Why did you choose a career in restaurants?
I have always loved food so it was no surprise I ended up in restaurants. I was always nosing around to see what my nan had bubbling away on the stove and I was cooking three course meals for the family by about the age of 13 or 14. I started studying at Liverpool Community College when I was 16 and loved it.
Tell us something you wish you had been told at the start of your career?
As I look back at the past 20 years in the industry there have been highs and lows which led me to Ryan [his husband] and then onto having our own business together. On the first day of college back in Liverpool, which I do often think about, is that one of the lecturers Bill stood at the front of the room and said: “This career you have chosen can take you to some exciting places, take you around the world and give you an art that can be put onto a plate for people to see, but most importantly enjoy. It is not going to be easy, there will be long hours, short sleeps, birthdays and other celebrations missed but if you work hard at it the rewards will eventually outweigh the hardship. And remember, it is only cooking so have fun”. I really took this advice onboard and I love my chosen career. I cannot imagine doing anything else.
What’s your favourite restaurant or group of restaurants?
Elite Bistro Group by Gary Usher. These restaurants are great local neighbourhood gems, the food is always excellent…not over fussy just done well. The staff are always amazing, really happy to see you and the price point is bob on - maybe even a little too cheap really but this makes us go back time after time.
What motivates you?
I have always been a self-motivated individual in kitchens. I love to impress my former employers when set with tasks and I never wanted to disappoint. It is different now with Orwells; staff motivate me. When you are blessed with an amazing family of staff and you feel responsible for their daily experiences at work. I always want to be sure the journey, however long or short they have, has been as enjoyable as possible and that they have learnt a few things they can take onto their next job.
What keeps you up at night?
I rarely have an issue sleeping after a busy day at work. I take a nice hot shower, stick on a little relaxing jazz and fall into bed. I should not say this really but, Ryan and his bloody TikTok scrolling does keep me awake.
Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?
This is a real hard one to say because I have just cracked on in my career to get to this stage and the next stage. Ryan has had a massive influence since we have worked together in kitchens as his knowledge and passion for food is next level.
What has been your best business decision?
Starting Orwells.
What piece of advice would you give to those looking to climb the rungs in the business?
Believe in yourself, don’t be too hard on yourself and remember you cannot make mistakes if you are making the decisions, all you are doing is working out new ways that suit you and your business.
If you could change one thing about the restaurant industry today, what would it be?
There is always something that can be changed but maybe it is not an industry thing, maybe it is more suitable to change things for each individual business, such as working hours or days. We always want to create the best working environment for all staff so if we have to change how Orwells works to get the best from the team we will because without the team we would be busy idiots.
What time do you wake up?
6:30 am
Coffee or tea?
Neither. I always start the day with a Black Edition Huel Banana Shake.
Do you prefer a night on the tiles or a night on the sofa?
I will always need convincing to head into town as I am always happy to chill at home in the garden with Truffle, our beagle. Now we have two more beagle pups to add to our Orwells family.
What’s your signature dish to cook at home?
I love, love, love making a beetroot wellington whenever I can get the chance. I make the puff pastry the day before as homemade puff pastry does give the flakiest effect. The beetroots are cooked a few day prior, pressured cooked in a lot of aromats to really inject them with as much flavour as possible
What's your favourite holiday destination?
Barbados. It's the home of my family.
What are you currently reading?
I love Audible as I am always on the go. I’m currently listening to Duncan Bannatyne's Anyone Can Do It.
Bio
Born in Liverpool in 1985, Liam Simpson-Trotman studied catering at Liverpool Community College while simultaneously working at Liverpool’s best restaurant at the time, 60 Hope Street. His CV also includes time at Bovey Castle in Devon between November 2004 and September 2007, and at Winteringham Fields from September 2007 to July 2008. He then went on to work at The Goose in Oxfordshire where he was sous chef to husband-to-be Ryan when they won a Michelin star. He opened Orwells in Henley on Thames with Ryan in May 2010.