APPETITE
NEW HEAD CHEF AT THE ABBEY RESTAURANT JAMES CONNOLLY, WHO HAS MADE A NAME FOR HIMSELF AS AN AWARD WINNING CHEF WORKING ALONGSIDE SOME OF THE TOP NAMES IN THE INDUSTRY, IS THE NEW HEAD CHEF AT THE PRESTIGIOUS ABBEY RESTAURANT IN BALLASALLA. “I’m just obsessed with food and so look forward to creating an innovative and exciting menu for diners at the Abbey Restaurant, it is just such an amazing venue,” says James, who has previously worked at Marcus Wareing’s Michelin starred restaurant at the Savoy Grill. For the past two years he was executive chef for Simon Rimmer’s restaurants in Liverpool and prior to that was chef at the boutique Redbourne Hotel in affluent Woolton village on the outskirts of Liverpool, a favourite and exclusive hotel for celebrities when in the city. “I can also say that I cooked for the Prince of Monaco when he stayed at the hotel,” laughs James, 32, who readily admits that he has a total, all consuming passion for cooking. “I now have a little black notebook and every
She adds: “The Abbey is a special place and deserves a chef that is as passionate about the Island as we are.” day I’m jotting down ideas of what I want to do and achieve here at The Abbey.” Another of James’ loves is foraging “I’m blown away with how clean and fruitful the Manx countryside is,” he declares. He readily admits, however, that it was more by accident than design that he discovered his love for cooking which has seen him become a top-rated chef. “I was going to be a professional wrestler and was looking for a part-time job to fund it. The local butcher had a vacancy but I needed a hygiene certificate so was in the training centre thinking it was just for an afternoon session on hygiene. Someone, though, made a mistake with the paperwork and put me down for an apprenticeship in catering.” He adds: “The way things worked out it was meant to be.” James hastily points out that while he’s in no way as manic as the infamous Gordon Ramsay he does share his passions and drive. “I’m a Scouser so a bit loud and animated which means that the over dramatic nature of working in the kitchen
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really suits me! Those I work with are my friends, it’s a partnership and I confess I’ll be seeing more of my sous chef than I will my wife and definitely more than my own mother.” Of his first meeting with Artan and Sarah, the couple that have built the Abbey Restaurant’s business over the past six years, James adds: “We hit it off immediately, there was instant chemistry, they are definitely on the same page as I am. There are no holds barred. I will be using Manx products whenever possible and I’m excited about all the queenies and local shellfish; even the butter is fantastic and I’ve already been along the river bank collecting wild garlic, juniper and wood sorrel.”
Many Islanders celebrate special occasions at the Abbey and this year a total of 52 weddings are due to take place there. It also acts as a great local, with residents of Ballasalla and the south enjoying morning scones, cakes and coffee with outstanding grand afternoon teas, light lunches and full a la carte menu available every day. “Our menu reflects the best of every season and embraces all that is good in the Isle of Man, be it the cream or the world class flour,” says Sarah. “We now have James, an incredible chef, complemented by the arrival of new front of house manager Alex Mazzitalli from Madrid. It is an exciting time for The Abbey Restaurant.”
Asked what his own favourite main course is, James has to think for a few seconds. “Lamb,” is finally the answer. “I love the flavours of smoke and pickle.” Artan and Sarah see the arrival of James as the next great leap forward for the restaurant which has been dubbed the hidden gem of the Isle of Man. “We knew we wanted to find a chef that shared our passion for the industry and that understood what growing, foraging and cooking from scratch means to the plate and the customer,” says Sarah.
T: 01624 822393
www.theabbey.im
ISLE OF MAN PREMIER MAGAZINE