Meet our Head Chef
Name: Tarren AKA as Ty, Thailand, Top Dog…
Tarren has been head of the kitchen helm since September 2020. We’re biased but we think his food is off the scale! He’s a competitive type (Go Karting Champion 2021), likes a good kitchen sing song and has a strong passion for using locally sourced, seasonal produce. In fact, you might have spotted him in a bush or two foraging around Curdridge.
His journey with food began as a kid, cooking at home and watching ‘Ready Steady Cook’ with chef host and legend Ainsley Harriot. His school reports always referred him to wanting to be a chef and here he is today! At 16 he studied catering at Southampton City College and completed his NVQ Level 1, 2 and 3 in catering (City and Guilds).
Tarren’s passion for using local, seasonal produce started when he worked as a Commis at The Wheatsheaf in Braishfield, Romsey. He soon moved up the ranks to Sous Chef and learnt a lot from their ethos: they reared their own pigs and chickens, grew their own produce, and baked their own bread. He took a break to travel around Australia but his love for cooking continued and he landed himself a job at the busy Salon Blanc Restaurant in Sydney for 6 months, before returning to Southampton to start at The Pig in the New Forest. He then went onto launch The Hiltonbury Farmhouse pub in Chandlers Ford before gracing us with his presence in September 2020.
More about Tarren
What’s the best thing about being a chef?
Being creative, picking the best produce, creating new dishes from scratch, working within a team, teaching others and receiving good customer feedback.
What is your favourite ingredient? Do you have a signature dish?
I don’t have a signature dish as such, I enjoy anything that’s fresh and seasonal from veggies to steak. I’m looking forward to heading into autumn with such great produce in season such as squashes and game.
How do you want to take the Cricketers forward?
The Cricketers isn’t just a pub, we want to cater for every need, from weddings to events and to those wanting to enjoy a decent meal at their local. The team and I would love to achieve some awards whilst maintaining a high standard, as well as having a reputation for using fresh, seasonal and locally sourced produce.
What do you enjoy doing when you’re not behind the stove?
Sipping a beer, spending time with my family (I have 3 young children so they keep me busy!) and renovating our home.
You now know who our Head Chef is, so next time you see him in a bush give him a toot and a wave!