Sous Chef Martin Frickel

Frickel is a bit of a marvel when it comes to the arcane art of charcuterie… Martin has certainly had a long love affair with food… as a wee one he spent many a happy time with his mum at weekends in the kitchen, baking and making sticky sweet preserves with the fruit from their allotment.

As you may have guessed by now Martin is a local lad through and through, a former student at Kirkbie Kendal School and latterly Trinity House Training Academy, Ulverston, the UK’s first hotel academy, where he met future mentor Chef Duncan Colinge.

Colinge is largely responsible for giving Frickel his insight into the mechanics of a working kitchen…the strange thing is unlike many he wasn’t put off… it was an environment he loved and thrived in and some nine years later continues to enjoy.

Martin’s food philosophy is pretty straight forward, you might say it’s a mantra for any self-respecting chef… that is to source the best quality ingredients available and to use a little culinary skill and understanding of flavour combinations to bring out the very best in the ingredients.

Despite his tender years Martin has forged a notable career over the last nine years, initially working at the Castle Green with chef Justin Woods and more recently at L’Enclume with Simon Rogan, where he met Kevin.

Kevin and Martin clicked pretty quickly but then that was pretty inevitable as they share a passion for home brewing and foraging… the rest as they say is history…