Flash-grilled: Anna Parker
What was your first job?
I always worked in retail when I was younger! My first job was when I was 16, in a shop called Open. I actually loved it, and it probably sparked my interest in customer-focused roles. It was also what inspired my career in fashion, before we opened Celentano’s.
Why did you want to work in restaurants?
As I mentioned, I was predominantly in retail when I was younger. I have always had a huge passion for eating out, experiencing different cultures, and trying new foods, but it wasn’t until I met Dean [Parker, Anna’s husband and chef patron of Celentano’s] and we started talking about opening our own restaurant that got me really excited about working in hospitality. I thrive on working under pressure and being busy, so I really get an adrenaline rush from a busy service!
If you weren’t in the industry, what would you do?
I would probably still be working in fashion buying… maybe freelance by now, or working for a small start up company. A couple of my friends and I used to talk about starting our own company, so maybe I’d have my own fashion brand instead of my own restaurant.
What industry figure do you most admire, and why?
Honestly, any independent, small restaurant owner who is also working in and running a restaurant. It’s really hard work, and it’s constant. So, to be honest, I really admire anyone who is out there trying.
Pet hate in the dining room?
From customers? Customers being super late and thinking that you are able to extend their table time without it affecting your service and your next table. And from the team? A lack of communication. It can really mess up your night.
What’s your best tip for keeping calm under pressure during a busy service?
Communication! I always think that, as long as you as the manager are getting all information from all sections, you can work the system to the best of your ability. But it does also really really help if you get on with your team so you can work together.
What’s the oddest thing a customer has said to you?
A customer once asked me: “If you went to Glasgow University, then why are you working in a restaurant?” (!!!!!)
What’s the best meal you’ve ever eaten in a restaurant?
This one is more for the overall experience than the food (although the food was also very very good). On our honeymoon we went to a small vineyard in Ischia - an island off of Italy - where they made lunch with ingredients all grown from their surrounding farms and grounds - paired with wines from their vineyards. It was the perfect casual dining experience. If we’re going for more fine dining, Amaas in Copenhagen was a pretty amazing experience. Food, setting, atmosphere. We went for my 30th birthday.
Most overrated food?
McDonalds. I genuinely don’t enjoy it.
What’s your favourite comfort food, post shift?
Weetabix, or a rice cake with hummus, Tabasco and sauerkraut.
MasterChef or Great British Menu?
I love to watch Great British Menu (I obviously would not be able to compete though!).
What’s your earliest food memory?
My gran’s mince and potatoes. The potatoes were mashed, then scooped into little mounds using an ice cream scoop.
Where do you go when you want to let your hair down?
I’d go for a morning run - not particularly wild, but I need it to de-stress. Then ideally a wine-y lunch with Dean or my friends.
Tipple of choice?
I really do love anything sparkling - cava, pet nat, or Champagne. Or if we’re having a cocktail, a negroni or margarita. Basic, but delicious.
What’s your favourite dish to cook at home?
Anything spicy. Usually some sort of spicy vegetable and noodle broth.
What advice would you give someone starting out in the industry?
Ask as many questions as possible - no question is a stupid question! Make sure you are really taking in everything and paying attention to detail. I always say it’s the small details that make for a well run and enjoyable restaurant.
