Flash-grilled: John Keenan
What was your first industry job?
Working at The Jolly Sailor pub in Portsmouth after I left the Royal Navy in 1979.
If you weren’t in kitchens, what would you do?
Music was my first love and it will be my last. I think that's a song. In all seriousness, after leaving the Navy I spent many years working in the music industry across London, Glasgow, and parts of Europe. My biggest claim to fame is the dance classic FRAGMA’s I need a miracle, which many people will know and love, and is still a floor filler 24 years after its release. As manager of the group, back in the year 2000, I saw it sell 560,000 copies, gaining us a gold disc. Other highlights of my music industry career included forming an independent record label called Contribution Records; managing the Scottish black soul singer Robert Ferrier, whom was later signed to Mega Records in Sweden; and additionally managing Scottish vocalist Roberta Childs, who scored a number two in the dance charts with the project NRC Here Comes the Rain Again. When the time inevitably came to come out of the music industry, I knew it was the professional kitchen that was next for me!
What industry figure do you most admire, and why?
Has to be Gordon Ramsay for his sheer talent and determination – you don’t get to the top in this game without talent thankfully.
What’s your pet hate in the kitchen?
Spoons left at the bottom of sauce containers after service which are then put back in the fridge. It just says lack of concern to me.
What’s the oddest thing a customer has said to you?
A place I used to work served chicken breast on the bone. A female customer complained and said: “Look at my breasts, they don't have a bone!”
Sum up your cooking style in a single sentence…
Flavour, colour and neat presentation, in that order.
What’s the worst review you’ve ever had?
Touch wood, don't think I have had one.
What advice would you give someone starting out in the industry?
Learn from everyone and observe everything - that's how you pick up the skills!
Which single item of kitchen equipment could you not live without?
A good kitchen knife, obviously.
What would you choose to eat for your last meal?
A rack of lamb served with dauphinoise potatoes, green beans, and a nice red wine sauce with mint.
À la carte or tasting menu?
Tasting menu for me.
What’s the best meal you’ve ever had in a restaurant?
An amazing lamb curry, cooked by Tony Singh, whilst sat at the bar in Oloroso in Edinburgh.
What’s your favourite fast food joint?
Pizza Express used to be good, but I've not been for a while.
What’s the dish you wish you’d thought of?
The classic Scottish dish of mince and tatties.
MasterChef or Great British Menu?
MasterChef.
What’s the most overrated food?
Italian cuisine.
You’re restaurant dictator for a day – what would you ban?
Tweezers and edible flowers!
Who would your dream dinner party guests be?
Stevie Wonder, Nile Rodgers and Denzel Washington.
What’s your earliest food memory?
Vesta chicken curry kit from the 70s.
Twitter or Instagram?
Instagram.
What’s the closest you’ve ever come to death?
Nothing, really, and hopefully it’s a long way off.
Where do you go when you want to let your hair down?
Rehearsal studio with a band and play some drums.
What’s your tipple of choice?
Rum, lime and ginger beer.
What’s your favourite food and drink pairing?
Builder's tea and chocolate Hobnobs.
What do you consider to be your signature dish?
Beef wellington in filo de brick pastry with fondant potatoes, kale, and peppercorn gravy.
