We received one review which said: “What is a black man doing having a fine dining restaurant in the countryside? He will never make it.”

While it gives me pleasure to have proved this individual wrong, it does highlight the fact that there remains inherent racism in our society.

Aside from this, it’s a credit to my team that we received our third AA rosette this year and look forward to receiving our fourth.

Opening The Yard, our al fresco casual dining restaurant in the vegetable garden behind The Chubby Castor in Cambridgeshire, is also something I am proud of. In terms of future aspirations, we have plans for another restaurant in an historic building in Lincolnshire in the future.

What can the industry to do promote more diversity, especially in leadership?

I think the hospitality trade has forgotten the simplest thing. Be respectful and treat everyone as equals.

Speaking from experience, that means when a person of colour goes for an interview, they have as much right as anyone else to be treated with respect and for there to be no presumptions about an individual’s culture, behaviour, attitude, and abilities.

Everyone needs to be treated the same.

Only in this way we can have diversity and equality in leadership, unleashing potential and not limiting people of colour to assuming the role of kitchen porter.

That also applies to giving credit on TV cookery shows to everyone who works hard; not just those who have all the accolades.

What advice would you go back and give to your 20-year-old self?

Plan your future a bit better and define your roadmap more precisely.