Meet our Chef – Jason Meath…
What did you do before working for WWT?
‘I worked at Scarisbrick hotel for 24 years; I started there on an YTS Training scheme and worked my way up to Head Chef. I’ve worked at loads of different places including 4 years working with Marcus Wareing.
How have you found settling in?
I love the new hours and I have settled in really well. Everyone has been very welcoming.
What ideas do you have for the cafe, will the soup stay?
I will be keeping the soup of course, but I am looking at improving the consistency and flavours. I want to keep it quite seasonal using seasonal produce. Last week, I made our own fresh batter for the cod again to improve the flavours. I’ve got lots of things I’d like to try so watch this space.
Do you have any interesting hobbies?
I do martial arts, Jujitsu, various types of boxing and I’ve enjoyed rugby for 10 years. My biggest hobby of course is spending time with my four children who are 7, 5 and 1 year old twins!
What would be your ideal holiday or day out?
I love Dubai and going skiing, but really my ideal day is doing anything with my wife and children.
What three things would you take to a dessert island?
3) Suntan Lotion
I put lot of thought in to this one, I’d take a knife so I could get and cook all the food for my family to take care of them and suntan lotion so the kids didn’t get sunburnt.
What is your favourite wetland animal or bird?
Otters and beavers because I don’t really know many of the birds!