An Interview with our talented Chef Stephen Havers who has worked alongside 'The Roux Brothers'

Stephen said 'As a chef, I know the importance of good nutrition '
I live in Reigate, Surrey, and it's a pleasant 15 minute journey in the car to the beautiful village of Chaldon.
I started at Glebe House in July this year and I already feel like part of the family, it's a warm and welcoming place to work, and I've got to know the Residents extremely well. I know their food likes and dislikes, and make it a priority to get to know their families too.
All in all, I've had an interesting catering career, I did my City and Guilds qualification at Guildford, and then wrote to Michel Roux, a Michelin-starred chef in London. I was lucky enough to be offered a job. I specialised in patisserie, and went to work at the Roux brothers' patisserie laboratory in Wandsworth, where we made pastries for their restaurants.
It was a fantastic grounding, and I got to visit the brothers' three-Michelin starred restaurant, The Waterside at Bray in Berkshire, and mingle with the chefs. Michel Roux also arranged for me to go to the Patisserie Jean Millet in Paris, and I worked alongside Alain Roux, who is now the chef patron at The Waterside.
After a spell working in Australia, I returned to England to open my own shop in Reigate in 1991, the Delicieux Patisserie. I ran the shop for 10 years, but then decided to sell up and find something more stable.
I love the work I do here at Glebe house and what stands out is that all the staff work as a team.