WIRRAL CHEFS SHINE: Kane Dickinson of Peninsula Dining Room, New Brighton is our third finalist for 2010

May 26 2010 by Lorna Hughes, Birkenhead News

CHEF Kane Dickinson started his career in the humblest of kitchen jobs – washing dishes.

It was only a part-time job to see him through his sixth form studies at Wallasey School in Leasowe.

But the 25-year-old soon developed a taste for life as a chef and a month’s trial set him on course to his current role as sous chef at Peninsula Dining Room in New Brighton.

The job has seen him reunited with mentor Ross Gray, who he first worked with in his days at Bobby’s in New Brighton.

Kane, from Moreton, said: “I didn’t really know what I wanted to do. When I was at sixth form I got a job washing dishes but it was just part-time to earn money.

“I was at Bar Italia in Liverpool and I enjoyed helping in the kitchen.

“I was 18 so the chefs used to prepare food I’d never eaten before. It was interesting to learn about Italian dishes like risotto and different pastas.

“Even things like steak sauces – I was only young at the time so I’d never come across much of it.

“One of the commis chefs left and I just went for it. I asked the boss, he gave me a month’s trial and it went on from there.”

After a year at Bar Italia Kane went to work at Bobby’s Bar in New Brighton, where he met Ross.

He said: “Ross came to work at Bobby’s as head chef about a month after I started. It was him who helped develop Bobby’s into what it is now.

“We worked together for three years. After that I worked in various places, six months there, six months here.

“I was at La Gondola in Liscard and went back to Bobby’s numerous times. I just didn’t seem to settle anywhere.”

Kane was working in Hoylake when he received a call out of the blue from Ross.

He said: “He told me he’d got this new head chef’s job at a place that was opening and asked if I was interested in a sous chef job – that was the Green Dolphin.”

Almost a year later, Ross moved on to Peninsula Dining Room and offered Kane a job as sous chef.

The restaurant opened last summer.

Kane says his Wirral Chefs Shine menu showcases the Peninsula Dining Room approach to food – he calls it “basic home cooked fresh food with small twists”.

He said: “I tried not to go too far away from what we do anyway.

“I couldn't have done something like taken a recipe from a Michelin Star book because anyone who came back two weeks later would get a completely different style of food.

“I’m slightly nervous about people judging my food but I'm excited to see how my food comes across.”

Kane credits Ross with giving him the freedom he needs to develop as a chef.

He said: “A lot of head chefs say ‘It’s this way’ and that’s that but if I’ve got something I want to try I’ll get a chance to do it.

“The best thing here is probably that freedom to experiment with new things.

“I know how Ross works and he knows how I work. It’s a good combination and we gel well together.”

Outside the kitchen, Kane’s priority is spending time with his fiancee Jess and children Charlie, two, and Skye, seven months.

He said: “Sometimes on my days off I’ll cook tea but I know some people who go home and they’ll try new things in the kitchen – I don’t because that’s what I do at work all day.

He joked: “I probably nit pick too much – Jess cooks my tea and I try and help her!”

l WIRRAL Chefs Shine at Peninsula Dining Room, takes place on the evening of Tuesday, June 8.

The cost of a three-course meal is £18.95.

To book call the restaurant on 639 8338.

Peninsula Dining Room is at 3 Grosvenor Street, New Brighton.

l Wirral Chefs Shine 2010 is supported by Wirral Council, the Mersey Partnership, Liverpool Community College, Wirral Met College and The Chocolate Cellar