How did you end up cooking for and running the Fisherman’s Rest?

A quirk of fate. I ran into one of the owners of Table 88 in Hong Kong wanting to sell. I changed the name to Fisherman’s Rest, and five years on…

How are you coping in the current climate?

With a lot of hard work [he laughs], and me as both manager and chef to cut costs; we are doing really well. I’m currently training up an apprentice in the kitchen, Michael, as well!

And what do you do with your spare time? Are you joking?

How did you get into cooking?

I’ve never wanted to do anything else. I went to cooking college and 28 years later, I’m still loving it!     

What do you enjoy cooking the most on the menu?

Steak and ale pie, the old-fashioned way. It takes a long time to prepare but it’s worth it. A good pub menu is what we are now known for. All produce is locally sourced.

Do you make your own pastry? Nooo! Even Gordon Ramsay admits to using ready-rolled!

What’s behind the success of your monthly Sunday five-course cabaret lunches?

Well, it’s a small intimate space, people like the food and it’s a good price. I don’t believe in ripping people off.

What do you cook at home?

I love the little shops on Western Road, especially the Taj. Whatever’s good and I fancy on the day I cook. As a chef, it’s nice to try new things.  

Do you have a food hero?

Raymond Blanc. He’s a proper chef, probably the best, without all the hype. I’d love to cook him some recipes from his first book.

So what’s in store for you in the future?

Taking Fisherman’s Rest to the max [he smiles]. We haven’t even begun yet!

It was a pleasure to meet Stefane. He’s a very hard-working man with a lot of depth, who puts his heart and soul into his cooking and his business. This is where passion lives.

Fisherman’s Rest, 123–125 King’s Road, Brighton, 01273 323888