On 2 January Barbecoa welcomed Dean McClumpha as our new sous pastry chef. Dean, who graduated from the Fifteen Apprentice Programme back in 2006, spent three years working on major events such as Formula 1 before being brought back into the Fifteen family as junior pastry chef at Fifteen. He rose through the ranks to become head pastry chef three years ago, and will now bring his inventive touch to Barbecoa’s delicious dessert menu. The Jamie Oliver family is really strong and we’re really lucky to have so many brilliant Fifteen graduates in the kitchen at Barbecoa – at the moment we have John Relihan from 2002 working as our senior sous chef and Dong Tran as demi chef, as well as Oliver Quelch, Julian Bailey, Morgan Evan Dixon working alongside Dean in the Pastry section!

Jim Tanfield

About the author

I'm Jamie's Website Editor and as well as overseeing my brilliantly creative team I am always looking at ways to eat more great food because I'm always hungry and a little bit greedy. Desert island ingredient: Chillies Favourite dish: Anything Mexican...or French...Japanese...don't make me choose! Favourite Non-Jamie Restaurant: Cinnamon Club

Jim Tanfield's blog


, , ,

More news

campsite cooking

Campsite cooking - Jamie style

By Jim Tanfield
wild boar inn

The Wild Boar Inn: a foodie retreat

By Jim Tanfield
pilgrims choice crumbles

Vegetarian Parmigiana with Pilgrims Choice Crumbles

By Jim Tanfield

Switzerland: a Raclette-style treat

By Jim Tanfield
pickled herring recipe

Netherlands: Hot or cold pickled herring

By Jim Tanfield

England: the perfect ploughman's lunch

By Jim Tanfield