Pedigree Investment
Matt Hay wanted to create something very special.
His impeccable cooking pedigree - Daphne's, Rules, Aubergine with Gordon Ramsey and L'Oranger with Marcus Wareing - gave him credentials; BaxterStorey gave him the job.
One year into his post as head chef fine dining at Barclays, Matt looks back at his recruitment process, including the three months he worked with John Campbell at The Vineyard at Stockcross.
PASSION FOR FOOD
"I finally landed the job after a character-building cook-off with John," he remembers. "Then I had a meeting with Alastair Storey that really flicked all the right switches for me. He talked about the Barclays project but he also really gave me an insight into the way BaxterStorey works - the company's commitment to clients and its passion for food, quality and service."
"It took me four weeks at The Vineyard to really see the essence of what John Campbell is about. It's not only his cooking methods, but the systems he puts into place that provide and control the very structure of the menu. In the end it's all down to consistency - producing the same quality of offering every day, without fail."
WORKING RELATIONSHIP
BaxterStorey's close working relationship with John Campbell involves him in the company chef development programme as well as advising on specialist recruitment. He admits to giving Matt Hay a seriously hard induction period before placing him at Barclays.
"Matt is a superb cook - he could have a Michelin star any time he likes. What we did in three months was give him the management skills - financial, administrative and communications training - so he could go into Barclays and run a fantastic establishment.
PERFORMED BRILLIANTLY
"We tested his commitment and he performed brilliantly under pressure. He was quite happy to run The Vineyard for a week at the end of his training period so I knew he was ready for Barclays."
Matt Hay oversees a hospitality operation and fine dining that offers a 40-cover Michelin star standard restaurant, working lunches for 100-220, executive office services and special events for up to 200 guests.