The Michelin-trained chef serving up tasty dishes at a Hull law firm
By Hull Daily Mail | Posted: 13 Mar 2019
A chef who has shone in some of the world’s top Michelin star restaurants is now serving up tasty dishes at a Hull law firm.
Amy Heward, whose fine dining background originated from being an apprentice at Hull College, is now spearheading a healthy eating drive at Pepperells.
The chef, who has previously worked in top restaurants in London, Lyon and Bray, Ireland, now heads up the law firm’s Thyme restaurant.
The meals she whips up are also enjoyed by the firm’s offices in Lincolnshire.
Amy said: She said: “I got to the point where the next step should have been to run my own restaurant or hotel but it was the usual thing holding me back – not having a couple of million in the bank.
Amy Heward is cooking up culinary gems at Pepperells in Hull (Pepperells)
“I decided to take a step away from the industry and try something a bit different to build financial stability.”
Amy crammed a two-year course at Hull College into just six months, such was her culinary talent, and then embarked on a journey which included two years at the acclaimed Winteringham Fields in North Lincolnshire.
She followed up her time at the restaurant with spells at Michelin Star restaurants in Bray, London and Lyon, and a series of appointments at top Australian restaurants which held two coveted Chef’s Hat symbols.
Along the way, Amy got to know Ben Pepperell, chief executive at Pepperells, who asked her to run the new venture at the firm.
Colin McGurran from Michelin star restaurant Winteringham Fields (Katie Pugh)
Although her new customers are not tucking into the sort of extravagant delights served up by Amy at places including The Waterside Inn, Bray, Gordon Ramsay at Claridges or the Restaurant Tetedoie in Lyon, they do enjoy private dining with top quality ingredients.
Amy said: “Ben was looking at ideas to do more for the staff and part of that was to give them a chance to eat healthy food.
“If they’re dashing around it’s easy to end up eating things they shouldn’t, or eating at their desks or not having lunch at all.
“The restaurant has a bistro feel to it and it makes people feel as though they’ve stepped outside the office. I find it interesting and very different – for the first time all my customers are from one industry."
Ben said: “Employees are not just employees, they are an asset on our balance sheet not a liability.
“As with many occupations, the pressures on time management and demands on our people have intensified.
“We recognise how hard our teams work and as part of our health and well-being programme we launched Pepperells’ Perks which, amongst numerous benefits, includes Thyme, our free staff restaurant and lounge hosted by Amy."