Craig's career dishes up much enjoyment

A young lad, he was in his Nan’s kitchen, whiling away an afternoon or two.

But his early forays into baking were much more than making a mess with flour and dough.

He was good, and his scones made his Nan envious.

He said: “My parents worked on a weekend, so I spent a lot of time with my Nan, and it was her who taught me how to cook.

“We would make things like scones and biscuits.

“She always said my scones turned out better than hers.

“She put cooking into my head and one year she bought me a troll figure, which had top chef written on it.

“I left school and decided that was what I wanted to do; it was the only thing I thought I was good at, I was rubbish at football.”

The 34-year-old underwent an apprenticeship, spending time at the Chester Grosvenor Hotel.

Working his way through the industry ranks, his travels took him up and down the country.

They included a spell in Birmingham, where he spent time under the tutelage of a certain Raymond Blanc.

Mr Keenan worked at one of the famous chef’s Le Petit Blanc outlets, later known as Brasserie Blanc.

Being around someone of such culinary status was always going to be advantageous to his future career.

He said: “He used to come down now and again and he would be in the kitchen with his whites on.

“It was an amazing experience to be around him.”

So, now he’s head chef at The Wensleydale Heifer, in West Witton, near Leyburn, North Yorkshire, how does time in the White Rose county compare to his previous experiences?

Very well, it turns out.

“Being at the Heifer is brilliant; I wouldn’t change it at all”, he added.

“I’m working in a great environment, it’s quirky and it’s fun.

“I’ve been up and down the country, and now I’ve found my home in Yorkshire.

“It’s a great place to live and a particularly great place to work.”

Five minutes with... Craig Keenan

Favourite North-East building and why? There’s only one building for me. The Wensleydale Heifer. It’s
steeped in history, has become a Yorkshire treasure and is loved by all who visit it. Many see it as a home
away from home, its atmosphere, fantastic food (if I do say so myself) and an amazing team who are all so passionate.

What was your first job and how much did you get paid? I worked as an apprentice chef at the Chester Grosvenor Hotel, which paid £65 per week. It was hard work but I learned so much about cheffing and working in a busy kitchen. It’s these early days that mould you into the chef you want to be, there are still some skills and learnings I use today and share with my team.

What is the worst job you’ve had? Helping out at a pub in Poole has to be the worst experience ever, but I have no regrets. I learned a lot on how I don’t want to run a kitchen in the short period I was there.

What would you cook for me if I came around for dinner? I might cook lobster and steak all day at
the Heifer, creating some incredible dishes for our guests to enjoy. But my favourite meal is a good old fish finger sandwich. It doesn’t get much better.

What would your superpower be? I would absolutely love to time travel, I would pretty much visit every era going. I’m a big music fan so it would be great to go back and experience some of the defining music moments of the past 100 years. It would be interesting to go back and see what the Heifer looked like in the past.

Name four people, dead or alive, who would be at your perfect dinner party: Karl Pilkington, Nick Cave, Dean Gaffney and Vic Reeves. It would be pretty hilarious.

Most expensive thing you’ve bought - other than a car or house - and how much? I have always wanted to go to India, so a couple of years back I went to Goa and had the most amazing time. It was really expensive but the experience was just incredible. I loved the holiday so much I ended up doing it twice.

Who is the best person to follow on Twitter? Ricky Gervais. He’s always funny and he supports a lot of good causes.

Favourite book? The World of Karl Pilkington. His outlook on life is hilarious but sometimes worryingly correct. He looks at things in such a different way, which I love in a person.

When did you last cry? It was when I finally finished Breaking Bad. I don’t get much down time with the job so when I do I love to find a box set to get into.

What’s your biggest achievement? The day I was made head chef at the Heifer. This level is something all chefs want to get to. I had big shoes to fill thanks to its amazing reviews and reputation, so I have dedicated my time to creating a menu I’m truly proud of.

What’s the best piece of advice in business you’ve ever been given? No matter how busy you are, service will come to an end and there is always a beer waiting for you.

Favourite animal and why? Monkeys. They can use their tails as an extra limb. I can’t think of anything better.

Most famous person on your mobile phone? Nick Miles, who plays Jimmy King, in Emmerdale. He’s a big fan of the Heifer and I’ve had the pleasure of cooking for him a few times.

What was the last band you saw live? Arctic Monkeys every time. I like so many other bands but without fail I will always go back to them and they were the last band I saw. I also love Led Zeppelin.

Describe your perfect night in? It has to be watching Liverpool win the Champions League, then to celebrate, opening a good bottle of red and a mountain of strong smelling cheese with the girlfriend.

In another life I would be... I would love to have been a food critic. The only thing better than cooking food is eating it.

Who would play you in a film? Russell Brand. I have a bit of affinity for him, perhaps it’s the hair similarity. The team at the Heifer always goes on about my crazy hair, it’s my thing.

What irritates you? When people don’t take the cling film off containers properly and just poke holes in it and then when finished wrap over the said hole. You can tell I’m a chef.

What’s your secret talent? I’m very good at making animal noises. Visit my kitchen and you might be lucky enough to be treated to some interesting farm noises.