Chris Archer is head chef at Pentonbridge Inn, which was awarded its first prestigious Michelin star in the 2023 Michelin Guide.
After working at Michelin-starred and AA rosette restaurants across the UK, Chris joined Pentonbridge Inn as head chef four years ago, where his creative use of quality ingredients is the inspiration behind his eight-course set tasting menu. Located in the north Cumbrian countryside, close to the Scottish border, Pentonbridge Inn also holds three coveted AA rosettes.
We sat down with Chris to find out a little more about his impressive culinary background, signature dish and his plans for the future.
Can you tell us a little bit about yourself, including where you are today, professionally, and what got you here?
I’m originally from East Yorkshire, and left school at 16 to train under Annie and Germain Schwab at Winteringham Fields in Lincolnshire, which at the time was a two Michelin-starred restaurant. I then worked for Daniel Clifford at Midsummer House, and spent three years with Frances Atkins at the Michelin-starred Yorke Arms, who was a big influence on my cooking.
I took on my first head chef role at The Cottage in the Wood, near Keswick, in the Lake District, before moving to Pentonbridge Inn four years ago. It’s taken a lot of hard work and dedication to get to this point. We’ve got a fantastic team at Pentonbridge Inn and it’s brilliant to be part of the success we’re having here.
What or who inspired you to become a chef?
I fell in love with cooking at secondary school making scones in food technology, largely thanks to my teacher, Mrs Oldridge who gave me confidence in my ability to pursue it. One of the reasons I decided to become a chef is because the idea of studying maths, science or English at college filled me with dread! Cooking has always been my thing.
Who has been your biggest influence to get you to where you are today?
I don’t think any one person has been the biggest influence on my career. I’m very self-motivated, however every experience I’ve had professionally, either good or bad, has shaped me into the chef I am today.
What’s your signature dish?
I think I’ve had a few signature dishes over the years, but currently I’d say it’s the amuse bouche we have served at Pentonbridge Inn ever since I became head chef. It’s a beer and Montgomery cheddar soup served with a savoury cheddar custard cream biscuit.
What are the most important considerations when crafting your menu?
Seasonality, quality, and the overall balance of the menu. Anticipating how the guest will feel at the end of the meal.
Do your personal preferences influence the menu at all?
I like to think I only ever serve food that I’d be happy to eat. I’m not a fussy eater but there are a few ingredients which I’m not a fan of, so I tend to stay away from using them. At the end of the day, I always ask myself, would I pay for this?
How would you describe your cooking style?
Honest, traditional European with a touch of modernity.
Do you have a favourite time of year or set of ingredients that you look forward to working with?
This is an unpopular opinion with most chefs, as everyone usually says they love spring/summer, but I find everything a bit too green. My favourite time of year is autumn. The colours and flavours of the produce are so much more interesting.
What is your favourite ingredient to create with?
Butter.
What would you be doing if you weren’t a chef?
I’ve only ever been a chef. I didn’t even have a paper round as a kid. At 15, I was working on a weekend as a prep guy in a Michelin starred restaurant before leaving school.
What is your favourite dish to cook at home?
Pad Kra Pao. I love Thai food, it’s super quick to cook, delicious and relatively healthy.
When are you happiest?
At the end of a busy working week when I head out onto the golf course in the knowledge that we’ve done a good job.
What is your favourite piece of kitchen equipment?
I’ve always said my kitchen couldn’t function without a Thermomix.
When you’re not in the kitchen where can you be found?
Home, in bed, or playing golf.
What’s your favourite takeaway or comfort food?
Walkers Thai Sweet Chilli Sensation crisps.
Where is your favourite place to dine?
Bangkok.
What do you think is the most over-hyped food trend?
Sushi. It’s really not my cup of tea but people go mad for it. I respect the skill of true sushi chefs. It’s an incredible art form to watch them prepare, but ultimately it’s raw fish on lukewarm rice!
What differences do you find working with local produce as opposed to non-local produce in terms of what you can create and flavour?
You can create whatever you like, whether local or otherwise, but it’s preferable to use locally-sourced ingredients. It’s a nice feeling when you discover an amazing product that’s right on your doorstep.
How do you go about menu planning? What’s the process from picking the ingredients to getting them fresh into the kitchen and into dishes?
We source a lot of fresh produce from our own walled garden at nearby Netherby Hall, so that influences what I cook. I work closely with the garden team at Netherby Hall so that I know what will be ready and when and can adapt the menu as required.
How would you describe the food you create at Pentonbridge Inn to someone who’s never experienced your kind of food?
High quality produce, cooked with honesty and love, refined yet approachable. Nothing weird or wacky.
What’s your favourite flavour combination?
Currently it’s plum and bay leaf. It’s a little unusual but we get both ingredients at the same time of year from our garden, and I think the marriage of flavours is pure magic.
What is the USP of your restaurant?
I think it’s probably our location, the views, the countryside and our connection to the area in terms of what we put on the plate.
What do your future plans entail?
I’d love to see how far I can push what we do at Pentonbridge Inn. That might take a year or five years, but I’ll know when I’ve reached the maximum. I’d also like to travel more.
Factbox
Address: Pentonbridge Inn, Penton, Carlisle, Cumbria CA6 5QB
Phone: 01228 586636
Website: pentonbridgeinn.co.uk
