Chef spotlight: Barry Liversidge

We talk to the Head Chef at Lincoln’s Pyewipe to find out why traditional dishes and a bit of spice are top of his menus

How did you get into cheffing?

I started straight from school as an apprentice in a hotel kitchen and worked my way up to junior sous chef and eventually my current role of Head Chef. I’ve worked in hotels, gastropubs and restaurants and just love the adrenaline buzz of the job.

I’m from Berkshire but spent five years learning from some talented chefs in Scotland and have been here in Lincoln six years now.

What are the three key things you’ve learned on your travels?

How to deal with pressure in a fast-paced environment, the best ways to manage a tight-knit team to get the best out of them from a culinary point of view and how to adapt to new trends in cooking, because it’s an area that’s always looking for the next delicious thing.

How would you describe your cooking style?

Fairly classic. I don’t tend to play around with new techniques of cooking because the traditional ones are still around for a reason. Pans and the oven are great for giving plates a modern twist with purees, crispy skins – water baths are not really for me.

What’s your favourite cuisine?

I’m a spice man and a very big fan of thick, hearty jalfrezi type curries, pilau rice and Mexican fajitas. It tends to influence my food, and I love giving dishes like lasagne a bit of oomph with chilli.

What drives you as a chef?

I love making big but refined dishes to satisfy customers, so they keep coming back. Equally I like adding small twists that ensure the plate always looks appetising and evolves. I like the food to look great aesthetically with the main elements of meat, potatoes and sauce alongside separate sides for refinement.

My passion is around finding that sweet spot of taking a simple dish and elevating it. We do a chicken breast stuffed with Stilton, wrapped in Serrano ham in a Stilton sauce with spring onion mash and veggies. It’s been on the menu for 15 years and sells 150 a week so if it’s not broken, don’t fix it – just do it even better.

What is your pet hate?

I don’t like wasting food because I spend a lot of time curating the best produce from around Lincolnshire, which has helped us win a string of awards.

A Michelin star looks good but there’s a lot of wastage – we buy whole and use everything, all the cuts, bones and skin in a range of dishes or for stock. I was fortunate enough to win the county’s Chef of the Year in 2023 and an AA Rosette last year, so the team and I must be doing something right.

What do you think of Bar & Kitchen magazine?

It’s completely different to any other catering or cooking publication because of the breadth of advice it offers in an easy-to-read format. I love it for the recipes, trends and seasonal tips you can either flick through or have a longer read.

There are also a lot of people who are, like me, talking about what works for them – things like a different kind of rub, honey or marinade for a barbecue that I might not have thought of.

The supplier information is useful too, so if we want a product we know exactly where to go.

How did it feel to win Feed Your Eyes?

Great! The £50 Amazon gift card was a lovely treat, but just as importantly, it’s a brilliant opportunity to put yourself out there and celebrate your cooking and ethos with interviews like this.

I won for my vegetarian porcini mushroom gnocchi, with spinach, Tenderstem broccoli, feta, parmesan and butter sauce plate – a creamy but healthy dish packed with flavours and textures.